Ok…. so this is not much of a recipe but more of the art of putting it all together…but I just had to post. Such an amazing crunch and taste that it leaves you craving for more. And it is healthy, nutritious and scrumptious. If Gluten bothers you, this is GF.
My cauliflower pizza base is Cauliflower and Corn flour from Trader Joes or Moms Organic market. On my trip to MOMs, I brought back beautiful garlic, asparagus, fresh Kale, Jalapeño, and mushrooms. I had some Parmesan and Halloumi in the fridge so putting this together was a breeze.
Note this is not a typical pizza smothering in tomato sauce and cheese. This one showcases the beautiful vegetables so adjust if you need more of the cheeses or add some tomato sauce.
The Kale and chopped mushrooms need to be sautéed in chopped garlic with a pinch of salt and set aside.
Slice or chop some Asparagus, Jalapeño, Roma tomato and set aside
Slice the cheeses.
Cook the crust according to instruction until it is firm and slightly crisp. The TJ version had me cook at 450 degrees and flip the crust to cook 12 mins on each side. That was perfect
Top the crust with veggies and cheese and put under a broiler for 3-4 mins.
Douse with some good avocado or olive oil and red chili flakes.
I thought winter is behind us and could almost smell the spring…..but today turned out to be another nippy, windy cold day in our area. Nothing warms up the soul like a nourishing soup with the best of ingredients, the super kale, cannellini beans, and shiitake mushrooms cooked in a aromatic vegetable broth
Dried Shiitake mushrooms ( soaked in hot water for an hour)
Chopped Tuscan Kale
A can of Cannellini beans
Lots of garlic ( 8-10 pieces)
one chopped red onion
2 cups Vegetable low sodium broth
1 tablespoon Rice Vinegar
1/tsp cumin seeds
1/2 tsp cumin powder
1/4 tsp red pepper flakes
1 tsp coriander poweder
salt and pepper to taste
Putting it together:
Saute onions in olive oil for a couple of minutes.
Add cumin seeds and pepper flakes and stir for 1 more minute.
Add whole of chopped garlic cloves ( i like them whole) and let it saute for another minute. Then add the spice powder and stir around.
Add sliced mushrooms and kale and then top with 2 cups of vegetable broth and the mushroom water.
Add the rice vinegar and the beans.
Adjust the liquid with water if needed. Salt and pepper to taste.
Let it cook on medium heat for 15 minutes.
Wonderful nourishing warm soup for lunch, ready in about 20 minutes.
This is my daily power green juice for the morning….variations are many but I will share the cleaning and reinforcing ingredients in this one. Make sure the ingredients are fresh and organic as it all gets quickly absorbed in your blood stream. I also added an Ayurvedic herb called Ashwagandha for its blood cleaning properties ( optional)
Bitter melon ( blood cleaning properties)
Run everything through a high power blender and enjoy
Weekend brunch: All organic wholesome and delicious brunch for a spring morning…one of those weekends when a dose of vitamin rich organic food will infuse your whole day with energy. The juice is green, freshly made with Kale, Apples, Celery, Carrots and Aloe…..the plate has a Bulgar and Flax Pulao made in cinnamon and vegetable broth and infused with onions and tomatoes….the side are scrambled eggs with earthy mushrooms topped with fresh watercress. A brunch like this warms your soul.
I absolutely love Kale in all it’s varieties and it is always good to know the enriching things it brings. It is rich in beta carotene, vitamin K, C and a host of other nutrients that are good for the body and soul. Then come the Shitake mushrooms which are not only delicious but known to be an excellent source of iron and have properties to boost the immune system
Both these are cooked together with garlic and Sriracha to produce a “anytime” dish served with a side of Quinoa.
I used 1 tsp of coconut oil for the base, 1 chopped red onion, 4 cloves of sliced garlic, 1 tsp Sriracha. Fry the onion and sliced garlic and cook the sliced mushrooms for about 5-7 minutes, add the chopped Kale and let it steam through until wilted and still bright green. Salt and pepper to taste.