This week feels like it’s dragging for me, seems like today should be Thursday, not Tuesday. Oh well. Interesting article from the New York times for a new Michael Pollan book and seems to support much of the raw diet.
The second fact is that people who consume traditional diets, free of the ersatz foods that line our supermarket shelves, experience these diseases at much lower rates. And those who, for reasons of ill health or dietary philosophy, have abandoned Western eating habits often experience a rapid and significant improvement in their health indicators.
And
“Eat food. Not too much. Mostly plants.”
Hmmm, I learned a new word too – ersatz. I wonder how many strange stares I can get tomorrow using it at work. But many of the reasons for change jive nicely with a high raw diet to me and it’s promising to see more attention. I hate to see people suffering with diet related ailments, especially when they’re loved ones. Type 2 diabetes is no picnic and it’s scary that more people aren’t afraid of it.
Anyway, comfort food just seemed necessary after a dragging, yet stressful day and on occasion I crave something creamy and hearty. I revisited a recipe I tried from a magazine, but tweaked it to not be so heavy and rich. To my pleasant surprise it was a success! The original recipe called for way more cashews, making it heavier and caloric – I didn’t need that much comfort.
Creamy Cauliflower Sauce
- 3/4 cup soaked cashews
- 1 cup chopped zucchini
- 2 tsp. dried rosemary
- 4 tbsp. water
- 1 tbsp. lemon juice
- 3 tbsp. nutritional yeast
- 1 tsp. pink salt
- dash cayenne pepper
- dash turmeric
- 2 green onions, chopped
Blend all ingredients except green onions in blender until smooth. Pour sauce into a bowl and stir in green onions.
Cauliflower
- 1 medium cauliflower chopped to small florets
- 1 tbsp. lemon juice
- 1 tsp. pink salt
- dash turmeric
In a large bowl, massage cauliflower with lemon juice, olive oil, salt and turmeric.
Mix sauce with the cauliflower mixture, place bowl in dehydrator at 115 for 30 minutes to warm up if desired and serve! Makes 2-3 servings.
Really, I could not tell it wasn’t cheese, the zucchini blended in place of the extra cashews perfectly and this will keep in the fridge for up to 3 days for lunches.
Yum, yum! I need to try that “cheese” sauce!
This sounds delicious and right up my alley. Love “cheese” sauces like this. Zucchini is seriously the savior of pretty much any dish! Amazing how it adds really mild (yet creamy!) vegetable bulk to just about anything.