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Purple Cauliflower

sweatthestyle_purplecauliflowerPurple Cauliflower does more than just catch the eye, it carries with it extra benefits than its all white counterpart. What makes it the color purple are the same antioxidant that’s found in red cabbage and red wine containing about 25% more vitamin A than regular cauliflower.

With similar taste and cooking requirements as white cauliflower, there’s no harm in grabbing one the next time you’re at the farmers market or your local health food store. In fact, experiment with other color varieties when you can to receive the full range of health benefits each cauliflower provides.

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Food & Drink
Cauliflower Soupreme with Almond Aillade

SweatTheStyle_CauliflowerSoup_IngredientsCauliflower Soupreme
Ingredients:
Grape seed or Extra Virgin Olive Oil: ¼ c
Onion: 1/2 large, diced
Leek: 1 medium, diced
Celery Stalk: 1 medium, diced
Garlic: 6 cloves, groughly chopped
Cauliflower: 1 head, cored and roughly chopped
Vegetable Stock: 8 cups
Sea Salt: To Taste
Ground Pepper: To taste

Instructions:
In a large stock pot add the grape seed or extra virgin olive oil over medium heat. Then add the onion, leek, celery, and garlic and sweat until translucent. Add the cauliflower with 1 cup of vegetable stock and season with salt and pepper, then cover with a lid. Continue to stir the vegetables every minute until soft, making sure not to get any color, then pour the rest of the vegetable stock and bring to a boil for about 5 minutes. Put the soup into a blender and puree until silky smooth, season again to taste.
SweatTheStyle_CauliflowerSoup_Thermos Almond Aillade:
Ingredients
Toast Almonds: ¼ c
Garlic: 1 clove
Lemon Zest: 1t
Extra Virgin Olive Oil: ¼ c
Lemon:Juice of ½
Italian Parsley Leaves: 1T, roughly chopped

Instructions
To make the Almond Aillade pound the garlic in a mortar and pestle into a paste, add the almonds and pound into rough pieces. Put the almonds and garlic into a small mixing bowl and add the extra virgin olive oil, lemon juice, and chopped parsley. Season to taste.

Recipe x Catty Boom Batty

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Food & Drink
Carnations: Flowers Good Enough To Eat

SweatTheStyle_EdibleFlowers-3Before we eat, we eat with our eyes. What better way to naturally create color and texture to your meal than edible flowers. Even if it seems strange to eat flowers chances are, if you’ve ever had artichokes or cauliflower you’ve already eaten them. These colorful carnations were picked up at the farmers market to ensure that they have not been sprayed with any insecticides or pesticides. Instead of using artificial coloring or sugar-laden sprinkles, separate the petals from the stems of these carnations for a natural way to get your next dish poppin’!

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Food & Drink
Spring Vegetables with Pea Tendrils and Ginger-Lime Dressing

SweatTheStyle_SpringVeggies Ingredients:
1 head Green Cauliflower, cored and thinly sliced
1 bu Baby Carrots, quartered lengthwise
1 bu Easter Radishes, quartered lengthwise
1 ea Fennel Bulb, thinly sliced lengthwise
1 bu Pea Tendrils, cleaned and leaves picked
1 ea Meyer Lemon, thinly sliced crosswise
1 c Cilantro Leaves, picked
¼ c Lime Juice, freshly squeezed
2 T, Minced Ginger
½ c Extra Virgin Olive Oil
Sea Salt

SweatTheStyle_SpringVeggies-2Directions:
Ginger-Lime Dressing:
In a medium-mixing bowl, add the ginger and lime juice, slowly whisk in the extra virgin olive oil and season with a pinch of sea salt. Serves 6

Prepare Veggies:
In a large mixing bowl, add all the vegetables and marinate them with the ginger-lime dressing for about 15 minutes. Add the pea tendrils and cilantro leaves and gently toss everything together. Arrange them on a plate and layer in the Meyer lemon slices. Season with a pinch of sea salt.

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Health
Turmeric

SweatTheStyle_turmericThose who cook with turmeric don’t need to be told the benefits of being caught yellow-handed. But for those who aren’t familiar, a refresher is in order. A common ingredient in curry, this stain-inducing golden spice has been a culinary staple of many cultures for thousands of years, and for good reason.

Curcumin, the active ingredient in turmeric — and the culprit behind its yellowy pigment — boasts a number of medicinal benefits. In fact, it is considered the wonder spice for combating inflammation. But let’s not give away all its benefits just in this little introduction.

Here are 10 health benefits of turmeric that’ll have you seeing yellow in no time.

1. As mentioned above, turmeric’s anti-inflammatory properties are out of this world, working as well as some anti-inflammatory drugs. Those with rheumatoid arthritis and inflammatory bowel disease have noticed significant improvements when including the spice in their diet.
2. Studies have shown that extracts of turmeric contain a number of natural agents that block the formation of neural plaque associated with Alzheimer’s and heart disease.
3. Turmeric is a natural antibacterial agent and antiseptic, useful in disinfecting cuts, scrapes and even bug bites.
4. When combined with cauliflower, turmeric can lower risk of prostate cancer.
5. Regular intake of turmeric may slow signs of ageing and actually extend the average lifespan.
6. Turmeric may delay liver damage and boost detoxification.
7. A powerful anti-fungal and anti-parasitic agent, turmeric can be used to treat yeast and parasite overgrowth.
8. Turmeric paste is an excellent home remedy for sunburn (it’s actually an active ingredient in many commercial sunscreens).
9. A strong antioxidant, turmeric combats free radical attacks to strengthen the immune system.
10. Turmeric is an insulin moderator and thus may have a positive influence on diabetes control.

So there you have it, 10 health benefits of turmeric. As for the best way to consume turmeric to ensure complete absorption in the digestive tract combine with an oil (such as olive oil) and black pepper. Supplementation may also be beneficial.

By: Beata Rydyger BSc RHN, She Lives Clean

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Food & Drink
Brussels Sprout and Maple Glazed Tofu Bites

SweatTheStyle_BrusselsSproutTofuBitesThese Brussels Sprout and Maple Glazed Tofu Bites are a no-fuss finger food that are easy to pick up and chow down. Perfect for holiday socializing and catching up. There is no better time to enjoy Brussels sprouts than right now as they’re in season and rich in rejuvenating, healing nutrients. Brussels sprouts are a part of the cruciferous vegetable family (which include broccoli, cauliflower, cabbage, kale) and contain vital cancer-fighting components that offer powerful protection against carcinogens. The compounds found in these vegetables support the body’s natural detoxification process, helping to rid it of cancer-causing agents in our food, water, and environment. Organic tofu adds a protein punch to this snack and will help stave off cravings and keep you feeling energized and satisfied. Enjoy these bites dipped in plain organic full-fat Greek yogurt or nosh on them plain as they pack a festively flavorful punch.

Ingredients:
Brussels Sprouts: 1 lb, rinsed
Extra-Virgin Olive Oil: 2 tbsp
Himalayan Pink Salt & Black Pepper: 1 tsp
Organic Tofu (preferably sprouted): 1 Block
Raw Maple Syrup: 2 tbsp
Low-sodium tamari sauce: 1 tbsp
Coconut oil: 1 tbsp
Garlic Powder: 1 pinch
Himalayan pink salt and black pepper: 1 pinch

Instructions:
Preheat oven to 400.
Slice the Brussels sprouts in half, lengthwise. Don’t trim the ends, as they’ll hold together better with them.
Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.
Bake for 40 minutes total but be sure to check them half way through. Toss them around too for even baking.
In the meantime, cut tofu into thick, small strips, place them in a bowl and toss them in maple syrup, garlic powder, salt and pepper. Heat a medium skillet over medium-high and top with coconut oil. Add the tofu and sauté for about 5 minutes, until nicely golden and crispy. Set aside.
Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.
Using toothpicks, slide on a sprout half, followed by a tofu piece, then bookend it with another sprout half.
Arrange on a platter and serve.

By: Beata Rydyger BSc RHN, She Lives Clean

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