Yay sulfates!!!!

So I thought our meeting tonight went great, and the video we watched is truly amazing.  Here is the link if anyone wants to check it out again or share it with friends and family.  For all you other wonderful people out there, check out this woman's amazing story about how changing her diet changed her life in a truly amazing way:


                        


I was also so excited to finally get to really cook for you all and so excited about the response to the kale and cauliflower recipes.  I was speaking with one of our group about why the kale we sampled was different than what she remembers her grandmother preparing and I did a little research.  Likely, what was described was lacinato kale (a.k.a. dinosaur kale, black kale, Tuscan kale, etc.), which has dark bluish green flat leaves and an embossed sort of texture.  It is an heirloom plant common in Italian cuisine and known to have a more bitter, though sweeter, flavor than other varieties.  What I prepared was curly leaf kale, which has a much more mild flavor.  Anyhow, I have that recipe coming next.  Below ya'll can check out the mashed cauliflower recipe I prepared, along with nutrition information.  The goat cheese I used for its creaminess, but play around.  Greek yogurt was once suggestion that sounded great.  Also, play with the flavors.  Throw in some horseradish for a little kick, or add some chives or green onions to really get that potato thing going.

 Goat Cheese and Garlic Mashed Cauliflower

makes 4 servings

Ingredients:

1 medium head cauliflower

3 Tbsp. goat cheese

1 tsp. minced garlic

2-3 Tbsp. low fat milk, as needed

1 tsp. olive oil

Sea salt and fresh ground pepper to taste

pinch of nutmeg

Directions:

Cut cauliflower into florets.  Reserve extra stem pieces for soup.  Put cauliflower in pot and cover with water.  Place covered pot over medium high heat and cook cauliflower until very tender, about 20-25 minutes.  Drain in colander 10 minutes.

While straining cauliflower, set medium sauce pan over medium low heat.  Add oil, heat, and add garlic.  Saute garlic until tender and just starting to color. 

Add drained cauliflower to pan and toss to coat.  Remove from heat and puree with immersion blender or in food processor, adding liquid as needed.  Return pan to heat and stir in goat cheese, nutmeg, salt and pepper until well blended. Enjoy!

Nutrition:

                    Calories:  104

                    Total Fat:  4.6 g

                                        Saturated:  2.3 g

                                        Monounsaturated:  .4 g

                                        Polyunsaturated:  1.5 g

                    Cholesterol:  6.7 mg

                    Sodium:  119.2 mg

                    Potassium:  642.8 mg

                    Carbohydrates:  11.7 g

                                        Fiber:  5.3 g

                                        Sugar:  .5 g

                    Protein:  7.1 g