Tag Archive for cauliflower

Not Just for Hugging Trees: Cauliflower Millet Mashup

Like Birkenstocks, millet isn’t just for hippies anymore. If I can be any force for the reintroduction into the mainstream of the wonders of millet, let it be so. As far as grains go, it has a good amount of vegetarian protein (6 grams), it’s gluten free for people practicing an auto-immune protocol, or those who are sensitive to the gluten, AND it tastes relish.

One of the problems with millet is it’s gotten some pretty bad PR. But look, if Helen Mirren can proclaim her love of Crocs and still be so hot, then you can give millet a try.

Let’s start with my current food darling, Amy Chaplain, and cook up a version of her mash. I have made this stuff EVERY week for 3 weeks since I got the book. I’ve served garlic greens on it, eggs, stirred in mushroom medleys and stuff roasted squash with it. It’s divine. Not only do you get a kind of corn-like flavor profile, you also get the added nutrient dense benefits of cauliflower along with it. PLUS, for kids who love grains and stray from vegetables THIS IS WHERE YOU CAN MESS WITH YOUR KIDS!!! It all looks beige to them and goddess knows, children love boring beige food. Look, I’m not trying to insult your kids, but AM I WRONG??!?!?! No. So try this. They won’t suspect a thing.

It’s fast, it’s versatile, it’s great for a whole family and it’s so affordable as quinoa skyrockets and cauliflower comes into season.

Ingredients

1 medium head cauliflower
1c millet, soaked overnight
1 1/2t sea salt
1/2t ground black pepper
2 1/2c water or vegetable stock

Rinse off your soaked grains and put them in the pot with the florets from your cauliflower, the broth/water and the S&P. Which is to say, PUT EVERYTHING IN THE POT. Bring the mix to a boil, then turn down to simmer and cover for 20 minutes. Check to see if all the liquid has been absorbed right about now. Then mash everything together.

You can add sautéed mushrooms, crispy onions or leeks, top with tamarin, flax oil, walnut oil or any other flavor you’re going for. Stirring in fresh spinach is delicious. Adding hippie dust is great too. The render greens are flash-cooked just by the heat of the mash and it’s DELICIOUS. Top with a toasted seed and nut mixture for crunch or have it on seed toast. Experiment! Let me know your favorite concoctions.

YUM.

 

Hippie Dust: How We Fell In Love

Throw some hippie dust on that!

And so, with that direction bellowed over an enormous bowl of popcorn one fateful evening about 12 years ago, began my love affair with nutritional yeast. Actually, the love began as many affairs do, in a state of acrimony and denial with undercurrent of a tug pulling me toward something inexplicable. My first taste resulted in a somewhat crumply face of disgust as compared to a popcorn bowl full of delicious melted butter and salt with fresh ground pepper. But something about the nuttiness of the unexpected yeast pulled me back. And in no time at all, I was all in.

Nutritional yeast has an enormous benefit to many people over its cousins brewer’s yeast and baker’s yeast. This yeast, grown mostly on beet sugar is an inactive yeast which means it can be incorporated into a nutritional arsenal of a system that is often challenged by other active yeasts. (Of course, ask your doctor or nutritionist their view on this for your health.) Hippie dust is a dynamo of benefits packed into a magic flourish over foods for a nutty, almost cheesy, flavor. Look here:

1. Vitamin B-12- This is a crucial nutrient for the body involved in the production of red blood cells and for producing and maintaining myelin, the protective insulation around your nerves. Most sources of Vitamin B-12 are animal based, so nutritional yeast is a major player in the nutritional well being of vegans and vegetarians. One tablespoon will provide an adult with a full day’s supply of B-12, if you can keep the tastiness to that!

2. Protein- 2 tablespoons of hippie dust contains 9 grams of protein. That’s more than in 1 cup of whole milk (8g), a large egg (6g), or one oz. of beef (7g). It’s a wonderful source of energy for your workout mornings.

3. Fiber- Fiber is one of my personal favorites in terms of gut health and functional digestion. It also helps our systems regulate blood sugar giving us a more sustainable even store of energy throughout our days and at higher levels. Nutritional yeast provides 3 grams of fiber per tiny serving.

4. Gluten Free- Not only a boon for the Vegans out there, but this treat is also gluten free providing all of this power with an anti-inflammatory ease.

5. Folic acid- Nutritional yeast is also a great source of folic acid. Especially important for women out there trying to get pregnant or carrying future citizens of the planet, folic acid is known to prevent spina bifida and other major birth defects. For those not planning to get pregnant, folic acid is still important for its role in cell maintenance and production.

Here’s one of the easiest recipes in the world and it’ll wow your dinner guests as well.

1 head cauliflower
1T olive oil
1t black sesame seeds
1/4c nutritional yeast
Sea Salt and black pepper to taste

Preheat your oven to 350. Take all the ingredients and drop them in a mixing bowl. Toss it with your hands until all is coated. Spread on a cooking sheet with parchment paper or foil and cook for about 20-25 minutes. Cauliflower should be a golden light brown. THAT’S IT!

*Originally, I wrote this article for a wellness site here on the web that I’ve decided not to write for anymore. As it has grown to a pretty impressive size, the site continues to insist on not paying its writers for their work. (COMMON PRACTICE) Not even a dollar. Not with coupons or anything, just “Since we do not compensate contributors for posts, we’re more than happy to include a byline and your brief bio containing links to your website, Facebook, Twitter accounts, which we will promote when your post goes live.” I suppose I got lulled into this belief that I had to continue, after many years as a professional writer, to work for free to promote someone else’s content. In the agreement I found myself also letting my voice be compromised, which is actually my favorite part of writing. When I inquired to the editors about when they planned compensation, fiscal or otherwise, for the writers that wholly drive their content, I got no reply at all.  So I decided to simply write here on my own site and accept that I may stay small, but whatever. At least I’ll stay true. 
This text has been edited from its original form to be reprinted here.

Roasted Purple Cauliflower with Artichoke Hearts on Seasoned Brown Rice

photo 2

It’s day three of my cleanse so I only have one chewing meal a day. This means that lunch is possibly the greatest thing ever. I am stunned at how heightened my taste has become in such a short period of time. I thought I would be so ravenous that I’d wolf down the food, terrorized by the idea of waiting to eat again.

Miraculously, the cleanse has me eating slowly and mindfully, enjoying the sheer delight of each bite; of chewing itself. I love the way I spend the time thinking about the food: Who grew it? Where do they live? Do they also have a deep abiding love for Muhammad Ali, who turned 70 yesterday? I think about how the flavors catapult off the fork into me, and I’m shocked by how strong everything is. I’ve weeded out gluten (wheat, barley, spelt, kamut, rye, and couscous), oats, most sugars including maple syrup and honey leaving fruits to act as my sole dessert model. Also gone: corn, creamed vegetables, tomatoes, any and all things soy, citrus (and at the glorious height of the season!), strawberries, bananas, all dairy, eggs, meat (you can eat some but I am opting not to), peanuts, pistachios, macadamia nuts, processed oils, store bought dressings, mayo, coffee, alcohol, caffeine, and chocolate.

Five years ago I would have found this idea not only verging on ascetic, but also kind of dumb. Two years ago I would have moved to thinking that it seemed healthy to clean out the body, but this way was way too crazy for me. Today, it’s challenging, but I’m super into it. I can’t believe the amount of delicious stuff still available, how creative the limitations nudge me to be, and by day three, how I can already see so many changes.

This is how lunch went today (after my breakfast smoothie of frozen peaches and pineapple, Amazing Meal protein powder, chia seeds, almond milk, coconut water, and a dash of cinnamon.) Plus, it’s pretty.

 

Roasted Purple Cauliflower with Artichoke Hearts on Seasoned Brown Rice

1 head cauliflower separated into little tree trunks

1/2 marinated artichoke hearts

2T extra virgin olive oil

1/4c arame and hijiki mixed

1t sesame seeds

seasoned brown rice ready to go 3/4 for a bowl. (seasoned brown rice in my house is brown rice cooked in vegetable broth and then tossed with 1T of rice vinegar. I make a bunch at a time and eat it throughout the week.)

First separate your cauliflower into little florets that look like tiny purple bonsai trees. Then toss your forest in a bowl with olive oil and salt and pepper. Spread out on a baking sheet and cook for 25 minutes on 350 or until gold brown on edges.

Meanwhile, in a skillet sautee your seaweed and sesame seeds on low in sesame or walnut oil for about 8-10 minutes.

Get your bowl ready with your warmed up rice and then lay your purple cauliflower in. On top of that go your artichoke hearts and then top with your seaweed sautee. Eat slow. Chew. It’s so good.

Reason #1 that cleanses do not have to suck.