Nutrition Info
Rice (this type), 1c = 5.03 g of protein, 20 mg calcium, 84 mg of magnesium, 162 mg phosphorus, 84 mg potassium, 1.23 mg zinc, 1.765 mg manganese
Blueberries, 100g = 1.4 g of protein, vit c, vit k, vit e, vit a, vit b6, manganese, copper, iron, magnesium, calcium, phosphorus, zinc & selenium.
Baked Cauliflower = 1 g of protein, vit c, Thiamin, Riboflavin, Phosphorus, Potassium, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid and Manganese.
Rice (this type), 1c = 5.03 g of protein, 20 mg calcium, 84 mg of magnesium, 162 mg phosphorus, 84 mg potassium, 1.23 mg zinc, 1.765 mg manganese
Blueberries, 100g = 1.4 g of protein, vit c, vit k, vit e, vit a, vit b6, manganese, copper, iron, magnesium, calcium, phosphorus, zinc & selenium.
Baked Cauliflower = 1 g of protein, vit c, Thiamin, Riboflavin, Phosphorus, Potassium, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid and Manganese.
Start by cooking the long grain jasmine (or other type) rice as per the instructions on the packet. Make sure it's long grain. Usually cooking requires double the amount of water to rice.
Cinnamon Roasted Cauliflower
1 medium-sized head of cauliflower (about 2 lbs or 910 g)
3 tablespoons (45 ml) olive oil, divided
3 tablespoons (27 g) cornmeal
1 teaspoon cinnamon
1 teaspoon sea salt, or to taste
Preheat the oven to 400ºF (200ºC, or gas mark 6).
Cut the cauliflower into bite-size pieces (about 1 inch or 2.5 cm across). Discard the tough core. Place the cauliflower florets in a large bowl and coat evenly with 2 tablespoons (30 ml) of the olive oil.
In a small bowl, sift together the cornmeal, cinnamon, and sea salt. Sprinkle evenly onto cauliflower and toss with your hands until each floret is well coated. Add a touch more cornmeal if needed to evenly cover.
Transfer the cauliflower to an ungreased baking sheet (flat sides down), discarding any excess cornmeal. Drizzle lightly with the remaining 1 tablespoon (15 ml) olive oil.
Bake for about 40 minutes without flipping or until the cauliflower is crispy and browned on the edges and bottoms.
Gently transfer the cauliflower to a plate with a flat metal spatula. Serve immediately.
Blueberry Avocado Salsa
Ingredients:
Directions:
Pulse all ingredients (except for avocado) a few times in a food processor. Then, cut up your avocado and drizzle with lime juice. Stir in chopped avocado with the rest of your salsa ingredients. Add a touch more salt if desired. Serve immediately.
From one of my fav cookbooks, Gluten Free Vegan Eats: http://www.allysonkramer.com/2010/07/blueberry-avocado-salsa/
Cinnamon Roasted Cauliflower
1 medium-sized head of cauliflower (about 2 lbs or 910 g)
3 tablespoons (45 ml) olive oil, divided
3 tablespoons (27 g) cornmeal
1 teaspoon cinnamon
1 teaspoon sea salt, or to taste
Preheat the oven to 400ºF (200ºC, or gas mark 6).
Cut the cauliflower into bite-size pieces (about 1 inch or 2.5 cm across). Discard the tough core. Place the cauliflower florets in a large bowl and coat evenly with 2 tablespoons (30 ml) of the olive oil.
In a small bowl, sift together the cornmeal, cinnamon, and sea salt. Sprinkle evenly onto cauliflower and toss with your hands until each floret is well coated. Add a touch more cornmeal if needed to evenly cover.
Transfer the cauliflower to an ungreased baking sheet (flat sides down), discarding any excess cornmeal. Drizzle lightly with the remaining 1 tablespoon (15 ml) olive oil.
Bake for about 40 minutes without flipping or until the cauliflower is crispy and browned on the edges and bottoms.
Gently transfer the cauliflower to a plate with a flat metal spatula. Serve immediately.
Blueberry Avocado Salsa
Ingredients:
- 1 1/2 cups fresh tomatoes, quartered
- 2 cups fresh blueberries
- 2 tbsp lime juice + extra for drizzling onto avocados
- 1/4 cup green onions, chopped
- 1/2 cup fresh cilantro
- 1 tsp sea salt
- 1 tbsp chopped jalepeno pepper
- 1 ripe avocado, cut into small chunks
Directions:
Pulse all ingredients (except for avocado) a few times in a food processor. Then, cut up your avocado and drizzle with lime juice. Stir in chopped avocado with the rest of your salsa ingredients. Add a touch more salt if desired. Serve immediately.
From one of my fav cookbooks, Gluten Free Vegan Eats: http://www.allysonkramer.com/2010/07/blueberry-avocado-salsa/
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