Steamed vegetable and salad bowl layered with bold flavours and dynamic textures. Nutrient-dense vegetables mixed with potent anti-inflammatory + anti-microbial spices and probiotic-rich sauerkraut ~ food as medicine.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
Recipes are oil-free and have no added oils as ingredients or for cooking with. An oil-free diet can be beneficial for some cardiovascular diseases.
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Curried Cauliflower & Sweet Potato with Sauerkraut
WASH and cut sweet potato + cauliflower into small even sizes to ensure even cooking time.
SET UP steamer saucepan, add water 5cm / 2″, bring to a boil, lid on. Place steamer basket over boiling water, lid on. The water level should be below the steamer basket.
ADD sweet potato slices – steam for 3 mins.
ADD cauliflower florets – steam for 3-4 mins. Check both vegetables are fork-tender.
REMOVE the steamer basket. Sprinkle over 1 tsp curry spice and toss gently to coat; alternatively, do this in a bowl.
SERVE – plate salad ingredients, top with spiced steamed vegetables and garnish with sauerkraut.
*SALAD GREENS use spinach, baby kale, lettuce, arugula, sprouts, mesclun, radicchio, cabbage, bok choy.
SWAP VEGETABLES – use squash, carrots, potatoes, rutabaga, peas, beans, zucchini, broccoli, brussel sprouts, romesco, asparagus.
*HERBS use fresh mint leaves, scallions, parsley, chives, cilantro, celery leaves, endives, arugula, dandelion, sorrel, and fennel.