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How I Cured Morgellons
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12/12/2017 1:59:30 PM |
I have followed this site for awhile, and gleaned much good information from it....Though I haven't posted much, I do read a lot, and appreciate people's ideas. Recently, I've run across something I wanted to share with everybody....Hopefully it will inspire others, as it has me. I've discovered a new little gem for my cooking regime....cauliflower! I've honestly never enjoyed the taste of cauliflower, and, unless it was hidden in a sauce, or in a soup, I'm pretty sure I can say it was one of my least favorite vegetables, and I would never have gone out of my way to eat it. However, in my efforts to eat healthier, and add variety to my diet, I've had to become more flexible/creative. It was with this mindset that I recently found myself in the frozen vegetable aisle, trying to look for something new, when I discovered an intriguing new option...frozen "riced" cauliflower! This intrigued me, and started me on some research. I realized that many people, in an effort to eat better, have started to replace grain rice with cauliflower "rice". Cauliflower Rice can be made at home, by dicing raw cauliflower in the food processor or blender. It's a slightly cheaper option, but not easy, in my opinion, due to the fact that the cauliflower must be squeezed and dried with a towel as much as possible, since this vegetable naturally contains a lot of water, which, if not drained, will be too soggy to use as a "rice". The frozen cauliflower "rice" is much easier to use, and not too much more expensive, which is why I felt excited to try this option. My first few attempts with frozen cauliflower rice were not very successful. I made the mistake of simply boiling the cauliflower, as I would rice, thinking it would come out much the same (not the case with cauliflower rice!). It was mushy, and didn't have a flavor/texture that appealed to me. Here is the secret I found....Follow the package directions, but incorporate these three easy steps to ensure your "rice" ends up light and fluffy, with a texture and flavor more like regular rice: 1. Steam the frozen cauliflower rice for three to four minutes. 2. (Only If needed) Remove excess water, using a paper towel, or a cloth, by patting/ squeezing the rice dry. 3. Put some butter, avocado oil or olive/other oil in a pan, with a bit of sea salt/pink Himalayan salt, and sauté the rice for 2 or more minutes, until crispy. I've recently shared some of my favorite ways to use cauliflower rice in cooking, in the "recipes" section, here on the site. These are the type of dishes I've missed since going low carb, but thanks to cauliflower rice can enjoy, now. Cauliflower also has a lot of health benefits. I encourage everyone to consider incorporating this high quality vegetable into their diet....Although moderation with anything is important, cauliflower is a staple which is a great choice for those trying to go low carb, who miss those "comfort food" carb dishes....using cauliflower will give a satisfying and authentic taste to many dishes, and, honestly, the options are limitless! Bon Appetit! | ||||||
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