Roasted cauliflower with steamed greens

This hearty & tasty recipe from SIMONNE HOLM can be served as a delicious lunch or dinner. The recipe was originally features on the alkaline-institute.com

“The sliced roasted cauliflower and the steamed greens make a very nutritious and fresh alkaline meal. It is simple and quick to make. Enjoy it warm or cold. Bless your food and stay centered and peaceful, and feel how your loving vibrations let you enjoy making this life-giving meal for those whom you love. Thank you Mother Earth, for providing us with great food.” — Simonne Holm , alkaline-institute.com

This recipe is Alkaline, plant-based, organic, with low-glycemic index & gluten-free.

Ingredients :
1 cauliflower
½ broccoli
1 bunch of kale or bok choy, chopped (you can remove the stems or use them)
1 tbsp extra virgin coconut oil or sesame oil

Sauce:

4 fresh cloves of garlic, finely minced ½ lemon, zest 2 tsp fresh ginger, grated 1 tsp fresh or dried oregano 1 tbsp extra virgin coconut oil or sesame oil 4 tbsp soy sauce (Braggs or gluten-free are the best)

1/4 cup water (or more)

2 tbsp sesame seeds, roasted 2 tbsp parsley, chopped

Himalayan salt and pepper to taste

Serve with buckwheat or brown rice:
1 cup buckwheat or brown rice

Roast the cauliflower:

Pre-heat the oven to 200 degrees Celsius /400 degrees Fahrenheit. Prepare and rinse all the vegetables. Cut the cauliflower in half, down the core. From each half cut 2 to 3 thick slices with a sharp knife. Place the slices on a baking sheet, brush both sides with coconut oil or sesame oil and season with salt and pepper.

Bake for 20 to 25 minutes, until they are tender.

Steam the green vegetables:

Cut the broccoli into small-sized florets. Rinse the kale and remove the stem. Cut the greens in big slices. Steam the broccoli florets for 5 minutes, until tender. Rinse in cold water.

Drain the steamed vegetables and set aside.

Steam the kale for 2 to 3 minutes. Rinse in cold water. Drain the steamed vegetables and set aside.

Ginger sauce:

Heat the oil in a medium pan with the garlic. Sauté for 3 minutes until just turning golden. Stir in the grated ginger and sauté for 1 minute. Add the water and soy sauce and cook for 2 minutes.

You can thicken the sauce with xanthan gum, arrowroot, cornstarch or psyllium husk if you wish.

Assemble your plates:

Sprinkle with salt and pepper, parsley, lemon zest and roasted sesame seeds.

Recipe by SIMONNE HOLM
alkaline-institute.com

For more information :
1. Learn how to meditate at : www.heartfulness.org
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This content is republished with permission from the Heartfulness Magazine.
Originally published at www.heartfulnessmagazine.com on May 1, 2018.