MANCHEGO, ROSEMARY & CAULI RICE STUFFED PEPPERS

Food & Drink

We love Nutritionist Eve Kalinik. Like us, she enjoys nothing more than “honest, delicious food with great company and a decent drop of red”. Born to a father of Polish descent “who was forever fermenting things” and a mother who was a “proficient pickler”, it’s no surprise she has emerged as one of London’s leading gut specialists. She can whip up a mean stuffed pepper too…

Serves 4

INGREDIENTS

4 peppers (green or red)
1 medium head cauliflower
2 spring onions roughly chopped
2 teaspoons ground cumin
1/2 teaspoon garlic powder
2 tablespoons nutritional yeast flakes
2 teaspoons fresh roughly chopped rosemary
Juice 1/2 fresh lemon
3 tablespoons melted ghee or organic unsalted butter (or coconut oil for vegan version)
Generous pinch black pepper
Generous pinch mineral rich salt (and another to finish)
Drizzle of cold pressed olive oil
2 ounces manchego cheese

METHOD

Heat a fan assisted oven to 200°C/390°F.

Trim and cut the cauliflower into smaller florets. Add this plus the spring onions, cumin, garlic powder, nutritional yeast, fresh rosemary, lemon juice, pepper & salt into the large bowl of a food processor with an S blade and pulse to get a rice like texture (around 30 seconds). You may need to stop and scrape once or twice to get an even consistency.

Prepare the peppers by cutting them in half and deseeding. Place on a deep baking pan with the open side up. Divide the rice mixture between the pepper halves (around 3 tablespoons per pepper). Pour the melted ghee/butter/coconut oil evenly over the peppers. Cover the pan loosely with foil and put into the oven to bake for 30 minutes. After 30 minutes remove the foil and cook for a further 10 minutes.

Remove from the oven and cutting into thinner slices divide the cheese to top the peppers. You can pop back in the oven for a few extra minutes if you want more melted. For the vegan peeps use avocado instead to top this or you can also make a cashew based cheese  – look out in my upcoming book for this recipe!

Finally drizzle with some olive oil, a light pinch of mineral rich salt and serve.

This recipe was taken from Eve Kalinik’s website

Join Eve Kalinik for brunch on Sunday 13th May at Yeotown Kitchen, where she will be on hand to answer all of your digestive dilemmas. Enjoy a talk, Q&A, meditation and a 3-course meal with recipes taken from her best-selling cookbook ‘Be good to your gut‘. Oh, and she’s throwing in a copy of the book too.

BOOK HERE

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