A very good morning steemit family! Yesterday was our first tryout of the bakery and the monthly flea market here in Kep! Before we even had time to unpack our goods, most of it was gone. It seems people have been waiting for whole wheat bread, multi-grain bread and rye with walnuts.
People and the three of us are getting really excited. Though it will take a few more months before we can open the coffee shop and health cafe, we are getting our first orders in for deliveries of bread, hamburger buns, etc.
Next Tuesday we start for real. During the weekend we are going to have a chat with most of the business owners in town to see what they are interested in.
With our first tryout being a huge success, the stress has faded away. But before we dive into our new adventure, we are taking a day off to go to the island which is a small boat trip away (only 20-30 min from our house).
But first things first, Khmer language class and a steemit share of one of my favorite lunch salads.
ROASTED CAULIFLOWER CHICKPEA SALAD WITH TURMERIC MAPLE DRESSING
#MakeItHealthy tip!
Ever since my hubby got diagnosed with MS we have been on a mission to improve our diet. Green smoothies where the first step, followed by eliminating as much processed foods from our diet. Chickpea cans were among the first canned items to go.
Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info (I also added a quick cooking method in case you forgot to soak the chickpeas overnight).
INGREDIENTS (SERVES 2)
for the roasted cauliflower and chickpeas
2 cups cauliflower florets
1.5 cup cooked chickpeas
1 tsp cumin powder
1 tsp dried oregano
1/2 tsp garlic powder
1 tbsp olive oil
Sea salt and black pepper to taste
For the salad
1 cup shredded iceberg lettuce
1.5 cup arugula or rocket lettuce
1 cup shredded red/purple cabbage
1/4 cup finely chopped fresh chives
For the turmeric dressing
1 tsp turmeric powder
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp olive oil
Sea salt and black pepper to taste
DIRECTIONS
- Preheat the oven to 200C (400F).
- Add chickpeas, cauliflower, and herbs to a baking sheet. Drizzle with cooking oil and toss to coat. Roast for 20 t0 30 minutes. Or until soft and crisp.
- Meanwhile, combine all salad ingredients in a bowl. Toss to combine. Set aside.
- In a small bowl, whisk together all dressing ingredients. Set aside.
- When the veggies are roasted, add salad mix to a plate or bowl. Top with roasted veggies and drizzle with turmeric dressing.
Enjoy the rest of this beautiful week!
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1
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FYI: For green smoothie tips, tricks, and recipes, download my FREE green smoothie eBook HERE!
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GREEN SMOOTHIE OF THE DAY | AVOCADO CASHEW PAPAYA MORNING LOVE ღ ღ ღ
30-MIN VEGAN DINNER | VEGGIE STEW WITH PEANUT BUTTER SAUCE AND BUCKWHEAT
GREEN SMOOTHIE OF THE DAY | HYDRATING ACAI WATERMELON AVOCADO MORNING DRINK
VEGAN DINNER | CARROT BURGER WITH OVEN-ROASTED POTATOES AND GREEN BEANS
HEALTHY LUNCH IDEA | BROCCOLI SOUP WITH "CHEESY" CARROT CREAM AND GARLIC RYE CROUTONS
HAPPY BIRTHDAY "MAY THE 4TH BE WITH YOU" GREEN SMOOTHIE BOWL