Glow Glo Juice got its name from its Day-Glo color and ability to give you a healthy glow. Made with lemon peel, orange, and ginger, it provides a refreshing beauty and immunity boost. [Read more…] about Glow Glo Juice
I love to spice up cauliflower rice with lots of color and flavor – and that’s exactly what you get with this Golden Spring Cauliflower Rice.
The golden color comes from turmeric, and the flavor comes from diced onion, garlic, celery, carrot, and parsley.
Save time by buying riced cauliflower, available in the frozen section of most health food stores (and even mainstream ones). You can sometimes find it in the fresh produce section, too. Conversely, you can easily “rice” cauliflower by putting cauliflower florets in a food processor or blender and pulsing until it’s chopped into rice-like pieces. I prefer frozen as its quick, easy, and less clean up, but if it’s not available, I’ll make it from scratch.
Golden Spring Cauliflower Rice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 2 Tbsp olive oil
- 1/2 cup red onion diced (1 small onion)
- 3 cloves garlic diced
- 1 tsp turmeric
- 1 tsp cumin
- 2 1/4 cups carrots diced (2 large or 4 small)
- 3 stalks celery diced
- 6 cups cauliflower rice fresh or frozen ~ 600 g or 21 oz bag
- 1 tsp pink salt or to taste
- 1/2 tsp black pepper
- 1/2 cup parsley minced
- Heat a medium pan over medium heat.
- Add oil. Reduce heat to low, then add onions, and stir occasionally for 30 seconds before adding garlic, turmeric, and cumin. Stir well, and give it another 30 seconds or so, until fragrant.
- Next, stir in the carrots and celery. Cover, and cook for 5 minutes.
- Remove the cover and stir in the cauliflower rice. Do not recover. Stir occasionally for about 5 minutes, until cauliflower is yellow from the turmeric and soft. Turn off the heat. Stir in parsley and salt to taste.
This saves well in an air-tight glass container and can be reheated throughout the week.
This quick and easy side dish provides a powerful anti-inflammatory punch, thanks to generous amounts of turmeric and ginger. Both are well noted and regarded for their powerful antioxidant and anti-inflammatory properties.
These Indian Spice Cauliflower kebabs are full of flavor (but not heat!) and are sure to please. The fragrant marinade infuses each cauliflower floret with a vivid array of Indian spices, including turmeric, cumin, and coriander.
This Chop Chop Salad with Chickpea Croutons is a summer favorite – hearty, refreshing, and a tasty way to get in some underutilized veggies like radishes, carrots, celery, and cucumber.
Chop Chop Salad with Chickpea Croutons
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 35 minutes
Chop Chop Salad
- 2 cups carrot diced (~3 carrots)
- 2 cups cucumber diced (~1 large)
- 2 cups celery diced (~6 stalks)
- 1 cup radish diced (~5 radishes)
- 1/2 cup red onion diced (1 small-medium sized)
- 1 Tbsp chili pepper or jalapeno diced
- 2 cups parsley minced
- 1 cup mint minced (optional)
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- First, make the chickpea croutons. Preheat oven to 400F. Line a baking sheet with parchment paper. Drain chickpeas, lay them out flat, and pat dry with a paper towel. Add oil and spices and toss well to coat. Lay them out flat and bake for 20 minutes, shake the tray, and bake an additional 10 minutes.
Chop Chop Salad
- Chop all salad ingredients (except pumpkin seeds and sunflower seeds) and add to a large bowl. Dress with olive oil, lemon, salt, and pepper to taste. When the chickpea croutons are done, add to the salad bowl and toss well to combine.
You can easily scale this recipe down or up, depending on how many people you're serving. This makes 4 entree size portions, saves well, and can be used throughout the week. Throw this over a baby arugula or spinach for added greens.
This 5 Spice Salmon recipe is one of the most requested by my hubby. A light crust is formed from searing the salmon with a blend of turmeric, cumin, coriander, paprika, and cayenne, and then you simply finish it in the oven.