BAKED CAULIFLOWER
1 Yellow Cauliflower, washed sliced
Rub Baking Sheet with Grapeseed oil
Sprinkle Cauliflower with Zahtar spice
&
Malton Sea Salt
Preheat oven to 450 degrees. Bake 15 minutes, each side. When flipping add Zahtar to other side. Serve with Lemon Oil, (Rallis Organic, Raw Freeze Pressed EVOO) or squeeze of lemon.
M’Hamsa COUSCOUS
3/4 Cup Water
1/2 Cup Couscous
EVOO
1 Lemon
Boil water, add dash salt, cover bring to boil, turn off heat and let rest for 7 to 10 minutes. Mix lemon into 2 tbs. EVOO, and stir into Couscous. I love this brand, M’Hamsa, (Les Moulins Mahjoub) it’s organic, hand rolled, sun-dried couscous from Tunisia and taste fantastic! I’m lucky they have it at the local Spanish store. Any couscous will do though!
PURPLE SWEET POTATO MASH
1 Large Purple Sweet Potato
Wash and bake in baking dish with a little water in the bottom of pan, bake for approximately 30 – 45 minutes. Check for doneness. Mash with a masher. Serve with Miyoko’s vegan butter. SO DELICIOUS!
This was a snap to make, had leftover sweet potatoes, as I always make extra as a treat for my dogs. And so this meal took less than 1/2 hour to make literally. Used leftover Kale Salad for greens. Garnish with cherry tomatoes, lemon wedges and herbs.
Love to eat Whole-foods plant based meals like this, you feel so great! Your body just loves it! Hope you enjoy! Simple and satisfying. Do you have purple sweet potatoes where you live?