ASCP Skin Deep

MARCH | APRIL 2018

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30 march/april 2018 expertadvice FEED YOUR FACE This superfood meal contains three of the discussed superfoods: lemon juice, turmeric, and pomegranate seeds. For an added boost, serve it with grilled or roasted salmon. Tandoori Caulifl ower ½ cup plain yogurt 2 tablespoons fresh ginger, minced 3 cloves garlic, minced 1 lemon, zest and juice 2 tablespoons tandoori masala seasoning 1 head caulifl ower, cut into small fl orets Seasoned Rice 2 tablespoons olive oil 1 onion, fi nely chopped ¼ teaspoon salt 1½ cups brown rice 3 cloves garlic ½ teaspoon ground turmeric ½ teaspoon ground cumin ½ teaspoon ground cinnamon 2¼ cups water Yogurt Sauce 1⁄3 cup plain yogurt 3 tablespoons fresh mint, chopped ¼ cup milk 1 ounce crumbled feta cheese ½ lemon, juiced Fresh pomegranate seeds, for serving Preheat oven to 400 degrees F. Whisk together the yogurt, ginger, garlic, lemon, tandoori seasoning, and a pinch of salt and pepper. Toss with caulifl ower fl orets until very well coated, then spread on a baking pan in a single layer. Roast for 30–40 minutes until golden and tender. While the caulifl ower is cooking, make the rice. Heat the two tablespoons olive oil in a medium saucepan; add the onion. Cook until soft and tender, about 5 minutes. Stir in the salt, rice, garlic, and spices; cook for another 2 minutes until toasted, stirring often. Add the water, bring to a boil, then reduce heat to low and cover. Cook until tender, 35–45 minutes. Remove from heat, then remove the lid, cover pot with a dish towel and place the lid back on. Let sit for 10 minutes, then fl uff with a fork. Tandoori Cauliflower Super Bowls In a small bowl, whisk together the yogurt, mint, milk, feta, and lemon juice. To serve, divide rice among bowls, top with caulifl ower and yogurt sauce, and garnish with fresh pomegranate seeds. Serves

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