INSPIRED BY OUR NEW BODY CARE RANGE, OUR FAVOURITE AUSTRALIAN NUTRITIONIST, JACQUELINE ALWILL COOKED UP TWO RATHER DELICIOUS AND DELIGHTFUL MEALS WITH FRESHEST OF INGREDIENTS FULL OF ANTIOXIDANTS THAT WILL HELP YOU ACHIEVE RADIANT SKIN BY NOURISHING YOU FROM INSIDE OUT AND GET YOU STARTED FOR A GLOWING SPRING.
There is SO MUCH to look forward to in the Spring, it’s one of my favourite times of year. New season produce, lighter meals, fresh ingredients to make you feel nourished from the inside out. In partnership with Jurlique and for the launch of their NEW Body Care Range I’ve created this delicious recipe which draws on ingredients from the range and delivers it to you ready to eat. Pretty great right?
SAGE BRUSSEL AND CAULIFLOWER RICE
Breakfast (brunch, lunch – maybe dinner too?) of champions – SAGE BRUSSELS AND CAULIFLOWER RICE. Abundant with nutrition from cauliflower, garlic and brussels to support our bodies natural detoxification processes. Full of fibre to aid digestion and satiate our appetite. And with the gentle inclusion of sage, enriches this dish with both anti-oxidant and anti-inflammatory nutrients too.
You can play with additional flavours such as pecorino or if you prefer dairy free and purely plant based then a touch of vitamin B rich nutritional yeast will do the trick. Serve with fresh sourdough or gluten free bread, some sautéed mushrooms and beans and you have the perfect, nutrient dense, balanced meal.
SAGE BRUSSEL AND CAULIFLOWER RICE
Serves 4
1/4 cup extra virgin olive oil
2 cloves garlic
1 leek, white part only, diced
1 head (700g) cauliflower, cut into florets, blitzed to form a rice
200g brussel sprouts, finely sliced
small handful sage leaves
2 teaspoons lemon rind
2 teaspoons nutritional yeast OR 1/4 cup pecorino, shaved
1 cup baby spinach
sea salt and black pepper
Heat a large frypan on medium heat, add olive oil, garlic and leek and cook 3-4 minutes until translucent. Add cauliflower rice, brussel sprouts, sage leaves and lemon rind and cook approximately 6-8 minutes. Sprinkle nutritional yeast if using a non dairy option and toss through baby spinach to warm. Seasons with sea salt and black pepper and sprinkle with pecorino if using. Serve direct from the frypan with sautéed mushrooms and butter beans and avocado for a delicious wholesome meal anytime of the day.
SAGE BRUSSEL AND CAULIFLOWER RICE
- Inspired by Restoring Lemon, Geranium & Clary Sage Shower Gel
There is SO MUCH to look forward to in the Spring, it’s one of my favourite times of year. New season produce, lighter meals, fresh ingredients to make you feel nourished from the inside out. In partnership with Jurlique and for the launch of their NEW Body Care Range I’ve created this delicious recipe which draws on ingredients from the range and delivers it to you ready to eat. Pretty great right?
SAGE BRUSSEL AND CAULIFLOWER RICE
Breakfast (brunch, lunch – maybe dinner too?) of champions – SAGE BRUSSELS AND CAULIFLOWER RICE. Abundant with nutrition from cauliflower, garlic and brussels to support our bodies natural detoxification processes. Full of fibre to aid digestion and satiate our appetite. And with the gentle inclusion of sage, enriches this dish with both anti-oxidant and anti-inflammatory nutrients too.
You can play with additional flavours such as pecorino or if you prefer dairy free and purely plant based then a touch of vitamin B rich nutritional yeast will do the trick. Serve with fresh sourdough or gluten free bread, some sautéed mushrooms and beans and you have the perfect, nutrient dense, balanced meal.
SAGE BRUSSEL AND CAULIFLOWER RICE
Serves 4
1/4 cup extra virgin olive oil
2 cloves garlic
1 leek, white part only, diced
1 head (700g) cauliflower, cut into florets, blitzed to form a rice
200g brussel sprouts, finely sliced
small handful sage leaves
2 teaspoons lemon rind
2 teaspoons nutritional yeast OR 1/4 cup pecorino, shaved
1 cup baby spinach
sea salt and black pepper
Heat a large frypan on medium heat, add olive oil, garlic and leek and cook 3-4 minutes until translucent. Add cauliflower rice, brussel sprouts, sage leaves and lemon rind and cook approximately 6-8 minutes. Sprinkle nutritional yeast if using a non dairy option and toss through baby spinach to warm. Seasons with sea salt and black pepper and sprinkle with pecorino if using. Serve direct from the frypan with sautéed mushrooms and butter beans and avocado for a delicious wholesome meal anytime of the day.
SAGE BRUSSEL AND CAULIFLOWER RICE
- Inspired by Restoring Lemon, Geranium & Clary Sage Shower Gel