I’ve been trying recently to make salads that combine a bunch of produce and taste like they could be served in Paris (“Feed me like one of your French girls”). This was a great combo of some cherry tomatoes that were a couple days away from their expiry date, roasted cauliflower (which is my all-time fav), chickpeas, mediterranean olives and lemons, topped with a lemon-tahini drizzle and served over a quinoa and bulgur mix. It seems way fancier than it is, takes about 10 minutes tops to throw together, minus cooking time, and makes a ton of a really healthy, super filling dish for lunch or dinner.
Roasted Cauliflower, Tomatoes, Chickpeas, Lemons and Olives with Quinoa and Lemon-Tahini Dressing
Two 15.5-oz. cans of chickpeas, rinsed and drained
One lemon, sliced into fairly thin rounds
Half a large head of cauliflower, cut into bite-size slices
1/3 cup olives, pitted
1.5 cups cherry tomatoes
One cup dry quinoa, or quinoa/bulgur mix, which is delicious and takes approx. 10 minutes from start to finish to cook
Annnnd, I’m back. What a year. For everything we’ve all been through in 2017, I’m really hopeful for everything ahead in 2018. As Nina Simone would say, it’s a new dawn, it’s a new day, and I’m feeling good.
This hearty winter salad helps. Freekeh serves as the base and is loaded with protein and fiber. Roast up some veggies (including a sweet potato), toast some almond slices, whip up a quick lemon-maple vinaigrette and toss it all together. This is awesome and filling on its own, but Brendan has eaten it for breakfast, warmed quickly and topped with a fried egg. And it’s good for you!! Anyone else need a detox after the holidays? Hell, anyone need a detox after the dumpster fire of 2017? Start here.
ROASTED VEGETABLE WINTER SALAD (serves 4)
1 cup freekeh, pre-cooked
1 lb. brussels sprouts, trimmed and halved
1 large sweet potato, peeled and cubed
2 cups cauliflower, broken into florets (I had purple cauliflower on hand, which was so pretty in this, but any color will work)
1/4 c. almond slices
1/4 c. dried cranberries
1/4 cup EVOO
Juice of one lemon
1 tsp. pure maple syrup
salt & pepper to taste
Preheat the oven to 400.
In a small pot, bring one cup of freekeh (no need to rinse this, like you do with quinoa) and 2.5 cups of water to a boil. Cover and simmer about 20-25 minutes or until cooked. Remove from heat and fluff with a fork.
Toss brussels sprouts, sweet potato and cauliflower with a glug or two of EVOO and some kosher salt & fresh-cracked black pepper. Roast at 400 for about 25 minutes or until browned and tender.
To make the dressing, combine the lemon juice with the salt and pepper. Next, add the maple syrup and then whisk in the EVOO. Taste and adjust seasonings as needed.
Heat a small saucepan over medium-high heat and add the almonds, flipping often, until golden brown – about 3 minutes. Keep an eye on these – they’ll go from perfect to perfectly burned in a span of about 30 seconds.
In a large bowl, combine the cooked freekeh, the roasted vegetables, toasted almonds, dried cranberries and the dressing. Mix everything together.
I’ve been sporadically buying these for a couple weeks down here in San Antonio, and realized lately I better learn how to make them myself, because $9 for a breakfast bowl is notttt happening. Dragonfruit (or Pitaya, if you want to be really fancy about it) is a crazy-looking fruit that’s packed with antioxidants and is a gorgeous bright pink color the stuff my eight year old birthday party dreams were made of. I combined a frozen smoothie pack of this with some coconut water and frozen cubes of fresh papaya and banana, plus about a tablespoon of chia seeds that I soaked overnight. Then, you blend it into “eat with a spoon,” not “drink with a straw” texture, top artfully with fruit and toppings of your choice and serve to your fiance, who will think this is so pretty he’ll instagram it (Hi Brendan!).
1. In a Nutribullet or a blender, combine the smoothie pack, frozen banana and papaya, chia seeds and coconut water. Blend until it’s an “eat with a spoon” consistency (add more frozen banana or even ice to thicken it, or more coconut water to thin it).
2. Pour carefully into a smallish bowl.
3. Top creatively with fruit, granola, coconut etc. There are so many options for this beautiful, insanely healthy way to start your day. Enjoy!
I swear, cauliflower is one of my favorite sneaky little foods. It seems so boring and basic, but then all of a sudden, it’s cauliflower mashed “potatoes” that would easily pass for the real thing. Or it’s an insanely flavorful roasted little snack. Or it’s blended with potatoes and a hearty, comfort-food-style soup. I kept reading about cauliflower “rice” and – amazingly – doubting its ability to be awesome. And then I tried it, and once again, cauliflower surprised me. This was so delicious (and healthy!), I don’t think I’ll ever go back to the real deal.
CAULI-RICE (serves 2)
Half a head of cauliflower
1 tbsp. EVOO
Carefully cut away most of the stems of half a head of cauliflower. Working in batches, pulse in a food processor until the texture resembles rice.
2. Heat EVOO in a large skillet over medium heat.
3. Add cauliflower to the skillet when oil is heated, then cover and let cook for about 10 minutes. You want to let this sit a bit to pick up some flavor from browning, so don’t stir it more than once or twice.
4. When cauliflower is ready, serve alongside just about anything. We had ours with salmon in parchment for a super-simple, heart-healthy Sunday dinner.