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Tag Archives: cruciferous vegetable

Cauliflower Fried Rice

02 Tuesday Jul 2013

Posted by creatingahealthylifestyle in Recipes

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Tags

Cauliflower, cruciferous vegetable, Food processor, Fried Rice, Healthy Eating, Healthy Fried Rice, Healthy Recipe, Recipe, Vegan, Vegetarian

Cauliflower Fried Rice1 cauliflower

1/4 cup chopped red onion

1/4 cup chopped carrot

1/2 red bell pepper, chopped

1/2 cup frozen peas

1 cup chopped bok choy

2 tablespoons olive oil

water

salt to taste if desired

Cut cauliflower from its thick stem and cut into medium size pieces.  Grate into rice in a food processor in two batches, using the metal blade, not a grater disc.  Heat olive oil in a large frying pan and add grated cauliflower.  Cook on medium heat, covered for 4 minutes, then stir and add 1/3 cup water.  Cook covered for 4 more minutes.  Add more water if necessary to prevent sticking. Stir in the remaining vegetables and salt. Cook covered until the vegetables begin to soften, about 4 more minutes.

Makes 4 – 8 servings depending on the size of the cauliflower.

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Lentils with Broccoli and Pasta Sauce

05 Wednesday Sep 2012

Posted by creatingahealthylifestyle in Recipes

≈ 2 Comments

Tags

Broccoli, cruciferous vegetable, Healthy Eating, High Fiber, High Protein, Lentils, Low Fat, quick and easy recipe, Recipe, Vegetarian

This is a great quick and easy recipe to make for lunch or dinner with pre-cooked lentils and pre-cooked broccoli.

1 cup pre-cooked lentils, per serving

3/4 cup broccoli, steamed, per serving

pasta sauce

Heat lentils and broccoli and top with sauce.

Broccoli with Cooked Fresh Tomatoes

29 Wednesday Aug 2012

Posted by creatingahealthylifestyle in Healthy Eating, Recipes

≈ 3 Comments

Tags

Broccoli, cruciferous vegetable, Garlic, Healthy Eating, Hot or Cold, Recipe, Salad, side dish, Tomato, Vegetarian

1 teaspoon olive oil

1 clove garlic, chopped

2 fresh tomatoes, diced

1 cup broccoli, steamed/pre-cooked

salt and oregano to taste

Heat oil in a medium pan.  Cook garlic until just starting to brown.  Stir in tomatoes and saute until the tomatoes are softened.  Season with salt and oregano to taste.  Add broccoli and stir until mixed well.

Makes 2 servings.

Eat as a side dish or serve over brown rice or whole grain pasta.

For a heartier meal, add in cooked lentils, white beans or quinoa.

This can also be served cold or added to a salad.

Broccoli Cranberry Salad

08 Wednesday Aug 2012

Posted by creatingahealthylifestyle in Recipes

≈ 4 Comments

Tags

Balsamic vinegar, Broccoli, Broccoli Cranberry Salad, cruciferous vegetable, dried cranberries, Dried cranberry, Healthy Eating, Raw, Red onion, Vegan, Vegetarian

Broccoli Cranberry Salad4 cups broccoli florets, cut into small pieces

1/2 cup dried cranberries

1/4 cup minced red onion

1/3 cup olive oil

1/4 cup balsamic vinegar

1 teaspoon sugar

1/4 teaspoon salt

ground pepper, to taste

Place broccoli, cranberries and onion in a medium bowl.  Next, mix the remaining ingredients together and pour over the broccoli mixture.  Toss well to coat with dressing.  Cover and chill for at least one hour.

Cauliflower Salad

25 Wednesday Jul 2012

Posted by creatingahealthylifestyle in Recipes

≈ 3 Comments

Tags

Cauliflower, Cilantro, cruciferous vegetable, Healthy Eating, Raw, Recipe, Salad, Vegetarian

1 head cauliflower

1 bunch green onions

4 tablespoons olive oil

2 tablespoons lemon juice

1/2 cup cilantro, chopped

2 teaspoons onion powder

1/2 teaspoon sea salt

1. Prepare dressing in a small bowl.  Mix the olive oil, lemon juice, cilantro, onion powder and salt. Set aside.

2. Chop the cauliflower and onions into small pieces.  Place in a large bowl, add the dressing and mix well.

This recipe can be eaten immediately after preparing or can be refrigerated and served cold after marinating for several hours.

Makes 2-4 servings.

Looks Cooked Raw Kale Salad

13 Wednesday Jun 2012

Posted by creatingahealthylifestyle in Healthy Eating, Recipes

≈ 4 Comments

Tags

cruciferous vegetable, Healthy Eating, Kale, Lemon juice, Raw, Recipe, Salad, Vegetarian

Looks Cooked Raw Kale Salad1 bunch kale

juice from 1 lemon

1/4 teaspoon salt

1 teaspoon olive or walnut oil

2 tablespoons chopped walnuts

Wash kale and remove the leaves from the thick stems.  Place the kale leaves in a large bowl, drizzle with lemon juice and add salt.  Massage the kale with your hands for several minutes.  The kale will soften from the natural heat in your hands and the lemon juice and salt.  Once it looks vibrant green and is softened, drizzle with oil and top with chopped walnuts.

My New Favorite Food! Roasted Cauliflower

02 Wednesday May 2012

Posted by creatingahealthylifestyle in Recipes

≈ 2 Comments

Tags

Cauliflower, cruciferous vegetable, Healthy Eating, Recipe, Roasted Cauliflower, Roasting

Roasted CauliflowerIf you are not a fan of cauliflower, don’t leave!  Cauliflower was never my favorite until I roasted it.  Roasting brings out the sweetness. The taste is so delicious, that it’s hard to believe that it’s the same food as when it is steamed.  Try it and it may become one of your favorites too!

Roasted Cauliflower

1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets or slice 1-1/2 inch wide, it’s faster

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

Preheat oven to 450°F.

Coat cauliflower with oil on a plate or in a large bowl. Line a large, 1 inch deep baking pan with non-stick foil or parchment paper.   Place the cauliflower on the pan in a single layer and sprinkle with salt.  Roast the cauliflower turning it over occasionally, until tender and golden brown, 25 to 35 minutes.

Makes 4 servings.

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