Well hello lovely people, did you think I’d forgotten about you? Not a chance! Life has been pretty full at the moment, some of it planned, some not, so I’ve been kept very busy for the past few months. But I’ve been absolutely itching to get back to blogging! And now I think I truly have something blog-worthy to share with you all.
(This is quite a long post.. to skip straight to the recipe – Click here!)
Now, I’ve always loved raw foods. My friends and family would often take the mick out of my habit of eating salad with Everything (Salad on top of your soup is normal, right?). And my Dad would constantly stare at me in confusement at my random assortment of veggies I would tuck into for breakfast.. so raw food has always held a special place in my heart!
Recently though, I’ve started eating more and more raw. I don’t even know why it happened, a combination of reading some inspiring blogs (chefambershea.com being one of the main one’s I’ve been reading. Unfortunately, she’s not bloggin anymore. But I recommend the blog as a lovely read!) and a few rare days of sunshine inspired me to eat a little more rawly (that’s a word, right?), and I haven’t really looked back since!.
I never really understood why anyone would want to eat mainly raw. I’ve always loved a good, hot meal. Even though that meal might be 90% vegetables, I’ve always loved hot food. But since I’ve started eating raw, I really am starting to get it.!
My energy levels are up, I feel healthier and fitter than I have in months, and I’ve lost weight without even trying to.
And all whilst eating 3 meals a day, plus snacking, and I’ve been enjoying myself immensely!
Plus, I feel more inspired to blog about it all for you lovely lot!
Now, non-raw folk need not fear. I’m not planning on going 100% raw just yet. (I’m too addicted to hummous and beans to give those up just yet!). There will still be lots of non-raw recipes here! But that doesn’t mean you can’t try a raw recipe now and then! Who knows, you might like it.
This recipe is a revelation.
Imagine delicious, herby, refreshing cous cous. But quicker. Tastier. Fresher.
And 100% wheat free (Not to mention one of your 5-a-day!). It’s healthy, low in fat, and contains a good amount of protein too.
I give you – Cous cous, made from Cauliflower! Not convinced?
This has been voted “Better than cous cous” by my non-raw partner, and cous-cous loving mother!
Now, if that doesn’t tell you this is a fantastic recipe, nothing will!
I’ve included 2 different seasonings for this one. A lemony, garlicky, herby recipe. Plus a gorgeous sun-dried tomato version.
Both version were made, and completely demolished, in 24 hours.
It’s that good.
So, without further ado. Here is the recipe!
(And can we just take a moment to say how Awesome this chopping board I had for Christmas is? My very own Pixie Produce chopping board! I’m a very lucky lady!)
By March 28, 2014Published:
- Yield: 1-2 Servings
Gorgeously simple recipe for cauliflower-based raw cous-cous!
- 1/2 Head of cauliflower (or 1/4 if you have a huuge Cauliflower)
- 10-20ish Almonds A rough handful. More or less would be fine too
- Salt and pepper to taste
- 1 tbs Olive Oil
- For Lemony-Herby Cous cous add :
- 2cm strip Finely chopped lemon zest Maybe 1/2 tsp
- 2 Tbs Fresh Lemon Juice
- 1 Tsp Freshly chopped Parsley
- 1 Tsp Freshly chopped Basil
- 1 Clove Freshly chopped Garlic
- For Sun-dried Tomato Cous cous, add :
- 1 Tsp Fresh Basil
- 2cm strip Fresh lemon zest
- 3 halves Sundried tomatoes. If in oil - add them in. If dried, re-hydrate in warm water for 10 minutes before using.
- 8 Cherry tomatoes Roughly chopped, to garnish (not to blend!)
- No matter what recipe you're following, it starts the same! Chuck your herbs, garlic and almonds into your food processor.
- Blitz until your almonds have been broken into bits. This will help incorporate the almonds into the rest of your dish.
- Throw in your other ingredients! Whether you want to go for the lemony herbie cous cous, or sundried tomato. Add your other ingredients to your blender (except cauliflower) and blitz for a few seconds. Then add in your cauliflower and blitz until the cauliflower has been broken down into cous-cous size pieces. I used a mini blender as that's all I had, and so I blended it in two batches. If you have a bigger blender, you can do it in all one go! If you've made the sun-dried tomato version, I recommend adding in some fresh chopped tomatoes at the end. It will add a lovely freshness to it (not to mention, it will taste lovely")
- And that's it! Add ingredients to blender - Blitz away, taste and adjust seasonings (if you need to!) and serve! It takes minutes to prepare, and is so tasty and fresh. I highly recommend this! This will keep for at least 2 days in the fridge. It might last longer, but mine has never been around long enough!
- This will serve between 1-2 people, depending on how hungry you are! This would have been 3 servings at least for me, but I have a small appetite! Give it a try, and let me know if you do! I'd love to hear your feedback!