Chew on this!
Once, when I weighed 242 lbs. (Yes, true, honest.) I hate to admit this, but I like this stuff. I hated myself in those days. It filled a huge void in my gut and my soul. It was fast. It was mindless. It was cheap. I was very sick. Now, I am insulin resistant. Carbs kill me. Not fruits or vegetables, but white flour carbs. Anything white except fat free, Greek yoghurt.
Once, when I was such an emotional mess ~ this stuff was comfort. Now, it’s poison. Do they ever make it with whole wheat noodles? Hah. Too healthy, I suspect. Not modified enough. Nothing whole.
You bet there’s a KD “Whole Wheat”! Yeah, they thought of everything. Even a KD “Smart” (named without irony!) that contains dehydrated cauliflower “…so your kids won’t even know they’re eating vegetables”! There’s 1/2 a Canada Food Guide serving of cauli in each 3/4 cup portion of KD Smart. Now, how much is 1/2 a veggie serving? For cauliflower, that amounts to 1/4 cup. As the kids say, “What-everrrrrrr!”
You know, it’s easier to bake cauliflower and so delicious and healthy, than embed it in KD.
All you do is preheat your oven to 500 degrees, cut up a head of fresh cauliflower in golf-ball size flowerettes and toss them them in a bowl with olive oil and a pinch or two of salt. Then spread on an shallow aluminum pan, sprinkle generously with cumin and bake until toasty and brown. Not too dark.
The mixture of olive oil, salt, pepper and cumin brings out the natural sweetness of the cauliflower and this is one of my husband’s favourite dishes. I do roughly the same with Brussel sprouts and all kinds of fresh vegetables, including broccoli and asparagus (for a shorter period of time). Nothing modified. It’s easy and so yummy.
Keep up the good work, Richard.
Goodness, Sandy! ~
That’s my *favourite* way of prepping cauli!!!! I also do something similar with brussels sprouts!
Preheat oven to 350. Cut the sprouts in half from crown to butt, toss in a bowl with a little bit of olive oil, balsamic vinegar, sea salt and ground pepper, then spread on a baking sheet flat sides up. Cook until the top surface starts to brown (at least 20 mins) then flip to let the flat sides scorch a little bit (yes–I said scorch just a little bit!). You can par-boil them in advance if you want to speed cooking and fear burning them. Toast some almonds or sesame seeds in a dry skillet, top, and serve….
Dear sweet Richard,
I’m going to try your Brussels tonight.
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
Notify me of new posts via email.
Enter your email address to subscribe to this blog and receive notifications of new posts by email.
Join 27 other followers
Blog at WordPress.com.