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Cauliflower is really really healing and good for you. Along with other cruciferous vegetables like broccoli, brussels sprouts and cabbage, cauliflower, breaks down carcinogens and removes them from body. They also break down excess estrogens that are responsible for some types of breast cancer. It contains Indole 3 Carbinol- a plant glucosinate that stimulates natural phase 2 enzymes that eliminate carcinogens before they bind to DNA and cause cancer. It reduces pain and muscle weakness in 50% of fibromyalgia patients. It's really good in balancing hormones, and protects the heart and brain. Structurally similar to estrogen, DIM helps fight breast cancer, PMS, heavy menstruation, fibrocystic breasts, low sex drive, hormone driven cancers, prostate and uterine issues, promotes weight loss, helps fight H. Pylori infections involved with stomach ulcers and cancers and much more. This amazing substance is regularly used with success for warts on larynx and genitalia. It's powerful medicine for today's women who are bombarded daily with estrogen mimics from the environment and commercial foods and controls excess estrogen.

The magic in this recipe is in the combination of olive oil and cauliflower. Cruciferous vegetables are very high in DIM (di-indolylmethane), but it's fat soluble, meaning in order to function properly, it requires some kind of healthy fat or oil, and cauliflower has very little, so the olive oil is the donor catalyst. Olive oil also is rich in sterols that help remove cholesterol from the diet and is anti-inflammatory, which reduces the risk of atherosclerosis. Yes olive oil has fiber removed, but the cauliflower is super high in fiber, so the two complement each other perfectly to create a super healing and powerfully healthy meal that just happens to be addictive, which is great so people can eat their way to health with this amazing recipe!

Click here to watch the recipe video

 

1 head cauliflower chopped into flowerets
1 red onion (any color is ok)
1/2 cup olive oil
1-2 dates chopped into small pieces
handful pine nuts (optional)
Salt, Pepper
Optional: cilantro, lemon juice

Drizzle olive oil on chopped cauliflower in bowl, add salt and pepper and toss to coat evenly. Make sure olive oil is coating all the flowerets or they will dry out.

Dehydrate 2.5 hours at 118F 45c until cauliflower is soft.

Mince onion and toss in bowl. Add enough olive oil to coat onions evenly

Dehydrate on sheet for 1.5 hours or until soft

Cream Sauce
(makes lots extra)

1.5 cups cashews soaked 30 min
1.25 cups spring water
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon onion powder
1/2 clove garlic or garlic powder

Blend cashews & 1/2 cup water 20 sec

Slowly add more water until smooth and creamy.

When cauliflower and onions are soft, remove from dehydrator and place into mixing bowl. Add desired amount of cream, onion, dates and pine nuts.

Mix and place in serving bowls or plates. Top with more of the onion, squeeze of lemon and minced cilantro.

Enjoy!


The recipe is also at CauliflowerandCheese.com

 

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