When I roasted cauliflower I feel like I did something special, because roasting cauliflower transforms the taste resembling nothing like it’s raw form. However, all the honor belongs to the cauliflower because all you have to do is: cut, lightly coat with olive oil and season — easy-peasy!

This is an easy-peasy recipe, because not only is roasting cauliflower a cinch, but lentils are the most low-maintenance legume in the bulk bins.

The recipe basically goes like this:

1. Boil Lentils

2. Roast Cauliflower

3. Toast Almonds

4. EAT!

What you need:

1C. Lentils

1 Crown Cauliflower

2 tsp. Garam Masala

Olive Oil, Mint, Lemon, Salt, and Pepper

Preparing:

1. Lentils

Cooking: Take one cup of lentils cover with cold water, add teaspoon of salt. Boil until tender, about 20 minutes. Drain.

Flavor: Stir in 2 tsp of garam masala, 1/2 tsp of salt and 1 tsp of olive oil to drained lentils.

2. Cauliflower

Preheat oven to 425

Cover the florets of 1 cauliflower with 2 Tbs. of olive oil, season with salt and pepper. Spread cauliflower in a single layer onto a baking sheet. Place in oven. Stir every 6 minutes until cauliflower has golden bits. Usually takes between 12-18 minutes.

3. Toasting Almonds

After you’ve taken out the cauliflower turn the oven down to 350, and put 1/4 C. of raw almonds onto baking sheet. Stir after 5 minutes. Test almonds for doneness by biting one almond in half. The almonds are done when golden brown throughout. See above picture. This may take 8-10 minutes.

4. EAT

Put the lentils on the plate, then place the roasted cauliflower on top of lentils. Sprinkle with chopped toasted almonds, add fresh mint leaves, and a healthy squeeze of lemon juice. I’ve also added pickled onions to the plate, which was extra tasty. I’ve got the recipe coming soon, so consider yourself teased!

Let me know if you have any questions.

<3 Mackenzie

I prefer a savory breakfast. My resistance to a sweet breakfast is that a typical sweet breakfast, such as pancakes, are full of empty calories. However, I designed this recipe with hemp seed, flax seed meal, zero refined sugar, and a butter alternative which releases all resistance.

There are five elements to the recipe, but don’t let that overwhelm you. Maybe just start with one component that appeals to you, and try it the next time you are making pancakes. Looking for a healthy alternative to syrup or butter? Or wanting a healthy pancake batter? Check out the recipes!

Pancakes with Hemp Seeds topped with Date Butter, Raspberry Syrup, Orange Blossom Yogurt, and Pistachio

Raspberry Syrup

2 C. Frozen Raspberries (fresh, if in season)

Juice of 2 Oranges (1 C. is ideal)

Boil raspberries and orange juice together, until raspberries are broken down and the liquid is a syrup consistency.  This will take 15-30 minutes.

Pancake Batter

Overview: The best approach to making the batter is to mix the dry and wet ingredients in separate bowls. Then you want to add the wet mix to the dry mix. This method allows for the ingredients to be incorporated consistently through out the batter, while not over mixing. Over mixing the batter will result in rubbery pancakes. So when mixing the wet ingredients into the dry ingredients do it with a light hand, and don’t fret over lumps.

Dry Ingredients (mix in large bowl)

2 C. Whole Wheat Flour

1 tsp. Baking Soda

2 tsp. Baking Powder

1 Tbs. Raw Sugar

1/2 tsp. Sea Salt

1/4 C. Flax Seed Meal

1/3 C. Hemp Seed

Wet Ingredients (mix in medium bowl)

2 Large Eggs

2 C. Buttermilk

2 Tbs. Olive Oil

2 tsp. Vanilla

2 Tbs. Orange Juice (straight from the orange)

To cook: Heat sauce pan to medium heat. Add olive oil to coat bottom of sauce pan. Using a ladle spill the batter into the sauce pan at one concentrated spot, allowing the batter to spread out naturally. Once bubbles start to appear it’s time to flip the pancake. Repeat process until batter is gone.

Date Butter

1/2 C. Date Paste

1/2 C. Water

1 tsp. Vanilla

1/2 tsp. Salt

Boil water in sauce pan, then add date paste. Stir until smooth. Take off heat and stir in vanilla and salt.

Orange Blossom Yogurt

1 C. Whole Plain Yogurt

2 Tbs. Orange Blossom Water (I suggest Carlo brand)

Mix yogurt and orange blossom water together

Pistachio

As much as desired.

Assemble your pancakes however you fancy, and I highly suggest accompanying them with mint tea.

Enjoy!

Mackenzie

Photos are Copyright of Startup Catering.

Pesto is versatile. Not only can the application go beyond pasta, but the main ingredient: basil, doesn’t always have to be in the spotlight.  Have you ever tried arugula pesto?

Here are three reasons you should make arugula pesto:

1. When you have arugula that isn’t crisp enough for a salad, yet still edible it’s perfect for pesto.

2. Arugula is less expensive than basil, especially in basil’s off season (winter months).

3. It’s got pep. Arugula has the ability to brighten any plate of food with its spicy earthy flavor. P-E-P, pep, delicious pep.

The recipe is directed for using a blender. However, a food processor or mortar and pestle would work great to bring the ingredients together.

Arugula Pesto

2 cloves of garlic

1/2 C. olive oil

1/2 C. nuts (almond, hazelnut, walnut, are all good choices)

1/4 C. parmesan (optional)

enough arugula to fill a blender

healthy pinch of salt

Put in the blender: garlic, olive oil, nuts, and parmesan (if desired). Then fill the blender to the top with raw arugula. Don’t pack it in, but don’t be shy either.

Before you turn the blender on, arm yourself with a container of water. 1-2 cups is more than plenty.

Now, turn on the blender and slowly stream the water through the hole in the blender lid till you’ve reached your desired consistency. Turn off blender. Taste for seasoning. Add more salt if desired.

If you want some zing, and a further step outside traditional pesto, I love stirring in grated lemon zest. Just don’t add the lemon juice, because the acid will break down the bright green color.

Yields about 1C.