Spiced Cauliflower, Pumpkin Seed and Carrot Salad


I love the opportunity to create a big, healthy meal with my family, but I know it can be a little daunting to convince some that healthy food also tastes amazing. I wanted to give you a few delicious options to serve with your Thanksgiving meal.

This bright, beautiful and super healthy salad is from my book The Healthy Life, and since it’s gluten and dairy free it’s suitable for most diets. It can also be made into a delicious meal by adding chicken, lamb, fish, tempeh, egg – or leftover turkey!

Spiced Cauliflower, Pumpkin Seed and Carrot Salad
Prep time
Cook time
Total time
Serves: 6
  • 1 head cauliflower, cut into small florets
  • 1 teaspoon Celtic sea salt
  • 1 heaped tablespoon sumac
  • 1 teaspoon chili flakes
  • ground pepper
  • ¼ cup olive oil
  • ¼ cup dried cranberries
  • ½ cup pumpkin seeds
  • 2-3 large carrots, peeled into thin ribbons
  • 2 cups baby spinach
  • For Tahini Lemon Dressing:
  • ⅓ cup cold-pressed extra-virgin olive oil
  • ⅓ cup white wine vinegar
  • 1 clove garlic, crushed
  • 1 tablespoon tahini
  • juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1 teaspoon poppy seeds (optional)
  • 1 tablespoon maple syrup (optional)
  • 1 tablespoon finely chopped chives (optional)
  • Himalayan salt and ground pepper
  1. Preheat the oven to 200 degrees C. Line a large baking tray with baking paper.
  2. In a large bowl toss together the cauliflower, salt, sumac, chili flakes, pepper and olive oil. Spread onto the prepared tray and bake for 40 minutes, or until golden and roasted.
  3. To make the dressing, whisk all the ingredients together until smooth and combined.
  4. Toss the roasted cauliflower, cranberries, pumpkin seeds, carrots and spinach leaves together, drizzle the salad with the dressing and scatter over the parsley.

Another delicious side made with my favourite cruciferous veggie is my Cauliflower and Pomegranate Salad, also found in The Healthy Life!

IMG_0035Cauliflower and Pomegranate Salad


  • 1 head cauliflower, cut into small florets
  • 1 tablespoon each: cumin seeds, coriander seeds and fennel seeds, pounded using a pestle and mortar
  • 1 clove garlic, crushed
  • 2 tablespoons cold-pressed extra-virgin olive oil
  • Chilli flakes
  • Himalayan salt and ground pepper
  • 1/2 cup mixed coriander and parsley leaves, roughly chopped
  • 1/2 cup pomegranate seeds
  • 1/2 cup toasted hazelnuts or almonds, roughly chopped
  • 1 tablespoon pomegranate molasses


  1. Preheat the oven to 200°C.
  2. Place the cauliflower in a baking dish and sprinkle with the spices, garlic, 1 tablespoon of the olive oil and chilli flakes to taste. Season with salt and pepper. Toss well to coat and place in the oven for 20 minutes or until tender and lightly golden. Set aside to cool for 10 minutes.
  3. Place the cauliflower in a large salad bowl and add the chopped herbs, pomegranate seeds and roasted hazelnuts or almonds.
  4. Toss together, and drizzle with the pomegranate molasses and remaining olive oil before serving.

And a final healthy recipe that’s always a family favorite!

carrotsRoasted Cinnamon and Almond Carrots


  • 1 large bunch orange and purple carrots, cut in half lengthwise
  • 1 cup raw almonds, roughly chopped in food processor
  • 3 tablespoons cold pressed extra virgin olive oil
  • 1 tablespoon Moroccan spice mix
  • 1 tablespoon ground cinnamon
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary, roughly chopped
  • Himalayan salt and ground pepper, to season


  1. Preheat oven to 350 degrees F on roasting element.
  2. Lay carrot halves on a lined baking tray. Pour 2 Tbsp. olive oil over the carrots and then sprinkle with Moroccan spice mix and cinnamon.
  3. In a bowl, mix together the chopped almonds, lemon zest and fresh thyme. Bind with 1 Tbsp. olive oil.
  4. Evenly spoon almonds, zest and thyme mixture on top of carrots.
  5. Bake for 40 minutes or until topping is golden and carrots are cooked.
  6. Lay carrots on a round platter and sprinkle with chopped rosemary.


Apple Crumble


  • 5 large apples, cored and chopped into small pieces
  • 1/2 cup gluten-free rolled oats or quinoa flakes
  • 1 cup LSA mix or 1 cup flaxseed and almond meal
  • 1/4 cup coconut flakes (plus extra to serve)
  • 1/4 cup mixed seeds
  • 1/2 cup flaked almonds (plus extra to serve)
  • 1/2 cup walnuts, chopped
  • 1/4 cup fresh dates, pitted and chopped
  • 1 tsp. vanilla powder or extract
  • 2 Tbsp. stevia, coconut sugar or maple syrup
  • 1/4 cup melted virgin organic coconut oil
  • 1/2 tsp. nutmeg
  • 2 tsp. cinnamon
  • juice 1 lemon


  1. Preheat the oven to 180 degrees C.
  2. Place apples in a pie dish. Add lemon juice, vanilla and 1 tsp. cinnamon and mix well.
    For the crumble, combine the rest of the ingredients in a bowl. Stir in coconut oil and mix well until the mixture has a sand-like texture.
  3. Spread crumble mixture over the apples and place in oven.
  4. Bake for 40 minutes or until apples are tender and topping is golden.
    Once cool, sprinkle with extra coconut and almonds.

Serving suggestion: A scoop of organic coconut ice cream or Greek yoghurt with a sprinkle of cinnamon




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