Wednesday, 23 October 2013


Cauliflower is part of the cabbage family and is one great vegetable that should be included in your diet. Low in carbohydrates but full of dietary fibre, folate and vitamin C. Cauliflower can be eaten raw, steamed, fried as a rice dish, mashed and even makes a great gluten free, grain free pizza base! 

4 Portobello mushrooms
1 Large cauliflower head
50g grass fed butter (Yeo Valley or Kerrygold)
Tablespoon double cream
Grated cheese
Extra Virgin Olive Oil
Salt and Pepper

Chop the cauliflower into small chunks and steam or boil until soft and cooked through, approx 20 minutes.

Place the portobello mushrooms on a baking tray and place in the oven on a medium heat for 20 minutes until cooked. Top with the grated cheese. We used manchego, but parmesan, cheddar, swiss and even goats cheese works fantastic with mushrooms. Place under a medium heated grill until melted.

Add the cauliflower to a mixing bowl, with the butter, cream and seasoning. Mash until soft and creamy texture and serve. 

Place the mushrooms on top of the mash and drizzle with olive oil. Serve with broccoli or leafy greens on the side.

Follow ashton378 and Nigeria Lawson's Kitchen for more recipe ideas




The zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Low in carbohydrates, full of dietary fibre, potassium, Vitamin C and levels of Vitamin B-6. This dark green should be part of your diet and can be enjoyed raw, steamed, grated and fried and even made into noodles...

Since starting a no sugar no grain lifestyle a three months ago, we have been rather creative with recipes in our household and these little gems are just one of our favourites... 

Anything can be added just like topping a pizza. Bacon or anchovies can make a filling and yummy meal or the vegetarian option below is just as satisfying. 

2 medium sized courgettes (aka zuchinni)
4 medium sized mushrooms
50g grated cheese
Sundried tomatoes
Black and green olives
Black pepper
Olive oil

Slice courgettes into halves then create a boat by scraping out the insides into a bowl.

Chop up the mushrooms, sundried tomatoes and olives into cubes and mix up together in bowl adding black pepper, salt and a few teaspoons of olive oil. You can also add some of the spooned out courgette. Once the mixture is prepared, spoon into courgette boats and place into a pre heated oven on medium heat for about 15-20 minutes. 

After this time, take the boats out of the oven, sprinkle grated cheese of your choice over them, (Parmesan and Goats cheese will also taste great) then return to oven for just about enough time to let the cheese melt and cover the boats. 

Then remove from oven and let stand for a few minutes then voila! You're ready to go. 

Follow ashton378 and Nigeria Lawson's Kitchen for more tasty and colourful creations

Recipe idea inspired from 'Two Green plates'