Cauliflower Almond Meal

yum yum yum yum. This recipe is so easy and can actually be made with any vegetable (broccoli, squash, yams, green beans, chard). The sauce can be made on its own, then top on your veggie of choice.

Here is how I do it with cauliflower.

Almond Meal Sauce (this is a very basic recipe that could be more diverse with spices)

1/2 cup Barlean's Coconut Oil or butter or ghee

4-5 cloves of garlic (chopped)

1/2 cup Almond meal

water to blend

salt & pepper (a little cayenne if you like)

Warm a sauce pan, and put in the coconut oil/butter until it is warm wan bubbly. Saute the garlic gloves until almost golden. Add in the almond meal. This will make the mixture get very dry. At this time, add in the water to make a paste. Turn down the heat and cook the mixture for a few minutes. You may need to add more water until you get the consistency you want. A thick sauce is what I like.

Prepare the Cauliflower by washing it, and it breaking apart. The smaller the pieces the faster it will cook. Place the cauliflower pieces in a baking dish. Top the almond meal sauce around the top, and bake at 350 degrees for about 20 minutes or until the cauliflower is soft.  Don't over cook it and let it get mushy. I like to broil it for a couple seconds just before serving so that the top gets nice and tan and crispy. It also tastes better when it is crispy!

Serving suggestions: On a bed of salad greens, rice noodles, or other steamed veggies.

Enjoy. Remember to use Barlean's Organic Coconut oil. It is the best!  Ghee is quite scrumptious too.

Veggies a la Ayurvedic Style - Raita

Everyone always asks me, "What do I do with vegetables?". Well, here is the answer. Cook the Ayurvedic way. It seems everyone loves Indian food, and many think it is difficult to make. But, truly, it is so easy and you use the same spices and herbs over and over again in different veggie combinations. Once you have your herbs on hand, and try a few recipes, you will be on your way to making veggies the most delicious way possible. You will never get bored with them, and they will nourish and satisfy you at the same time. Plus, I think they are fun to make. 

Watch this short video and then give it a whirl. If you are interested in the Ayurvedic Healing Foods Course, check it out HERE.

Here is a short video showing you how to make a dish named "Raita" from my Ayurvedic Healing Foods Course. Raita can be made as a condiment or just a delicious side dish. Trust me when I say you should make this dish because you will swoon over it's amazing flavors. It will light up any and every dish you make. If you are a person who likes to eat dairy free, then use coconut yogurt.

Raita Recipe

2 cucumbers

3 tbsp Ghee

1/2 tsp cumin, black mustard and fennel seeds

1 pinch hing (optional)

1 pinch cayenne or chili flakes

1 handful of cilantro (about 1/2 cup)

1/2 cup plain organic whole milk yogurt

Skin and grate the cucumbers. Pour off excess juice (drink if you like). Mix with yogurt and set aside.

Heat the ghee in a saucepan over a medium heat. When the ghee is hot add the herbs and hing, cook a moment until the seeds sizzle and pop. Add cayenne or chili.

Remove from heat and add in the cilantro. Let cool and add in the yogurt/cucumber mixture. Serve as a side dish.

susan@chefteton.com 808-250-1535