food vegetables dra martha castro noriega mexico usa
Cooking, Food

Delicious Food Dishes Ideas with Cauliflower for a Healthy Sunday!

#food

Cauliflower plant is the edible vegetable part that is called ‘Head’ or ‘Curd’. Botanically this curd is a white ‘inflorescence meristem’. This means that it is not a fully formed flower, it is a tissue which is supposed to form flowers.

#cooking

Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco

food vegetables dra martha castro noriega mexico usa

#healthyfood

Cauliflower curd does not have typical sepals, petals, anthers and ovary, therefore there is no question of any pollination, fertilization or fruit-seed formation.

Cauliflower Breadsticks

food vegetables dra martha castro noriega mexico usa

Cauliflower has only 25 calories and 3 grams of fiber per cup It is an excellent choice for anyone watching their waistline. Along with its low sugar content, cauliflower has a glycemic index of just 15.

Roasted Cauliflower Steaks

food vegetables dra martha castro noriega mexico usa

It also has an excellent high amount of protein content for a vegetable (19% of calories are from protein). Cauliflower is both filling and nutritious.

Baked Cauliflower Pizzaiola

food vegetables dra martha castro noriega mexico usa

“Please be kind to yourself and to others. If you cannot care for yourself, find someone who can!” – Michele L. Pruitt

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vegetable dra martha castro tijuana los angeles mexico america
Cooking, Food

2 Vegetable Recipes that don’t Taste Like Vegetables

Vegetable Recipes That Don’t Taste Like Vegetables

 

 

There’s so many diets out there, I can’t keep track anymore! Who’s to know what’s the right way to eat?

 

No grains? Low carb? No meat? Mainly meat? 

 

However, the one thing all diets seem to have in common is that greens, salads and natural produce are good. 

 

They’re nutrient dense, they fill you up will relatively little calories, and they keep your body’s intestines functioning properly.

 

So to help, I’ve assembled a few recipes that claim to make veggies not taste like veggies.  I have tried these recipes and they look good and taste delicious!

 

Carrot Fries

 

These things look pretty good! It’s seriously just carrots with olive oil, salt, and pepper. And they’re baked instead of fried.

 

 

Mashed Cauliflowers 

 

Instead of mashed potatoes, have mashed cauliflower. The texture, color, and (hopefully) taste of mashed cauliflower is pretty close to mashed potatoes.

 

 

Dr. Martha Castro Noriega, MD

 

 

Beauty, Comida, Cooking, eating, Health

Yummy Avocado Roasted Chickpea Taco Salad Recipe for a Healthy Summer

Summer is here with sunny weather, flowers, veggies, warm water in the pool. Time to collect our vegetables and enjoy them. I hope you like this recipe too!

INGREDIENTS:

For the Roasted Chickpeas:

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 teaspoons fresh lime juice
  • 1 tablespoon olive oil

For the Cilantro Lime Vinaigrette:

  • 1 shallot, minced
  • 2 cups packed fresh cilantro leaves, stems removed
  • 1 large clove garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

For the Salad:

  • 4 corn tortillas
  • 1 tablespoon olive oil
  • Salt, to taste
  • 6 cups chopped Romaine lettuce
  • 1 cup chopped red cabbage
  • 1 cup grape tomatoes, cut in half
  • 1 cup fresh corn kernels
  • 1 large avocado, pit removed and sliced
  • 3 tablespoons fresh cilantro, chopped

DIRECTIONS:

  1. Preheat the oven to 400 degrees F. Place the drained chickpeas in a clean dishtowel. Remove chickpea skins and let the chickpeas dry for a few minutes.
  2. Place the chickpeas in medium bowl. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, lime juice, and olive oil. Stir until chickpeas are well coated.
  3. Spread the chickpeas out in an even layer on a large baking sheet. Roast the chickpeas in the oven for 30 to 35 minutes, stirring occasionally. The chickpeas are done when they are dry and crispy on the outside. Remove from the oven and set aside.
  4. While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
  5. Turn the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil. Cut the tortillas into 1/4-1/2″ strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer. Bake until golden and crisp, about 10-15 minutes. Remove from oven and sprinkle with salt, to taste. Set aside.
  6. To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.

LINKS OF REFERENCE:

Dra Martha A  Castro Noriega

Original: Our Chicken is always open

Art, Beauty, Comida, Cooking, eating, Food

Delicious Fun Food Art of the Week easy Home Made Pictures and Info

FOOD ART is the process in which beautiful models such as animals, Birds, Statues, Faces and other themes, are created using food. The food is either arranged or carved into the desired shapes, and then displayed as an art form. It has been practiced for many years. Some think it even dates back to early Chinese dynasties. Food art is very popular in England and it is spreading to other countries.

AN OWL MADE OF APPLE

CYCLIST EGGS

OCTOPUS IN A CUP

LOBSTER MADE OF CARROTS