Two things have inspired me this week. Firstly, I’ve been experimenting with some raw dishes lately and, during my investigation, I came across the most delicious idea: cauliflower couscous. Since then, I’ve become carried away with the same concept, but with different veggies.

For the cauliflower version, you take small pieces of raw cauliflower – not too much – and blitz in the blender until you have tiny pieces that resemble the grains of couscous. It’s great just like that, with a squeeze of lemon and a drizzle of extra virgin olive oil, but I melted some butter and cooked it until slightly browned and nutty, then added some sage and quickly fried the couscous until lightly golden.

I’m loving this technique that gives veggies a new look and texture. Try carrots done the same way, tossed in olive oil, crushed pecans and Clemengold juice, or parsnip couscous cooked in olive oil, nutmeg and fresh coriander.

My second inspiration is almond milk. I haven’t been able to find any fresh or in a box, but I bought some in powdered form. Whatever I cook with it seems to taste like pudding!

I made some quinoa instead of oats with it the other morning and sprinkled in some raisins and almonds. Even though it was for breakfast, it was like having dessert to start off the day! Another delight is to blend almond milk with bananas, wheat germ and a touch of honey.

How does the saying go? “You can’t have any pudding until you’ve eaten all your veggies!”

Here’s to a healthy week!

Abigail