Sugar Free Rhubarb Applesauce

Archive: April 2012

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Sugar Free Rhubarb Applesauce

Here in the Pacific Northwest, when spring arrives, rhubarb is one of the first things you see. It’s an exciting time. This bright, tart, detoxifying vegetable signals for me that warmer weather is on the way.

I can never resist the thick, bright red stalks and they end up in sauces and jams and as spreads of all sorts. This years first crop ended up paired with apples for a delightfully sweet and tart rhubarb applesauce.

It was a welcome addition dolloped generously on top of porridge in the mornings, added to homemade granola with yogurt, enjoyed (by one of us) on top of ice cream, and savoured standalone as a guilt-free dessert.

This recipe makes enough to just about fill a 1L mason jar. It lasted us about 1 week and it will keep in your fridge for that long no problem. It’s really too tasty to leave in there for much longer anyway.

RHUBARB APPLESAUCE
makes just under 1L (4 cups)

3 large stalks rhubarb, ends trimmed and coarsely chopped
6 apples (use sweet ones – I used 2 gala, 2 pink lady, and 2 pinata), peeled, cored, and chopped
1/4 cup water
1 tsp cinnamon
2 drops stevia

In a large pot, combine apples, rhubarb, and water. Bring to a boil, cover, and simmer on low heat for about 30 minutes or until soft and mushy. Stir in the cinnamon and stevia (you may need more if you want it sweeter, you can also substitute 2 tbsp maple syrup, honey, or agave nectar). I pureed mine with an immersion blender, but you can leave it chunky or run it through a regular blender. Up to you. You can also double this recipe and freeze the extras for later.

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Tomato and Eggplant with Poached Eggs and Greens

Breakfast goodness! With this morning-time food fest being such an important part of the day, it’s a good idea to pack it full of all the veggies you can think of.

Eggplant. Tomato. Greens. Sprouts. Eggs, if you’re into that. You can serve this over grains, too, or some beans. Think of all the breakfasty possibilities!

In fact, without a great stretch of the imagination, you could even make this into lunch.

Or check this out: Dinner.

Woah. Talk about versatility!


TOMATO AND EGGPLANT WITH POACHED EGGS AND GREENS
adapted from Very Fond of Food
serves 2

1 large eggplant
1 tsp salt
2 tbsp olive or coconut oil
1 onion, diced
2 cloves garlic, minced
1 tsp paprika
1/4-1/2 tsp cayenne (depends on how much of a bite you want)
1 cup chopped tomatoes
1 tbsp tahini
2 drops stevia (or 1 tbsp honey or maple syrup)
juice of 1/2 lemon (or more, to taste)
2-4 eggs, poached
2 big handfuls of greens, sprouts, chopped almonds

Chop up eggplant into bite-sized chunks. Toss them in a bowl with the salt, let them sit for a few minutes, rinse them off, and pat dry.

Heat the oil on medium and saute the onions and garlic until softened. Add the eggplant and spices and stir to coat. Cover and cook on low for 15-20 minutes or until soft, stirring occasionally.

Add the tomatoes, tahini, stevia, and lemon juice. Stir and cook another 5-10 minutes. Season to taste with salt, pepper, and lemon juice.

Poach the eggs to your liking – I used little poaching cup thingys and soft-poached them, about 3 mins.

Serve as you like with greens, grains, or beans. I used a big handful of greens topped with sprouts and chopped almonds and dressed with flax oil and fresh lemon juice.

This recipe is also cleanse-friendly, if you’re into that kind of thing.

choco nut clusters

Raw Chocolate Nut Clusters

Reid likes to bring home the occasional junk food. He usually has to hide it from me, but last night he came right out and sat next to me while eating his chocolate bar. I grabbed for it to check the ingredients… milk, milk products, milk milk milk, sugar, sugar hiding behind another name, safflower oil, blah blah blah.

Great.

Now I have someone eating chocolate right in front of me, the day after I’ve finished my cleanse, and I can’t eat it. I mean, I guess I could, but that might defeat the purpose of doing a cleanse in the first place… on top of the fact that milk makes me physically ill.

I flew into the kitchen in a frenzy. I dug out the raw cacao and rigged up a makeshift double boiler (a pot with a small plate inside and a bowl on top of the plate, the pot filled with water up to the middle of the bowl).

I spent the next 10 minutes making the most deliciously satisfying dark chocolatey treats that you ever did taste. Way better than some junky chocolate bar – real whole food chocolate treats! I’ve been eating them 2 at a time because one is never enough.

Raw cacao powder has loads of antioxidants and because it’s raw, you get all the goodness of active enzymes. If you can’t find raw cacao (really try though, it’s so good!) then regular cocoa powder will do. Cacao butter can be hard to find too, and it’s pricey, but it lends such a silky smoothness to the chocolate and stays more firm at room temp compared to coconut oil. You can still replace all the cacao butter with coconut oil and have a supremely delicious treat. Don’t fret, it will all work out… we’re making chocolate after all!

Decadent, indulgent, I-ate-one-at-breakfast-and-don’t-feel-bad-about-it chocolate. Bring it on.

RAW CHOCOLATE NUT CLUSTERS
makes 12-15 small clusters (depends on how much you eat out of the bowl)

2 tbsp cacao butter
2 tbsp coconut oil
1/3 cup raw cacao powder
2 tbsp sweetener of choice (honey, maple syrup, agave, brown rice syrup) or 1 tbsp and 1 drop stevia
teeny pinch of salt (optional)
1 1/2 cups mixed nuts and seeds (I used hazelnuts, almonds, raw cashews, and pumpkin seeds – you can also use sunflower seeds, walnuts, pecans, macadamia nuts, dried fruit… anything your heart desires and thinks would taste great covered in chocolate!)

Melt the cacao butter and coconut oil on low heat in a double boiler. Stir in the sweetener and the cacao powder and a pinch of good salt. Assemble the nut and seed mix in a bowl and pour the chocolate over it. Stir to coat.

Drop in little clusters onto a baking sheet covered with parchment paper (Mine were about 2 inches in diameter – I like to make them smaller so I don’t feel so bad when I eat 2 or 5). Pop them in the freezer for as long as you can manage and then devour! They don’t take long to harden, I was munching after about 10 minutes. If you used all coconut oil though, you might need to give them a little more time to harden up… maybe 20 minutes or so. Once they set you can transfer them to a container and keep them in the freezer until you eat them all. It won’t be long. Trust me!

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Cleanse Day 12 – Asparagus Ribbon Salad with Arugula and Hazelnuts

Well here we are. The end of the cleanse. Call me crazy, but I’m not ready for it to be over. It just feels too good to be eating clean again. Eating REAL food. I’ll keep it up.

I actually found the blogging part most challenging. Taking photos of food when I was starving and eager to scarf it all down. Feeling the pressure to cook tasty and attractive meals and write about them every day for nearly two weeks. It was a lot. I feel a little relieved that it’s over… but mostly excited. I really did enjoy chronicling my cleanse. I finally jumped the hurdles, put aside the excuses, and just started the blog – and that feels great. I have so many recipes waiting in the wings, and lots of how-to ideas for things like making your own almond milk and sprouting. I’m looking forward to posting more leisurely, once or twice a week, and seeing how that goes.

I’m also really thrilled to reintroduce fermented foods into my diet, along with a big dose of probiotics. I’m thinking tempeh, homemade sauerkraut and pickles, apple cider vinegar. I really missed vinegar. And I can’t wait to taste maple syrup again… and dates. A squishy, melt in your mouth date. Perhaps dipped in raw chocolate and sandwiched between two pecans. Swoon.

I actually have some concerns that I might be intolerant to some of the foods I was eating over the past couple of weeks. I had a few days with major digestion issues. I won’t elaborate (you’re welcome), but even after cutting out everything I did, I still had some trouble. I have a feeling it might be nightshades (potatoes, tomatoes, eggplants, peppers, etc.) because eating huge amounts of them resulted in subsequent tummy upset… but I’m not entirely sure. I’ve been wanting to get a food allergy blood test for a while, and the reactions I had while on the cleanse really bumped it up to a high priority item for me.

Aside from a few digestive issues, the major positives I experienced were high energy levels throughout the day, great sleeps with early morning no-alarm wake-ups, noticeably less-dry skin, and significantly diminished cravings for sweets.

Now back to the topic of real food… do you eat your asparagus raw? If not, you should definitely give it a go! Eating asparagus raw is oh so satisfying. It’s tastes like Spring to me. Fresh. Crisp. Real. YUM!

And behind that great taste, asparagus is packed with nutritious goodness. Things like folic acid, potassium, phosphorus, calcium, magnesium, vitamins A, C, and K… asparagus has got ‘em! It’s also loaded with glutathione, a potent antioxidant and cancer preventer. It’s an alkaline food, which helps restore the body’s pH to its naturally alkaline state. It’s also a diuretic and an anti-inflammatory food, so it aids kidney health and can also help with arthritis pain.

Real food goodness. That’s what I’m talkin’ about.

Peeling asparagus into ribbons is fun! Eating food in new ways is fun!

ASPARAGUS RIBBON SALAD WITH ARUGULA AND HAZELNUTS
slightly adapted from My New Roots
serves 2 big portions or 4 small ones

1 bunch asparagus, washed and woody ends broken off
2 big handfuls arugula
2 tbsp flax oil
juice of 1 lemon
1/3 cup chopped hazelnuts
2-3 drops stevia
fresh ground pepper

Peel the asparagus into ribbons. Halve the remaining strip and the tips of the spears. Mix the oil, lemon, and stevia, pour over asparagus ribbons and mix well. Toss with hazelnuts and asparagus and pepper to taste. If waiting to serve, add arugula last as the lemon will wilt it.

We enjoyed our salad with leftover lemony cauliflower and almond-crusted dill salmon (just this recipe with chopped almonds crumbled on top).

**For more info on the cleanse I am doing, including which foods are acceptable and which are to be avoided, see the Wild Rose Herbal D-Tox website.

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Cleanse Day 11 – Creamy Butternut Squash Soup and Lemon Roasted Cauliflower

Today I had a training session for a Floor Supervisor position at the climbing gym I work at. I was lucky I was able to attend, because I couldn’t belay or climb with my ankle in the shape it’s in. It ended up going really well and I’m super excited to get back on my feet and back onto a wall. Indoor, outdoor, I don’t care. I’m not picky at this point. I just can’t wait til I can climb again.

That said, the training really took it out of me. My ankle has had a rough go of it the past few days and it’s really swollen up quite big. If only I could get out of work and lounge around the house for a few days… I usually feel like that would be a great idea even if I’m not injured.

It’s made cooking elaborate meals a bit tricky also. I need something that has minimal prep time so I can sit with my ankle raised high above my heart, supported by my tower of pillows. Enter leftover squash, roasted after making yesterday’s squash curry – the ideal quick and easy meal starter. Paired with crunchy, tangy, lemon roasted cauliflower? Sigh. Delicious.

You can leave it as is for a hearty lunch, or add fish (if you eat it) for a filling dinner. Non-meat options include tossing the cauliflower with lentils, black beans, or brown rice.

CREAMY BUTTERNUT SQUASH SOUP
serves 2-3

1/2 large butternut squash or 1 whole small medium squash
1 tbsp oil (Only if you roast it first, which I did. You can also just simmer it in the water but it will take about 45 mins-1 hr to become really nice and mushy)
6 cups water
1 cup coconut milk
1 tsp nutmeg
pinch salt and pepper
chopped almonds and sliced green onions for garnish

Preheat oven to 375F. Brush halved squash (peeled and de-seeded) with oil and bake for 30 mins or until fork tender. Remove from oven, roughly chop, and put in a pot with the water. Bring to a boil and then simmer, covered, for about 15 minutes or until the squash is soft and mushy. Carefully blend with an immersion blender. Add remaining ingredients and serve.

LEMON ROASTED CAULIFLOWER
serves 2

1 head cauliflower, cut into florets
1 tbsp olive oil
juice from 2 small lemons
1-2 tsp cumin
1-2 tsp paprika

Preheat oven to 375F. Toss cauliflower in a bowl with oil, spices, and lemon juice. Spread on a foiled or parchment papered baking sheet. Bake for 12-15 minutes – you want it to still be a little crunchy, not too tender to the point of becoming mushy.

**For more info on the cleanse I am doing, including which foods are acceptable and which are to be avoided, see the Wild Rose Herbal D-Tox website.

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Cleanse Day 10 – Butternut Squash Curry and Toasted Squash Seeds

Sticking to a cleanse on the weekend is rough! I sat through brunch today and didn’t eat a thing. I had my porridge before I went, joined good friends for company, and salivated at the sight and smell of their food. It might sound like torture to you… which is why it’s usually best to try and avoid going out to restaurants when you’re doing a detox or cleanse. But with only 2 days left, cheating wasn’t an option, so I stuck it out.

It’s been important for me to have lots of flavour and variety in my meals so I don’t get bored or feel deprived thinking of all the brunch I’m missing. Snow peas are slightly sweet, with a satisfying crunch, and curries are a great way to amp up the flavour in a healthy way!

Here’s a recipe for an easy, sweet curry that can be served over rice, millet, quinoa, or a bed of raw spinach or mixed greens. The most time consuming part is peeling and cutting the squash, but the meal comes together quickly with it’s simple ingredient list.

BUTTERNUT SQUASH COCONUT CURRY
slightly adapted from Very Fond of Food
serves 4-6

spice mix (you can grind your own, use ground, or use a pre-made garam masala or curry powder):
1 tsp ground cumin
1 tsp ground mustard
1/2 tsp ground cloves
1 tsp ground turmeric
1 tsp ground cardamom

2 tbsp olive or coconut oil
1 large onion, diced
2 cloves garlic, minced
1 chili (I used a red one), seeded and minced
1 med butternut squash or 1/2 large squash (and the other 1/2 for soup!)
2 cups sprouted chickpeas (or 1 can, drained and rinsed)
1 1/2 cups vegetable stock
1 1/2 cups coconut milk
2 handfuls of snowpeas, ends trimmed
salt and pepper to taste
cilantro for garnish
rice, millet, quinoa, or greens for accompaniment

Get your grains cooking first. Then heat oil in pan and add onions, on low until soft. Add garlic and cook for another minute. Add the spices and the chili and stir to coat the onions. Add the squash and stock and simmer, covered, for 15-20 minutes or until squash is just about done. Add the coconut milk, chickpeas, and snow peas and cook for another 5 minutes. Season to taste and serve over grains of choice or a bed of greens. Garnish with lots of cilantro.

But wait! Hold onto those squash seeds, they’re edible too. Toast them just like you would pumpkin seeds and you’ll have a fantastic treat. Crunchy, salty snacks are definitely welcome during my cleanse!

TOASTED SQUASH SEEDS

Rinse seeds and remove all the bits of flesh. Pat dry and mix in a bowl with 1 tsp of oil and a small pinch of salt. Spread on a baking sheet and bake at 350F for 15 minutes or until golden brown. Enjoy!

**For more info on the cleanse I am doing, including which foods are acceptable and which are to be avoided, see the Wild Rose Herbal D-Tox website.

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Cleanse Day 9 – Sweet Almond Chili Green Beans

A short post today – I have to get off to a family potluck dinner for my Uncle’s birthday… during which my cute, feisty, always right, Chinese grandmother will tell me I need to grow up. Stop playing around. You’re too old for that.

She’s talking about my ankle. I injured it bouldering (rock climbing). I don’t feel too old for rock climbing. I hope I never feel too old to climb things. I should have learned my lesson about telling her I rock climb though. I should have just kept it simple, should have just said I fell. No biggie. Nothing major. Don’t worry about me. I’m all grown up. No playing around here. Just serious grown-up business!

These green beans will make you feel like a grown up. Or a wild, carefree climber… whichever you prefer. Mostly, they’ll just make you happy. Well, they’ll make your tastebuds happy. To me, it’s one and the same.

I ate these beans as a salad for lunch. You can do that too. You can also eat them as a side dish if you dare. Be bold.



SWEET ALMOND CHILI GREEN BEANS
serves 2

about 1/2 pound green beans, ends trimmed
1/3 cup almonds
2 cloves garlic
1 red chili (or 2 if you like it hot)
1 tbsp olive oil
1 tbsp Braggs soy seasoning
juice of 1/2 a lemon

Put a large pot of salted water on to boil. Place all ingredients except beans in a food processor (I used a magic bullet and it worked pretty well) and pulse until smooth… or a little chunky is okay too, some small, crunchy bits of almonds are nice.

Blanch beans (drop them into boiling water) for 3-5 minutes. Strain and splash with cold water.

Mix the sauce in with the beans, garnish with chopped green onions and a sprinkle of sesame seeds. Devour!

**For more info on the cleanse I am doing, including which foods are acceptable and which are to be avoided, see the Wild Rose Herbal D-Tox website.

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Cleanse Day 8 – Coconut Cauliflower Leek Soup and Falafel Revisited

Today I did too much. Too much walking. Too much moving. Too much chasing 6 year olds through a school carnival, swatting away screaming children with my cane.

My ankle has been healing well, but it reminds me – loudly, painfully – when I try to do to much.

Thankfully I have the weirdest craving ever. Plain brown rice. I came home and ate a bowl of plain brown rice. It was oddly, wholly satisfying! The perfect solution to a strong desire to laze.

You probably aren’t too excited for a recipe for that though. So we’ll move on.

Today’s breakfast was a scramble with leftover roasted veggies, potato hash, and broccoli. It was delicious. I feel like I’ve been eating a lot of eggs lately (too many?), so it’s probably back to green smoothies or porridge tomorrow.

Lunch was creamy Coconut Cauliflower Leek Soup and last night’s Falafel revisited in a delightfully light and fresh salad.



COCONUT CAULIFLOWER LEEK SOUP
serves 3-4

1 tbsp oil
1 large onion, diced
1 large leek, halved lengthwise and cut into half moons
1 medium head cauliflower, roughly chopped
6 cups water, or a low-sodium vegetable broth
1 cup coconut milk
pinch of thyme, rosemary, dill, and paprika
salt and pepper to taste
1/2 tbsp lemon juice (start slow and add more to taste)
cilantro, for garnish
2 stalks green onion, sliced, for garnish
handful of almonds, chopped

Saute onion on med heat until soft, add leeks and cauliflower and saute for another 5 minutes. Add water or broth, bring to a boil and simmer covered on low for 30 minutes or until tender – if you want your soup a little thicker, simmer uncovered for the last 10 minutes. Stir in coconut milk. You don’t need to, but I blended my soup with an immersion blender. Then season: add the herbs, lemon juice, and salt and pepper to taste. Garnish with cilantro, green onions, chopped almonds, and a drizzle of flax oil.


FALAFEL SALAD: big bunch of greens mixed in flax oil and lemon dressing, 2 or 3 crumbled falafel balls, baba ganoush, tomatoes, chopped almonds, sprouts. (Avocado would be great here too, also shredded carrots)

**For more info on the cleanse I am doing, including which foods are acceptable and which are to be avoided, see the Wild Rose Herbal D-Tox website.

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Cleanse Day 7 – Chocolate Green Smoothie and Baked Green Falafel with Baba Ganoush

Trying new things in the kitchen is half  exciting, half scary. You never know how it’s going to turn out. There are no guarantees.

Those kitchen failures can be devastating. We’ve all been there. Tossing a meal in the trash because it’s downright inedible. Disappointing times.

Sometimes cooking feels more like alchemy than cooking. Combining ingredients in hopes of coming up with gold… and never quite being able to make it happen.

BUT! Stay confident! Stay hopeful!

Get back in the kitchen and experiment. See what tasty places your inspiration will take you when you have the courage to wing it. You’ll develop a keen sense of kitchen intuition (kintuition?) and the rewards are  well worth it!

I’ve never made falafel OR baba ganoush, but I can attest to the yum-factor of both. Perhaps it’s foolish to try two new recipes for dinner when you’re already hungry and you have a sprained ankle that makes getting around the kitchen challenging… but I’m up for a challenge (and also slightly foolish).

Thankfully it turned out great! Baking the falafel is a healthier option, and you still end up with a crispy exterior and soft centre. All the herbs give it such a fresh zing of flavour, and using sprouted chickpeas and then wrapping it in cabbage leaves?! Mega delicious. Mega healthy. Mega crunch factor. Top with creamy eggplant-tahini Baba Ganoush. DROOL.

Rewind! First things first, I started the day with  a CHOCOLATE GREEN SMOOTHIE. To recreate this delicious breakfast treat, blend up a handful of greens (I used romaine – spinach is great too), a cored pear, 2 tbsp hemp hearts, 1 mega-heaping-might-as-well-call-it-2 tbsps raw cacao powder, 1 tsp maca powder, 2-3 drops stevia, and 2 cups almond milk. How can this be breakfast? Just trust me.

Lunch was leftovers, curry on rice and a great big salad.

And dinner, we already talked about dinner. Just go make this, okay?

BAKED GREEN FALAFEL CABBAGE WRAPS WITH BABA GANOUSH
inspired by Green Kitchen Stories
serves 3-4 (makes 16 falafel balls)

2 cups sprouted chickpeas
about 3/4 cup roughly chopped parsley (don’t pack it down, just loosely measure)
about 3/4 cup roughly chopped cilantro (see above)
1/2 cup almonds (or other nuts – except peanuts)
4 cloves garlic
1 med-large onion, roughly chopped
juice of half a lemon
1 tsp cumin
1/2 tsp coriander
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp cayenne
big pinch salt and pepper
1 tsp baking powder
1 tbsp olive oil
(if not on a cleanse/detox, you may want to add 1-2 tbsp gluten-free flour… but ours didn’t need it)
1 head green cabbage, stem cut off and leaves removed
chopped tomatoes, avocado, and cilantro as toppings
Baba Ganoush (recipe below)

Preheat oven to 375F. Mix ingredients in food processor until smooth-ish (in between chunky and a paste). Roll into cute little balls and bake on a sheet lined with parchment paper… which I’m out of so I used foil and they stuck, but still tasted delicious. Bake for 20-30 minutes until crispy on the outside and somewhat firm to the touch (not squishy, not hard), turning a couple times to brown evenly.

Fill a cabbage leaf with 2 or 3 falafel balls, a liberal scoop of baba ganoush, some avocado slices, chopped tomatoes, and cilantro. Chow down!

BABA GANOUSH
from Food.com

1 large eggplant
1/4 cup tahini
juice of 1 lemon (or more)
2 cloves garlic, minced
1 tsp cumin
salt to taste
1 tsp olive oil

Prick the skin of the eggplant and broil or grill it until the skin is charred and it begins to soften, about 10 minutes. Continue to bake it at 375F for another 15 minutes. Let it cool, peel the skin away and transfer the flesh to a bowl. Mash it together with all the other ingredients and season to taste, adding more lemon juice, tahini, or salt as needed.

**For more info on the cleanse I am doing, including which foods are acceptable and which are to be avoided, see the Wild Rose Herbal D-Tox website.

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Cleanse Day 6 – A Scramble, a Salad, and Aloo Gobi

Ahhhh. The halfway point. No major cravings so far, thanks to the toasted coconut flakes I’ve been munching on – the perfect blend of crunchy and sweetness – but I definitely miss mushrooms and vinegar (random?).

This morning I made a breakfast scramble from the leftover hash plus (thanks to a trip to the grocery store) tomatoes and avocado. Yum!

Soup and salad for lunch. Here’s a shot of the salad, the recipe for the soup is coming tomorrow.

Sprouted chickpeas, roasted beets, cabbage, broccoli, arugula, sprouts, and chopped almonds – with a lemon dill sunflower seed dressing.

And then, the highlight meal of this cleanse so far, dinner. Aloo Gobi. Delicious. Sweet. Spicy. Tangy. Drool.

I went back for seconds. Big fat seconds of cauliflower with just enough crunch and flavourful tomato-covered potatoes. Sigh. Even writing about it makes my mouth water.

ALOO GOBI
slightly adapted from Very Fond of Food
serves 2 (unless you eat it all yourself ’cause it’s just that good!)

2 tbsp coconut oil
1 small red onion, diced
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground mustard
1/2 tsp ground cumin
1 tsp cumin seeds
1 small chile, seeded and finely chopped
2 cups chopped tomatoes (fresh or canned)
4 small-medium potatoes (I used purple and yukon gold, but you can use any kind you like)
1/4 cup water
1/2 head of cauliflower, cut into florets
2-3 drops stevia (or another sweetener if you’re not on a cleanse!)
juice of half a lemon
pinch cinnamon
salt and pepper
cilantro for garnish

Heat the oil on medium. Add onion and cook until tender and browned. Add the spices and the chili, cook for 3 minutes. Add the potatoes, tomatoes, and water. Bring to a boil and then simmer on low-med 15 minutes. Add cauliflower, lemon juice, stevia, and cinnamon. Give it a good stir, and cook for another 5 minutes. Then add a bit more water, stir, cover and simmer 10 mins or until just tender (still with a little crunch to the cauliflower). Season with salt and pepper. Garnish with lots of cilantro.

Dig in.

Go back for seconds!

**For more info on the cleanse I am doing, including which foods are acceptable and which are to be avoided, see the Wild Rose Herbal D-Tox website.

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