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SAGE BRUSSEL AND CAULIFLOWER RICE

Love this recipe for an anytime of day accompaniment to meal but it truly is a yummy one to mix up your breakfast repertoire¬† – the flavour gets better the day after too! It’s one from the lovely series I created in partnership with Jurlique to launch their new Body Care Range. I’ve incorporated the soothing properties of sage from the range into the recipe. Enjoy..

SAGE BRUSSEL AND CAULIFLOWER RICE

Serves 4

1/4 cup extra virgin olive oil

2 cloves garlic

1 leek, white part only, diced

1 head (700g) cauliflower, cut into florets, blitzed to form a rice

200g brussel sprouts, finely sliced

small handful sage leaves

2 teaspoons lemon rind

2 teaspoons nutritional yeast OR 1/4 cup pecorino, shaved

1 cup baby spinach

sea salt and black pepper

Heat a large frypan on medium heat, add olive oil, garlic and leek and cook 3-4 minutes until translucent. Add cauliflower rice, brussel sprouts, sage leaves and lemon rind and cook approximately 6-8 minutes. Sprinkle nutritional yeast if using a non dairy option and toss through baby spinach to warm. Seasons with sea salt and black pepper and sprinkle with pecorino if using. Serve direct from the frypan with sautéed mushrooms and butter beans and avocado for a delicious wholesome meal anytime of the day.

+ This is a partnered post with Jurlique

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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