Over the cold Canadian holidays I was inspired to make this dish to prove to my family that eating healthy does not mean eating boring. It is quite the contrary to be honest.
Eating unprocessed, non-deep fried, MSG free whole foods means we get to actually TASTE the beautiful flavors mother earth provides.
It means we get to take advantage of fresh herbs and spices to tantalize the palette instead of salt and heavy fats like cream and butter. Eating real foods makes it easier to stick to our healthy eating goals and stop the calorie counting as well (who needs that added stress?).
For example, over the Holidays I knew I couldn’t resist my GF Spiced Holiday Ginger Cookies. So instead of gorging on stuffing (if you only knew how much I love stuffing) I created this delicious Cranberry Cauliflower Tabbouhleh to take its place so I would have room for a guilt free treat.
The cranberries add a little tartness and are great for the kidneys. The parsley helps us to detoxify and draw out heavy metals. The cauliflower, part of the Brassica family, is great for detox and liver support and the roasted squash provides great fiber and a little sweetness to balance the flavour profile.
Cranberry Cauliflower Tabbouhl-Eh
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