Sunday, September 9, 2012

Gazpacho, Avocado Cream, Cauliflower Rice, and Broccoli a la Madrid

I just made a smorgasbord or veggie deliciousness!

Luckily my husband loves vegetables as much as I do, so it's really easy to cook lots of veggie-goodness in this household.  Also, to make a long story short, he is four months into Crossfit now and is eating more "Paleo" and "Low Glycemic Index."  Fine with me!  Just means more veggies for all.  

I don't think I really need to explain these recipes from some popular paleo websites.  (The cauliflower rice was AMAZING!!!!)  Let the pictures speak for themselves:

 Gazpacho with Avocado Cream
4 large tomatoes, diced or aprox 4 cups
½ medium red onion, diced
1 cup cucumber, diced
1 cup sweet bell pepper, diced
1 cup fresh cilantro – reserve some for garnish
Small piece of a jalapeno (or more if you like it spicy)
2 garlic cloves
2 teaspoons ground cumin
Sea salt and black pepper to taste
Splash of balsamic vinegar
Avocado Cream
2 ripe avocados
¼ cup fresh cilantro
1/2 cup full fat canned coconut milk
Juice from ½ a lime
In a blender or food processor, add all the gazpacho ingredients and blend until totally smooth.  Remove the gazpacho from the blender and place in the fridge to chill.  Now, blend the avocado cream ingredients together until totally smooth.
Serve the gazpacho in bowls topped with a spoonful of the avocado cream and garnished with diced cilantro.

Broccoli a la Madrid


  • 1 lb broccoli, cut into small florets
  • 1 tsp coconut oil
  • 1/2 yellow onion, diced
  • 6 white button or cremini mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1 medium tomato, diced


  1. Heat a medium pot with 1" water and a steamer insert over high heat.
  2. When water boils, add broccoli florets, cover and steam for 6-10 minutes, or until it turns bright green.
  3. As soon as broccoli turns bright green, remove from heat and rinse with cold water to stop cooking.
  4. Heat oil in a large skillet over medium-high heat.
  5. Add onion and saute for 5 minutes. Then add mushrooms and garlic, and continue to cook for another 10 minutes.
  6. Stir in broccoli and tomato and saute for a few minutes more.

Cauliflower Rice

  • 1 head cauliflower
  • 2 Tbs coconut or olive oil
  • sea salt, garlic, ginger, coconut aminos, curry, garlic or freshly ground black pepper(optional seasonings)
  1. Place the cauliflower into a food processor and pulse until it has a grainy rice-like consistency.  Season with sea salt and freshly ground black pepper.
  2. Saute the cauliflower in a pan with oil and any additional seasonings desired (sea salt, garlic, ginger, coconut aminos, curry, or just freshly ground black pepper).


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