Ok before I share this new exciting cultured cauliflower “grain” recipe, I gotta make a shout out to the books that have been taking up ever so much of my time. Finally, my two newest Kindle titles, “A Coveted Mini-Guide to Superfoods,” and “Raw & Coveted Superfood Cake Pops” are out!
A Coveted Mini-Guide to Superfoods is a collection of essays and factoids about my 19 favorite superfoods, including info on why they’re SUPER, how to use them, and how to source each one for the best price and quality. Yay, super-nutrition bargain-hunting! A Coveted Mini-Guide to Superfoods is free on Amazon.com, but only for today! Get your copy for free before midnight tonight! (Tomorrow it will be .99 cents)
Raw & Coveted Superfood Cake Pops is a delectable collection of raw NO-BAKE healthy cake pops that are easy to make and will simply rock your world! All of them are jam-packed with delicious raw nutrition, good fats, protein, minerals, enzymes, vitamins, and all the good stuff! Superfood cake pops will revolutionize dessert in your household because they are completely GUILT FREE. They’re so stinkin’ healthy, you could eat them for breakfast. BREAKFAST!! In fact, my friend Stefanie let me know the other day that she skipped her morning coffee and instead had the “Chocolate Reishi Espresso Ganache Cake Pops,” from this book for breakfast and loved it! These recipes are all sugar-free, gluten-free, all but one of the recipes are vegan, and they are easier to make than conventional cake pops. With recipes like “Double Dark Chocolate Ganache Cake Pops” and “White Chocolate Raspberry Cake Pops“ this collection is a great guide for anyone who loves making (and eating!) healthy desserts at any time of day and for any occasion. It’s just $2.99 at the Kindle store, and can be downloaded to any computer, laptop, smartphone, or tablet using the free Kindle reader apps.
Ok, so now you know why I have been MIA at my blog for the past two weeks! Editing, formatting, and publishing Kindle books is new to me and I am really loving the process. I look forward to more self-publishing and making my way through life as an author, just like I always dreamed of! WOOT!
I’m super excited to share this idea that has transformed my kitchen for the past month! It’s Cultured Grain-free Rice! Ok its not rice, but it looks just like it and while its not doughy like wheat berries or rice grains, it does have a lovely soft crunch and its nice and filling. High in fiber, vitamins, minerals, enzymes, and beneficial bacteria, this lovely cultured grain substitute is rocking my world! It’s made an appearance in several meals, including a raw curry rice dish, but the recipe I’m sharing here is for couscous!
Paired with a creamy sunflower seed pate, fresh herbs, sun dried tomatoes, and rich Peruvian olives, this delicious salad was so yummy and satisfying! And its rich in probiotics, perfect for gut health, weight management, and mineralization!
We make the “grains” from cultured cauliflower, which is so easy to make, it takes literally 2 minutes flat (or less) and then when it’s done fermenting (after 4-6 days) you just grind it up in a food processor or blender, just to break it down into small grain-size pieces. Viola! You’ve got rice. Or wheat. The flavor of the cauliflower “rice” is mild but it does have a slight pickled flavor, that’s why we pair it with the soaked ground sunflower seeds. This adds good fats and a lovely creamy texture!
Here’s the recipe for the Cultured Cauliflower:
2 Large Heads Fresh Cauliflower, washed and chopped into florets
4 Cups Salt Brine (2 Tbsp Salt + 4 Cups Pure Water), dissolved
Pack the cauliflower into a half-gallon size mason jar, and pour the brine over it, just up until 1 inch from the top. If you can fit more cauliflower, add it in! As long as the brine covers the surface of the cauliflower florets, you can pack as much cauliflower as you want. You may not need to use all the brine, but just set it aside for later or use it to culture something else.
After 4 days, your cauliflower is ready to be made into “rice.” We got the idea to make couscous from Matt Amsden’s book, “RAWvolution,” where cauliflower is used as a substitute for the whole wheat grains traditionally used in couscous. Theirs is not cultured, but we looked at that and saw the possibilities. This recipe was absolutely amazing when we made it cultured, and I think you’ll enjoy it too!
Cultured Cauliflower Couscous!
4 Cups Cultured Cauliflower, drained from the brine and pulsed in a food processor or blender to break it down into grain-sized pieces
2 Cups Soaked Sunflower seeds, drained and ground in food processor until mostly broken down and slightly creamy in texture, with some pieces of sunflower seeds still visible here and there
3/4 Cup Lemon Juice
1 Cup Olive Oil (plus a drizzle more for serving)
1 Tbsp. Black Pepper
1 Tsp. Salt (add more to taste)
1 Bunch Fresh Parsley, stems removed, chopped
1 Bunch Fresh Cilantro, stems removed, chopped
1/2 Bunch Fresh Mint, stems removed, chopped
1 Large Handful (or two!) pitted Olives, coarsely chopped
1 Large Handful Sun-dried Tomatoes, chopped
Combine everything together in a large salad bowl and toss until well incorporated. Taste and adjust salt, add more seasonings if you prefer. We didn’t have all the greens last time, we just did parsley and mint, but the original un-cultured recipe from RAWvolution cafe calls for a bunch of cilantro, too and I would love to try that in it! This lovely rich filling salad was freaking awesome to have in the fridge. We made a large batch and had it stored for a couple of days, and it is so luxurious to just pop open a pyrex and have such an amazing nourishing salad already prepared for you to enjoy. It was like having a personal chef, except my personal chef was me, two days before!
Serve cultured cauliflower couscous in scoops on top of greens or by itself, on the side of a sandwich or meal to add probiotics, or just shove your face with it until you are full of delicious goodness! It’s one of the best recipes that we have ever made I think. Ray loves it and so do I! I am thoroughly excited to keep making other meals with cultured cauliflower “rice,” I’m thinking burritos, people! Burritos again!!! I haven’t had a burrito since I got on the Body Ecology Diet, but I’m thinking that this cauliflower rice would be an awesome digestive tonic addition to say, a bean, “rice” and cheese?! Yum!
Thanks for reading and I’m excited to interact with y’all again, its been too long! xoxo
PS. Don’t forget to grab your FREE copy of “A Coveted Mini-Guide to Superfoods” before the offer ends tonight!