Posted on

ROASTED CAULIFLOWER TACOS WITH AVOCADO LIME CREMA

ROASTED CAULIFLOWER TACOS WITH AVOCADO LIME CREMA

The versatility of cauliflower is amazing and undeniably perfect for healthy vegan tacos. It’s gluten free, dairy free, preservative free, organic and gmo free.

Roasting bite-size cauliflower florets in a blend of taco spices, coated in almond milk makes them crispy on the outside and soft on the inside.They become crunchy and roasted to golden perfection. Add white beans for extra plant protein, some tasty toppings, drizzle LOTS of ‘spicy avocado lime crema’ then bite and savor and repeat. YUM.

INGREDIENTS

1 head cauliflower, florets
1/4 cup + 2 tablespoons plain almond milk
1 tablespoon fresh lime juice
1/2 garlic clove, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon sea salt
pinch of black pepper
1/8 teaspoon cayenne pepper (optional)
1/2 cup white beans
1 cup purple cabbage, thinly slices
fresh cilantro, for topping
fresh lime juice, for topping
jalapeño slices, for topping (optional)

SPICY AVOCADO LIME CREMA
1 cup spinach
1 ripe avocado
1/4 cup fresh cilantro
2 slices of jalapeño (optional)
2 1/2 tablespoons fresh lime juice
1/4 cup water
1/4 teaspoon sea salt
pinch black pepper

INSTRUCTIONS
-Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
-In a large bowl, whisk together the almond milk, lime juice, garlic, chili powder, cumin, paprika, sea salt, pepper and cayenne until smooth. Add in the cauliflower florets and mix until all are well coated in the mixture.
-Bake for 25-30 minutes or until golden and soft.
-In a food processor, blend all of the ingredients for the Spicy Avocado Lime Crema until smooth and creamy. Texture will be thick, similar to mayo.
-Assemble the tacos. I started with the cabbage, cauliflower, white beans, more cabbage, cilantro, jalapeño and then the lime crema. A good squeeze of fresh lime juices adds a nice touch as well!
Enjoy!

Posted on

Six Reasons To Eat Pumpkin and Pumpkin Seeds

pumpkin-seeds-592x395Here are Six reasons to enjoy pumpkins this autumn season, seeds and all:

1- Reduce your cancer risk: Pumpkins are one of the best sources of beta-carotene, a powerful antioxidant that protects your cells against free radicals. Research shows that a diet rich in beta-carotene likely lowers the risk of many types of cancer.

2- Boost your immunity: Pumpkin packs nearly 20% of your daily-recommended amount of vitamin C! Combine that with the anti-viral properties of beta-carotene and you’ve got a valuable vegetable during the colder months when colds and flus run rampant. Pumpkin seeds are also packed with zinc, which helps optimize immune function.

3- Improve your vision: Beta-carotene is also essential for eye health, helping the retina to absorb and process light. In addition, pumpkin contains the antioxidants lutein and zeaxanthin, which may help to prevent cataracts.

4- Lift your mood: Pumpkin seeds are packed with L-tryptophan, an essential amino acid that builds serotonin, a neurotransmitter that contributes to feelings of wellbeing and happiness.

5- Protect your heart: Pumpkin seeds are also rich in magnesium, which helps to regulate blood pressure and prevent stroke, and are one of the best plant-based sources of omega-3 fatty acids, which also may improve cardiovascular health.

6- Promotes weight loss: Pumpkin is low in calories but high in fiber, which helps to promote a feeling of fullness, slows down digestion, and keeps your blood sugar levels stable, preventing crashes that tend to contribute to overeating.