Monthly Archives: November 2016

Gluten-free Oven Baked Turmeric Cauliflower

gluten-free-cauliflower-happy-gut

What’s for dinner that is gluten-free and delicious?  Fellow healthy chef, Lee Holmes, author of Supercharged Food: Eat Your Way to Health. and I created this delicious, baked cauliflower dish and others in a Facebook Live video, live from Happy Gut Kitchen. (follow Happy Gut Facebook here.)

“Turmeric is a lively root, with a heady, earthy fragrance, known for its Hogwarts magical healing powers and can transform unglamorous, frumpy vegetables into golden anti-inflammatory bundles of wellness,” says Lee.

“By adding a sprinkling of cracked pepper to this dish, the curcuminoids (the actual anti-inflammatory phytochemicals in turmeric) are made available to the body,” says Dr. Pedre.

Supercharged Tip: If you are using fresh turmeric, handle with care as it stains easily, if you do happen to turn your favorite garment yellow.  Try squeezing on lemon juice or eucalyptus oil to  help remove turmeric stains.

Gluten-free Oven Baked Turmeric Cauliflower

WF  DF  GF  SF  VEG  VG
Servings:  Serves 4

Makes about 2 cups
Prep time: 4 hours
Blend time: 30 secs

Ingredients:

head cauliflower cut into florets

1/2 red onion chopped (optional)

      Dressing ingredients:

1/3 cup extra virgin olive oil

3 TBS freshly squeezed lemon juice

tsp. lemon zest

tbsp. turmeric

2 tbsp nutritional yeast flakes

3 garlic cloves crushed

Good pinch of Celtic sea salt

Sprinkling of cracked peppercorns

      To serve:

1/2 cup chopped coriander

Step 1:

Preheat oven to 230 degrees Celsius

Mix dressing ingredients together

Step 2:

Place cauliflower and onion in a bowl 

Pour dressing over and stir to coat 

Step 3:

Place on a baking tray in the oven for 30 minutes until crispy, stirring once 

Top with fresh coriander 

 

Contributed by Lee Holmes, Supercharged Food

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Butternut Squash Savory Oatmeal

oatmeal-butternut-squash

An open fireplace, the smell of wood crackling, a cabin in the woods surrounded by snow, and breakfast cooking in the kitchen… This is my winter dream.  Nothing speaks to me of fall and winter more than butternut squash. This vitamin-rich winter squash, full of gut-healing anti-inflammatory carotenoids, adds a special touch to a cold day standard. This oatmeal combo is super savory and a great spin on an old favorite.  Zinc-rich pumpkin seeds top it off with immune-boosting power.  What a nourishing way to begin your morning!

WF  DF  GF  SF  VEG  VG
Makes 2 cups

Ingredients
½ cup gluten-free steel-cut oats
1 cup homemade almond milk
1 tablespoon hulled pumpkin seeds, toasted
7 walnut halves
½ cup steamed butternut squash cubes (1 inch)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Step 1

Combine the oats and almond milk in a saucepan.

Step 2

Cook, uncovered, over medium heat for 5 minutes, stirring frequently.

Step 3

Remove from the heat, cover, and let sit for another 5 minutes.

Step 4

Serve in bowls, and top with pumpkin seeds, walnut halves, and butternut squash cubes.

Step 5

Sprinkle with the cinnamon and nutmeg

and enjoy.

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Healthy Cuban “Picadillo”

dr-pedre-picadilly

This is a classic Cuban dish I grew up watching my grandmother slowly make in the kitchen, reinvented to be easy on the digestion, and healthier for your body, but still soaked with love.  Using grass-fed ground beef or bison, rich in heart-healthy omega-3 fatty acids, and coconut oil (instead of vegetable oil), this aromatic dish will fill your house and enrich your taste buds with a virtual trip to the jewel of the Caribbean.

Healthy Cuban “Picadillo”

WF GF DF SF
Serves 2 – 3

Ingredients
1½ pounds grass-fed ground beef or bison, or free-range ground turkey
2 tablespoons coconut oil
3 tablespoons Herbes de Provence
½ tablespoon garlic powder
1 tablespoon thyme
½ tablespoon turmeric
Pinch of Himalayan sea salt
Sprinkling of cracked black pepper
½ cup pimento-stuffed olives*
1/4 cup apple cider vinegar
Juice of 1 lemon
Garnish of chopped parsley

* Hint: You can use some of the olive juice to flavor the meat as it is cooking.                                                                If you do, then adjust the amount of salt you use.

Step 1
In a deep, ceramic-enameled saucepan, or a 360 Cookware stainless steel saucepan, heat the coconut oil on medium heat.  Add the Herbes de Provence. Cook for 5 minutes or until aromatic.

Step 2

Add the ground beef or bison. Using a wooden cooking spoon start to break it up so that it spreads out evenly through the saucepan. Add the lemon juice all over the top.  Dust evenly with the dried organic garlic powder. Cover the saucepan with a tight-fitting lid.

Step 3

Let it simmer for about 5 minutes, then as the meat cooks, continue breaking it up into small, round pieces using the wooden spoon.  While doing this, you may add the thyme, turmeric, sea salt, and cracked pepper.  Then add the olives. Break it up some more, and let it simmer for another 5 min, while returning the saucepan regularly to break the meat into smaller chunks.

Step 4

Add the white wine, then lower the heat to low. Cover once more, and let it cook for another 10 min at very low heat. Check on it halfway through (within 5 minutes), and continue breaking up the meat if necessary.

Step 5

Let it cool, then serve with a garnish of chopped parsley.

Tip: Our Turmeric Cauliflower recipe makes a really nice accompaniment to my Cuban Picadillo reinvented.  Steamed butternut squash or a baked sweet potato also makes a nice side for this dish, especially on a cold winter’s night.  

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