Lee Holmes from SuperCharged Foods is a nutritionist, author, and chef. She realized that many of us are living a time-poor and work orientated existence and set about making recipes not only classic and elegant but also simple, quick and easy to prepare to enable everyone to cook nutritious meals from scratch without having to be a Cordon Bleu chef. All her recipes contained in Supercharged Food are gluten, wheat, (mostly) dairy, yeast and sugar-free and fortunately don’t taste like cardboard so are suitable for the whole family. And the great thing about her recipes is that they can be customized to your own taste and dietary requirements as there is no one size fits all when it comes to food. Download Lee’s latest eBook now for free — Healthy Holiday Hacks
While cauliflower has been replacing our pizza bases, grains, cheesecakes, girlfriends (hey, you were thinking it, not me!), and ice creams, it’s now making a replacement for meat. Meatless Mondays never looked so good! Instead of regular steaks, these cauliflower and broccoli steaks take about 30 minutes to bring to the table. They don’t require you to get all hot and sweaty while standing next to the barbeque either. In fact, you can cook these steaks while your favourite show is running, the bath is bubbling, or the accompanying salads and dips are being prepared. To finish off my steaks, I’ve topped them with a homemade sheep’s yoghurt dip. Sheep’s milk yoghurt is a beautiful item to have on hand as the basis for a quick dressing or dip. It has a mild, clean flavour that can act as a pure foundation for a range of ingredients. Here, it’s bejewelled with bright-pink hits of pomegranate and will bring you so much pleasure as you serve it over your delicious steaks.
This satisfying and nourishing plant-based meal from my book Supercharge Your Life is perfect for a side dish or even the main event.