CAULIFLOWER CRAZE

It’s 2015 and cauli ower is definitely stepping up to the plate-literally. More and more people are adding cauliflower to recipes as a substitute for high-carb foods. In fact, a recent study conducted by the American Journal of Clinical

Nutrition found that adults who ate diets rich in cauliflower had lower risk for heart disease.

Cauliflower has other health benefits because it’s high in vitamin C, has antiinflammatory properties, aids in digestive support, and has very few calories. If you want to use cauliflower as a substitute, then consider replacing the brown rice in risotto with cooked cauliflower. Here are some other ways you can use cauliflower as a substitute:

Fishing for better health? This salmon recipe will help you reel in success.

• Pizza crust

• Popcorn

• Breadsticks

• Pizza bites

• Alfredo sauce source: nutritionrendition.wordpress. com/2014/02/19/cauliflower-craze/

At his cardiology practice in Milwaukee, Dr. William Davis once performed nine procedures each day.

Today, it’s rare if he performs that many procedures in a month.

That’s because his patients have followed his advice by eliminating wheat from their diets. Since releasing his best-selling book, “Wheat Belly,” he has heard success stories about how eating a grain-free diet helps prevent cardiac disease and eliminates seizures, acid reflux, and joint pain.

“I wrote my book because I became very dissatisfied with the notion of delivering heart care through stent procedures and drugs,” he said.” My goal is to get better information out there to the public so they can take charge of their health.”

Through research, Dr. Davis discovered that agribusiness genetically changed wheat to help feed the world’s starving population. He feels this altered, semi-dwarf strain of wheat is responsible for the explosion of obesity, Celiac disease, and diabetes in recent decades.

“The Gila-alpha9 is one of the most powerful stimulants of Celiac disease.”

“Cabbage Beef Soup is a favorite in my family. I make it frequently and my youngest son asks for it when he and his family visit from England. My oldest

Slow Cooker White Chili Ingredients

6 boneless, skinless chicken thighs

1 (16-ounce) bag dried cannellini beans, picked through

1 (16-ounce) bag frozen sweet white corn

2 poblano peppers (or 2 green bell peppers), chopped

1 head cauliflower, trimmed and cut into small florets

1 yellow onion, chopped

2 quarts low-sodium chicken broth

1 1/2 tablespoons ground cumin

1 tablespoon chili powder

1/2 cup lowfat sour cream

2 teaspoons fine sea salt

Directions

Arrange chicken in the bottom of a 6-quart slow cooker. Top with beans, corn, poblanos, cauliflower, onion, broth, cumin and chili powder. Cover and cook on low until beans are very tender and cauliflower has fallen apart, about 10 hours. Stir in sour cream and salt, ladle into bowls and serve.

Source: Wholefoodsmarket.com

CABBAGE-BEEF SOUP INGREDIENTS

1lb. ground beef

1 small onion, chopped

1 green pepper, chopped

½ tsp. chopped garlic

1 tsp. chili powder

1 14.5-oz. can of diced tomatoes

1 14 oz. jar of spaghetti sauce

1 14.5-oz. can chicken broth

1 16-oz. can red kidney beans

3 cups shredded cabbage with carrots

Directions

Brown ground beef with onion, green pepper, garlic, chili powder, and drain. Add tomatoes and spaghetti sauce and simmer for five minutes. Transfer to soup pot and add remaining ingredients. Let simmer on low for at least 30 minutes.

Recipe created by Leigh Neely due to love of the Cabbage Beef Soup on Shoney’s soup and salad bar.

son enjoys it because it is gluten free. We are originally from Tennessee, and we loved eating at Shoney’s in Chattanooga and Nashville. I always ate this soup if it was available. One day, I decided I could make my own version, and this recipe is the result.”

—Leigh Neely

SLOW COOKER MOROCCAN CHICKEN WITH CHOPPED ALMONDS, APRICOTS, AND CAULIFLOWER “COUSCOUS”

Ingredients

For the Chicken

2 tablespoons extra-virgin olive oil

3 pounds bone-in chicken thighs, skins removed Salt and pepper (to initially season the chicken)

1 medium yellow onion, peeled and sliced

3 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne

1 teaspoon sea salt

1/4 teaspoon cracked pepper

1/2 cup unsalted chicken stock

1/4 cup unsalted natural almond butter

6 ounces unsweetened dried apricots

1 pound baby carrots

For the Cauliflower Couscous

1 large head cauliflower, cut into florets

2 tablespoons extra-virgin olive oil

3/4 cup yellow onion, diced

2 cloves garlic, minced

1 teaspoon sea salt

1/4 teaspoon cracked pepper

2 tablespoons unsweetened dried cherries

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

Zest of one lemon

For the Garnish

1/4 cup sliced almonds, toasted

1/4 cup fresh cilantro

Instructions

Heat olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper then add half of the chicken to the pot. Cook for 5 minutes, browning on all sides. Transfer the chicken to a slow cooker and repeat with remaining chicken.

Return the pot to the stove and add onion and garlic and sauté for three minutes or until tender. Add the seasoning and spices and sauté for 30 seconds or until fragrant.

Stir in chicken stock and almond butter, scraping pot to loosen any browned bits. Pour contents of pot over chicken into the slow cooker. Cover and cook on low for five hours. Add the apricots and baby carrots to the slow cooker, cover and cook an additional hour. Meanwhile prepare the cauliflower “couscous.” Grate cauliflower by running the florets through a food processor with a grating attachment or use a box grater to create rice-like pieces. Heat olive oil in a skillet over medium heat. Sauté the onions and garlic for 2 minutes, then add the cauliflower, salt and pepper. Sauté for 8 to 10 minutes, until the cauliflower is tender. Garnish the chicken with toasted, sliced almonds and fresh cilantro. Serve over cauliflower couscous.

Source: againstallgrain.com

Layered Chia And Almond Pudding Parfait Ingredients

1 1/2 cups unsweetened almond milk

6 ounces pitted dates

1/2 cup unsweetened raw cacao powder

1/3 cup chia seeds

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

2 medium bananas, sliced

1/3 cup unsalted, natural almond butter

1 cup mixed berries of choice

1/4 cup roasted almonds, chopped

Directions

Combine almond milk, dates, cacao powder, chia seeds, vanilla, cinnamon and sea salt in a blender. Blend until very smooth, about two minutes. Transfer the mixture to a bowl, cover and refrigerate overnight. To assemble the parfaits: Divide the banana slices between six 8-ounce Mason jars or bowls. Spoon equal amounts of almond butter into the jars, then top with equal amounts of the chilled pudding. Top with berries and almonds and serve immediately or refrigerate covered for up to three days. Source:againstallgrain.com

Life is full of difficulties and hardships. That’s a painful lesson Danielle Walker learned shortly after turning 22. She was diagnosed with ulcerative colitis, an inflammatory bowel disease that causes inflammation and ulcers in the colon.

“I was always sick, and that wasn’t easy for me to accept because I was so young,” she said. “Doctors kept telling me that the only way to deal with this disease is through medication.”

As a result, she started the Paleo Diet, which is based on food our ancient ancestors ate—meat, nuts, and berries— while excluding grain and dairy. Her disease has been in remission since 2011, and she is off most medications.

Danielle is now spreading far-reaching messages of hope and perseverance. In her book, “Against All Grain,” she shares her own recipes and other healthy diet information. The book became one of the top 10 best-selling cookbooks of 2014. She recently authored a second book, “Against All Grain: Meals Made Simple.”

“People around the country depend on my cookbooks,” she said. “They’ve shared amazing stories with me how their migraine headaches and joint pain have disappeared.”

Learn To Cook Scallops Ingredients

1 package frozen Whole Catch® Wild-Caught Sea Scallops (Jumbo or U-15)

1/2 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

Directions

To thaw scallops, arrange on a paper towel-lined plate, cover, and refrigerate overnight. Alternately, place scallops in a resealable plastic bag and thaw in a bowl of room temperature water, changing water halfway through, about 30 minutes. Using paper towels, pat scallops very dry and arrange on a plate. Season all over with salt and pepper.

Heat oil and butter in a large skillet over medium heat until very hot but not smoking, 1 to 2 minutes. Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes. Using a small metal spatula, swiftly loosen and flip each scallop. Cook until deep golden brown on the second side and just firm and opaque, 1 to 2 minutes more. Transfer to a large plate and serve immediately.

For an Easy Sauce

After removing cooked scallops from skillet, reduce heat to medium-low and whisk 3 tablespoons lemon juice into the skillet, scraping up any browned bits. Add 2 tablespoons cold butter a few cubes at a time and continue whisking constantly until just melted. Whisk in 1/4 teaspoon sea salt. Drizzle over scallops. Garnish with parsley and serve immediately.

Source: wholefoodsmarket.com