Curry Roasted Cauliflower

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Ever have a head of cauliflower staring at you from the fridge and you just don't know what to do with it? Well this simple Curry Roasted Cauliflower is a game changer. It's now on weekly rotation in our house. It's perfect as a side dish or as an after-school snack (especially if Asiyah gets her hands on them)!  Love the amazing blend of spices, it's a quick & delicious way to get in some healthy veggies.

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I remember learning as a child that many fruits & veggies resembling body parts often had direct health benefits related to that part of the body.  While I don't know if that's always the case,  the brainy-looking cauliflower is packed with lots of anti-oxidants so it definitely helps promote good brain function (it's also great for heart health & digestion). 

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Ingredients:

- 1 large head of cauliflower, cut into large florettes

- 3-4 tbsp olive oil

- 1 tbsp garlic powder

- 1.5 tbsp curry powder

- 1.5 tbsp smoked paprika

- 1 tsp turmeric

- 1 tsp ground cumin

- 1.2 tsp salt

- 1.5 tbsp chopped fresh coriander
 

Method:

Preheat oven to 375'. Transfer the cut cauliflower to a large mixing bowl. Add olive oil, spices and fresh coriander to the cauliflower and mix well (don't be afraid to hand-mix to make sure the spices get into all the nooks of the cauliflower)

Once the cauliflower is well coated with the spices, lay them flat on a baking sheet. If you like the cauliflower to crisp up, keep a little space in between each piece and be sure not to overcrowd the baking tray. Depending on the amount of cauliflower you have it may take up 2-3 trays.

Place the trays in the oven and bake for 20-22 minutes, flipping once halfway through. Once the cauliflower is cooked through and nice & crispy at the ends, remove from oven and let cool for a few minutes. Enjoy as a side, on top of a salad or as a snack!

Remember, these are just guidelines, if you like more kick, go for it and add more spices, uf you want more of a mellow flavour, you can totally tone it down:)

 

Enjoy,

Zehra!

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Cashew Milk

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If you’ve ever wanted to try making some kind of Nut Milk at home but don't know where to start, then let me suggest you try Cashew Milk (even if you don't like the taste of cashews!). I’ve made Almond Milk a couple of times now and it’s turned out pretty good, but Cashew Milk has taken my love of nut milks to a whole other level. It’s so creamy and delicious, doesn't have too strong of a nutty flavour, and it’s super (I mean like, super duper) easy to make. No straining of pulp, it blends into a beautiful creamy frothy milk and once you've soaked the cashews you can literally make it in less than 5 minutes.

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Cashews are packed with all kinds of healthy nutrients like Vitamins B6, E, and K, along with minerals like iron, magnesium, selenium, copper, phosphorus and zinc, all of which are important for maintaining a healthy body. They are however high in calories, so having them in milk form (where much of the milk is made up of water) is a great way to get all of the health benefits of cashews but with less calories.

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So here’s what you’ll need:

  • 1 cup Cashews (raw) 

  • 2 Medjool Dates

  • 1 tsp Vanilla

  • pinch of Sea Salt

  • 4 cups Filtered Water

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Method:

Soak the cashews in a large bowl of water for 3-6 hours.  
After soaking, rinse cashews well and drain.
Place soaked cashews in a blender and pour in the filtered water.
Add in dates, vanilla and sea salt.
Blend on high till the mixture turns into a creamy off-white colour (roughly 1-2 minutes).
Pour into an airtight jar and keep in fridge for up to 3 days.
 

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You can drink the Cashew Milk as is, or use it as a base for smoothies, lattes, or as a milk substitute.
 

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Give this a try, and let me know how you like it in the comments below!

Enjoy!
Zehra  :)

Tuna Salad

This is one to keep in your weekly rotation. I make this for the kids at least once a week for lunch. It's a simple recipe for Tuna Salad with a healthy twist and a great way to get in a bunch of greens! I tell the kids it's a "Hulk Sandwich"  ;)

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What you'll need:

- 1 can of Tuna packed in water
-  ½  an avocado
- 1 tbsp mayonnaise
- 1 tsp grainy mustard
- 1 cup of fresh spinach chopped
- 1-2 small cucumbers
- ¼ cup chopped coriander
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp ground cumin
- juice of half a lemon
- 1 tsp lemon zest

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Mix all ingredients in a large bowl till well combined. The mixture taste best when eaten right away, but you can cover it and keep in the fridge for a few hours. This mixture is great in a sandwich, in a wrap on add it to a green salad to give you the extra protein and no dressing required! Give this a try, I would love to see your lunch pics so be sure to share on your socials #thefitnest #zallibhai

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