Recipes for health and vitality
WITH the worldwide revolution toward healthy food and healthy people, The Revive Cafe cookbooks need a top spot on the recipe bookshelf.
Aucklander Jeremy Dixon is behind the delicious, healthy and easy recipe books that are inspired from his two cafes.
He started Revive in 2004 and has devoted his life to sharing with people how to eat and cook healthy food so they can live with more vitality.
As well as cafes and cookbooks, he hosts an American TV cooking show.
There are no processed ingredients and instead of sugar, date puree is used.
No white flour is used and instead of flavour enhancers, healthy herbs and spices are used. All cooking is done with coconut oil.
The ingredients are simple — fresh and whole foods.
This is the sixth Revive Cafe book and half of it is devoted to “healthy sweets”.
It can’t be called baking as often no heating takes place, but Dixon says they have created some sweet treats using healthy ingredients instead of white flour, sugar and butter.
Today we share a couple of recipes from the book.
Dixon says some people rave about how fried and roasted cauliflower taste exactly like steak.
“This might be an exaggeration, but the combination does taste great. Kirsten, one of my recipe testers, told me her husband hates cauliflower but devoured this. He said he would happily eat cauliflower every week if it was made like this.”
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Visit www.revive.co.nz to sign up or for more information.
Soy Grilled Cauliflower Steaks with cheezey parsley sauce
Makes 2 serves.
8 large fillets of cauliflower
1 tablespoon oil
¼ cup soy sauce
creamy cheezey parsley sauce
1. Slice cauliflower into large fillets around 1cm (½in) thick
2. In a hot oven-safe pan saute the cauliflower and oil for 4 minutes each side or until they are browning.
3. Pour in the soy sauce and mix around and flip the cauliflower.
4. Put the pan in the oven and bake for 20 minutes at 180°C (350°F).
5. Serve drizzled with creamy cheezey parsley sauce.
TIP: Reserve any cauliflower pieces that are left over for a quick stir fry.
Creamy Cheezey Parsley Sauce
This lovely sauce can be used on many meals and dishes.
It will transform steamed vegetables.
Makes 2 one-cup serves.
1 cup cashew nuts
2 cups water
¼ teaspoon salt
1 tablespoon nutritional yeast flakes
½ teaspoon arrowroot
½ cup parsley finely chopped
1. Put all ingredients (except parsley) into a blender and blend until smooth.
2. Pour sauce into a pot or pan and heat until bubbling and sauce has thickened.
3. Stir through parsley.
Spicy Beetroot and Apple Relish
This relish is delicious and is an awesome accompaniment to frittatas, salads or just on some whole grain toast.
Makes three cups.
2 cups grated beetroot
1 cup grated apple
1 cup red onion (around 1 onion) finely chopped
½ cup date puree
½ tablespoon ground
½ teaspoon ginger
puree or finely
½ teaspoon cinnamon
¼ cup orange juice
¼ cup cider vinegar
2 tablespoons lemon
juice (around 1 lemon)
2 tablespoons water
½ tablespoon olive oil
½ teaspoon salt
1. Place all ingredients into a pot.
2. Cover and bring to boil over high heat, then reduce heat to a low simmer and cook for 20 minutes.
3. Remove lid and carry on cooking until liquid has evaporated.
4. Set aside to cool before placing into a sterilised jar and store in the refrigerator for up to four weeks.
The Revive Café Cookbook 6 by Jeremy Dixon, Revive Concepts, RRP $30.00.