Cauliflower rice with olives and tomatoes

Cauliflower rice with olives and tomatoes

It has been a long time since I stepped onto school grounds - and this weekend (2nd August2 2014) I was given the opportunity to do a cooking demo at the Kenmore South State School Country Fair! So I set up in the main hall in front of centre stage, and cooked up a quick, healthy and delicious meal :-)

This is a great grain-free/gluten-free/diary-free meal for those with any intolerances, and most people can’t tell (or just love!) that it’s only cauliflower that’s used to create the ‘rice’. So a great way to get extra veggies into a meal, and the options are really endless with what you can create. In this demo I opted for an Italian flavour where I used some Chorizo, kalamata olives, tomatoes and fresh thyme.

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Cauliflower rice with biltong, sundried tomatoes and olives

Cauliflower rice with biltong, sundried tomatoes and olives

After we cut grains out of diet, the one grain that I really quite missed was rice.  Unfortunately even this gluten-free grain doesn't sit well with me, so I was very excited when I came across cauliflower rice!

And what a great idea, it gives you the texture of rice, but at the same time you're easily getting another 1-2 servings of vegetables at the same time!

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Slow cooked beef with garlic and thyme

Slow cooked beef with garlic and thyme

I had the pleasure this morning of doing some cooking outside of Sherwood Road Organic Meats, where I used some of their ‘chuck steak’ in this delicious simple and warming slow cooked beef recipe. Their meats have so much flavour on their own (definitely a reflection of how they raise and what they feed their animals!) so I’ve kept this recipe really simple - and just in time for the colder months that are approaching.

I combined it with some cauliflower ‘rice’, which is a really good grain-free alternative to rice (for those that might have sensitivities to rice), and it also allows you to sneak in a few more vegetables into the meal :-) This was definitely a talking point for people today - and you can also easily transform it to take on other flavours. With this particular recipe I simply used the same ingredients that I used with the beef to transfer that same flavour across into the ‘rice’.

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