There are a few foods I’ve eaten and creations made in the last few weeks that I HAVE to share with you because they are too good to keep a secret. I went to one of the Farmers markets and bought this beautiful looking (and smelling) Cauliflower, not sure at the time what I was going to do with it. I got home and had a little poke around for some inspiration on the net and found heaps of raw foodie sites that used Cauliflower as a ‘rice’, ‘quinoa’ or ‘cous cous’ (Cauli Cauli) in salads. Well! I made a really simple Cauli Rice Salad which I have the recipe for below. You can get creative and make it as extravagant as you want. I’ve made a Thai Pumpkin one, where you blend up raw pumpkin with lime juice, garlic, ginger and thai spices. I’m yet to try a Mediterranian-ie one, with Red Capsicum (peppers), Black olives, Spanish onion, Parsley and Basil. In my research I’ve found the difference between calling it ‘rice’ or ‘quinoa’ is how you process it – obviously for a small quinoa-like grain you’ll need to put the Cauliflower in the food processor only until it is the right consistency. Cauli ‘Rice’ you just chop up small. Sorry there’s no picture for this one, I was too hungry to concentrate 🙂
Super Cauli ‘Rice’ Salad
150g Bag Spinach / Spinach salad mix (something with beet tops or swiss chard is nice too)
1/2 head Cauliflower, chopped small
1/3 cup finely shredded Sugarloaf cabbage
12 -14 vine ripened Cherry Tomatoes, halved
8-10 Sugar Snap peas, either whole or roughly sliced longways)
Lots Broccoli Sprouts (or your favourite sprout)
1/3 cup shredded fresh basil leaves
1 tbsp Dulse flakes or Seaweed flakes
Good pinch Himalayan Fine Crystal Salt, & pepper
- Dressing, whisk in a small bowl :
2 tbsp Olive Oil
1 tbsp Lemon Infused Olive Oil (or juice & rind of half a lemon)
1 dsp Apple Cider vinegar
1 garlic clove, crushed
Put everything in a nice bowl (I’m all about presentation), and toss. Serves about 4.
Another fav is a Thai Coleslaw Recipe I found on ‘The Best of Raw Food.com’, though.. of course, I made it my own. But WOW! It’s SOO yummy. Recipe below. Just make it to see how good it is:
Raw Thai Coleslaw
1/2 cup lemon & lime juice (about 1 lemon and 2 limes)
2 tbsp grated fresh ginger
1 clove garlic, crushed
1 medium red chilli, finely chopped
2 tbsp Tamari, Braggs or Nama Shoyu (I had tamari)
2 tbsp agave nectar (or you can use honey)
2 tsp cumin powder
2 tsp coriander powder
1 small Kaffir lime leaf, finely shredded
1 cup organic peanut butter, or you can use almond butter (smooth or crunchy is your choice, my peanut was smooth)
1/4 cup or less water if needed
1/2 head white, green or sugar loaf cabbage, shredded
1/2 cup red cabbage, shredded
3/4 cup finely sliced sugar snap peas
1/4 cup carrots, julienned or thinly sliced
1 handful each torn coriander leaves, & basil leaves
In a good blender, puree lemon & lime juice, garlic, ginger, chilli, agave, cumin, coriander & kaffir lime. Then add the nut butter and blend at low speed or pulse to combine into a thick, cake batter consistency, add some water to thin a little to a more sauce consistency. Set aside.
In a bowl add cabbages, carrot, sugar snap and herbs, then pour in the thai peanut sauce and toss to combine well, garnish with a couple of coriander leaves, and raw cashew halves. Serves 4.
Optional: Add fresh mango if in season, on top. I served mine on a bed of spinach with Marinated Swiss Brown Mushrooms (in olive oil, tamari, garlic and chives).
Seeing I’m on the food roll today, I want to share something I have all the time for lunch because they’re an amazing raw invention. A cabbage taco!! You can just have them as a wrap or go all out and have it just like a mexican taco, only green. That was lunch today. Pictures for this one. You just need to use a nice big leaf that will wrap up. Generally I’ve found that the outer leaves of cabbages work best and some asian greens with broad leaves. Today it was the outer leaves from a whole Sugarloaf Cabbage.
I love Ani Phyo’s Taco Nut Mince Recipe from her Ani’s Raw Food Kitchen Recipe Book. Again, I’ve made it my own, it’s just what I do I can’t help it, and it’s almost perfected. Have a go with it, or even just using leaves as wraps if you don’t already, with wrap fillings. This recipe is generous for two. The nut meat could serve 4.
Mexican Cabbage Taco
For the nut meat:
1/2 Cup Almonds
1/2 Cup Walnuts
Process until fine meal. Put in a bowl. To the bowl add:
1/3 cup Olive oil
1 tbsp Tamari, or Braggs or Nama Shoyu
1 Tbsp Coriander powder
1 Tbsp Cumin powder
1 Tbsp Smoked Paprika powder
1 tsp Onion powder
3/4 tsp Himalayan Crystal Salt
Mix well and set aside. Serves 2-4 depending on how hungry everyone is.
2-4 Cabbage leaves (depending on how big they are, mine were BIG so only two)
Big handful baby Spinach leaves
2 Tomatoes, roughly diced
1/2 Continental Cucumber, roughly diced
Handful coriander, roughly torn
Place Cabbage leaves on serving plates, divide the baby spinach in the center of each. Top with a generous amount of the nut meat, then layer with tomatoes and cucumber, finishing with coriander. Wrap up with the outer tip first, folding it tightly in half, followed by the sides so it’s a nice parcel.
ENJOY!! I eat these all the time. I like to mix it up so I have it with whatever is in the fridge and different flavours, not always mexican. So mix it up too.