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If you’re a chocoholic like me — and especially if you love chocolate for brekkie — this is one you really gotta try.
The base for my “risotto” is cauliflower. Don’t let this scare you off — it has an amazing texture and flavour and a couple of my taste-testers actually thought it was rice! It also happens to be dairy-free, grain-free and packed with antioxidants, fibre, healthy fats, protein, adaptogens, and even pre and probiotics!!
Cauliflower is one of my fav veggies. It is incredibly versatile and rich in vitamins & minerals, fibre, and disease-fighting glucosinolates, phenols and other powerful phytochemicals. Cruciferous vegetables — a family that includes cauli as well as broccoli, kale, cabbage, and brussel sprouts — have been getting a lot of attention of late. Studies suggest that these nutritional powerhouses may have a role in preventing chronic illnesses such as cardiovascular disease, diabetes, Alzheimer’s, and even certain cancers.
In this recipe, I have also used tiger nuts. Tiger nuts are not actually nuts but starchy tubers. They have a slightly sweet, earthy, nutty flavour and are incredibly rich in resistant starch, making them a great prebiotic (read more about pre & probiotics and gut health on my website). Unlike other starchy veg, tiger nuts are also a good source of healthy fats.
Chocolate “Risotto” can be stored in the fridge for 4 to 5 days and served cold or reheated before eating.
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