Avoiding the white rice and grains is a struggle sometimes, but it's worth it! I know that one of the most important skills I developed in the early days was learning swaps for foods that I felt I was denying myself. Turning cauliflower into rice tricks that part of the brain that likes to feel sorry for itself (as if it's such a terrible thing not to have rice, seriously?!). This is a spicy garlic beef with stir-fry vegetables and cauliflower rice. When in dinner doubt, go stir fry! It contains the full rainbow spectrum of antioxidants and is just about as perfectly nutritious a meal as you can get. If you're vegetarian, just swap the beef for 1 cup cooked chickpeas or 100g tempeh and add 3 minutes before the vegetables are done so it can heat up and absorb the spices.
Heat 1.5 teaspoons coconut oil in a sautée pan over medium and add 100g lean ground beef mince once hot. Use a wooden spoon or spatula to turn frequently, chopping it into small-ish pieces as you do so. Once the beef is cooked through, add 50g each of chopped carrots, celery, broccoli florets, yellow peppers, and red (purple) cabbage along with 1/4 tsp garlic granules and 1/4 tsp red minced chili (including seeds if you like it spicy). Continue stirring frequently, letting it cook until tender crisp, about 10 minutes. About halfway through, add 2 tsp liquid aminos (Bragg's or coconut; alternatively, tamari or soy sauce). Taste and add further garlic, chili, and/or aminos as desired. If things are sticking in the pan, you can always add a splash of water to assist. While that's cooking, grate or finely chop 50g-100g cauliflower florets (depending how much "rice" you'd like). I prefer my cauliflower rice raw, but you can also steam it in a splash of water for 5 minutes until it is slightly soft. Once the stir-fry is ready, transfer it to a plate alongside the cauliflower rice. Enjoy!
serves 1 (multiply ingredients to serve more)
This is a gorgeous, uplifting take on traditional coleslaw. Don't get me wrong, I love mayo (paleo whole-food style) as much as the next girl, but sometimes you want to feel light and fresh with your ruby red cabbage goodness. Why? The vitamin C in the dish is off the charts. The detoxification support will keep your hormones balanced and help prevent cancer. This is slaw's much sexier younger sibling come to dinner, so buckle up!
In a bowl, combine 1/2 a head of shredded or grated red cabbage, 1 small red onion cut in half and sliced very thinly, 1 handful chopped flatleaf parsley, 1 minced red chili pepper (seeds removed), juice and zest of 1 lime, and sea salt to taste. Toss to combine and enjoy!
I promise, this salad will inspire you! Sweet and zesty with lime and red peppers. It's perfect to boost your MTHFR gene and support your GST genes for detoxification. It's also outrageously high in vitamin C, coming from the peppers, cabbage, and lime. The antioxidants in this will change your life! Wonderful following a workout to help prevent next-day muscle soreness. It also contains 3 full servings of vegetables so is a perfect match for your meal.
In a bowl, combine 100g shredded purple cabbage, 200g diced red pepper, 25g baby spinach, and juice of 1/2 lime. Toss thoroughly and enjoy! If desired, add chopped avocado or olive oil for a dose of healthy fats.
There is no need for overcooked, mushy Brussels sprouts. No need. This is a quick flash fry and steam technique to retain the freshness and flavour of these little guys. They are nutrient powerhouses, and learning to love them is like blowing a sweet kiss to your health. Detoxification, anti-cancer, hormone-balancing, gut-repairing, skin-supporting, antioxidant gems.
Heat 1 Tbsp coconut oil in a frying pan over medium heat. Add 400g sprouts, any wilted outside leaves removed. Also cut any significantly larger ones in half so they are closer in size to the others. When the oil is hot, add the sprouts and stir fry for 2 minutes. Next, add a big splash of water to the pan and cover. Leave to cook over medium heat for 5 minutes. Turn off the heat, drain any excess water, and add 1 Tbsp liquid aminos (Bragg's or coconut--alternatively tamari or soy sauce), 2 minced garlic cloves, and 1/4 tsp chili flakes. Stir to combine. Enjoy!
Antioxidants help keep us young, energetic, and disease-free. If this sounds good, then it's time to get friendly with vitamins A, C, E and the mineral selenium! These nutrients are some of the most important free radical neutralisers our body has. Carrots for vitamin A, cabbage for vitamin C, avocado for vitamin E, and chicken for selenium. This recipe has it all.
Pre-heat the oven to 175 degrees C/350 F. Cut up one breast of chicken into strips and place on a baking tray in the oven for about 10 minutes until cooked through. (Time varies depending on the size of the strips.) You can also cook up a big batch and store in the fridge or freezer for future meals.)
While the chicken is cooking, roughly chop two large handfuls (150g) of fresh cabbage and place into a bowl. Add the flesh of 1 whole chopped avocado and mush it with a spoon into the chopped cabbage. Add 1 large chopped carrot (100-150g), 2-3 teaspoons liquid aminos (Bragg's or coconut aminos--alternatively, tamari or soy sauce to taste), 1-3 tsp olive oil, 1 Tbsp sesame seeds, a pinch of garlic granules or 1 minced fresh clove, and (optionally) a sprinkling of sprouts and fresh parsley. Add the cooked chicken on top of the salad.
Transform the humble cabbage leaf into a masterful wrapper for these fresh and crunchy summer rolls. Stuffed full of savoury duck and sweet vegetables, why ruin it by cramming in tasteless vermicelli rice noodles and surrounding it with a slimy rice sheath?
To start, remove the fat from one breast of duck to leave about 100g raw meat. Cut the meat into very thin strips 1-2 inches in length. Heat 1 Tbsp coconut oil in a wok or skillet over medium heat. When the oil is hot, add the duck along with a large pinch of sea salt. Stir occasionally for about 3-5 minutes until the duck is cooked through. Remove the meat from the liquid in the pan and set it aside.
Next, thinly slice into 2-inch strips about 75g each of red bell pepper, celery, carrot, and cucumber. Do the same with 1 spring green onion. When complete, you should have 2 big handfuls of thin vegetable strips.
Now, remove the inner spine from three large pointed green cabbage leaves so that you end up with 6 wrappers. Lay each wrapper flat so that it is a short rectangle with a long width and place 1/6 of the meat and vegetables vertically into each wrapper and roll up using the long sides.
For the sauce, combine 1 Tbsp almond butter (or peanut butter) with 2 tsp liquid aminos, tamari, or soy sauce and mix together. Slowly add just though water to change the consistency into a nice sauce for dipping.
Who needs taco shells in all their refined grain and deep fried anti-glory when you've got cabbage, right? RIGHT! Green pointed cabbage makes for a sublimely perfect taco shell. You'll surprise yourself by how much you love it, I promise.
While you can make black beans from scratch, they just take quite a long time to cook and a slow cooker is normally easiest. So, we'll pretend you already have some all made up or you've bought a tin of pre-cooked beans. Give them a good rinse and combine 1 cup over medium-low heat with the chopped white bulbs of three spring onions, 1 tsp ground coriander, 1 tsp ground cumin, and sea salt to taste. Warm and cook the bean and onion mix for about 4-5 minutes. Add a splash of water if they need a bit of moisture while they are cooking. Near the end, add 1 clove minced garlic. Turn off the heat and add 1 Tbsp olive oil, 1/2-1 whole chopped avocado, 10 small chopped cherry tomatoes, 1/2 chopped red or yellow bell pepper, and the chopped green tops of the onions. Stir and double check if you'd like to add a pinch more sea salt. Optionally, you can add a small amount of fresh or dried red chili pepper for spice. Mix everything together and place half of the mix in each of two leaves of green pointed cabbage (or romaine or cos lettuce as an alternative). If you're not sensitive to dairy or saturated fat, top with a little bit of cheddar cheese.
This hearty meal is the ultimate detoxification booster. The cabbage contains super nutrients for producing liver detoxification enzymes, and the lentils are a force to be reckoned with in assisting excellent toxin motility within the gut. But the best part is how delicious, savoury, and satisfying this super-quick dinner option is!
In a saucepan, combine 80g dried green lentils, pinch of sea salt, and enough water to cover the lentils by about an extra inch. Cover and bring the water to a boil, then turn down to low heat and simmer for about 20 minutes until the lentils are soft. The water should complete evaporating at roughly the same time as the lentils are fully cooked.
Meanwhile, chop 300g white or green cabbage. Let it sit for 10-15 minutes (this allows an enzymatic process in the cabbage to occur and produce a very beneficial phytonutrient for detoxification, called DIM). Place the cabbage in a saucepan with 2-3 Tbsp water and a pinch of sea salt. Cover and bring to a boil, then turn the heat to medium. Stir occasionally until the cabbage is tender crisp. Add the cooked lentils, 1 clove minced garlic, 1 handful chopped flat leaf parsley, a couple glugs of olive oil, and liquid aminos to taste (Bragg's or coconut aminos or substitute tamari or soy sauce). Optionally, add a dash of hot sauce for a little kick!
Dal, probably the world's most nutritious comfort food! Which means this 15-min recipe is a must have in your life survival kit. Because sometimes you need some comforting. And you definitely deserve the health-boosting properties of dal's wonderfully nourishing ingredients.
In a sauce pan, add 200g dried red lentils, 1 large knob butter or coconut oil (2 tablespoons), 1.5 teaspoons medium curry powder (I like Crazy Jack's), and enough boiling water to cover the lentils by 1 inch. Cover and cook over low heat until soft (about 15 minutes) and the lentils are a little more liquid-y than hummus but not as watery as soup. While that's cooking, dice one small onion and sautée covered over medium-low heat along with 1/2 tsp fresh minced red chili (seeds removed) in another large knob of butter or coconut oil until onions are soft (about 10 minutes). When the onions are almost soft, add 2 cloves minced garlic. Add the onion mix to the cooked lentils, stir to combine, and flavour to taste with sea salt.
Mmm, mmm! Creamy, fresh deliciousness! But why does coleslaw taste so good?? It's made of raw cabbage, for goodness sake...
I think it's because the best coleslaw recipes recognise the perfection of bringing the five tastes together--sweet, salty, bitter, sour, and umami. Which is what my recipe does to perfection except without the fatty heaviness that seems to be overtaking coleslaw these days. Come on, let's save our 'slaw!
The avocados and carrots provide a sweet, creamy flavour. The cabbage lends a bit of bitter. The apple cider vinegar offers a tang of sour. And the liquid aminos give the final salty and umami notes. All balanced, never one overshadowing the other. This coleslaw is also an excellent source of antioxidants from the beta-carotene in the carrots and vitamin E in the avocado. And a great source of the detoxification and cancer-protective compounds in cabbage. Even better, a nice spectrum of B vitamins along with the wonderful vitamin C!
I like to use green pointed cabbage, that's the triangle-shaped one, for this recipe because it has a mild, almost sweet taste. But purple and white cabbages also give a nice little twist on things in their own way.
Back in my New York days, a roommate from Mexico taught me the trick to slicing and chopping an avocado while still in its shell. Just cut it in half, remove the pit, place one half in the palm of your non-dominant hand, and use your other hand to hold a knife and cut through the avocado flesh down to the skin--but without piercing the skin. Slice it from one end to the other (like a loaf of bread) for beautiful slivers of avocado or continue and turn the avocado 90 degrees and slicing it again cross-wise to create perfect chunks. Then use a spoon to simply scoop the pre-cut pieces from the shell. No muss, no fuss!
This recipe makes one serving, but you can multiple the ingredients by the number of servings you need and make one big batch. I also love to throw in 1/2-3/4 cup cooked chickpeas per serving for a super-quick, nutritionally-balanced meal.