Oriental Turmeric and Tamari Spiced Cauliflower Rice
13 June 2016
This past weekend, I decided to experiment with turmeric. Given its powerful healing properties, turmeric is a spice we should try including daily as part of our meals. I often use cauliflower as a grain replacement so I decided to work with cauli rice as my base.
This past weekend, I decided to experiment with turmeric. Given its powerful healing properties, turmeric is a spice we should try including daily as part of our meals. I often use cauliflower as a grain replacement so I decided to work with cauli rice as my base. I am a big lover of Asian flavours so I decided to incorporate these into the recipe too. My secret is to use a generous amount of anti-inflammatory aromatics. Ginger and turmeric are king and take centre stage in the beginning of creating this wonderful meal. For this recipe I recommend using Taka organic turmeric which is available from the Faithful to Nature Online Store. This particular brand is certified organic, and non-irradiated, so all the health benefits of fresh turmeric are retained in this spice.
You’ll notice I haven’t used any garlic – I find it overpowers the punchy clean flavours of this dish, so please don’t be tempted to use it. It’s also important to have all your ingredients prepared and ready to go before you begin to make the dish (much easier this way) A splash of coconut water deglazes the pan, releasing all the toasted aroma from the aromatics, if you happen to have a fresh young coconut on hand, it’s also lovely to fold through the creamy coconut flesh at the very end before serving.
What’s great about it?
These ingredients have been especially selected to help boost metabolism, digestion and your immune system. Cauliflower is a good source of the cancer-fighting agents known as glucosinolates. Cauliflower is also rich in sulphur that works as an anti-inflammatory. It also supports healthy digestion and boosts your immune system. Mint and coriander help to stimulate digestive function and support the liver to detoxify the body.
Curcumin is the active ingredient in Taka Turmeric, responsible for the distinct yellow colouring and the impressive list of health properties. Turmeric has been linked to the prevention of cancer cell growth and management of inflammatory conditions such as arthritis, asthma, eczema and inflammatory bowel disease. It is a nutritional powerhouse, rich in manganese, zinc, B group vitamins and iron. Ginger has potent antioxidant, anti-inflammatory and antimicrobial properties. It helps to boost immune function and combat cellular damage.
Organic egg and almonds boost protein that your body needs to build and repair cells in the body. Other benefits of protein include: – Appetite regulation – Prevention of muscle wastage – Blood sugar regulation – Healthy metabolism.
1 large cauliflower, finely chopped or grated (600 g)
6 leaves, finely shredded kale
1 tablespoon cold pressed organic coconut oil
2 tablespoon fresh grated ginger
1 generous teaspoon of Taka Organic Ground Turmeric.
2 bunches coriander, stem and leaves chopped separately
Splash of coconut water or water
1 green chilli, sliced (optional )
6 spring onions, trimmed and finely chopped
1 bunch mint, chopped
3 tbsp. flaked almonds
3 tbsp. pumpkin seeds
1 tbsp. tamari
3 tbsp. soy sauce
1 tbsp. sesame oil
2 organic eggs
Chop the cauliflower and kale into small pieces and place into a food processor. Process until it looks like white rice. If you don’t have a food processor, you can also do this on a hand grater.
Heat the coconut in a pan over a medium to high heat. Add and ginger, tamari and stir fry for a few seconds until aromatics are released. Add spring onion, soy sauce and sesame oil and continue to stir fry for 1-2 mins
Add the cauliflower and kale and stir fry for a few minutes until hot and fragrant. Add Taka turmeric and stir well into cauli rice.
Add 2 beaten organic eggs and mix through until egg begins to coagulate.
Once egg is cooked, add coriander and mint (leave some aside for garnish). Continue to stir fry for 2 mins. Once cooked, remove from heat.
Place pumpkin seeds and flaked almonds in a medium pan and gently toast on medium heat until slightly brown
Fold through toasted almonds and pumpkin seeds. Add a little pink salt (if required) and squeeze over a little lemon.
Serve alone or with a side of steamed white fish.
Yours in Health Always,