Go back for second helpings without the guilt. Here, five simple ways to make healthier choices this Thanksgiving.



Yam + Cauliflower Mash

3 Large Yams
1 Head of Cauliflower
Fresh Rosemary
Sea Salt
Vegetable Broth (optional)

Start by cubing your yams. I prefer the skin on but remove for personal preference.

Add the cubed yams and boil for 25-35 minutes, or until yams become tender.

While yams are cooking, chop cauliflower into small florets and prepare to steam.

I like to add some vegetable broth into my pot while steaming - it gives the cauliflower a nice and natural salt flavour.

Take a head of garlic, cut the top off and expose the tip of all the cloves. Place this in foil, cover in olive oil, add a few spring of rosemary and pop in a 350 degree oven for 15-20 minutes.

Once all of your vegetables and garlic are done cooking, drain all the excess water and add together. I suggest using half the head of garlic, or less deepening on your pallet.

Using a hand mixer, mash all the ingredients until they become a nice mash. Add in a few table spoons of butter and salt + pepper to taste.

Next: Quinoa Stuffed Peppers

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