Cauliflower has become a staple food in my cooking. It has anti-cancer, anti-viral, gut healing, thyroid supporting properties, and it is nutrient dense and quite tasty.
Thank you Medical Medium for this great recipe.
-1 large head of organic cauliflower
-1 teaspoon of organic turmeric powder
-a few cloves of garlic (less or more depending on taste), minced
-2 tablespoons of organic extra virgin olive oil
-a handful of organic parsley/cilantro or both, finely chopped
-salt and pepper
Preheat the oven to 400 degrees F.
Line a large baking tray with parchment paper.
Slice the cauliflower in 2 inches thick steaks, from top to bottom and put them on the parchment paper.
Mix the rest of the ingredients in a bowl and brush the mixture on the cauliflower steaks.
Bake them for about 20-25 minutes and enjoy them as a side dish or with fish or chicken.
For the salad:
1 lbs / 453 gr salmon fillets or steaks, poached, grilled or broiled, cooled
4 cups arugula
1 ripe avocado, peeled and cubed
1 scallions, chopped
2 tablespoons capers (optional)
fresh chopped parsley for topping
For the dressing:
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped, parsley
Sea salt and ground black pepper
Lemon wedges for garnish
Break cooked salmon into chunks.
Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon.
Chop the spinach or baby kale into small bite sized pieces and finely chop the scallion.
Arrange all ingredients in a bowl. If you have the time, refrigerate at least 30 minutes to allow flavors to blend.
Combine all the dressing ingredients together. Taste and adjust to your preferences.
Pour the dressing over the salad and serve immediately (or store in the refrigerator until ready to serve).
Top with fresh parsley.
(Courtesy of The Iron You)
"I like to think of my career as an Integrative Health Coach as a book titled "Your