Lunch: Sweet Cauliflower-and-Carrot Pickles

This recipe includes superfoods such as:

Cinnamon

Health benefits of Sweet Cauliflower-and-Carrot Pickles

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon allspice berries
1 whole clove
1/2 teaspoon anise seeds
One 2-inch cinnamon stick, broken
1 tablespoon fennel pollen
1 bay leaf
1/2 teaspoon crushed red pepper
6 cups water
1 cup white balsamic vinegar
1 cup white wine vinegar
1 1/2 cups sugar
1/2 cup plus 2 tablespoons kosher salt
1/4 cup Cointreau or other triple sec
6 carrots, sliced diagonally 1/4 inch thick
1 head of purple or white cauliflower, cut into 1 1/2-inch florets

Instructions

In a large saucepan, combine the fennel and coriander seeds, allspice berries, clove, anise seeds and cinnamon stick; toast over moderate heat until fragrant, 1 1/2 minutes. Transfer to a small bowl to cool. Stir in the fennel pollen, bay leaf and crushed red pepper. Wrap the spice mixture in a double layer of cheesecloth and tie with kitchen string.
Add the water to the saucepan along with both vinegars and the sugar, salt and Cointreau. Add the spice bag and bring to a boil, stirring to dissolve the sugar. Cover and simmer over moderate heat for 5 minutes.
Add the carrot slices to the simmering liquid and cook until barely tender, 3 minutes. Using a slotted spoon, transfer the carrots to a medium bowl. Repeat the process with the cauliflower and transfer to another bowl. Discard the spice bag and let the pickling liquid cool to warm. Pour the pickling liquid over the carrots and cauliflower. Cover and refrigerate the pickles overnight. Drain the carrots and cauliflower and serve together in a bowl.

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