I haven’t been blogging much. Maybe you’ve missed my digestion of thoughts or mini-motivational speeches. Well, I’m back with something a little different. A recipe.
Why am I giving you a recipe? Because it’s a way to update you on life, share with you my love of cooking, and maybe motivate you to try something new.
Tonight, I made a “beefed” up version of cauliflower mash. With low carb, low calorie trends on all of the latest recipe sites, I’m sure most are aware of cauliflower mash as an alternative to mashed potatoes. Boil the cauliflower. Throw it in a food processor with whatever you want, salt pepper garlic butter milk whatever. Voila, it’s just like mashed potatoes – even my dad eats it.
Well here come my update – my diet has changed a lot. Sort of. I’m not a cow hugging vegan, but my diet has definitely become a lot more green.
The majority of my meals now are plant-based – smoothies, salads, kale, spinach, chia, some hemp, yum.
I eat a lot less. If you know me – this is a huge statement. I have always been that person that has a bottomless stomach. But that isn’t the case anymore. I get full by eating two or three small meals a day, with little to no meat or hearty proteins (beans and nuts). My fridge is about 50% greens (kale, spinach, parsley, romaine sometimes), veggies, (peppers, carrots, mushrooms, cauliflower, spaghetti squash), some fruit (maybe half an apple, pear or orange a day), some grain (rice and oats mostly, or a yummy croissant at a good coffee shop). Oh and while I mentioned coffee, I seem to drink about 90% tea these days – tulsi tea to be specific. I drink a ton of water.
Why am I sharing this with you? (Here comes the mini-motivation) My diet and food is a very important subject to me. I cook, my friends cook, when I travel I explore food, I grew up with a baking mother and grandmother, my sister taught me the adventure of homemade cooking, my college roommate and I made ingredients and all of our meals from scratch. Food is my passion.
But just as important as it is to me, I am a simple cook. About 75% of my meals can be prepared in less than 20 minutes with an average of 4 ingredients, 6 if you include spices. Getting in the kitchen and creating food that your tastebuds are asking for is empowering and a great way to express yourself creatively. Listening to your stomach and making what looks and feels good is such a great way to nurture and love yourself. When we go to a restaurant we often experience a large disconnect.
First, most restaurants lack that love. Where are your ingredients coming from? Is the restaurant actually creating dishes with the consumers health and well-being in mind? Is the food fresh?
Second, when you read a menu, you instantly put your stomach and appetite into a box. You force your body to decide what it wants based on someone else’s agenda (whoever created the menu).
Getting in the kitchen allows you to fully express what your body wants and needs. You can ensure the freshness and quality of the ingredients, especially if you also grow your own ingredients or know the farmer. This brings me to my next update on life.
I got a job! Four months ago I journaled in my diary about my dream to travel, teach yoga, and work on a farm. Starting in May, I will be doing just that! I got a job working on an organic family farm that grows fruits and vegetables, and that raises and processes livestock for CSA shares, farmers’ markets, and local schools! During harvest season I’ll be busy in the fields, and in the winter, I will be teaching yoga to the community! I am so grateful for my journey these past few months. I have found strength and opportunity by letting go of fear and unnecessary habits in my life. Leaving behind many possessions (both physical and mental) I have gained space for learning, new relationships, and new adventures!
So here is my recipe for “Beefed” Up Cauliflower Mash
- Make this cool appetizer of Bruschetta when you don’t have basil bread or mozzeralla.
It’s cucumber, tomato, and swiss. If you want to substitute the swiss for avocado or chopped pistachio – definitely do it!
- Start bringing a big pot of salted water to a boil for the cauliflower, and prepare a medium pot for steaming with steam basket. If you have one of those layered steam pots, use that. You can boil the cauliflower and steam the mushrooms at the same time with a lot less dishes!
- Grab your ingredients (for two meal servings, or four side servings)
- Cauliflower, 1 head cut in big chunks
- Mushrooms, about 10 baby bellas
- Leek, thinly slice the whole thing – even the greens!
- Carrot – thinly slice the whole thing – thinner the better
- Pepper
- Parsley, to garnish
- When you water is boiling, add the cauliflower. Boil on medium-high for about 7 minutes. Steam the mushrooms at the same time.
- After 7 minutes, place the mushrooms, cauliflower, and a big pinch of pepper into a blender or food processor. Let is sit there.
- Begin to steam the leek and carrot. While that is steaming for 2-4 minutes, pulse the cauliflower and mushrooms. You’re not done blending so leave it nice and chunky.
- Add the carrots and about 70% of the leek to the blender. Pulse until it’s the consistency you like your mashed potatoes.
- Pour into a bowl and stir in the remaining leek. Garnish with parsley!
Blended meals are great for digestion and help us get a lot of nutrients without a ton of extra work for our body – hence why soups are really beneficial when we are sick. This blend has vitamin Bs, vitamin C, fiber, iron, protein, and it took about 15 minutes to make.
Enjoy!
Sending my love and hope you have fun in the kitchen!
Ananda Yoga & Wellness 