Etiqueta: Nutrition

food vegetables dra martha castro noriega mexico usa
Cooking, Food

Delicious Food Dishes Ideas with Cauliflower for a Healthy Sunday!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

#food

Cauliflower plant is the edible vegetable part that is called ‘Head’ or ‘Curd’. Botanically this curd is a white ‘inflorescence meristem’. This means that it is not a fully formed flower, it is a tissue which is supposed to form flowers.

#cooking

Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco

food vegetables dra martha castro noriega mexico usa

#healthyfood

Cauliflower curd does not have typical sepals, petals, anthers and ovary, therefore there is no question of any pollination, fertilization or fruit-seed formation.

Cauliflower Breadsticks

food vegetables dra martha castro noriega mexico usa

Cauliflower has only 25 calories and 3 grams of fiber per cup It is an excellent choice for anyone watching their waistline. Along with its low sugar content, cauliflower has a glycemic index of just 15.

Roasted Cauliflower Steaks

food vegetables dra martha castro noriega mexico usa

It also has an excellent high amount of protein content for a vegetable (19% of calories are from protein). Cauliflower is both filling and nutritious.

Baked Cauliflower Pizzaiola

food vegetables dra martha castro noriega mexico usa

“Please be kind to yourself and to others. If you cannot care for yourself, find someone who can!” – Michele L. Pruitt

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eating, Food, Health, Lifestyle

Healthy Salmon Recipe – P 335

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Salmon Healthy

SALMON RECIPE

Salmon fillets are gently poached and served with a sauce of tarragon, parsley and Dijon mustard. Ready in a mere 20 minutes it’s a great, healthy, mid-week meal. Serve with crisp potatoes.

INGREDIENTS:

  1. Skinless fillets 2

  2. Tarragon 2 tbsp, chopped

  3. Flat-leaf parsley 2 tbsp, chopped

  4. 4.Dijon mustard 2 tsps

  5. White wine vinegar 2 tbsp

  6. Olive oil 2 tbsp

  7. Watercress or new potatoes to serve.

DIRECTIONS:

  1. Bring a shallow pan of water to a simmer. Drop in the fillets, put a lid on the pan and cook for 5-6 minutes.

  2. Put all the other ingredients in a small food processor and whizz until smooth (if it’s too thick, add a splash of water).

  3. Lift the fillets up and drain.

  4. Serve the cooked fish with potatoes, watercress and the sauce.

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