All of these dishes pack a punch when it comes to nutrition – boost your health with their unexpected benefits
Healthy
SUPER GREEN CAULI-RICE RISOTTO
By Pauline Cox Serves 2 | Prep 25 mins | Cook 15 mins
coconut oil, for frying 1 white onion, diced 1 garlic clove, minced 1 leek, sliced and washed 2 small courgettes (zucchini), chopped 400g (4 cups) cauli-rice – plain, raw or store-bought 150ml (⅔ cup) veggie stock (broth) ½ a bag of spinach ½ a bag of kale, chopped, stalks removed 30g (⅔ cup) nutritional yeast, plus extra to serve a drizzle of olive oil a handful of sunflower seeds and pumpkin seeds chopped fresh herbs of choice a good pinch of beetroot salt or sea salt
1 Add a little coconut oil into a large pan and sauté the onions, garlic, leek and courgettes until soft and brown. Add in the cauli-rice and cook with the veggie mixture for a few minutes before adding the stock.
2 Add the spinach and chopped kale, allowing it to wilt into the cauli-rice mix.
3 Take half of the veggie-cauli mix and add it to a blender, then combine until it is smooth.
4 Reintroduce the smooth mix back to the remaining half of the veggie-cauli mix and stir in the nutritional yeast before plating up.
5 Drizzle with olive oil, toss on the seeds and chopped herbs, beetroot salt and an extra sprinkle of nutritional yeast.
NUTRITIONAL INFO
Calories (per serving) 384 | Total fat 18.8g Saturates 3.8g | Salt 0.67g | Sugar 12g Carbohydrates 41.8g | Protein 21.5g
DISCOVER MORE
The extract on pages 50-52 is taken from Hungry Woman: Eating for good health, happiness and hormones by Pauline Cox, photography by Luke Albert, published by Ebury Press. (RRP £27.) This book contains non-vegan recipes.
BROCCOLI AND WALNUT WHIP
By Pauline Cox Serves 2 | Prep 15 mins | Cook 5 mins
1 head of broccoli 1 small red onion a handful of walnuts 3 heaped tbsp coconut yoghurt 4 tbsp black tahini and miso dressing a handful of pomegranate seeds
FOR THE BLACK TAHINI AND MISO DRESSING
1 tbsp black sesame tahini paste
4 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tbsp raw apple cider vinegar
1 tsp miso paste
1 tsp salt
1 Make the dressing. Add the tahini, olive oil, both vinegars, miso and salt to a bowl and whisk together with a fork until combined.
2 Cut the broccoli into florets and steam or gently boil them for 5 minutes until tender. Drain and rinse under cold water to prevent further cooking.
3 Dice the red onion and roughly chop most of the walnuts, leaving a few pieces to serve.
4 In a mixing bowl, combine the yoghurt and 3 tbsp of the black tahini and miso dressing.
5 Add the broccoli, red onion and walnuts to the mixing bowl with the yoghurt and stir to coat.
