St Patrick’s Day Faux-Tatoes

St. Patrick’s Day Faux-Tatoes

Go green on St. Patrick’s Day with a creative and healthy twist on the classic irish-inspired recipe.

The secret ingredient is green cauliflower! It’s actually a hybrid version of broccoli and cauliflower and is sometimes referred to a broccoflower. It’s flavor is sweet, mild and nutty.

Cauliflower is a member of the cancer-fighting cruciferous family of vegetables. It is anti-inflammatory and antioxidant-rich, and provides your body with vitamin C, Vitamin K, beta-carotene while also boosting healthy digestion and detoxification. Try it on March 17th and you will make it again and again! 
Faux-Tatoes 
Serves 4


Ingredients

1 medium head cauliflower (try it green or traditional white, about 1 ½ pounds)
½ cup butter or ghee
1 clove garlic, minced
Pinch thyme, dried
1 tsp sea salt
fresh ground pepper, to taste

Instructions

  • Break up the cauliflower stems and stalk and place in a steamer basket or a small amount of water in a saucepan. Steam it until tender (approx. 10-15 minutes). Drain.
  • In a food processor or blender, blend the cauliflower, butter, garlic, thyme, sea salt and pepper until smooth.
  • Plate your dish immediately or transfer to a small casserole dish for family style eating.

Enjoy!

Summer Vegetables

My daughter and I started a SP cleanse recently that required us to refrain from  grains, dairy, nuts, meat or fish during the purification process.  We were getting bored with simply raw or steamed vegetables and fruit along with our SP Shakes.

Here is a yummy side dish we stumbled upon via Blue Apron, that is both full of flavor and guilt-free too.

Summer Vegetables

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 1

  • 3 ounces of cherry tomatoes
  • 3 ounces of summer beans
  • 1 clove garlic
  • 2 teaspoons of olive oil
  • sea salt and pepper

1.  Prepare the ingredients:

Wash and dry the fresh produce.  Snap off and discard the bean stems; cut into 2-inch pieces.  Half the tomatoes. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester).

2. Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season lightly with sea salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off. Add the tomatoes and garlic paste; add a little bit more of sea salt and pepper if needed. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Enjoy!

Easy Herbed Cauliflower Rice

cauliflower rice

Easy Herbed Cauliflower Rice

Yield: 8-10 one-cup servings

Ingredients

  • 1 large head of cauliflower
  • 1 tbsp ghee (or butter)
  • 1 tbsp olive oil
  • 1/2 cup fine diced yellow onion
  • 3/4 tsp sea salt
  • 1-2 tsp minced  fresh parsley (or 1/2 tsp if dried)
  • 2 cloves of garlic (or 1/2 tsp garlic powder)
  • 1/4 tsp fresh ground black pepper
  • 1/3 cup vegetable or chicken stock
  • 1-2 tbsp minced fresh parsley (optional)

Instructions

  1. Cut the cauliflower into florets, and then use a food processor to pulse the florets into rice-like grains.*  Set riced cauliflower aside.
  2. Meanwhile, in a large skillet over medium heat, add the ghee, olive oil and onion. Sauté onion until it begins to soften. Then, add the salt, dried parsley, garlic powder and pepper. Stir well to combine the seasonings with the onion. Continue to cook onion another 1-2 minutes until soft and translucent.
  3. Add the riced cauliflower to the seasoned onion and stir well to combine. Continue stirring and sautéing the cauli-rice until it begins to soften (about 5 minutes).
  4. Add the chicken stock and cover the skillet. Allow the cauli-rice to steam for about 5 minutes until the stock is absorbed and the cauli-rice reaches desired texture.
  5. Remove cover, add the minced fresh parsley (optional) and fluff cauli-rice to combine.
  6. Serve alongside your favorite healthy meals.

Recipe Variation: By changing the herbs in this recipe, you can create customized cauli-rice to complement you main dish. For example, substitute minced fresh cilantro for the fresh parsley and add about 1/4 tsp cumin and 1/4 tsp chili powder to create a delicious Mexi-Style Cauli-Rice.

* Psst!  You can process a head of cauliflower into rice up to 3-4 days in advance. Store the uncooked cauli-rice in an airtight container in the fridge until ready to cook. Cooked rice should also be stored in an airtight container in the fridge and generally tastes great for up to 2-3 days. My favorite store, Trader Joe’s offers a real time saving option – cauliflower rice in a nice little bag in the refrigerator section.  Saves time and clean up!

Note: recipe creds go to thenourishinghome.com where I first found this tasty and nutritious grain-free “rice” dish.