As my spiritual & world views grow & change, especially following my Nutrition Diploma a few years ago, it has been delightful to investigate new flavours, textures & food combinations. It is wonderful so much of the world population is acting on making life changes to improve their overall health &
When we consume certain foods it is vital to look at the source & the nature of how they get to be on sale in the first place. The atrocious way many animals are slaughtered causes them to die so painfully - by eating the meat we then absorb this negative energy, another important reason to remove meat from your diet.
Cauliflower is extremely versatile, it can be used as a wheat alternative for Pizza bases
Waitrose Roasted cauliflower and pomegranate tabbouleh
Vegetarian Vegan Gluten Free
1 cauliflower, cut into florets 2 tbsp olive oil 75g bulgar wheat ½ tsp ground cinnamon ½ tsp ground coriander ¼ tsp ground ginger 300g Waitrose 1 red choice tomatoes, finely chopped bunch salad onions, sliced 1 pomegranate, seeds 100g pack flat leaf parsley, chopped 25g pack mint, chopped 1 lemon, juice
1. Preheat the oven to 200˚C, gas mark 6. Toss the cauliflower with 1 tbsp oil, season and spread out on a baking tray. Cover with foil and roast for 20 minutes, then uncover and roast for a further 20 minutes, until very tender and lightly browned; set aside to cool.
2. Meanwhile, put the bulgar wheat in a heatproof bowl, cover with boiling water and set aside for 10 minutes. Drain well, then toss with the spices and spread out on a baking sheet. Bake in the oven for 10 minutes to dry out and crisp up, then set aside to cool.
3. Stir together the bulgar wheat, cauliflower and remaining 1 tbsp oil with the tomatoes, salad onions, pomegranate seeds and herbs. Season and serve. SF
Preparation time:15 minutes Cooking time:40 minutes Total time:55 minutes
This is quiet high in Carbohydrates