Cauliflower Roast for Christmas - Plant based celebrations!

This recipe is a cracker for those of you celebrating a plant-based Christmas. It really is wildly delicious and super easy to make. The cauliflower goes melt in your mouth tender and soft. I first saw this recipe done by Jamie Oliver. I tweaked it slightly and decided this was going to be the main event around my Christmas table. I hope you guys enjoy it and give it a try. Whether you are eating meat or living a vegan lifestyle this recipe is a game changer and something different. 

On a side note - Thank you to everyone who has supported my blog this year and for the journey so far. This coming year is going to be a great one with many changes and I cannot wait to take them on! I am going to be sharing even more of my health journey thus far in hopes of inspiring you to make the little changes in your life and your kitchen.

Merry Christmas! 

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Serves 4

Ingredients:

2 tablespoons coconut oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayanne pepper
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 medium cauliflower head
1/2 teaspoon crushed coriander seeds
salt and pepper
400 grams cooked and peeled tomatoes
1 handful flat leaf parsley, roughly chopped
50 grams chopped almonds
Zest of 1 lemon

Instructions:

Preheat oven 180°C

In a small bowl mix together all the spices and the coconut oil. 
Peel the cauliflower and score the bottom into a cross shape.
Place the cauliflower in a heavy-based ovenproof pot. Using the spice/oil mix evenly cover the whole cauliflower massaging it into all the grooves. Give it a little extra love!
Sprinkle with the coriander seeds and top with salt and pepper. Close the lid and pop it into the oven for one hour. 
On the hour mark take the cauliflower out of the oven. Add the tomatoes to the pot on the side of the cauliflower and pop it into the oven for a further 15-20 minutes.

Once it is golden brown remove it from the oven.  
Add the parsley, almonds and lemon zest. Top with a squeeze of lemon. 

Serve hot with one of my delicious sides such as maple glazed carrots! 

-Melissa 

Maple glazed carrots with honey comb

I have decided to do something a little different this year. I am going to be sharing a few recipes on how to have a full plant-based Christmas! Including the roast. These are my maple glazed carrots. If you are ok with having raw organic honey then you can add the honey comb and glaze them with honey. If not stick to the maple and they will be just as delicious! You could even top them with some roasted almonds. Keep your eyes out for the recipes to follow! They will make your Christmas not only a delicious one but one that is better for the environment, your health and of course the animals! If you are in a place in your life where you are eating meat, there is no judgment here. Listen to your body and make sure you source ethical meat free of growth hormones etc. Being mindful of the meat you consume and how much is a start to a healthier life! These carrots will make a delicious side no matter what. 

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Serves 4 as a side

Instructions:

• 450 grams baby carrots
• 1 tablespoon coconut oil
• 3 tablespoons maple syrup or honey (100% maple syrup, not the processed one)
• 5 cardamom pods crushed
• salt and pepper
• 20 grams honeycomb
• edible flowers

Instructions:

Preheat the oven 180°C

Place the carrots and cardamom in a large bowl with the coconut oil. Toss until evenly covered. Pop them into an oven proof deep dish. Cover with the maple syrup, season to taste and roast for 40 minutes until golden and sticky. 

Meanwhile, crush the honeycomb into small pieces. Once the carrots are ready, pop them into a serving dish. I like to stack mine high on a plate. Sprinkle with honeycomb or nuts and decorate with edible flowers. 

Serve hot and as a side to my Christmas Cauliflower roast. 

-Melissa 

Seared Ostrich Fillet with Citrus

*Serves 2

Ostrich is a meat that can be commonly found in most South African supermarkets. It has a rich, gamey taste to it and you can pair it with sweeter accents such as fresh fruits or a berry sauce for some great combinations.

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Ingredients:

• 230g ostrich fillet
• 1 orange, zested and juiced
• 1 garlic clove, minced
• 1 tablespoon tamari
• salt and pepper 
• coconut oil
• 2 oranges, segmented
• 1 generous handful rocket
• 80g raw almonds, toasted
• olive oil

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Instructions:

Add the ostrich, along with the orange zest, juice, garlic, and tamari, to a bowl. Toss together and cover the bowl. Pop it into the fridge for an hour or overnight if you have time.

Remove the marinated ostrich from the fridge. Add a tablespoon of coconut oil to a medium pan over a high heat. Add the ostrich fillet and sear on each side for two minutes. Once ready, remove from the heat and let rest for a further five minutes. You can cover it with a piece of foil so it doesn’t get too cold. Once rested, slice the ostrich and season to taste.

Meanwhile, using a sharp knife, remove the membranes of the orange segments.  In a medium bowl, layer the rocket and fresh oranges along with the sliced ostrich fillet. Top with the toasted almonds and drizzle with olive oil to serve.

Health Fact:

Ostrich is a lean meat and a great alternative to beef. It is also readily available in South African supermarkets.

Greens, Couscous and Apricot bowl

*Serves 2

This recipe is wonderful because of the aromatics in it. It shows how using fresh mint can uplift a dish and adds a perfect finishing touch. Often mint is saved for desserts and smoothies, but it also adds a great pop of freshness to a bowl or salad. Mint is great for digestion so dont be shy to add a handful where you can. I’ve used couscous in this recipe, but if you would like, you can interchange it with freekeh. Freekeh is an ancient grain that is high in protein so give it a try if you haven’t already! You can also replace the chicken with tempeh or tofu to transform this into a vegan bowl and you cook it the same way you would the chicken.

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Ingredients:

• 2 chicken breasts (or meat sub of your choice) 
• 1 lemon, sliced
• salt and pepper
• 1 handful fresh thyme leaves
• 1 cup couscous, uncooked
• 1 cup vegetable stock
• 1 brown onion, chopped
• 1 garlic clove, minced
• coconut oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 100g Turkish apricots
• ¼ cup fresh mint leaves, chopped
• 1 handful fresh rocket
• olive oil and balsamic to dress 

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Instructions:

Preheat oven 180°C.

Place the chicken on a roasting tray. Season and add the thyme leaves. Place the sliced lemon on top of the chicken and roast in the oven for 15 minutes or until cooked through.

While the chicken is in the oven, put a small pot over medium heat and add the vegetable stock, bring to a simmer. Once it begins to simmer, remove from the heat and add the couscous. Cover with a lid and allow to steam, about 5 minutes. When ready, fluff the couscous with a fork and mix well.

In a separate small pot over a medium heat, add the onion and garlic with a dash of coconut oil and sauté until soft. Add the spices and stir to release the flavour. If the spices dry out, add a dash of water. Add the apricots and mix well.

Remove the chicken from the oven and slice into pieces. Add the couscous, onion mix and chicken to a large salad bowl, and top with the mint, almonds and rocket. Toss all the ingredients together with a good glug of olive oil. Season to taste and enjoy!

Health Fact:

Almonds are rich in vitamins and minerals, protein, mono-saturated fats and poly-unsaturated oils. They are also an excellent source of anti-oxidants. You can soak your almonds overnight in water for easier digestion if you like.

-Melissa 

Vietnamese Chicken and Noodles

*Serves 2

Banh Mi originates from Vietnam and is traditionally served on a roll as Vietnamese street food. This bowl illustrates how you can adapt your favourite recipes to a fresh and healthier alternative if you want to cut the bread and opt for a gluten free meal. You can also replace the chicken breast with sliced tofu and prepare it in the same way if you would like to make it vegetarian. 

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Ingredients:

For the chicken:

• 2 stalks lemongrass, chopped
• 1 garlic clove, chopped
• 2 tablespoons tamari (or soya sauce)
• 2 teaspoons sesame oil
• 2-centimeter piece of fresh ginger, sliced
• ½ red chilli (optional)
• 2 chicken breasts (or tofu, sliced)
   

For the Slaw:

• 2 large carrots, julienned
• 7 radishes, thinly sliced
• ½ cup white wine vinegar
• 1 tablespoon coconut sugar
• 1 generous pinch salt
   

For the Bowl:

• 100g brown noodles from your local health store (I like gluten-free alternatives) 
• ½ cup cucumber, sliced
• 2 jalapenos, seeded and sliced
• 1 handful fresh coriander leaves
• 1 lime 

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Instructions:

Add all of the ingredients for the chicken along with the chicken breasts to a medium bowl and set aside to marinate for at least 30 minutes.

Add the carrots and the radishes to a small bowl, and top with the vinegar and coconut sugar. Toss and set aside.

Remove the chicken from the marinade, slice it into strips and add it to a medium frying pan over a medium to high heat with two teaspoons of coconut oil. Fry for six minutes or until it begins to brown. Add the remaining marinade into the pan to coat the chicken and cook for a further two minutes.

Cook the noodles as per packet instructions. Once ready remove from the water and give them a good glug of olive oil so that the noodles do not stick together.

To assemble the bowl, add the noodles, slaw, cucumber, jalapenos, coriander, and chicken. Top with fresh lime to serve.

Health Tip: 

Cucumber is an excellent diuretic. It can prevent kidney stones, flushes out toxins, and balances acidity in the body.

-Melissa