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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14 Day Slim Down Plan - 2 weeks to a leaner you!


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Nutrition 101 - A step by step nutrition guide to optimal health


Emotional Eating Guide - Learn how to rebuild your relationship with food and your body


The Clean Life - An Expert Guide To Health From The Inside Out


Restart Plan - Cleanse your system in 2 - 4 weeks & reveal a slimmer, healthier you


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Hi Jessica, I believe in synchronicity so when I was guided to you .on FB I was intrigued and inspired. I turned 46 last week and my husband bought me your book. I wanted to thank you for sharing your wisdom in such a beautifully presented way. My  copy is now filled with tabs and post it notes with actual notes throughout. I am dairy intolerant since having my gallbladder removed 15+ years ago, I don't eat meat, very minimal gluten and was told 12 months ago my gut was not digesting my food properly so I wasn't receiving sufficient nutrients and taking supplements would be a waste of time.  My weight fluctuates tending to gain rather than lose but now I believe I have a tool to help me bring my body back into balance that I need for my health and longevity of life - so again thank you. The first few steps to creating a stronger path forward for my health has found its foundation in your beautiful book, The Healthy Life.

With kindest regards Samantha

I'm writing this email because I wanted to tell you how much I love your blog and how you really helped me in my health journey. Thank you for sharing all your advices and experiences.

When I started my studies, I was drinking lots of coffee and I was eaten the wrong foods, and feel bad about it, I wasn't at my best. So I had done some research on the net but at first I didn't found advices that are for me, and then I found your blog. It was exactly what I was looking for, good advices and healthy recipes. Now I'm following your advices on rest more, and snacks between meals and prep the meals and take time for myself to reconnect with my body and let go my anxiety, etc, and I have a more balanced life and have a new relationship with food thanks to you.

I bought your book and it's honestly the best book I have ever bought. I suffer from IBS and anxiety. I have paid so much money seeing naturopaths however after reading your book and all of your tips I'm noticing so much of a difference, so simple and easy to follow. And symptoms have dramatically decreased. Also you have helped me to relax. Currently drinking the protein health smoothie! Thankyou your amazing.


Hey Jessica!
I haven’t yet brought ‘The Healthy Life’, but I do have the clean life and your slim down plan! I would like to thank you so much for the knowledge your share and the message you put across about health and wellness. I’m studying Nutritional Medicine in Melbourne and absolutely love the philosophy that you share with your JSHealth community. The work you’ve done to show people that leading a healthy lifestyle isn’t boring, tasteless, difficult or depriving is amazing and hope to share the message myself one day. You’ve inspired me to start my own blog , to share the message and have taught me so many things about my own health! You should be proud of your achievements! Thank you again

- Jacinta

I searched for help and tips through the Internet and found Jessica Sepel. This is seriously not exaggerated, but she was the reason why I have dared myself to eat again, to have snacks in between, to nourish my body. I could slowly improve my negative thoughts about my body image and my stupid anxiety of gaining weight. Besides, The Cleanest Gut was awesome too! A huge thank you! Especially from my mum. Seriously, without you I wouldn’t be where I am now!


Congratulations on your new book! It looks absolutely gorgeous. I’ve been following you on Instagram for a few years and you’ve inspired me to slowly but surely eat healthier without giving myself a hard time when I don’t. It made me so happy (and weirdly proud) to see the Daily Mail article on The Healthy Life. I remember trying out your recipes before you even had your eBook out! I can’t wait to get my hands on the book. Keep up the great work.

– Sophie

Cooking in this way truly brought out the foodie in me and has instilled a huge passion for health and wellness! Life throws you hard and frustrating things sometimes but I truly believe that this is where we learn more about ourselves and what our passions in life are! Thank you for inspiring me on my journey to health and wellness!


I am a yoga teacher in Johannesburg and am thrilled to have bought your book today. I love making healthy, nutritious food for my family, friends and fellow yogis! Thank you for this book and your inspiration (had to share a pic of my book on my recipe stand in the kitchen).

– Helene

I bought your beautiful book during the week and told my bestie to go out and buy it also! I love love love it. It is the book I would give to my younger self if I could (I am 41 years old). Everything is just so sensible and informative and is definitely a book all teenagers should have. This should be a text book for girls becoming teens. I will love going back and re-reading it many many times and can't wait to make more of the recipes. Thank you Jess - you are an incredibly inspiring woman and you should feel so proud

Michelle Curtis

My fiancé bought your book and we have cooked some of your meals. Amazing! I love your outlook on a healthy lifestyle and your hints and tips with preparing tasty meals are fantastic. Thanks for reviving us to live a healthier lifestyle and get our bodies wedding ready.