Description:
Cauliflower is at its best from December through March when it is in season and most plentiful in your local markets. Cauliflower contains allicin, which can improve heart health and reduce the risk of strokes, and selenium, a chemical that works well with Vitamin C to strengthen the immune system. Cauliflower can also help to maintain a healthy cholesterol level.
The health benefits and Nutritional information of Macadamias is that they are a high energy food and contain no cholesterol. The natural oils in macadamias contain 78 per cent monounsaturated fats, the highest of any oil including olive oil. Macadamias are also a good source of protein, calcium, potassium and dietary fibre and are very low in sodium. The protein component of nuts is low in lysine and high in arginine. Of the many benefits surrounding the Australian macadamia nut, perhaps the greatest is that they taste so good while being good for you.
A high energy food, macadamias taste great eaten raw from the shell, dry roasted, or cooked in oil. They can also be used to enhance the flavour of cakes, confectionery, ice cream, salads, roasts and casseroles. The possibilities are only limited by the imagination of the user.
Ingredients:
2 – cups cauliflower
¼ - cup raw macadamia nuts
¼ - cup olive oil
1 – tsp. sea salt
1 – very small clove garlic (peeled)
Freshly ground black pepper to taste
Directions:
In a food processor, combine all of the ingredients, except the pepper and process until the mixture looks fluffy, like conventional mashed potatoes.
Top with freshly ground pepper.
I personally like to add chopped cilantro to mixture along with the pepper. Yummmm! TO LIVE FOR
Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Fibre, Low Calorie, High Omega Fats, Diabetic - Low Carb
Category: Raw Foods
Submitted By: OK In Health
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Description: This recipe calls for 1 pound spinach, kale, collards or beet greens (or mixture of all). When some people hear the word "greens", they immediately conjure up childhood memories of overcooked lumps of vegetation they were forced to eat and hated. But the vegetable section of the grocery or health store is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies.
Greens can have strong tastes, but we encourage you to experiment with varieties you've never tried or haven't had in a while. You'll be in for a pleasant surprise. | | Full Recipe |
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