crucifers

InstantPot Pork Butt and Mashed Cauliflower!

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instantpot pork butt

Last weekend, my husband suggested making a pork butt since it’s something that would likely last us for a few days. He tries to save me time from having to cook too often which is very thoughtful. This was my first time cooking a pork butt in the pressure cooker and I was pleasantly surprised at how easy it was! It goes really well with mashed potatoes, but since he’s not eating carbs, I decided to pair it with pureed cauliflower, which is delicious. I think I actually enjoy it more than mashed potatoes because it’s not so heavy but still rich and creamy. My baby enjoyed the puree too which was a bonus 🙂 This meal required very little time to prep and was absolutely perfect. I will definitely be making it again!

InstantPot Pork Butt

Ingredients:
1 4-4 ½ pound pork butt
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1 ½ cups water
1 onion, quartered
3 cloves garlic, peeled

Procedure:
1. Cut pork butt into 3 large pieces and season all over with spices.
2. Add water to pot, then pork butt, onion and garlic.
3. Cover and set to Manual cook for 90 minutes.
4. Allow to naturally release pressure. Enjoy!

Mashed Cauliflower

Ingredients:
1 head cauliflower, cut into florets
3-4 cloves garlic, peeled
1/4- ½ cup whole milk
3 tablespoons butter, room temperature
salt
pepper

Procedure:
1. Blanch cauliflower and garlic until soft, about 8-10 minutes.
2. Drain well.
3. Transfer to food processor or Vitamix with other ingredients and puree until smooth.

 

Cauliflower Fried “Rice”

Jennifer 1 Comment

cauliflower fried rice

This is such a brilliant way to make a healthy fried “rice.” No wonder it’s gone viral on food sites! The recipe is pretty basic and can be customized with whatever veggies or leftovers you happen to have in the house. Cauliflower is a cancer-fighting crucifer and an excellent source of Vitamins C and K. This is a fried rice that you won’t feel guilty about having seconds of! If you’re watching your carb intake, this is a really satisfying dish without the heaviness of your typical takeout. Also, you can process the cauliflower into “rice” and freeze, so that it’s ready to go anytime. Enjoy!

Ingredients:
1 head cauliflower, rinsed and cut into small florets
1 tbsp sesame oil
1 small onion, diced small
1 cup frozen peas
2 carrots, peeled and diced
2 garlic cloves, minced
½ bunch scallions, thinly sliced, whites and greens separated
3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

Procedure:
1. Allow cauliflower to dry completely. In a food processor, place as many florets that fit in a single layer and process until size of rice. Do not over process; otherwise, it will end up mushy. Set aside and repeat with the remaining cauliflower.
3. Heat a large saute pan or wok over medium heat and add sesame oil.
4. Saute onions, scallion whites, peas, carrots, and garlic about 3 to 4 minutes, or until soft.
5. Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
6. Remove from heat and mix in scallion greens.

Red Cabbage & Carrot Slaw!

Jennifer 1 Comment

red cabbage and carrot slaw

One of my friends shared this recipe with me a couple of years ago and I’ve been making it ever since! Red cabbage is such a beautiful, vibrant purple, indicating its high concentration of antioxidants. It’s not only a good source of Vitamin C, but has 10 times more Vitamin A and twice as much iron as green cabbage. For this slaw, I prefer to use the mandolin over the food processor to get it thinner, allowing it to be more tender. The carrots are easily shredded by hand with a box grater or very quickly in the food processor, which is what I did today. Toasting the pumpkin seeds really gives them a greater depth of flavor and extra crunch, which is welcoming in this slaw. I choose to just sprinkle them on top, so that they won’t get soggy. This would be perfect to bring to a bbq or spring/summer potluck. Enjoy!

1/2 red cabbage, thinly sliced
4 carrots, peeled and grated
4 sprigs fresh mint, chiffonade*
2 tablespoons pumpkin seeds, toasted

Dressing:
¼ cup extra-virgin olive oil
1 lemon, zested and juiced
1/8 teaspoon cinnamon
1/8 teaspoon ground cumin
1 teaspoon honey
½ teaspoon salt

Directions:
1. In a large bowl, whisk dressing ingredients together.
2. Add cabbage and carrots to bowl and toss, ensuring dressing is evenly distributed.
3. Add mint and gently toss again
4. Sprinkle toasted pumpkin seeds on top and extra mint, if desired, for garnish.

*chiffonade is just a fancy way of saying to cut into thin strips or ribbons. Pick the mint leaves off the sprigs, lay them on top of each other (10 at a time), roll lengthwise, and slice into thin strips.

Collard Wraps!

Jennifer 3 Comments

collard wrap

Collard wraps are a much healthier alternative to the highly-processed flour wraps bought in the store. They are a great source of calcium and vitamin K. I prefer to eat it raw because I like the crunch, but if that’s too much, you can blanch it very quickly in hot water to make it more tender. You can pretty much fill these with anything; i’ve made a breakfast burrito before with scrambled eggs, avocado, and harissa. Today, I made mine with hummus, quinoa, spiralized beets, and some micro greens 🙂 These gained popularity in California and I have yet to see them invade NYC. Juice Press, which sells fresh pressed juices and raw food, has one filled with raw sunflower seed hummus and raw falafel, which is one of my favorites. Bareburger, which offers plenty of meat and non-meat burgers, offers the option of getting your burger wrapped in cooked collard leaves. It turns out looking like a burrito, but it is nice to have the healthy option. If you’ve never had a collard wrap, I hope you’ll give it a try!

Collard greens

Fillings of your choice (ex: hummus, quinoa, veggies..)

1. Trim the bottom stem off. Then, using a paring knife, shave the dense stalk down to about the same thickness of the leaf, so that it will roll up easily. Be careful not to tear the leaf with knife.
2. Place wrap filling in the middle and roll up from bottom to top, like a burrito, folding in the sides halfway up.
3. Slice in half with a sharp knife. Enjoy!

Mustard-Roasted Cauliflower!

Jennifer 1 Comment

mustard-roasted cauliflower

The roasted cauliflower absorbs the mustardy vinaigrette, hot from the oven. It’s a warming and healthful dish, as we seem to be caught in between winter and spring these days. Cauliflower, like other cruciferous veggies, is associated with a lower risk of some cancers. It is only second to broccoli in its level of glucosinolates, which activate the body’s detoxification system. Now is the perfect time to detox through clean eating in order to be beach-ready! 🙂

1 large head of cauliflower, cut into medium-sized florets
1 red onion, small dice
2 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 teaspoon stone ground mustard
1 tablespoon red wine vinegar
Sea salt
Black pepper

1. Preheat the oven to 425° F.
2. For the vinaigrette: Whisk together the Dijon mustard, stone ground mustard, and red wine vinegar.
3. Spread the cauliflower and red onion out evenly on a large baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast the cauliflower for 25 to 30 minutes, stirring and rotating the pan halfway, until lightly browned and tender.
4. Whisk the remaining tablespoon of olive oil into the vinaigrette and toss with the cauliflower as soon as it comes out of the oven. (It’s important to dress the cauliflower while it is still warm.) Season with additional salt and pepper, if necessary. Serve immediately.

Adapted from the Food52 recipe

Truffled Celery Root-Cauliflower Puree

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celery root-cauliflower puree

Celery root belongs to the carrot family and has a mild celery flavor, with a rather knobby appearance. It is a good source of vitamin K and phosphorus, while cauliflower is high in vitamin C and antioxidants. Puree these together with truffle oil and the result is a silky, luxurious puree that will beat out mashed potatoes any day!

Truffled Celery Root-Cauliflower Puree

1 celery root (aka celeriac), peeled and diced
1 head of cauliflower, cut into florets
1 quart veggie broth
2 cloves of black garlic or 1 clove of roasted garlic (optional)
2 tablespoons truffle oil
sea salt

1. In a large pot, add celery root, cauliflower, and broth. Allow to steam for 15-20 minutes, until the vegetables are very tender.
2. Drain and reserve liquid. This flavorful broth can be repurposed to cook grains or as a soup base.
3. Add veggies to food processor with garlic, truffle oil, and sea salt. Puree until smooth.

Cancer-Fighting Crucifers!

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brussels sprouts

Brussels sprouts and wasabi are cruciferous plants, like kale and broccoli, which means that they have phytochemicals that have been shown to repair DNA cells and even block the growth of cancer cells. I usually simply roast brussels sprouts in the oven with olive oil, salt, and pepper, but when I came across this recipe with wasabi and miso, I was intrigued. The wasabi packs a punch and will surely clear your nasal passages! I love this recipe and have already made it a few times in the last month.

Brussels Sprouts Salad

Ingredients:

1 pound brussels sprouts

2 green onions, sliced

Miso Dijon Sauce:

1 tablespoon white miso

1 teaspoon Dijon mustard

2 teaspoons pure water

¼ teaspoon wasabi powder

1 teaspoon avocado oil 

Procedure:

1. Wash and slice Brussels sprouts into strips with chef’s knife. If you have a food processor, save time by running your sprouts through the shredder blade. Place them in large glass bowl.

2. In a small bowl, mix together sauce ingredients. Set aside.

3. Heat skillet to medium-high and then add oil. Place sliced green onion and brussels sprouts into pan. Sear veggies for 2 to 3 minutes and then stir. Sear another 3 minutes and then stir. Repeat one more time and remove from heat.

4. Fold in sauce. Serve warm.