Special Diet - Created Date : 23.8.2019

Turmeric cauliflower rice easy shrimp Paella

Turmeric cauliflower rice easy shrimp Paella

Turmeric cauliflower rice easy shrimp Paella

Take your passport, go to Spain! This festive, single-cap shrimp paella is a cereal version of the classic Spanish dish.

Paella is a delicious and vibrant colorful dish from Spain. The recipe that pleases this crowd is shared in a big pan which is perfect for big meetings. Paella can consist of vegetables served with seafood, chicken, sausage or saffron and other exotic spices, served on yellow rice. To give this recipe a paleo spin, you will replace the rice with cauliflower. Shrimp is the preferred protein for this meal and creates a wonderful warm air paella that reminds you to eat at the Spanish coast. Hey, a girl can imagine, right?

Saffron yarns are one of the most important components in paella. These dark orange-red yarns are found in the purple crocus flower and grown manually. Saffron's taste ranges from sweet to perfume and pain. If saffron is not your job, feel free to use the cumin.

Start drying the shrimps with a paper towel to remove excess moisture. To avoid getting too much water on the plate, you want the shrimp to be as dry as possible. Melt the ghee in a large skillet and sauté the shrimps, turning a few minutes later to cook evenly on both sides. If the shrimp is raw, you'll need a few more minutes to cook completely. Put the prawns aside and melt the remaining portion to cook the peppers and onions. Add tomato paste and chicken broth together with cauliflower rice and spices. Turmeric adds anti-inflammatory properties to the food and is responsible for coloring the rice with a traditional yellow paella. Because turmeric is a fat-soluble spice, it is eaten with oils for optimal absorption (consider ghee). Mix with cooked shrimp and finish with fresh parsley. Serve warm with plenty of coconut water to wash.

Turmeric cauliflower rice easy shrimp Paella

Turmeric cauliflower rice easy shrimp Paella

Take your passport, go to Spain! This festive recipe is a cereal version of the classic Spanish dish.


Big pan


1 lb medium size shrimp, peeled

4 cups of cauliflower rice

1/2 cup sweet onion, finely chopped

1 cup bell pepper, chopped

2/3 cups of chicken or bone juice

2 T organic tomato paste

2 T ghee

2 T parsley, finely chopped

1 t smoked red pepper

1/4 t saffron yarn

1/4 t ground turmeric

Pepper T Pepper

1/2 t sea salt

1/4 ton red pepper flakes


Dry the shrimps with paper towel to remove excess liquid. In a large pan, melt 1 tbsp ghee over medium heat. Add the shrimp and sauté for 5-7 minutes, return once. Place the cooked shrimps in a bowl and set aside.

Melt the remaining tablespoon of ghee and add onions and peppers. Sauté for about 5 minutes until the onion starts to soften.

Julian Ashley

Jenna is a Registered Diet Technician and prescription developer specializing in healthy nutrition. His website is designing and photographing recipes for Fresh and Fit and contributing to various websites. In her spare time, Jenna likes to try new restaurants and go hiking with the German Shepherd.

Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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