Simple Roasted Cauliflower

I can’t believe there was a time when I didn’t like cauliflower, it’s versatility makes it a possible addition to practically any dish and being part of the cruciferous vegetable family it’s health benefits exceptional.

This is an extremely simple side dish that you can add to any plate, but if you need an extra kick of flavour try adding parmesan cheese in the last 5 mins of roasting. Personally I find the extra saturated fat isn’t necessary for this recipe, roasting the cauliflower with the onion, garlic and herbs gives it the kick I need.

Simple Roasted Cauliflower

1 head cauliflower
1/2 sliced medium white or yellow onion
4 unpeeled garlic cloves
2 tbsp olive oil
1 tsp REAL sea salt
A few thyme sprigs
Ground black pepper to taste
1/8 cup of organic grated parmesan cheese (optional)

Roast @ 425F until almost tender, about 20 minutes. Toss and roast for an additional 10-15 mins, and serve hot.

Tip: Do you have some leftover? Chop the remaining and add it to some cooked brown rice to bulk up that side dish!

Fresh Guacamole

Spring is here! And with the warmer weather presenting itself our bodies will start to crave more cooling foods such as fresh leafy greens, and other raw fruits and vegetables so I thought I should post this A-MAZING guacamole recipe that is guaranteed to please everyone even your picky eaters at home!

Try it out…

2 ripe avocados, peeled and pitted
1-2 medium limes, juiced
1/4 cup finely chopped red onion
½ can of drained black beans (optional for added protein and fiber)
1/2 cup of cherry tomatoes, diced
2 tablespoons chopped FRESH cilantro (I insist on fresh)
1-2 small cloves of garlic, finely chopped
1/2 tsp REAL sea salt
Black pepper to taste
If you like to spice it up try adding a tbsp of finely chopped jalapeño pepper or a dash of cayenne pepper

Place the avocados and lime in a medium bowl, and lightly mash with a fork. Stir in the remaining ingredients.
Serve immediately or cover and chill for up to 3 hours, I prefer chilled.

You WILL enjoy this!

My Wholesome Hearty Chicken Soup (from scratch)

Chicken soup is an all time favourite in any house, and it is surprisingly easy to make this dish FROM SCRATCH starting with the stock. Yes we are talking about 5 hours total cooking time, but I promise any idiot can make this dish and the end result is a truly wholesome dish of deliciousness.

So, just give it a try…

Ingredients
1 whole organic, local chicken
Extra chicken bones from previous soup stocks if you have them
1 gallon of water (estimation)
1 white onion
1 head of garlic (I’m a garlic lover, you can use less if you wish)
1 bunch of fresh parsley
1 tsp thyme
1-2 bay leaves
1 tsp basil
5 whole peppercorns
1-2 tsp of real sea salt
6-8 cups of locally grown, in season vegetables, your choice
Precooked brown rice or noodles (Optional, this soup is filling as is so additional grains aren’t necessary. Add them in right before serving if you chose)

Place whole chicken in a soup pot and pour enough water that covers the chicken by a couple inches. Add all the ingredients except the 6-8 cups of vegetables you’ve chosen, and bring the water to a boil. Once the water is boiling bring the temp down to a slow simmer and let cook with the lid off for 4-5 hours.

Remove the chicken and other larger pieces from the pot and strain the remaining pieces out and VOILA, you’ve got yourself homemade chicken and bone stock!

Place the stock back into the soup pot and add the vegetables, for this dish I chose locally grown and in season:
Carrots
Parsnips
Turnips
Celery

If you generally aren’t a fan of these veggies give them a try anyways! They take a lot of chicken stock flavour into them and are very filling. At this point you can add however much chopped chicken you like, I only used about ¾ of the whole chicken cooked in the soup because I like my soup to be mostly vegetables. Plus you’ll get some leftover lunch meats for the week by doing this! 2 birds with 1 stone :)

Tip: If you plan on freezing some, you may want to cut down the cooking time so that the vegetables aren’t overcooked.

How long you cook these will depend on the vegetables you’ve chosen and how small you’ve cut them, but for these I say a good 45 minutes. Then remove from heat and serve!

Maple Roasted Vegetables

This recipe is by far my favourite vegetable side dish, and is always a hit with company especially kids! For this recipe I kept it simple, local, and seasonal with the vegetables I chose which were sweet potato and brussels sprouts. Not a fan of brussels sprouts? I dare you to give this recipe a try they will win you over! Cauliflower is another vegetable I often use with this particular combination I just didn’t have any on hand at the time.

Other vegetables that can be used for this dish:
- Cauliflower
- SQUASH! Acorn, butternut, buttercup, whatever you’d like
- Parsnips
- Zucchini
- Broccoli
- Green Beans
- Asparagus
- Potatoes of any kind
- Turnip
- Onions
Note: Keep it simple, I’d use a combination of 3 vegetables max for this dish.

Ingredients
- 4-5 cups of assorted vegetables of your choice
- 4-6 garlic cloves
- 1/4 cup olive oil
- 1/3 cup local maple syrup
- REAL Sea Salt and pepper to taste

Warm the olive oil and garlic on the stove for about 20 mins on low heat, once that’s started preheat oven to 400F.

Toss veggies in a large bowl, with garlic olive oil, maple syrup and generously salt and pepper to taste.

Place veggies on baking sheet in a single layer (if you discover your veggies won’t fit on one baking sheet, pull out a second baking sheet, and prep it the same way you did the first).

Place baking sheet(s) in the oven and roast for 40 minutes. Check veggies 1/2 way through and see if they are browning and need to be turned. If they look dry, add a little water to the pan so they stay nice and moist. Check again in another 10 minutes and cook until fork tender and golden brown. Remove from the oven and serve immediately!

End result….