This week I have decided to keep the blog short and sweet with a few healthy recipes. The festive season brings with it its fair share of entertaining. Here are a few recipes to keep your guests happy and your health in order.

Creamy Roasted Cauliflower Soup

Serves 4


For the soup

• 800g cauliflower, cut into florets
• 2 onions, cut into chunks
• 1 tsp ground coriander
• ¼ cup Avocado Oil
• Himalayan salt and black pepper
• 3 ½ cups vegetable or chicken stock
• 1 cup cream

For the topping

• 3 TBSP Garlic flavoured Avocado Oil
• ½ cup cauliflower florets, thinly sliced
• fresh thyme, to garnish
• extra Avocado Oil, to drizzle


1. Preheat the oven to 170 degrees. Place the cauliflower and onion on a baking tray, sprinkle the coriander on top and drizzle the Avocado Oil all over. Season well and toss to combine. Roast the vegetables for 25 – 30 minutes or until they have softened.

2. Transfer the cauliflower and onion to a pot with all the tray juices, add the stock, then reduce the heat and simmer gently for 10 minutes.

3. Remove the pot from the stove and, using an immersion blender, blitz the mixture until it is smooth. Add the cream and gently reheat the soup. Season to taste.

4. For the topping: Heat the Garlic flavoured Avocado Oil in a small pan, add the cauliflower-floret slices and fry until crispy and golden.

5. To serve: Ladle the hot soup into 4 bowls and add the crispy florets. Garnish with thyme and drizzle with extra Garlic – flavoured Avocado Oil.

Mushrooms mixed with Zoodles (Zucchini Noodles)

Serves 4


• 2 TBSP coconut oil or ghee
• 1 onion, finely diced
• 2 cloves garlic, minced
• 250g button mushrooms, halved
• 125g baby button mushrooms
• ½ tsp smoked paprika
• ¼ cup white wine
• ½ cup vegetable stock
• 1 cup crème fraiche
• Himalayan salt and black pepper
• 350g zoodles, blanched
• fresh thyme, to sprinkle
• grated parmesan cheese, to serve


1. Heat the coconut oil in a pan, toss in the onion and sauté until golden. Then add the garlic and sauté for another minute.

2. Increase the heat, add the mushrooms and cook until all the liquid has evaporated and the mushrooms are browned. Sprinkle with paprika, add the white wine and allow to bubble and cook for 30 seconds, then add the stock and crème fraiche and cook gently for 5 minutes or until thickened and reduced. Season well.

3. Add the zoodles and stir until heated through and well coated.

4. To serve: Divide the mixture between 4 bowls, sprinkle thyme on top and serve with cheese.

Spicy, nutty stuffed sweet peppers

Serves 4


For the filling

• 2 TBSP coconut oil
• 1 small red onion, chopped
• 2 tsp ground cumin
• 2 green chillies, chopped
• 300g broccoli, cauliflower and kale, finely chopped
• 1 cup tomato puree
• 20g each macadamia and pecan nuts finely chopped
• Himalayan salt and black pepper

To serve

• 1/3 cup double cream yoghurt
• 1 avocado, diced
• ¼ red onion, diced
• fresh coriander
• 2 limes, cut into wedges


1. Preheat the oven to 180 degrees and place the halved sweet peppers in a baking dish, open-side up.

2. For the filling: Heat the coconut oil, toss in the onion, cumin and chilli and cook until softened. Stir in the broccoli, cauliflower and kale and cook for 2 – 3 minutes. Add the tomato puree and chopped nuts and simmer gently for 8 minutes. Season well.

3. Divide the mixture between the sweet peppers and bake for 30 minutes or until the peppers are cooked through.

4. To serve: Top each stuffed pepper with some yoghurt, diced avocado and onion, garnish with fresh coriander and serve with lime wedges.

Crispy Turmeric Cauliflower

Serves 4


For the sauce

• 1 TBSP coconut oil
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 2 spring onions, chopped
• 1 red or green chili, finely chopped
• 3 TBSP xylitol syrup
• ½ cup vegetable stock
• juice of ½ lemon
• 1 TBSP arrowroot powder, dissolved in 3 TBSP water
• Himalayan salt and black pepper

For the cauliflower

• 30g coconut flour
• 1 egg, beaten
• 100g desiccated coconut
• 1 TBSP sesame seeds
• 2 heads cauliflower, broken into small florets
• coconut oil, for deep frying
• fresh coriander and red chili, to garnish
• 2 limes, cut into wedges, to serve


1. For the sauce: Heat the coconut oil in a pan, toss in the garlic, turmeric and spring onion and sauté until soft. Add the chili, xylitol syrup, stock and lemon juice and bring to a simmer. Whisk in the arrowroot mixture and cook until thickened, then season, set aside and keep warm.

2. For the cauliflower: Place the coconut flour in a shallow bowl, the egg in a second bowl and the desiccated coconut and sesame seeds in a third bowl. Season to taste. Dip the cauliflower florets first into the coconut flour, then the egg, then the coconut and seed mixture.

Based in Durban, South Africa, we are dedicated to providing fresh, organic food, straight from the farmers who grow them to your doorstep.
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