Anti-stress Foods
When I was planning the next recipes to share here, I already intended to use cauliflower as the main ingredient. But when I read this article on MindBodyGreen on anti-stress foods, I got even more excited: according to the article, there are 4 foods with positive effects on the stress chemistry in our body, which are cauliflower, spinach, salmon, and buckwheat.
Cauliflower Is A Source Of Vitamin C
According to the article, cauliflower is an important source of vitamin C and this, in turn, in addition to its antioxidant properties, acts as a regulator of the adrenal glands. These are the glands that produce the hormones related to the management of stress levels in the human body – cortisol and adrenaline – among other functions …
For me, a total layman on the subject, what really matters is that cauliflower is good for you and so I should eat it more often!
New Recipes To Vary Your Meals
Nobody wants to eat the same thing all the time and I’m no exception. That’s why I looked for new recipes that cook cauliflower with care but also some sense of humor. It’s just that steamed cauliflower is very bland … I kind of like it with steamed fish, though.
The first recipe to catch my eye is an original by Madeleine Shaw in the book “Ready Steady Glow.” I liked it because it mentioned “spicy” and because it included lentils, a source of vegetarian protein that I particularly like: it is comforting and doesn’t make me bloated, unlike some other legumes.
Of course, I had to adapt the recipe, because my daughter hates spicy food and also … well, that’s what I do.
Together, the two dishes make a complete vegetarian meal, which was my dinner yesterday. And it’s just not vegan because of the honey. Next time I’ll use maple syrup to experiment a bit.
Sweet & Spicy Cauliflower
Ingredients
For 3 people
- 1 medium cauliflower
- 2 tablespoons of coconut oil
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon “four spice” blend (black pepper, cinnamon, cloves, and nutmeg)
- 1/2 teaspoon sea salt or Pink Himalayan salt
- 1/2 cup pumpkin seeds
Method
Preheat the oven to 180ºC while preparing the cauliflower.
Cut the cauliflower into small sprigs, wash and drain well.
In a small pot or skillet, melt the coconut oil and mix the honey, spices, and salt.
Put it over the cauliflower and coat well.
Place the cauliflower on a tray and bake for 20 minutes.
Heat a skillet without any fat and lightly roast the pumpkin seeds. It should take about 3 minutes.
After 20 minutes, shake the cauliflower a bit on the tray to avoid it sticking; add the seeds to the cauliflower and let it roast all together for another 10 minutes.
It’s ready!
Lentil Stew With Cherry Tomatoes And Turmeric
Ingredients
For 3 people
- 1 garlic clove, minced
- 1 leek, sliced into a half-moon shape
- 3 finely sliced spring onions
- 1/2 tablespoon coconut oil
- 400 grams cooked lentils (I like Biona)
- 10 cherry tomatoes cut into 4 pieces
- 1 teaspoon curcuma
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt or Pink Himalayan salt
- 1/2 teaspoon black pepper
- Juice of half a lemon
- 4 chopped basil leaves (optional)
Method
Heat the coconut oil in a pot over low heat. Add the garlic, the spring onions, and the leek. Cover and let it steam over low heat for about 10 minutes. Keep stirring to prevent burning. If necessary, add one or two tablespoons of water.
When the ingredients look translucent, add the spices – turmeric and cumin. Stir well.
Add the lentils and stir again.
Add the tomatoes and, once again, stir to mix it all. Cover and let it cook for 10 minutes. If it looks very dry add 1 tablespoon of water before covering the pot.
After 10 minutes, season with salt, pepper and lemon juice. Let it boil for another 5 minutes, with the pot covered. Then it’s ready.
When you’re about to serve the dish, you can add the basil leaves for a touch of green. Or not … do as you prefer.
If you care to share your culinary Glow Chef achievements, we’ll be happy to see them!
