Who says we have to suffer...to live a healthy happy vibrant life?

Red wine and dark chocolate... might seem decadent...but these guilty pleasures also might help us live longer...and healthier lives. Red wine and dark chocolate definitely improve an evening..but they also contain resveratrol..which lowers blood sugar. Red wine is a great source of catechins..which boost protective HDL cholesterol. Green tea? Protects your brain..helps you live longer..and soothes your spirit.

Food for Thought, the blog, is about living the good life...a life we create with our thoughts and our choices...and having fun the whole while!

I say lets make the thoughts good ones..and let the choices be healthy...exciting...and delicious! Bon Appetit!

Thursday, June 5, 2014

A spicy delicious recipe for roasted vegetables from one of my favorite food blogs.

Chili Roasted Cauliflower and Chickpeas with Coconut Sauce

Photo credit to floatingkitchen.net

For the Roasted Cauliflower and Chickpeas
1 (15 ounce) can chickpeas, rinsed and drained 1 cauliflower head, cut into bite sized florets
2 tablespoons extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. cumin seeds
1 - 2 tablespoons Harissa (North African Chili Paste) Recipe follows.

1 1/2 tablespoons fresh mint, roughly chopped
For the Coconut Sauce
1/2 cup coconut milk (I recommend the full fat version) 1/8 tsp. ground cumin
1/8 tsp. ground coriander
Pinch of salt 

For the Coconut Sauce
1/2 cup coconut milk (I recommend the full fat version) 1/8 tsp. ground cumin
1/8 tsp. ground coriander
Pinch of salt 

Pre-heat your oven to 400 degrees. On a large rimmed baking sheet toss the cauliflower and chickpeas with the olive oil, salt, pepper and cumin seeds. Roast for about 20 minutes, stirring halfway through. Remove from the oven. Add the harissa and toss gently until everything is evenly coated. Start with 1 tablespoon of the harissa, adding more for your taste preferences (I used almost 2 tablespoons). Set aside.

In a small bowl whisk together all of the ingredients for the coconut sauce.

To serve, drizzle the coconut sauce over the warm harissa-coated cauliflower and chickpeas.
Sprinkle with the fresh mint. Serve immediately.
Leftovers can be stored in an airtight container for 2-3 days.

Harissa North African Chili Paste

Photo credit to floating kitchen.net

3 ounces dried Mexican chiles 1 tsp. caraway seeds
3/4 tsp. coriander seeds
3/4 tsp. cumin seeds

1 tsp. fresh mint leaves 1 1/4 tsp. kosher salt
5 garlic cloves
Juice of 1 lemon

3-5 tablespoons extra-virgin olive oil

Remove and discard the stems and the seeds from the chiles. The easiest way to do this is with your hands (I recommend wearing disposable gloves). The stems should just snap right off and the seeds will easily shake out. Place the chiles in a medium bowl and cover them with boiling water. Let them soak in the water for about 30 minutes. 

Toast the caraway, coriander and cumin seeds in a small dry skillet over medium heat, about 2- 4 minutes or until they become fragrant, stirring frequently to prevent them from burning. Remove from the heat and set aside to cool. Once cooled, grind the toasted seeds along with the mint in a spice/coffee grinder or with a mortar and pestle. 

Drain the soaked chiles. Place them in the bowl of your food processor with the blade attachment along with the ground spices, salt, garlic cloves, lemon juice and 3 tablespoons of the olive oil. Process until a smooth, thick paste forms, scraping down the sides of the bowl as needed. It will take a couple minutes, so be patient. You can also add another tablespoon of olive oil to keep things moving. 

Transfer the paste to a small, seal-able jar (I like mason jars). Drizzle a thin layer of olive oil over the surface. Seal the jar and transfer it to your refrigerator. The harissa will keep for up to a month. As you use the harissa, add a fresh layer of olive oil to keep the surface covered. 

Recipe from www.floatingkitchen.net


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