Rebecca katz

EAT RED WHITE BLUE!

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Footy win intrigues NC Chef to find red, white, and blue in her breakfast bowl.

Super healthy and delicious cocojune plain coconut yogurt shaped like a fancy scoop of ice cream serves as the base for blueberries, pineapple, cherries, grainless granola (recipe coming soon) strawberry stars, and gold leaf.

Blue – BLUEBERRIES – Anti-inflammatory/Brain/Eye & Heart Health (anthocyanins, K, C, minerals)

Red – STRAWBERRIES/CHERRIES – Anti-inflammatory/Anti-cancer Agent/Brain/Eye & Heart Health/ (anthocyanins, pelargonidin, lycopene, C, minerals)

White – COCONUT – Specific to yogurt for this post. Why coconut over dairy? Easier digestion, vegan, free of dairy casein (proteins) that may inhibit absorption of coffee’s antioxidant benefits. Coconut-based saturated fat is composed of plant-based medium chain triglycerides (MCTs) which are processed in the body differently than animal-based saturated fat MCTs.

Yellow/Gold – PINEAPPLE – Immunity Booster/Anti-inflamatory (C, bromelain, minerals) 24 karat GOLD leaf (inert)

GRAIN FREE GRANOLA – Paleonola Grain Free Vanilla Bean (no organic ingredients) & purely elizabeth grain-free coconut cashew (organic ingredients but not all organic). Let’s make our own for the next blog. It’s hard to find certain ORGANIC for some ingredients, but let’s see if we can find them and the cost different.

I LOVE FRUIT!

What’s your favorite fruit? Share a recipe?

One of my favorite nutritional chefs REBECCA KATZ has a fabulous salad recipe featuring ROASTED SWEET CHERRIES & A LEMON DRESSING.

Saffron Cauliflower Pilaf

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The Healthy Mind Cookbook by Rebecca Katz, inspired this delicious dish.

  • 1 teaspoon saffron threads, softened in 1 tablespoon hot water
  • 1 tablespoon ghee or avocado oil
  • 1/3 cup chopped onion
  • 1/4 cup minced carrot
  • 1/4 cup chopped fennel
  • 1/4 cup minced celery
  • 1 medium clove of garlic, minced
  • 1/2 teaspoon sea salt (iodized, preferred)
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups of riced cauliflower
  • 1 teaspoon chicken or no-chicken bullion (I like Better than Bullion Organic.)
  • 1/4 cup water
  • 1/2 t lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons minced fresh parsley
  • walnuts or nuts of your choice

This is truly one of my FAVORITE dishes.

In a skillet large enough to hold all of the ingredients, heat the ghee or oil. Add the onion, carrot, fennel, celery, garlic, salt & pepper. Sauté for about 3 minutes. Add the cauliflower & sauté 3 minutes. Stir the bullion into the 1/4 cup water & add to the vegetables, along with the saffron, lemon zest & lemon peel. Cook 2 minutes; the cauliflower should be crisp. Avoid overcooking because it will be mushy. (Most things continue to cook for a bit even after they are removed from heat.) Stir in the parsley.

With the addition of a few nuts, you’ll have complete meal. It’s a great side dish & a perfect base for a breakfast egg. ENJOY!