Cauliflower Couscous with Lentils and Spiced Quark

Winter Warmer Series 

FullSizeRender-14

Ingredients: Serves two as a main with leftovers!

– 1/2 a head of organic cauliflower

– 1 head of organic broccoli

– 1/2 a cup of organic peas

– Four stems of organic black kale

– 1 cup of organic lentils

– 1 teaspoon of coconut oil

– 1 teaspoon of cumin

– 1 teaspoon of turmeric

– 1 tablespoon of raw buckwheat

– Spiced Quark (refer below for recipe)


Method:

1) Wash hands and vegetables

2) Place one cup of lentils with three cups of water in a saucepan and bring to boil. Once boiling, turn down heat and allow lentils to simmer with lid on. Keep an eye on the lentils, adding small dashes of water if needed

3) Meanwhile, break apart the cauliflower and place into a food processor. You want the cauliflower to resemble ‘rice’

4) In a large saucepan or wok place the cauliflower with a teaspoon of cumin and a teaspoon of turmeric. Sauté the cauliflower for a few minutes and then turn down the heat and place the lid on

4) Cut up the kale leaves into smaller segments (also cutting and using the stems – no wasting food!) and break apart broccoli head

5) In another large saucepan or wok with one teaspoon of coconut oil, sauté the kale with the broccoli and peas. We like to salute our greens with bone broth that we pre make and leave in the freezer. Adding a dash of water will also work. Sauté for a few minutes then turn down the heat and place the lid on

6) In a small pan, lightly toast the raw buckwheat until golden

7) Grab a large mixing bowl. Combine 1 cup of cauliflower rice, the sautéed greens and around 2/3 cup of lentils. Mix all ingredients well. Feel free to add more cauliflower rice or lentils if you wish, there will be leftovers in the pan!

8) Place onto two plates and top each with one generous tablespoon of spiced quark and one teaspoon of toasted buckwheat!

Enjoy!

M + S


Spiced Quark 

You can buy Quark at any grocer or healthful store. We use biodynamic/organic Swiss style cottage cheese quark from B.-d.Farm Paris Creek

– 2 heaped tablespoons of cottage cheese quark

– A pinch of pepper and himalayan salt

– 1 teaspoon of ground cumin

– 1 teaspoon of ground turmeric

– 1 teaspoon of organic tahini

– Water (this will depend on the consistency you want – we added around 3 tablespoons)

– In a small mixing bowl, combine spices with quark and mix gently

Advertisements

Maple Carrots with Bone Broth Greens

WINTER SALAD SERIES

Sauteed  organic Silverbeet, Leek and Kale stems in 48 hour Beef Bone Broth, topped with Maple Syrup grilled Carrots, Goats feta and Pepita Seeds. Soft boiled eggs and fresh parsley also go brilliantly with this winter salad.

IMG_2810

As we are  now in winter we have adapted our diet to match the cooler season. We tend to not eat raw foods, opting for roasted or lightly sautéed vegetables. Lots of dark leafy greens, root vegetables such as pumpkin and sweet potato and an endless supply of bone broth are now staples in our kitchen. 

Although this may seem strange to some (sorry vegans) –  we absolutely love coming home from a long day at work/uni to a mug of steaming bone broth followed by a nourishing and warming meal. *We’ll be posting many more winter warmer recipes so stay tuned!

Make sure you take the time to give your body the attention it needs during these cooler months – maybe make a stew or have a crack at making your own broth. Your body will most definitely thank you for it.

Raw foods, fruits and juices can go on hold for just a bit, they’ll have their time to shine in summer and spring! 

Ingredients: Serves two as a main or three as a side dish

– 2 cups of kale stems

– 2 cups of roughly chopped silverbeet

-1/2 cup of finely sliced leek

– 1-2 carrots sliced (we used pre-roasted carrots that we had on hand in the fridge)

– 1 cup of cooked quinoa

– 2-4 boiled eggs (…depending on hunger status)

– 1/4 cup of goats feta

– 1/3 cup of beef bone broth (48 hours homemade)

– 2 tsp of pepita seeds

– 1 tbsp of apple cider vinegar

– 1 tbsp of extra virgin olive oil

– 1 tbsp of maple syrup 

– Pepper

– Himalayan salt

Method

1. Chop all greens (leek, kale and silver beet) and sauté in a wok on high heat with the bone broth. We have a big batch of beef bone broth in the freezer that we keep in the refrigerator to have on hand for cooking and drinking (so nourishing). If you don’t have bone broth, sauté in olive oil or water)

2. Whilst the greens are sautéing away, slice your carrots and drizzle them with the maple syrup (we didn’t use fresh carrots, we already had roasted carrots in the fridge so if your carrots are raw, they’ll need longer under the grill). Place your already roasted or raw carrots under the grill on a high heat. You want them to sizzle so they gain that caramelisation.

3. Place your eggs in a saucepan with a tad of salt to boil. 

4. Now that your eggs are boiling, your greens are sautéing and your carrots are sizzling, start by assembling your plate. Layer your cooked quinoa (again we have a big batch of already cooked quinoa in the fridge that we add for quick mid-week lunches) in a shallow bowl. and drizzle with a tsp of olive oil and apple cider vinegar.

5. Your greens should now be ready, with a ladle, scoop the greens and place them nicely onto the bed of quinoa. 

6. The carrots should be pretty much done now. Take them from the grill and add to your pile (remember, if the carrots are raw they’ll need longer)

7. We leave our eggs to boil for 5:20 minutes – this is the perfect amount of time for hard boiled eggs. Soft boiled eggs will just require about 4 to 4:30 minutes. When you have the desired consistency for your eggs, place them delicately onto your nourishing plate.

8. Now you’re ready to garnish. Add your goats feta, pepita seeds, pepper, himalayan salt and possibly even some fresh parsley. 

9. If you do have homemade bone broth, an extra table spoon onto the eggs would tie the meal nicely 

10. EAT

Winter salads are always a lovely option on a cold afternoon. Make a large batch and share with loved ones 

M + S xx