Multi-talented Ingredients

On your next grocery store run, grab turmeric, apple cider vinegar and coconut oil. These ingredients can serve many different purposes in and out of the kitchen.

 

Turmeric Roasted Cauliflower

Ingredients:

  • 1 large head cauliflower
  • 1/4 cup olive oil
  • 1 tsp turmeric
  • 1 tbsp. Garlic powder
  • 1 tsp ground cumin
  • Kosher salt, to taste
  • 1/4 teaspoon crushed red pepper flakes

Directions: Preheat oven to 450 degrees. Cut cauliflower into one inch florets. Place in large ziploc bag. Pour in olive oil and spinkle in seasonings. Shake until cauliflower is full and evenly coated. Pour out cauliflower onto baking sheet. Bake for 25 minutes or until edges are lightly browned. Serve hot.


 

Coconut Oil No-Bake Cookies

Ingredients:

  • 3 1/4 cup oats
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter
  • 1/2 cup chocolate almond milk (or milk of choice)
  • 2 cups raw sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Directions: In a large sauce pan, combine coconut oil, peanut butter, milk, raw sugar, cocoa powder and salt. Stir consistently over medium heat until it comes to a rolling boil. Stir for 4 minutes. Add the oats and mix well. Scoop mixture onto waxed paper and let cool.


 

Chickpea Salad with Apple Cider Vinegar

Ingredients:

  • 1/2 cup plain full-fat yogurt
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon crushed red pepper flake
  • 1/4 teaspoon freshly ground black pepper
  • 14 ounces chickpeas, drained and rinsed
  • 1 medium apple, chopped into 1/4-inch chunks
  • 1 cup red grapes
  • 1/2 cup diced red onion
  • 1/4 cup chopped parsley
  • 1/2 cup walnuts, chopped

Directions: Combine yogurt, apple cider vinegar, mustard, honey, salt, crushed red pepper flake and pepper in a bowl. Whisk until well-combined. In a separate bowl, combine chickpeas, apple, grapes, onion, parsley and walnuts. Stir in the dressing mix and toss until coated. Refrigerate for about 30 minutes before serving. Serve salad over spinach, if desired.

 

 

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