Cauli and Zucchini Puree

Sometimes I want to just have a creamy mash to accompany my chosen protein. Instead of a potato mash or cauliflower mash why not try getting a few vegetables and flavours together. It is a great way to get more vegetables into you if you struggle to get your daily quota or have kids who despise veges. This one in particular contains zucchini, mustard and onion which collectively are good sources of antioxidants and natural pre-biotics. This means a great side dish that is naturally anti-inflammatory, gut supportive and immune protective. Get into it 🙂

 

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Ingredients

1 medium head of cauliflower, chopped into chunks

1 medium zucchini, roughly chopped

1/2 onion, roughly chopped

1 tsp himalayan salt

2 tsp cracked black pepper

1 tbsp Djon mustard (I use Organic Djon by Macro or make own with mustard powder, apple cider vinegar, himalayan salt and olive oil)

1/4 cup bone broth (optional)

2 tbsp ghee (or grass fed butter or coconut oil)

 

Method

Steam vegetables in a large saucepan until very soft.

Discard the water and add salt, pepper, mustard, broth and ghee.

Blend together using a hand held or stationary blender until smooth and creamy.

Serves 2-3 as a side dish

 

Great with Slow Cooked Beef Cheeks or Meat Loaf

 

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