Cracklin' Cauliflower

So it's not secret that I could easily make a meal out of some roasted vegetables. Not only are they easy, but they are so hearty and satisfying that I have no problem sitting down with a large serving and calling it "dinner."

I was monkeying around on the internet and stumbled across a recipe called "Cracklin' Cauliflower." Apparently it's a recipe from a Whole Foods cookbook. I've never seen the original, but I was instantly intrigued by the variations that I came across. I decided to give it a try and boy, I was not disappointed. I didn't put in most of the ingredients that were in the original recipe, but I have to say I don't think this recipe misses them or lacks in some serious flavor punch.

Whether you eat this as a main dish or as a side dish, I think you'll be very satisfied by the amazing flavors!




Cracklin' Cauliflower
Serves 1, 2 or 4

1 large head cauliflower, cut into florets
1 red onion, cut into large pieces
4-5 garlic cloves, halved
1 tbsp fresh ginger, minced
2 tbsp olive oil
1/2 tbsp curry powder
1/2 tbsp garam masala
1/2 tbsp fennel seeds, mostly crushed
1 tsp salt (to taste)
Pepper

Preheat oven to 425 degrees. In a large roasting pan, combine cauliflower, onion, garlic, and ginger. Drizzle with olive oil and toss well. Add spices and mix well until evenly coated. Place in oven and bake for 30 minutes, stirring occasionally. Remove from oven and serve.

Spicy Thai Dipping Sauce

So when I like to eat healthier, I love to get as much raw food into my diet as possible. Go ahead and Google "raw diet", but let me tell you first hand it is amazing and makes a huge difference. After just a few days of all raw fruits and vegetables, you notice a significant difference in energy levels. You also lose that heavy bloated feeling that can come from eating heavy, rich meals. Even my fiance has tried it and admits that he feels much better after a few days of eating clean and raw. (So very lucky to have a fiance that willingly eats vegan or raw whenever!) But living on the East Coast, it can be somewhat hard to stick to eating all raw, especially in the cold winter months, but recipes like this make it so much easier!

I don't know why I haven't made my own spring rolls well before this. I mean, I love Vietnamese food and almost every time I go, I order their vegetarian spring rolls. I finally decided to make my own and was shocked by how easy it was. Seriously - just get yourself some spring roll wrappers and try. They can stay in your pantry forever, and you just simply soak them in warm water for a few minutes to soften them. And the best part - you can fill them with whatever strikes your fancy. Sprouts, shredded carrots, avocado slices, scallions, cilantro, marinated mushrooms, lettuce or spinach leaves - seriously, whatever you want!

But no spring roll is complete without a dipping sauce, and that's where this recipe comes in handy. Quick, delicious, and seriously tasty. The first time I made this, I was shocked by how tasty it was. It's got all the flavor points you're looking for, and is a wonderful companion to whatever spring rolls you're making. Oh, and it's not just good for spring rolls. I've used it as a dip for fresh veggies and even as a salad dressing - it's good no matter how you use it!



Spicy Thai Sauce
Serves 4

1 tbsp fresh ginger, minced
2 cloves garlic
1/2 c raw almond butter (or roasted, if that's the kind you have)
1/4 cup water
2 tbsp lime juice
1 1/2 tbsp nama shoyu (or soy sauce or tamari)
2 tsp sesame oil
drizzle of agave nectar
drizzle of sriracha (optional)

In a small food processor, pulse ginger and garlic until well minced. Add remaining ingredients and process until well combined. Chill for a few minutes in the fridge until flavors get all friendly like. Serve and enjoy!

New Year, New Resolutions, New Recipes!

Well, hello there! Welcome to 2012! As with any New Year, there are always new resolutions of things we'll try to do better at or change within the coming year. Along with eating healthier, another resolution of mine is to bring this poor neglected blog out of retirement.

And what better way than with a new recipe? This is by far one of my most favorite granola recipes of all times. It is my variation of an old favorite from Cafe Gratitude's cookbook, "I Am Grateful." It's hearty, it's fulfilling, and it's perfect for breakfast or a snack. I use my dehydrator to make this, but those without could easily make it in a low heating oven or even baked at a low temperature. Regardless of how you make it, this will be the perfect recipe to jump start your day and help you stick to that "eat healthier" resolution.

And stay tuned later in the week for some more healthy recipes!



New Year's Granola

1 cup raw almonds, soaked 12 hours
1/2 c raw sunflower seeds, soaked 6 hours
1/2 c whole buckwheat, soaked 6 hours
3 apples, grated
7 medjool dates
1 banana
1/2 c dried cranberries (or blueberries or cherries)
1/2 c chia seeds
1/2 c dried coconut
2 tsp apple pie spice
1/2 tsp salt
1 tsp vanilla
1/4 c shelled hemp seeds

Soak nuts and buckwheat, then drain and rinse. Add to large bowl. In small food processor, process dates and bananas until creamy. Add to bowl, along with remaining ingredients. Spread out onto dehydrator trays (use a paraflexx sheet if mixture is too wet). Dehydrate at 105 degrees for at least 12 hours. I prefer my granola a little softer, but dehydrate to desired texture. Store in refrigerator up to 2 weeks.

Looking for more recipes to use with your dehydrator?
*Flax Crackers with Everything
*Lemon Macaroons
*Mexican Crackers