Delicious Cauliflower Rice

I was skeptical at first as to how this would turn out, however I was pleasantly surprised and will definitely be making it more often.  Blitz a whole lot of cauliflower (half to 3/4 of a medium one) in a food processor and keep it in a container in the fridge to use throughout the week in other dishes such as tabouleh.
Here’s my step by step guide for the rest:

1) Scramble 3 eggs in a large hot pan with a little butter, set aside and cut into chunks
2) Fry 1 onion (diced) in some coconut oil for a few minutes, then add in 4 rashers of bacon (diced)  until the bacon is crispy and the onion soft
3) Add in around 6 mushrooms (sliced or quartered), and chopped or minced garlic*
4) Season with ground coriander, ground cumin and some chili flakes (as much as you like!)
5) Add in 1.5 cups thawed (or fresh) peas into the pan and 1 tin corn kernels (or fresh) and cook on med-high heat for a few minutes
6) Stir through the scrambled eggs, that have been set aside
7) Add in about 2 cups of the blitzed cauliflower and fry for only a few minutes (any more than 2 mins and the cauli will go mushy)
8) season with some salt, pepper, a few drops of both sesame oil and soy sauce
9) top with some toasted cashews, chopped coriander, chives or mint

*You could also add in cooked prawns, leftover roast chicken, beans, broccoli or diced carrots in step 3*

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

Char-grilled Chilli Lime Corn on the Cob

After a day at Taste of Sydney food festival, I was inspired by how popular corn on the cob from Kitchen by Mike was, so promptly went home and created my own version.  The secret ingredient is the smoked paprika – the smokier the better!

You will need:
~ Corn Cobs (I only did 2 here)
~ Chilli Powder
~ smoked paprika
~ 2-3 limes, cut into wedges
~ pinch of salt
~ coconut oil spray (or another oil spray of your choice!)

How to make it:
~ place the corn cobs in boiling water for about 3-5 minutes (until bright yellow)
~ once cooked, place on a med-hot griddle pan

 

 

 

 

 

 

~ sprinkle the top side with chilli, smoked paprika, lime juice & coconut spray
~ turn after about 1-2 minutes and repeat on the other side
~ keep turning so that the sides blacken slightly (or to your liking!)
~ cut the corn cobs into 5cm slices and place on a board to serve

The mayo really makes this dish, so while the cobs are boiling in the pot, mix together these ingredients in a small bowl to dip the pieces of corn in:

~ 2-3 tsp good quality mayonaise (I used Best Foods, but you could make your own)
~ squeeze of 1 wedge of lime juice
~ 1/2 tsp crushed chilli (I just used the crushed chilli in a jar)
~ pinch of chilli powder
~ grind of rock salt

 

Chickpea & Corn Salad (with Chicken Fajitas and rice)

Day 1 of the detox hasn’t been so bad – this meal is one I would usually have when not on a detox so that was a bonus!

Chickpea & Corn Salad

~ 2 corn cobs, grilled on a griddle pan, kernels removed
~ 1 can of chickpeas, rinsed and drained
~ 1 large Lebanese cucumber, cut into chunks
~  handful chopped coriander
~ half a handful of mint leaves, torn
~  handful of almonds
~ 1/2 an avocado, cubed
~ 1 lime, juiced
~ small drizzle of olive oil
~ ground corainder
~ salt and pepper

Place all vegetables in a large bowl
Squeeze over the lemon juice
Drizzle over the olive oil
Season to taste with ground coriander, salt and pepper

I served this with Chicken Fajitas and steamed brown rice.

 

Chicken Fajitas, Mexican Corn & Bean Salad

This meal is a culmination of a few recipes that I like.  It took two of us about 40 minutes to prepare and cook this meal – and about 15 minutes to devour it! (serves 2-3)

Chicken Fajitas (Jamie Oliver)
Roast Corn and Bean Salad (Caroline Velik)
Quick Guacamole
Quick Salsa

Roast Corn and Bean Salad

~ 1 cup black (or red kidney) beans, soaked overnight (or one tin rinsed and drained)
~ 1 small red onions, finely sliced
~ 2 limes, juiced
~ 1 orange, juiced
~ 3 sweet corn cobs, grilled on BBQ or hotplate, kernals removed
~ 2 eschalots (or spring onions), thinly sliced
~ Salt and pepper
~ handful smoked or roasted  almonds, roughly chopped
~ 400g punnet mixed heirloom cherry tomatoes
~ 1 avocado, peeled and chopped into large chunks
~ Handful coriander leaves, washed and chopped roughly
~ Handful mint leaves, washed and chopped roughly
~ 2 cloves garlic, finely chopped
~ 1 green chilli, finely chopped
~ olive oil

Place drained beans and corn kernals in a medium sized bowl and set aside.
Place red onion in a small bowl and cover with hot water for 10 minutes. Drain, then marinate in lime and orange juice which you prepare the rest of the meal (can be done for up to an hour.)
Fry eschalots/spring onions in a small pan in a little olive oil until crispy. add to the bowl with the beans and corn.
Drain red onions (which will now be pickled), reserving a little juice for the dressing and add to the bowl with beans and corn.
Add the remaining ingredients to the bowl (almonds, tomatoes, avocado, coriander and mint)

Make a dressing with reserved pickling juice, garlic and chilli.
Whisk in as much olive oil as needed. Season with salt and pepper.
Add to the bowl of salad, mix and serve.

Chicken Fajitas

~ 1 red capsicum – sliced into thin strips1 medium red onion – finely sliced
~ 1 skinless, boneless chicken breast or 2 thighs – sliced into thin strips
~ 1 teaspoon smoked paprika
~ pinch of ground cumin
~ 1/2 lime
~ olive oil
~ freshly ground black pepper

Place the capsicum, onion and chicken into a bowl with the paprika and cumin
Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well – marinate for 5 minutes or so
Heat a griddle pan to high, fry the capsicum, onion and chicken for 6 to 8 minutes, until the chicken is golden and cooked through
Keep turning the mixture so they don’t burn

Quick Guacamole

Place the following in a bowl and mash with a fork until it reaches the desired consistency (I like it to be quite smooth but with chunks of avocado)

~ 1 avocado (skin and stone removed)
~ 1/2 red chilli, finely chopped
~ juice of half a lemon
~ salt and pepper
~ 1 tomato, finely chopped
~ 1 garlic clove, finely chopped
~ drizzle of olive oil

Quick Salsa

Place the following in a bowl and mix:

~ 2-3 tomatoes, chopped – some finely and some chunky
~ 1 small bunch of corainder
~ 1 small red chilli, finely chopped
~ drizzle of olive oil
~ juice of half a lime
~ salt and pepper (to your taste)

Serve the fajitas and salad with wraps, grated cheese and some natural yoghurt.