Makes: 4-6 portions
Preparation: 15mns Total: 40mns Benefits: Kale is one of my favourite leafy vegetables and I always have some handy in my fridge. It is often referred to as the"Queen of Vegetables' and a 'Nutritional Powerhouse'. Kale is low in calorie, high in iron, high in Vitamin K,A, C and Calcium and is packed with powerful antioxidants. Its an anti-inflammatory food, great for cardiovascular support and is a great detox food. Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals. Ingredients: 1 Tbsp. Coconut oil 1 medium onion, diced 4 cloves garlic, minced 1 medium cauliflower, trimmed and cut into bite-sized slices 4 c. water small bunch of curly kale, stems removed and leaves chopped 1/4 c. fresh dill, chopped fine 1 tsp. Himalayan pink salt (or more to taste) 1/2 tsp. ground black pepper Directions:
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