It’s unfortunate that comfort food can make you feel anything but comfortable after. Most of them would be oozing with bad fats, refined grains and they are all served with a side of regret. We know a life without indulgences is not real; but a lot of people, like many in our team have an affinity for a fairly frequent comfort food feast. So obviously we had to do a roundup, and I know what you’re thinking- healthy junk food is as real as detox tea promises. There’s a lot of versatile ingredients in your pantry that can transform your favorite food without sugar spikes and cholesterol hikes.
1. Make gains nor grains
½ cup tomato puree or can chopped tomatoes
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup fresh basil leaves
½ tsp crushed red pepper flakes (optional)
Toppings of your choice – Tomato wheels, grilled chicken, pineapples- make it yours.
For the crust
1 head cauliflower, chopped
2 large eggs
½ cup shredded mozzarella cheese
2 tbsp freshly grated parmesan
1 tbsp Italian seasoning
Salt and pepper, to taste
Preheat oven to 210°C. Line a baking sheet with parchment paper.
To make the crust, add cauliflower to the bowl of a food processor and pulse until finely ground (2-3 cups).
Transfer to a microwave-safe bowl, and place into microwave for 8-10 minutes, or until softened. Let cool.
Drain cauliflower completely, and transfer to a large bowl. Stir in beaten eggs mozzarella, Parmesan and Italian seasoning, along with salt and pepper, to taste.
Spread cauliflower mixture onto the prepared baking sheet and press down. Bake for 12-15 minutes, or until golden brown.
Top with tomato sauce, cheeses and toppings of your choice. Return to oven and bake until cheese has melted, about 10 minutes.
Sprinkle with basil and red pepper flakes/oregano and eat it as soon as it’s prepared.
Here’s another treat for when you want something crunchy and binge worthy. These lightly fried pieces of cauliflowers when dipped in the good soy or sweet chili sauce, will hit the spot- cravings satisfied, guilt left untouched.
1 head cauliflower
2/3 cup brown rice flour/any whole grain flour
½ cup cornflour
1 tsp bicarbonate of soda
1 tsp salt
soda water, refrigerated
Enough coconut oil for frying/coconut spray
Split the cauliflower into manageable florets, transfer to a saucepan, and cover with boiling water. Leave to stand for 5 minutes before draining.
In a large mixing bowl, combine the flour, cornflour, bicarbonate of soda, and salt. Using a whisk, incorporate enough soda water into the flours to yield a smooth batter.
Heat the oil in a deep saucepan or wok. Coat the florets in the batter one by one, dropping them carefully into the oil until golden brown and crispy. Don‘t be tempted to do more than a few at once.
A preferable alternative would be to use an air fryer with a little coconut oil spray.
Drooling for Zoodles
Good thing these zoodles are so good, we finished them all because they don’t work so well when you save them- they can’t be refrigerated and heated, so if you’re trying this for the first time make a small trial portion.
2 large zucchini, ends trimmed and halved crosswise
1 tbsp. olive oil or coconut oil
1 garlic clove, crushed
1 small red chili, seeded and finely chopped
3½ ounces of toppings including sundried tomatoes/cherry tomatoes and garlic
Finely grated zest and juice of ½ an organic lemon
1 tbsp. chopped mint
Freshly ground black pepper
Using a spiralizer fitted with a 3mm spaghetti blade, spiralize the zucchini.
Heat the oil in a wok or large frying pan over medium heat, add the garlic and chili and cook gently for 2 minutes. Stir in the spiralized zucchini and cook for 2 to 3 minutes, until just tender.
Stir in the toppings, lemon zest and juice and mint, gently toss together and season with pepper. Serve as soon as prepared. Finish it off with some sprinkled feta cheese and parsley.