Cauliflower puree with roasted grapes and apple cider vinegar jus

Cauliflower puree with roasted grapes and apple cider vinegar jus

Ingredients
1 head cauliflower, cut into florets
1 onion, diced
1 C almond milk
Large bunch of red seedless grapes, washed and picked
1 C apple cider vinegar
1/2 C water
3 cloves garlic
1/2 bunch thyme, save some for garnish
1tsp paprika
Olive oil
Sea salt
Black pepper

Preheat oven to 180°. Place grapes on baking paper lined tray, drizzle with olive oil, some thyme sprigs and season with salt and pepper. Roast for 30min or until skins are slightly crispy, center will be soft.

In a saucepan sauté onion in 1Tb of oil on a medium heat, until softened not brown. Add 2tsp salt, milk and cauliflower, simmer covered until soft, approx. 20min. Stir occasionally.
Blitz with stick blender until smooth.

For the jus. Simmer apple cider vinegar, water, garlic (whole), 1Tb salt, 8 sprigs thyme and paprika until reduced to 1/4 C. Discard garlic cloves and thyme. The sweetness of the grapes will balance out the jus acidity.

To serve, top cauliflower with grapes, jus, pepper and fresh thyme.

FACT
Apple cider vinegar (ACV) is crushed apples, which have been fermented in barrels. It is a natural cleanser due to its high probiotic content and natural acidity, which alkalizes the body. A tablespoon is recommended daily in water for full alkalizing benefits, raw unfiltered is best.

Roasted beetroot, kale and quinoa salad with horseradish

½ bunch kale, washed, stems removed and sliced
1 bunch baby beetroot, leaves & roots trimmed. Keep small leaves for garnish.
8 sprigs thyme
3 garlic cloves
3 inches horseradish root, store bought may be used but the added vinegar will not be alkaline.
1Tb water
½ lemon
Sea salt & pepper

Cut beetroot in half and drizzle with olive oil and a pinch of salt on baking tray. Roast for ½ hour at 200°c, after 15min add garlic and thyme. Toss together turning beetroot.
Cook quinoa according to pack directions, ratio is often 1cup quinoa to 3 cup water in a saucepan for 15 min. Set aside.

Peel horseradish and roughly chop. Blitz in food processor with 1Tb water. When finely chopped add pinch of salt, 1Tb lemon juice and roasted garlic, squeezed from cloves. Blitz together.

Heat 1Tb oil in a large fry pan on medium heat; add kale and wilt, 2min. Fold through quinoa, season with salt & pepper.
Serve kale mixture, topping with beetroot, beetroot leaves, lemon squeeze and horseradish sauce.

FACT
Beetroot and Horseradish are fabulous together!