Vegan Rainbow Cauliflower Stir-fry

One Saturday my family and I took a trip to the local farmers market. As we browsed our usual favorites we came across some gorgeous purple and orange colored cauliflower. After speaking a bit with the greengrocer, we learned some pretty cool facts about this ever popular rainbow cauliflower veggie.

There are many exciting benefits to rainbow cauliflower! Per Trader Joe’s, most rainbow cauliflower is grown by the volcanic fertile soil near the Central Andes mountains in Ecuador. The climate and environment there allows for the unique beta carotene orange color found in the orange florets. Another cool fact is that pack they 25% more vitamin A than white cauliflower.

As I asked the greengrocer to bag us some of his best rainbow cauliflower bunches, I began to think …. what in the world am I going to make with this?

Well, the next day (which my family has now labeled as “Vegan Sunday”), my cooking creativity with our colorful cauliflower began. (To my surprise the cauliflower tasted slightly sweeter than cauliflower and the same texture as broccoli and cauliflower when steamed). I took all of our remaining hand picked green beans leftover and came up with the following fresh and vegan friendly stir fry idea.

A helpful side note tip: If you are transitioning away from eating meat, try this “trick your brain” idea. Replace the food textures that your mind is used to having with certain dishes. See my example below for this particular recipe.

Rainbow Cauliflower Stir-fry

“The Meats”

baby red skin potatoes and rainbow cauliflower

“The Noodles”

hand picked green beans

Seasonings: Pink Himalayan Salt, Garlic Cloves, Black Peppercorn

Directions: Chop red skin potatoes and whole garlic cloves to your liking. Pour about 2 cups of olive oil in a frying pan (or you can bake). Cook red skin potatoes until brown. Sprinkle with salt and pepper.

Steam the green beans and rainbow cauliflower together with butter, garlic, salt and pepper.

Place a layer of green beans at the bottom of the plate first then top with potatoes and rainbow cauliflower.

This dish is super healthy and delicious! Enjoy!

 

 

 

 

 

 

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Caterpillar Fruit Snack Kabobs

Parents – you know at least a few times a year we are given the lovely opportunity to bring in a treat for our child’s class. It could be for a birthday, Halloween party, or an after school snack just to name a few.

Nevertheless, you know you have some choices to make. Do you resort immediately to the sugar rush of cupcakes and icing? Or, will you be a little more creative and healthier this time around?

Many parents are choosing the latter decision for good reason. Last I checked, white refined sugar is not the best ingredient to put in our bodies. Let alone our children’s bodies!

In place of the new normal, parents are coming up with are some pretty creative ideas with fruit. Fruit is versatile and can be made into several shapes and designs. The sky is the limit!

In my search for a healthier snack alternative for my daughter’s class, I came across the recipe for a cool caterpillar looking fruit idea on Pinterest by musthavemoms.com.

The possibilities are endless with what you can put on a kabob. So let your imagination run wild!

Below is the recipe for what I used. And don’t forget to have some little helpers help you…

2 cartons of organic strawberries

1 bunch of organic red seedless grapes

1 bunch of organic green seedless grapes

Cake pop sticks

Round black sprinkles (for eyes)

Wash all fruit thoroughly and pat dry. Prep strawberries by cutting off the green stem. Take one grape color at a time and place on kabob switching alternative colors. At the tip of kabob put strawberry on as the head and place two black sprinkles on strawberry as eyes.

Enjoy!