Cauliflower Rice

Serves: 6 | Preparation Time: 30 min



  • 1 cauliflower head, stalk & leaves removed
  • 3 tbsp coconut oil
  • himalayan sea salt to taste


Cut the cauliflower into pieces that fit in your food processor. With the grating attachment fitted, process the cauliflower in batches and set aside.
Using a large wok or pan, heat 1 tbsp of coconut oil at a time and stir fry the cauliflower in batches until softened.
Add himalayan sea salt to taste.
Serve in replacement of rice and use for making fried rice or other rice dishes. The cauliflower adapts very well to any flavour.
3g protein; 8g carbs; 7g fat; 150 calories per 1 cup
(depending upon size of cauliflower head)
A Nourishing Taste from GET ZOMT’ has lots more delicious, healthy recipes for you to get creative with your fresh produce from Box Fresh. Subscribe here to download your free copy www.eepurl.com/kLov9  



Brown Rice Risotto with Lamb

Serves: 8 | Preparation Time: 30 min


  • 1kg (boneless) lamb shoulder roast
  • 1 tbsp vegetable oil
  • 2 1/2 cups hot-style vegetable juice
  • 1 cup brown rice
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 2 medium carrots, chopped
  • 3/4 cup chopped green capsicum


Trim fat from meat. If necessary, cut meat to fit into a slow cooker (or baking dish with lid). Coat an unheated large nonstick pan with vegetable oil.
Preheat the pan over medium heat. Cook meat until browned, turning to brown evenly. Drain off fat. In the slow cooker/ dish, combine vegetable juice, uncooked brown rice, curry powder  and cumin, and salt. Top with carrots. Place meat on carrots.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. In a dish set to 150°C and leave to cook for 4-5 hrs. Check regularly as it may need topping up with water.
Add the capsicum to the slow cooker. Cover and let stand for 5 to 10 minutes or until capsicum is tender. 


Mango Jasmine Rice Pudding

Serves: 4-6 | Preparation Time: 60 min


  • 3 cups lowfat milk
  • 1 cinnamon stick, 3 in. long
  • 1⁄4 tsp salt
  • 1 cup jasmine or basmati rice, rinsed well and drained
  • Zest from 1 small lime, removed with a vegetable peeler
  • 1⁄2 cup sugar
  • 11⁄2 Tbsp fresh lime juice
  • 1⁄4 tsp each vanilla and coconut extract (or 1⁄2 tsp vanilla extract)
  • 1 large firm-ripe mango (not overripe or it will be too soft to dice)
  • Garnish: lime slices and grated lime zest


Bring milk and cinnamon stick to a simmer in a small saucepan. ­Cover, remove from heat and let steep while cooking rice.

Bring 2 cups water and the salt to a full boil in a 2-qt saucepan. Stir in rice. Place strips of lime zest on top. Reduce heat to low, cover and ­simmer 20 minutes, or until water is absorbed and rice is tender. ­Discard zest. Fluff rice with a fork; leave in saucepan.

Pour warm milk over rice. Stir in sugar. Bring to a simmer over ­medium heat. When small bubbles appear around edge of pan, reduce heat to medium-low. Gently simmer 15 to 20 minutes, stirring ­frequently, until pudding is thick and creamy. Remove from heat; stir in lime juice and extracts. Let cool 5 minutes. Remove cinnamon stick.

Holding mango firmly on a ­cutting board, cut a single slice along each side of the long flat seed so you have 2 halves. Cut side strips from seed. Remove peel from halves and strips. Dice 1⁄2-mango and side strips; cut remaining 1⁄2 crosswise in 10 thin slices for garnish.

Stir diced mango into pudding. Let pudding cool about 20 minutes if serving warm.

Garnish each with a mango and lime slice and grated lime zest.