DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
As much as I enjoy a good bowl of rice, its just not something that I consume regularly. When we do consume rice or other grains in our house I make sure to prepare them in a way that allows us to get the most nutrients possible making them more digestible and absorbable (more to come on that!)
One vegetable that seems to be getting much deserved attention these days is the delicious cauliflower from the cruciferous family. It's extremely versatile and boasts a power house of nutrients. A few things that stand out about cauliflower is that it contains high levels of sulfuric nutrients that support liver detoxification and help reduce the formation of cancer cells. It also helps the body detoxify excess levels of estrogen which can be particularly beneficial in women. When progesterone levels drop (associated with aging and high levels of environmental, physical and emotional stress) it can create imbalance in the body resulting in excess amounts of estrogen, this can eventually lead to dis-ease.
Cauliflower is high in antioxidants, anti-inflammatory nutrients, fiber, vitamins B, C & K and much more. This is one veggie worth including in your weekly rotation in some way or another...did I mention how versatile cauliflower is?!
This recipe is an Asian inspired cauliflower "rice" that I LOVE and find extremely satisfying, especially when loaded with other veggies. It's nice and light and can impress even the most devout rice fan!
This dish can suit the needs of most eaters. For a vegan or vegetarian version omit the fish sauce and egg. For gluten free, omit tamari and use coconut aminos and for a paleo version with meat, it's delicious with chicken or pork (brown the meat before cooking the rest of the dish and add towards the end).
Asian inspired Cauliflower "Rice" serves 4-6
2 Tbsp coconut or avocado oil
1 small head of cauliflower, grated or processed into tiny rice like bits
½ red onion, thinly sliced
1 carrot, diced small
1 celery, diced small
1 cup fresh or frozen green peas
1/2" pc fresh ginger, grated (optional)
2 cloves garlic, minced
2 eggs , whisked (optional)
2 Tbsp tamari or coconut aminos
1 tsp fish sauce (optional)
2 green onion, diced
1/4 cup cilantro, chopped
Water or stock
You can make many different variations with this rice, here's a few ideas:
Sauteed cauliflower with a dab of butter. Delish!
Sauteed onion, celery, garlic, orange zest, parsley, almonds, currants & Parmesan.
Sauteed onion, turmeric, cumin, coriander & cinnamon.
Sauteed cauliflower tossed with raw red onion, cucumber, bell pepper, olives, parsley, olive oil, lemon and feta.
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!