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A tasty dish inspired by my travels
The humble cauliflower lights up with a beautiful mix of Indian spices.
Enjoy the vibrant colour and flavour!
One cauliflower head
250 gr Greek yogurt, full fat
2 garlic cloves, minced
1 tsp turmeric powder
1 tsp cumin powder
Few fresh coriander leaves, finely chopped
Few fresh curry leaves, finely chopped
¼ tsp cinnamon powder
¼ tsp clove powder
½ curry madras powder
½ tsp red chili flakes
½ tsp paprika or Cayenne pepper
Juice of half lemon or one lime
Pinch of good quality sea salt
Preheat the oven 190 electric fan
Lay an oven tray with baking paper.
Gently break the cauliflower in florets, wash them thoroughly and set aside.
In a bowl, mix all the herbs and spices.
Add the lemon juice and the yogurt and mix well.
Take one cauliflower floret, dip it in the spicy yogurt, coat it well, place it on the baking tray.
Repeat with all the florets.
Place the tray in the oven and bake for 25-30 minutes, until the florets are golden.
Enjoy!
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Smooth and velvety beets and carrots mixed with the sharpness of apple, ginger and lime…delicious!
Try it before a workout and see your athletic performance increase, thanks to the nitrate content of the beets 😉
2 large beetroots, or 3 small ones
2 carrots
1 apple
juice of one lime
a nice chunk of ginger
Juice all ingredients and enjoy!
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I often get asked by my clients “But how do you eat all the recommended daily portions of vegetables?” Simple, with pinzimonio!
The word pinzimonio refers to the Italian habit of dipping seasonal raw vegetables into an olive oil based sauce.
Only 3 ingredients for the basic recipe: good quality extra virgin olive oil, sea salt and black pepper, to which you can add any herb or spice you like. The Italians usually add fresh thyme leaves and a drop of Modena balsamic red vinegar.
So easy to prepare, yet so good and healthy! Enjoy it with all the rainbow raw veggies in season.
And no, don’t buy already cut vegetables in a plastic bag… engage in the prep with mindfulness and give thanks for these beautiful nutritious colours in front of you!
Extra virgin olive oil
Good quality sea salt
Freshly ground black pepper
Modena balsamic red vinegar
Crudites:
Wash and trim the vegetables.
Cut the carrots, celery, pepper and cucumber in sticks, and roughly cut the fennel and the endive in chunks.
Leave a little bit of the radishes stems on, it will be easier to pick them for the dipping.
Prepare the pinzimonio: pour some extra virgin olive oil in a bowl.
Add a pinch of salt and pepper and mix well.
Divide the mix between smaller, individual bowls for your guests for dipping the raw veggies.
Add a drop of Modena balsamic vinegar to each bowl. Ready!
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