Well here it is — our first post! We’re so glad you stopped by and we’re excited to begin our adventure with all of you!
We are blogging to share our food and life philosophies, and we want to begin a discussion on how to improve our broken food system, while also treading lighter on the Earth. And of course to share delicious, nutritious and sustainably sourced recipes! As a Registered Dietitian Nutritionist, I am passionate about proper nutrition. It is vital to understand how interconnected we are with the foods we choose to eat. The foods you choose to eat will ultimately impact how you feel.
Dalton and I are passionate about minimizing our impact on the Earth and we aim to promote sustainable practices through our blog. The sustainability battle starts on an individual scale—it all starts with you. Pay attention to where your food comes from. Be curious about how the food was produced. Did it come from a factory? Is it entirely… food? We must begin asking ourselves where our food comes from and what exactly we’re eating. There are problems with our food system.
We all need to eat REAL food. Fresh fruits and vegetables, and home-cookings made with REAL ingredients.
Like a stone tossed in a pond, deciding what to eat has a ripple effect that goes far beyond the calories needed to carry us… When you choose to eat Real Food, your immediate benefit is that it tastes good. Your long term benefit is that it is almost always healthier. In many cases it is also more sustainable, healthier for the environment, and supports people whose work, methods, and entire communities make the world a better place.
– Larry Olmsted, Real Food Fake Food
We create mostly plant-based recipes, with LOTS of fresh vegetables—I am a dietitian, after all. Stay tuned for posts that will focus on strategies to reduce food waste and how to choose foods that are both good for you and the Earth!
Now, on to our first recipe! This cauliflower salad is delicious and easy to prepare. Cauliflower is a member of Brassica family—an extremely versatile vegetable. Fall’s arrival signals peak Cauliflower season. This fiber and phytochemical-packed vegetable also has oodles of other nutrients that also help keep us healthy.
Spice it up with a little turmeric!
Turmeric—a root, traditionally used in Indian cuisine—contains a group of phytochemicals called curcuminiods, and is associated with a reduced risk of cancer, disease and diabetes. The risk of other inflammatory-related conditions such as, Alzheimer’s disease and arthritis, is also reduced thanks to turmeric.
We hope you enjoy our recipe!Print
Earthy and delicious! This warm and savory salad is packed with nutrients!
- 1 head cauliflower, cut into small florets
- 1/4 of large red onion, thinly sliced
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons freshly-squeezed lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and freshly-ground pepper to taste
- Finely-chopped flat leave parsley for garnish
- Preheat oven to 425 degrees F
- In a medium bowl, combine tahini, olive oil, lemon juice, cumin, turmeric, salt and pepper
- Add in the cauliflower and red onion with the turmeric sauce, combine until cauliflower is coated
- Spread on a rimmed baking sheet, in a single layer. Roast, stirring twice, until the cauliflower is tender, 20-25 minutes
- Garnish with parsley and enjoy!
This salad can be enjoyed hot or cold!
To follow along with each new recipe as we post, feel free to subscribe below!
Follow us @adventureblooms on Instagram!
Comment below to say hello! 🙂