honey – StyleNectar

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Southwestern Cauliflower Couscous

Southwestern Cauliflower Couscous

Southwestern Cauliflower Couscous is a delicious, light and lively dish. Fabulously complex in flavor, yet incredibly simple to prepare, this gluten-free delight is everything we're looking for on a hot, summer day!

Fluffy cauliflower couscous is tossed with bright, red tomato and buttery, lime-green avocado all dressed up in a punchy-sweet Honey-Cumin-Lime vinaigrette.

Refreshing.

Summery.

&

Bright!

Eating Raw provides an amazing boost in energy.

And, as always, brimming with Rawsome, enzyme rich, living foods power!

Check it out…

Raw live foods are much easier to digest or assimilate putting less burden on our digestive system and more time into cleaning or repairing our body.

Cauliflower, like its fellow cruciferous members is full of nutrients including minerals, vitamins, phytochemicals and antioxidants. It's rich in vitamins C (one serving containing 77% RDA), K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, and folic acid. Cauliflower contains a compound called glucoraphanin, a precursor of sulforaphene found to have protective effect on the lining of the stomach wall. Sulforaphene also prevents the growth of bacteria called Helicobacter pylori which can cause gastroenteritis.

Live, raw food does not spoil or decompose quickly. It's packed with energy, minerals, vitamins, and everything we need to stay healthy.

Cauliflower is also rich in antioxidant phytochemicals like quercetin, caffeic acid and kaempferol which prevent development of cancer by destroying free radicals directly attacking the DNA of cells. And that's just a fraction of the power of the cauliflower alone! We've yet to delve into the realm of the vitamin C and lycopene rich tomatoes, the bone building, protein rich avocados, and the all other powerhouse ingredients in this superfood recipe!

Suffice it to say, Southwestern Cauliflower Couscous is as delicious to eat as it is at creating our healthy bodies, vitality and joy:)

Eating Raw provides an amazing boost in energy. I have more energy now than I've ever experienced in my life.

Living, plant based Raw Food is incredibly delicious to eat, beautiful to look at and amazing for our bodies, minds and spirits.

Eat Clean. Feel Rawsome. & Live Beautifully!

Eating freshly picked food just feels different. There's a connection to the earth and a feeling of being grounded.

This recipe has been submitted to Tinned Tomatoes for July's Recipe Bookmark as well as to July's, No Crouton's Required at Lisa's Kitchen.

Recipe for Southwestern Cauliflower Couscous(serves 2-3)

Ingredients

1/2 medium head of cauliflower, cut into flourettes
1 firm, medium vine ripened tomato, chopped
1/2 medium avocado, chopped
1/4 cup red onion, diced
zest and juice of 1 lime
1 tbsp extra virgin olive oil
1 tsp honey
3/4 tsp ground cumin
fresh cilantro for garnish

Method

Zest lime, then juice it. Whisk lime juice, zest, olive oil, honey & cumin together and set aside.
Pulse cauliflower flowerettes in food processor until fluffy like couscous. Add to a mixing bowl.
Gently stir in chopped tomatoes, avocado and red onion.
Pour dressing over cauliflower couscous and stir gently to combine.
Garnish with fresh cilantro.

Do you have a favorite wheat/grain/gluten swapout dish?

How do you like to prepare cauliflower?

All Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness

Nutty Honey Manuka Chocolate Truffles

Nutty Honey Manuka Chocolate Truffles are decadent bites of powerful nutrition for mid-afternoon snack, post or pre work-out fuel or served as a luxurious dessert. Dense, dark chocolate richness with the healing powers of Manuka Honey to nourish body, mind and soul while satisfiying sweet tooths too!

Manuka honey is created by bees that feed on the flowers of the manuka bush, also known as the tea tree, in New Zealand or the jellybush in Australia. The honey is distinctively flavoured, richer and darker than other honey.

This healing honey has been used by indigenous cultures of New Zealand for thousands of years. Manuka honey contains incredible anti-bacterial & microbial properties which, in a study conducted by the University of Sydney, killed nearly every type of bacteria to which it was exposed.

In 2004 Britain's National Health Service licensed the use of medical grade manuka honey as a wound dressing, confirming what the indigenous people of NZ have long known – that Manuka honey has seemingly miraculous properties.

Recent tests at Sydney University's School of Molecular and Microbial Biosciences, showed manuka honey killed every type of bacteria, including antibiotic-resistant "superbugs". In addition to being antimicrobial and antiviral, Manuka is also an antioxidant which helps increase immunity and vitality.

yummy.

powerful.

healing.

I make a large batch of Nutty Honey Manuka Chocolate Truffles for the freezer to keep on hand for those rushed days when we want to grab something and go. However, they are a little addictive, so you may want to stick with the smaller portion recipe below 🙂

Please enjoy this powerfully nutritious and delicious, enzyme rich, Raw Living Foods Recipe!

Recipe for Nutty Honey Manuka Chocolate Truffles

(Makes 8 Truffles – feel free to double or quadruple the recipe)

Ingredients

heaping 1/2 cup (ideally sprouted) Cashews, Raw Almonds, Brazil Nuts (get creative!)
2 – 3 tablespoons or so extra virgin coconut oil
2-3 tablespoons (or to taste) Manuka Honey or sub any type of ethically sourced honey (I err on the side of 3 Tbsp)
Vanilla powder to taste (or substitute Vanilla extract)
Himalayan Pink Salt to taste (I used 2 or 3 twists freshly ground)
2 or 3 tablespoons Cacao Powder (substitute Carob Powder if you prefer)
1 tablespoon Maca Powder (optional) *note: if you're new to Maca use a small amount as it can be incredibly detoxifying resulting in cleansing/detox symptoms)

Method

Carefully (so as not to take them into the nut butter realm) pulse nuts, 2 tbsp coconut oil (add more later if needed), honey, salt and vanilla in food processor until it forms a sticky mass which you can form into truffle shaped rounds.
Using dampened fingers, form each section into a small ball. They don't have to be perfectly round! They're supposed to mimick the free-form shapes of truffles in the wild after all 🙂
Add the Cacao and Maca (if using) to another small bowl.
Roll each truffle in the Cacao, Maca mixture until nicely coated.
Place truffles in the fridge for about 15 minutes or until they've firmed up nicely. If they're left in the fridge overnight, allow truffles to sit at room temperature to soften slightly before serving.
Enjoy!

Raw Nutty Honey Chocolate Truffles

What is your favorite way to use Manuka Honey?

Are you a chocolate lover like me?

All Love,

Juliane

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Food

Homemade Nut Butters

Homemade Creamy Nut Butter

You've never had nut butter like this…

A batch of freshly shelled nuts, a little grapeseed oil, sea salt and some delicious, raw honey. Whiz together in a Vitamix (or other heavy duty blender)

and Voila!

A protein rich treat your kids (& you) will adore licked directly off the big spoon,

smeared on crisp apple slices,

or combined with your favorite jam and soft bread for a phenomenal NB&J sammie.

Fresh-as-can-be. And easily customizable! Add as much or as little sea salt as you prefer. Throw in some pecans, almonds or pistachios… add a little extra honey and some cocoa for a Reeses-Pieces affect. The possibilities are endless and always delightful. I suppose the only downside to this wonderful treat is that it doesn't last long!

Freshly made Homemade Creamy Nut Butter – it doesn't last long!

Homemade Creamy Nut Butter

Ingredients:

raw, organic (preferably sprouted) nuts such as almonds, pecans or cashews** (I usually use about 4 cups)
grapeseed oil to taste (Plus or minus 3 tablespoons per 4 cups nuts. Add as much or little to achieve your preferred level of creaminess. I err on the side of creamy as the butter will firm up in the fridge.)
himalayen salt to taste (I generally use 1/2 teaspoon per 4 cups of nuts- start with less & taste as you go- you can always add more)
raw honey to taste (I like a nice dallop per 4 cups nuts)

Method:

Add all four ingredients to your Vitamix or other heavy duty blender and blend until thoroughly combined and creamy.
Store in a glass jar in the fridge to prevent separation of the oil from the nuts.
**BONUS! Clean out blender by adding a bit of chocolate milk & 1/2 a banana. Whiz to combine. Chef's treat bonus smoothie! ok, these bonus smoothies are always happily devoured by my husband:)

Enjoy!

Creamy homemade Nut Butter ~ it never lasts more than a few days at our house!

**Update I now substitute raw, soaked & sprouted almonds, pecans, pistachios, cashews, sesame etc in place of peanuts in my nut butter because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, associated with liver cancer and is shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.

PS. Contrary to their name, peanuts are not true nuts, but a member of the legume family related to lentils, peas and other beans. As opposed to nuts like walnuts & almonds which grow on trees, peanuts actually grow underground which is one of the reasons they're so susceptible to molds. Their thin skins, unlike those of the hard shells on nuts, are highly permeable in the moist underground environment.

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Food

Homemade Granola

Homemade Granola~recipe adapted from Bob's Red Mill

I wanted to title this post, Vanishing Homemade Granola, because quite honestly, even if you make a double batch like I do, this delicioso meal/breakfast/snack-on-the-go will not last long! But alas, I've already used the dissapearing concept (see Vanishing Blueberry Ginger White Chocolate Cookies)

…but don't say I didn't warn ya!

Incredibly easy to whip up and SO very delicious, you'll wonder why you ever considered buying the pre-made stuff. Plus, it's easily customizeable. Just use the same ratios and sub in your favorite nuts or seeds, use maple syrup if you're out of honey, or perhaps add dried fruits like raisins & chopped apricots at the end… You get the idea. Point is, you'll KNOW what's in your fabulous version: delicious, healthy, satisfying ingredients that will keep you humming along happily for hours.

Homemade granola makes a most welcomed gift presented in mason jars- though I won't blame you if you can't bare to part with any of it:)

Homemade Granola Snack Cup

Homemade Granola (makes 15 servings)

Ingredients:

3/4 cup wheat germ
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup shredded coconut
1/4 cup flaxseed
2 tablespoons poppy seeds
1/4 cup chopped nuts
3/4 cup + 1 tablespoon non-fat, powdered (dry) milk
1/4 cup honey
1/4 cup water
1/4 cup coconut oil
2 cups Bob's Red Mill extra thick gluten-free rolled oats

Method:

1. Combine all dry ingredients together into a large bowl.

2. If necessary, soften honey by heating it gently. Then mix it with the oil, and water until well blended.

3. Stir liquid mixture into dry ingredients and mix well until all the dry ingredients are moistened.

4. Spray a rimmed baking sheet with cooking spray. Add the granola mixture to the cookie sheet and bake at 350° for about 35-45 minutes, stirring every 15 minutes so mixture is evenly toasted.

**If desired, stir in your favorite dried fruit after baking.

Homemade Granola~recipe adapted from Bob's Red Mill Oats

What was your favorite after school snack growing up? Mine was graham crackers & milk. Problem was, Mom expected me only to have 1 or 2 crackers & I was always hungry enough for an entire sleeve!

Food

Miso Glazed Alaskan Sablefish

Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy

Like buttah baby!

If you've yet to try Alaskan Sablefish, also known as Black Cod, then it's your lucky day! Sablefish is an omega-3 boasting treat often referred to as the chocolate of fish. Miso Glazed Alaskan Sablefish incorporates the buttery fish into a Japanese blend of sticky sweet, salty, sour, bitter, umami glory that will have you at first bite.

It's a gorgeous recipe, true to my ever-strengthening food philosophy:

Delicious, simple, nourishment for the body and soul.

I know you'll enjoy this one!

Recipe for Miso Glazed Sablefish (Serves 4)

Ingredients

4, 5-ounce sablefish fillets brought to room temperature (Also known as black cod)
3 to 4 tablespoons white miso
2 1/2 tablespoons raw honey, softened (Pop in micro to soften honey if necessary.)
1 teaspoon toasted sesame oil
1 1/2 tablespoons mirin
1 or 2 green onions sliced on the bias for garnish
2 teaspoons sesame seeds
2-3 teaspoons grapeseed oil

Method

Preheat broiler.
Rinse fillets and pat dry with towel.
Combine miso, honey, sesame oil and mirin until glaze ingredients are fully dissolved and incorporated. Stir in sesame seeds.
Heat an oven safe, heavy duty pan over medium high heat until a droplet of water sizzles when dropped on the pan.
Meanwhile, pat the fish fillets dry with a kitchen towel. Rub the skin side of the fillets with 2 teaspoons grapeseed oil then sprinkle the skin side only with a bit of sea salt.
Place fillets skin-side down in preheated pan. Listen to the SIZZLE!! Spoon the glaze carefully onto the tops of the fillets and allow to cook for about 4 minutes to get the skin crispy.
Last, place the pan with fish under broiler for 3 to 4 more minutes, or until the glaze has caramelized, the top is slightly charred and the fish is flaky yet not overdone.

Please Enjoy!!

Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy… oh my goodness this is making me hungry!

Questions of the day:

What is your favorite seafood?

Have you made any changes to your diet since the New Year began?

Food

Blueberry-Coconut-Macadamia Muffins Bathed in Honey

Blueberry-Coconut-Macadamia Muffins Bathed in Honey

Honey melting over a moist interior of sweet, luscious, berry-laden… Um, perhaps whilst I go get another muffin 'twould be fine to let this one speak for itself :-)

I make them all the time.

They're very good!

Blueberry-Coconut-Macadamia Muffins

Ingredients

1/3 cup unsweetened coconut

3 tablespoons plus 3/4 cup all-purpose flour, divided

3 tablespoons plus 1/2 cup brown sugar, divided

6 tablespoons chopped macadamia nuts, divided

2 1/2 tablespoons canola oil, divided

1 cup whole-wheat pastry flour (see Source) or whole-wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg

1 large egg white

3/4 cup buttermilk

2 tablespoons butter, melted

1/2 teaspoon coconut or vanilla extract

1 1/2 cups fresh or frozen (don't thaw) blueberries

honey to serve alongside

Method

Preheat oven to 400 F and coat a 12-cup muffin pan with cooking spray.
Combine coconut, 3 tablespoons all-purpose flour, 3 tablespoons brown sugar and 3 tablespoons macadamia nuts in a small bowl. Drizzle with 1 1/2 tablespoons oil, stir to combine and set aside.
Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined (do not over-mix or you will have a tough muffin). Gently fold in blueberries and the remaining 3 tablespoons nuts just til combined. Divide the batter among the prepared muffin cups. Sprinkle the reserved coconut topping on top, gently pressing into the batter.
Bake until golden brown and a wooden skewer inserted in the center comes out clean, 15 to 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
Serve your favorite honey alongside.

PS. Blueberry-Coconut-Macadamia Muffins freeze beautifully. Just wrap each individually in saran then place in freezer. Reheat in oven or toaster-oven on 350 F until heated through.

Recipe adapted from EatingWell

Blueberry-Coconut-Macadamia Muffins

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