It’s been a wacky and stressful week to say the least with so much going on at work, rain, keeping up with workouts and half marathon training, and fighting off another bug going around. I’ve been trying to stick to simple, nutrient dense meals to combat this madness, like a loaded kale salad dressed with Avocado Ginger Dressing and topped with hemp seeds for dinner.
This is one of my favorite salads because it makes great leftovers for lunch the next day, the avocado dressing holds nicely with lemon juice in it.
I also dug my juicer out of the pantry to get back into juicing … okay, hubby sweetly did that for me.
Juicing has been a tough thing for me to get into because it’s time consuming to prep and clean the juicer, so it’s not an option on week mornings. And I never want to waste the juice pulp, so I have to plan to use that in a recipe too – like Gena’s Juice Pulp Crackers. But I’ve decided to try juicing more in the evenings when I have more time in the kitchen, so I assembled an assortment of veggies to juice with dinner tonight including romaine lettuce, carrots, apples, ginger, and cauliflower stalk.
Thankfully I remembered how to use the juicer since it’s almost been a year – that’s embarrassing to admit!
And the juice came out interesting looking being a swirl of orange and green.
It was good, though not as sweet as I was hoping with a slight spicy/bitter ginger kick. But I’m determined to perfect my juicing skills and keep at it on a regular basis now.
The juice made a nice addition to a simple dinner tonight of roasted tempeh and cauliflower.
The Raw Project
Roasted Spicy Tempeh & Cauliflower
- 1 8 oz. package tempeh, chopped into 1/2″ cubes
- 1 head of cauliflower, chopped into florets
- 1 tsp. cumin
- 1/2 tsp. cayenne
- 1 tsp. salt
- 2 cloves garlic, minced
- 2 tbsp. olive oil
Preheat oven to 400 degrees and mix the olive oil, garlic, cumin, cayenne, and salt in a small bowl. Then toss mixture in a large bowl with the tempeh and cauliflower. Spread out on a baking sheet and roast in the oven for 25-30 minutes. Serve and enjoy! Makes 4 servings.
The spice mixture has a punchy kick from the cayenne and garlic that smelled wonderful.
I baked for 25 minutes, just enough to char the edges of the cauliflower and crisp up the tempeh to kicky little nutty nuggets.
And I threw together a dipping sauce of miso paste, Dijon mustard, rice vinegar, and a few drops of liquid stevia for a little sweet to go with the spicy.
It made a simple and fun finger food dinner for a casual, laid back Thursday.
Miko was playing kitchen shark begging for a tempeh nibble.
Which hubby couldn’t resist treating him.