- 8 cups cauliflower florets (around half a cauliflower head)
- 1 tsp garlic powder
- 2 tsp turmeric
- 6 tablespoons sesame oil
- 1/2 tsp salt
- 1/4 cup cilantro (packed)
- 2 tablespoons lime
- 2 tablespoons tahini
- salt to taste
- Cut the cauliflower into florets big enough to skewer.
- In a big bowl add the garlic powder, turmeric, oil and salt. Mix well.
- Add the florets to the marinade and mix well. Make sure all the florets are coated.
- Add 4-5 florets per skewer.
- To make the sauce, add the cilantro, lime, tahini and a pinch of salt to the food processor. Blend on high until smooth. Set aside in a small bowl.
- Heat the grill on high, and then add the skewers. Cook the cauliflower on medium heat 4-6 minutes per side.
- When done, add the skewers to a serving platter and drizzle some of the sauce lightly over using a spoon. Save the rest to serve for dipping.
If using bamboo skewers, soak them for half an hour before use so they don’t burn on the grill.
If you want to grill them inside, use a griddle or pan and add some sesame oil to prevent sticking.
The PMS Mixtape Volume 1
There are variety of moods one goes through when experiencing PMS - sad, angry, tired and vulnerable, just to name a few. So we’ve decided to create some playlists to match how you may be feeling. Yes, it’s The PMS Mixtape!
Instead of going with anything obvious like “Sunday Bloody Sunday,” this first mix is a much more subtle collection of soothing female vocals, starting off with Jenny Hval’s beautiful ambient musings on menstruation. The vibe is tranquilo, Spanish for “Take it easy,” so put it on when you want to chill things out a bit.
|Prep Time||30 min|
- In the food processor, add the dried apricot and blend on high until a ball forms.
- Add the water.
- Blend again. You will see the apricot paste start sticking to the sides.
- Using a spatula, transfer the apricot paste into a medium sized bowl. Add the coconut flakes to the bowl and mix until it becomes more uniform.
- In a separate small bowl, add the crushed pistachio.
- Using your hands, take some of the apricot mix and roll it in your palms until it forms a sphere. Make them as big or small as you like but try to keep them similar in size.
- Take each sphere and roll it in the pistachios until is coated from the outside.
- Place in a bowl and enjoy!
|Cook Time||30 min|
|Passive Time||30 min|
- 1 cup steel-cut oats
- 1 cup water
- 1 1/2 cups almond milk (or substitute nut/rice/soy milk)
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 2-3 tablespoons olive oil
- In a medium pot, with a heavy bottom, add the water and the almond milk and bring it to a boil.
- Turn down the heat so the liquid is simmering, and add the oats, sea salt and cinnamon. Cover.
- Take an 8 inch square pan and line with parchment. Set aside for when the oats are done.
- Cook the oats for 30 minutes. Stir occasionally during the first 20 min. In the last 10 minutes you have to stir constantly so it doesn’t stick to the pot and it gets creamy.
- As soon as they are done, pour the oats into the parchment lined pan. Level it out evenly using a spoon.
- Cool for 30 minutes on the counter. Then pop in the fridge for another 30 minutes. This will allow the oatmeal to firm up and set.
- Lift the parchment out of the pan carefully and set on a cutting board. With a large smooth knife, cut into four squares, then cut those squares into triangles.
- Heat a large pan with the olive oil, once hot, add the triangles. Don’t crowd the pan and work in batches if needed.
- Cook each oatmeal triangle for 3-4 minutes per side until browned.
- Add to a serving platter and sprinkle on the strawberries, coconut & walnuts. Drizzle the maple syrup on top and enjoy while still warm.
|Prep Time||30 min|
|Cook Time||50 min|
- 1 beet medium or large
- 1 tsp olive oil (to rub the beet with)
- 1 large garlic clove
- 2 cans chickpeas (3 cups cooked chickpeas)
- 1/2 cup tahini
- 1/4 cup freshly squeezed lemon juice
- 1/2 tsp salt
- 1/2 cup water (to be used as needed)
- Preheat the oven to 400°F. Wash the beets, rub with olive oil and wrap loosely but securely (so the steam doesn’t escape) in tin foil. Place in a pan in the oven and bake for around 50 min or until the beets are tender. You can gauge the doneness by sticking a fork in the beet (through the foil). If the fork goes in easily, they are done. Remove from the oven and let them cool.
- After they cool, using a knife, peel and discard the outside skin, and cut the beet into cubes.
- If you are using canned chickpeas, put them in a colander or strainer and wash them well. Make sure they are well drained.
- Place the garlic in the food processor and pulse until it is ground up. Then add the chickpeas, tahini, lemon juice, and salt. Let the processor run for a few minutes. Occasionally, push down the chickpeas from the edges to make sure it all gets processed. This is the point to gauge how thick or loose you want the hummus. Add 1-2 tablespoons of water at a time and let the processor run, check the consistency, and adjust with more water as needed. Once it is the consistency you like, let the processor run for a few more minutes to make it as smooth as possible.
- Finally, add the cubed beets to the food processor and blend until it is smooth again.
Even though the recipe calls for one beet, make as many as you like and reserve for Greek salads, or snacking. Add more beets to increase the flavor as you like.
We recommend adding a variety of thinly sliced vegetables instead of chips or crackers for a healthy snack.
|Prep Time||15 min|
|Cook Time||45 min|
- 4 large zucchini or small squash
- 1 1/4 cup water for pan, divided
- 1 medium onion, chopped
- 2 Tablespoons olive oil
- 3 large tomatoes (2 cups diced)
- 1 cup whole grain red bulgar
- 1/2 tsp salt
- Preheat the oven to 375°F.
- Slice the top end of the zucchini off. Then slice the zucchini in half, lengthwise.
- Using a spoon scoop out the zucchini flesh while being careful to leave a ¼ inch shell. Save the scooped out zucchini on the side.
- Put ¼ cup water in a pan, and lay the zucchini cut side down. Bake for 20 – 30 min or until tender.
- In a medium sized pot, over medium heat, add the olive oil and onion. Sautee the onion until soft and lightly browned.
- Add the tomatoes, zucchini flesh and salt to the pot. Cook for 15 min until all the liquid comes out of the tomatoes.
- Add the rest of the water to the pot (1 cup).
- Then add the bulgur and cook for 20-30 min (until the liquid is absorbed). Fluff with a fork when done.
- Assembly: Using a spoon add enough of the bulgur mix to each zucchini shell and garnish as desired.