Cauliflower Shawarma with Pomegranate and Pine Nuts

Cauliflower Shawarma with Pomegranate and Pine Nuts

by | Nov 27, 2023 | Dinner, Lunch, Recipes

Two Glasses with Detox Green Smoothie

Enjoy the delightful blend of flavors in each bite of our Cauliflower Shawarma, complemented by the lively notes of pomegranate and the satisfying crunch of pine nuts.

This recipe not only tantalizes your taste buds but also brings nutritional goodness to the table.

Cauliflower, a nutritional powerhouse, is rich in essential vitamins and minerals—think immune-boosting Vitamin C and bone-strengthening Vitamin K. Paired with the nutritional benefits of pomegranate and the protein-rich content of pine nuts, this dish is a tasty yet nourishing addition to your menu.

 

Cauliflower Shawarma with Pomegranate and Pine Nuts

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Prep Time 30 minutes
Cook Time 25 minutes
Servings 4

Ingredients
  

Cauliflower

  • 1 whole cauliflower

Garnish

  • 4 tbsp tahini sauce
  • 1 tbsp pomegranate molasses
  • 1.5 tbsp pine nuts, toasted
  • 1 small green chilli, finely chopped
  • 2 tbsp pomegranate seeds
  • 1 tbsp roughly chopped flat-leaf parsley
  • 1 glug extra virgin olive oil (optional)

Shawarma-spiced butter

  • 40g unsalted butter, softened to room temperature
  • 1 lemon (juice only)
  • 1 garlic clove, minced
  • 1.5 tbsp finely chopped coriander
  • 1 tbsp ground cinnamon
  • 1 tbsp ground sumac
  • 1.5 tbsp ground cumin
  • 0.5 tsp ground allspice
  • 1 pinch ground nutmeg
  • 1 pinch ground cardamom

Tahini sauce (makes about 220g/7.5oz)

  • 1 tbsp lemon juice (optional)
  • 1 garlic clove, minced (optional)
  • 100 ml iced water
  • 100 g tahini paste
  • 1 tbsp lemon juice (optional)
  • 1 garlic clove, minced (optional)
  • 3.5 fl oz iced water
  • 3.5 oz tahini paste
  • 1 tbsp lemon juice (optional)
  • 1 garlic clove, minced (optional)
  • 0.4 cup iced water
  • 3.5 oz tahini paste

Instructions
 

  • First make the tahini sauce. Pour the tahini paste into a bowl and add the lemon juice and garlic (if using). Gradually whisk in the iced water, bit by bit, as you pour.
  • The tahini will thicken at first to a very coarse paste, but will loosen to form a thick sauce with the consistency of honey as you add more of the iced water. Season with salt to taste.
  • Alternatively, you can blitz the tahini in a food processor or whisk together using a stand mixer, adding the water gradually to combine.
  • Next, make the shawarma-spiced butter. Combine all the ingredients in a stand mixer and mix using the paddle attachment. In the absence of a mixer, whisk in a large bowl until thoroughly incorporated.
  • The butter should be aerated, slightly stiff and one colour (as opposed to streaked). Set aside until needed. It can be kept in the fridge for several weeks, but must be brought to room temperature before being used.
  • For the cauliflower, trim some of the outer leaves, but leave some stragglers left behind – they taste delicious and look great when burnt and crisped.
  • Set a large saucepan of salted water on high heat, cover with a lid and bring the water up to the boil. Once the water is boiling, gently lower the cauliflower into the pan, being careful not to let it drop from a height and thereby avoiding the potential of burning yourself with the splash-back of boiling water, which nobody wants, least of all you.
  • Bring the water back to the boil, then turn the heat down to medium so the water has a gentle roll. The intention is to par-cook the cauliflower before finishing it in the oven or on the barbecue.
  • It should be removed from the water when tender to a knife, yet retain some resistance – ‘al dente’, as they say. It’s important not to overcook the cauliflower. Much like pasta or a lovely piece of steak, cauliflower doesn’t like being cooked for too long. We’ve found it to take 7 minutes from when the water comes back to the boil.
  • Set the cauliflower on a cooling rack over a roasting tray and allow to drip-dry. Brush liberally all over with the spiced butter, and where possible, try and get beneath the floret canopy to reach the inner sections. Retain some of the butter for brushing at a later stage. Season generously with salt and pepper.
  • Preheat the oven to its highest setting (240°C/460°F/gas mark 9) and blast the cauliflower for 5–7 minutes, until blackened all over. You want it to lightly char, not to form an acrid burnt crust.
  • Once sufficiently oven-roasted, transfer it to finish on the barbecue for a few minutes (if you have one going) for a final hit of smokiness, basting it periodically with any leftover butter.
  • Transfer to a serving plate. Spoon over the tahini sauce and pomegranate molasses, and finish by sprinkling over the pine nuts, green chilli, pomegranate seeds, and parsley. A drizzle of olive oil adds a nice glossy finish. Serve immediately – the cauliflower tastes so much better when hot.

Loving Loaded Sweet Potatoes

Loving Loaded Sweet Potatoes

by | Oct 4, 2023 | Dinner, Lunch, Recipes

Two Glasses with Detox Green Smoothie

This is a great side dish or on its own and is a great option for vegetarians or anyone looking for a hearty healthy meal. This meal is loaded with antioxidants, fiber vitamins and minerals that support blood sugar balance, inflammation and mood.

Sweet potatoes, often associated with holiday meals and comfort food, are not only delicious but also packed with a plethora of health benefits. These vibrant orange tubers are a nutritional powerhouse, offering a wide range of vitamins, minerals, and antioxidants.

 

 

Sweet potatoes are particularly high in vitamin A, which is essential for healthy vision, immune function, and skin health. One medium-sized sweet potato can provide more than 400% of your daily recommended intake of vitamin A. This is very helpful when entering flu season!

Additionally, sweet potatoes are a good source of vitamin C, potassium, and manganese, as well as potassium which can help regulate blood pressure, while manganese supports bone health and wound healing.

Fiber is crucial for digestive health and can help prevent constipation, promote regular bowel movements, reduce the risk of colon cancer, lower cholesterol and support blood sugar balance. Sweet potatoes are an excellent source of dietary fiber, with both soluble and insoluble fiber content. Consuming foods high in fiber can also aid in weight management by promoting a feeling of fullness and reducing overall calorie intake. We often don’t get enough fiber in our diet so this is a great fiber boost to your daily intake.

Sweet potatoes are packed with antioxidants, including beta-carotene, anthocyanins, and other compounds that can help combat oxidative stress and reduce the risk of chronic diseases. Research shows that individuals that followed a diet rich in anthocyanidins have been shown to have a 39% lower risk of developing depression symptoms (1).

Contrary to common misconceptions, sweet potatoes have a relatively low glycemic index (GI), which means they do not cause rapid spikes in blood sugar levels when consumed in moderation. In fact, the fiber and complex carbohydrates in sweet potatoes can help stabilize blood sugar levels, making them a suitable option for individuals with diabetes or those looking to maintain balanced energy throughout the day.

Don’t forget Chickpeas… Chickpeas, also known as garbanzo beans, have been a dietary staple in various cuisines for thousands of years. These tiny legumes pack a big nutritional punch, making them a versatile and valuable addition to any diet. One of the standout features of chickpeas is their high protein content, making them an excellent choice for vegetarians, vegans, and anyone looking to increase their plant-based protein intake. Just one cup of cooked chickpeas provides around 15 grams of protein, making them a valuable addition to salads, soups, and curries.

Like sweet potatoes chickpeas are an excellent source of dietary fiber, and the combination of protein and fiber helps increase feelings of fullness and reduces overall calorie intake. This can be particularly helpful for those looking to control their appetite and maintain a healthy weight.

Chickpeas also have a low glycemic index (GI), which means they have a minimal impact on blood sugar levels. Foods with a low GI are digested and absorbed more slowly, leading to gradual increases in blood sugar rather than sharp spikes. This property makes chickpeas an excellent choice for individuals with diabetes or those aiming to help provide more balanced mood and energy levels throughout the day.

Chickpeas are a good source of folate, iron, phosphorus, and manganese. Folate is crucial for cell division and the formation of DNA, making it especially important for pregnant women. Iron is essential for preventing anemia, while phosphorus and manganese play roles in bone health and wound healing, respectively.

So what are you waiting for!! This meal is pleasing on the eyes and the taste buds and provides you with an important balance of key nutrients, fiber, protein and antioxidants.

 

Loving Loaded Potato Recipes

This is a great side dish or on its own and is a great option for vegetarians or anyone looking for a hearty healthy meal on a cool fall day. This meal is loaded with antioxidants, fiber vitamins and minerals that support blood sugar balance, inflammation and mood.
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Ingredients
  

  • 4 small sweet potatoes
  • 1 tbsp olive oil
  • 2 cups chick peas, cooked, from the can
  • 1 orange bell pepper diced
  • 1 cup of chopped broccoli
  • 1 tbsp chilli powder
  • 1 tbsp turmeric
  • 1 tsp garlic powder
  • 1/4 tsp sea salt
  • 2 cups of spinach
  • salt and pepper to taste

Notes

Directions
  • Preheat over to 375ºF (190ºC). Place sweet potatoes on a baking sheet and bake for approximately 20-30 mins, until fork tender.
  • While sweet potatoes are baking, warm olive oil in a small pan. Add chickpeas, peppers, onion, chili powder, turmeric, garlic and sea salt. Stir well to combine.
  • When sweet potatoes are ready, remove from oven. Slice each most of the way through. Divide sweet potatoes between serving plates.
  • Top with warm chickpeas mixture, fresh spinach, broccoli. Enjoy!

Crispy Coconut Chicken Fingers Recipe

Crispy Coconut Chicken Fingers Recipe

by | Apr 17, 2020 | Lunch, Recipes

Crispy Coconut Chicken Fingers Recipe Koru Nutrition

As you may have seen us post over on Facebook or Instagram, studies show a significant decrease is autistic traits in children following a gluten and dairy-free diet. Many children with autism are also picky eaters, which can make following a gluten and dairy-free diet challenging for caregivers.

Below, we’re sharing a new take on a classic favourite! Whether you’re transitioning to a gluten and dairy-free diet or not, these Crispy Coconut Chicken Fingers with Honey Mustard dipping sauce are a nutritious dinner option fit for the whole family!

crispy coconut chicken fingers recipe Koru Nutrition

Crispy Coconut Chicken Fingers Recipe

These Crispy Coconut Chicken Fingers with Honey Mustard dipping sauce are a nutritious dinner option fit for the whole family!
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Total Time 45 minutes
Course Main Course
Servings 6
Calories 326 kcal

Ingredients
  

  • 1 lb Chicken Breast sliced into strips
  • 1 cup Unsweetened Coconut Flakes
  • 1 Egg whisked
  • 4 tbsp Almond Flour
  • 1 tbsp Coconut Flour
  • 1 cup Broccoli cut into small florets
  • 1/2 cup Quinoa uncooked
  • 1 cup Water
  • 1 tbsp Coconut Oil melted
  • 1/4 cup Yellow Mustard
  • 1 tbsp Raw Honey
  • Sea Salt & Black Pepper to taste

Instructions
 

  • Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicon mat.
  • On a small plate mix together almond and coconut flour. Set aside. In a small bowl, whisk egg. Set aside. On a separate small plate, measure out coconut flakes. Set aside.
  • Dredge each chicken strip in almond flour mixture first, then in whisked egg, and finally sprinkle both sides with shredded coconut. Lay chicken strips on thelined baking sheet, with at least 1 inch space around all sides. Bake for approximately 25 minutes, carefully flipping halfway through.
  • While the chicken is in the oven, place quinoa in a saucepan with the water and bring to a boil over high heat. Reduce heat to a simmer and cover, allowing quinoa to simmer for 12 minutes. When cooked through, remove from heat and fluff with fork.
  • In a separate medium pot bring 1 inch of water to a boil. Add broccoli to a steamer basket, and place over boiling water, reduce heat, cover and steam for 2 minutes. In a large bowl, mix together quinoa and broccoli with coconut oil. Season with a bit of salt and pepper and mix well.
  • To make the dipping sauce, combine mustard and honey in a small bowl and stir well.
  • To serve, plate chicken fingers with quinoa broccoli mix and honey-mustard dipping sauce on the side. Enjoy!

Notes

Nutritional information per serving:
Calories: 358
Carbs: 19g
Fibre: 5g
Sugar: 6g
Protein: 33g
Fat: 19g