With the holidays in full swing, it can be a little hard to get organized sometimes. And trust me, I get it. But one thing we can’t forget to sort out is our health! That’s why I’ve come up with 3 simple side dishes that bridge the gap between naughty and nice, while keeping your tummy happy and your mind clear.
Tahini Roasted CauliflowerCauliflower is an excellent source of Vitamin C. Notice how it has a sulphur-like smell when cooked? Well, that’s a good sign for your liver. By roasting this veggie in tahini, you’re inviting more protein and healthy fats to the party. This nutty, almost cheesy flavour, will have you instantly hooked.
head of cauliflower, chopped
2 tbsp extra virgin olive oil
4 tbsp tahini
1 clove garlic, chopped
pinch sea salt
pinch black pepper
Preheat oven to 350F.
Place cauliflower onto a baking pan or dish and add chopped garlic. Toss with olive oil and tahini to coat. Sprinkle on sea salt and pepper. Stir once again to coat.
Roast for 25-30 minutes, stirring thoroughly once halfway through cooking time
Serve immediately and top with sesame seeds or hemp hearts.
Drunk CarrotsCarrots are generally known for their vibrant orange colour. This is due to the beta carotene contained within these lovely fibre-filled root veggies. By adding a bit of wine to this dish, the flavour is enhanced and the smell is divine! Oh, and no you won’t get drunk.
1 small bag local organic carrots, chopped
1 tbsp olive oil
3/4 cup dry white wine
sea salt & pepper to taste
Preheat oven to 350F.
Place carrots onto a baking pan or dish. Toss with olive oil to coat. Add white wine. Sprinkle on sea salt and pepper. Stir once again to coat.
Roast for 30-35 minutes or until soft, stirring occasionally to keep the carrots moist.
Bacon Maple Brussel SproutsThese little cruciferous veggies are packed with tons of vitamin K, which is required in order to knit calcium into your bones. Pairing it with some local pasture-raised bacon kicks up the flavour and the protein content.
1-2 strips organic local pasture-raised bacon, chopped into small pieces
2-3 cups brussel sprouts, chopped in half
3 tbsp maple syrup
1 tsp exra virgin olive oil
In a large pan on medium heat, fry bacon until cooked. Add brussel spouts and olive oil and stir to mix. Cover and let cook until almost soft, stirring occasionally. Add maple syrup and cook for another 10 minutes. Remove lid, turn up the heat and fry until crispy but not burnt.
From my healthy heart to yours,