Yes, I’ve just had an adventure in mashed cauliflower.
Who knew it’s the easiest thing to make and turns out so deliciously? Better than mashed potatoes, I think.
Better-than-Potatoes Mashed Cauliflower
2 cups cauliflower florets
1/4 cup homemade almond milk (recipe below)
1 clove garlic
1 tsp freshly grated ginger
Dash of herbs de provence
Himalayan salt and black pepper to taste
1. Steam cauliflower for about 5-7 minutes. I like mine just slightly firm.
2. Dump everything into your food processor or Vitamix. Or you could go at it old-school with a masher. Mine hasn’t seen much action since the Vitamix arrived though. Sorry, guy.
3. Scrape down the sides as you go and blend til you get the desired consistency. Then enjoy.
These tasted uber-creamy to me, with a touch of ginger spiciness. I actually added about a 1/2 -in knob of ginger, and while I loved how spicy and gingery it was, I’m a freakish ginger addict. The almond milk I made yesterday really makes a difference here on the creamy scale. I was looking to make a sort of non-dairy “creamer” for the rooibos chai I drink, and came up with this:
Almond Milk “Creamer”
1 cup raw almonds soaked overnight
2 cups water
1. Blend in your Vitamix. Store in the fridge for up to a week.
I know your supposed to strain your nut milks through cheese cloth or nut bag, but I have neither, so I left the pulp in there. It’s definitely nice and thick and works great in my tea, and in mashed cauliflower as well! I’m using it in smoothies and oatmeal too. It does separate when you store it, so you need to shake it up before you use it.
Can I just say how awkward I feel when I say or type “nut milk” or “nut bag?” Yes, I’m a child. Can’t we call them Non-Dairy Nut or Seed Beverages, or Plant-Based Dairy Substitute? I’ll work on it.
Anyway, last week in my studies at IIN, Dr. Joel Fuhrman was the guest speaker, and he is near and dear to my heart. It was about a year ago that I first stumbled upon his book Eat to Live, which helped me flesh out ideas about the right diet for me: A plant-based one! Not only has transitioning to a plant-based diet helped me feel awesome, I truly believe that the key to allowing our bodies to heal themselves lies within amazing, miraculous fruits and vegetables.
Today’s lunch would have made Dr. Fuhrman proud:
Look at all those glorious cruciferous veggies! Why are cruciferous veggies so awesome for you?
Like all raw veggies, they have tons of fiber to help keep you full, but they’re also loaded with antioxidants, vitamins B and C, calcium, folate, and beta-carotene. Blending cruci-veg is even more beneficial: breaking down the plant cell walls helps produce isothiocynates (ITC’s) which help your body prevent and fight cancer. They also contain sulforaphane, a compound that inhibits cancer cell growth. (This compound is also the one to blame for your brussel sprouts tasting gross if you overcook them.) That means you can almost balance out or counteract any predispositions you may have for cancer by just eating (and blending) these types of vegetables. We are exposed to carcinogens are a daily basis, usually ingesting them unknowingly, so eat up.