Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Archive for the ‘Vegetables’ Category

Roasted Parsnips “Fries”

Posted by terrepruitt on August 26, 2019

It will not come as a surprise to many of you that I roasted parsnips. I mean, if you have read any of my recipes you know that I pretty much roast all my veggies. One way I do it is I cut them into strips and call them “fries”. I know, they are not fries as they are not fried, but they are so good and they kinda look like fries, I want to call them that. Sometimes a recipe is something you can use as an idea to make a dish of your own or it is just a guide because you have to figure things out a little bit with your particular oven or even with the specific produce you purchased. Not sure if you have ever thought of making parsnips “fries”, but let me tell you, they are sooooo good roasted. They are odd because they are slightly sweet yet they have a little (teeny-tiny) kick to them.

I have received them in the organic produce box where they were pretty small. And then also when they were larger. The key is to try to cut them to be the same size so they cook evenly. So as with all things they are different sizes so you will probably need to adjust the baking time to suit your desired crispness.

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3 parsnips
olive oil
Season salt

Cut the parsnips into “French fried sized” strips. Spread the “fries” out on a parchment-paper lined baking sheet. Sprinkle with olive oil and seasoned salt. Then turn the oven onto 450° F. Put the pan in the oven and bake for 12 minutes. Take the pan out of the oven, mix up the “fries” and sprinkle with more olive oil and season salt. Then put back in the oven for another 15 minutes.

Here is where you will need to decide if they are done or toss them on the pan and put them back in. Some of them may be done and some may not. Sometimes I remove the done ones (of whatever I am cooking) and put the rest back in the oven. You decide.

When they are done, just serve them with whatever dipping sauce you would like. We don’t dip them. We like them as they are.

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Do you like parsnips? How do you cook them?

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Posted in "Recipes", Food, Vegetables | Tagged: , , , | 7 Comments »

Shallots Are Divine

Posted by terrepruitt on December 12, 2018

I cook with shallots. Not often because they just seem so expensive. I have put them in soups and even in a “salsa”. Recently I met my friends out at a restaurant. I had already eaten dinner but they had ordered a salad and I asked to try the shallot. I had thought I hadn’t had a raw one before, but here I am looking at my blog and I see my Persimmon Salsa post where I used shallots. I had tried them raw but just forgot. Well, last Friday I was at a loss as to what to cook for dinner and I saw that we had macaroni and cheese. Yes, the boxed kind from Kraft. Sometimes that is about all my brain can handle to make for dinner. I decided that was what we were having for dinner. We had just received an organic produce box that morning and it had shallots in it. Doesn’t that make perfect sense? Organic produce and boxed mac-n-cheese? No, of course not, but sometimes that is what happens. I decided to put some shallots in the mac-n-cheese.

Since the macaroni and cheese was going to be dinner I felt it needed to be more than just mac-n-cheese. I pretty much ALWAYS add a bell pepper. We rarely just eat plain mac-n-cheese. But we needed more. So I put some chicken in it. I sauteed some chopped shallot and then added the chicken. I sauteed the bell pepper, too. It all was added to the mac-n-cheese. Well, the shallots just elevated the heck out of that macaroni and cheese. It was really good.

There isn’t much nutrient-wise to a shallot, but they really have a great flavor. I love onions and garlic, but shallots are so much better. I knew that, but, as I said, I don’t buy them often because of their expense. But I might start buying them more often because they are so delicious.

According to the USDA 10 grams, about one tablespoon of chopped shallots has this:

Calories 7Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes
Protein .25 grams
Fat .01 grams
Carbohydrates 1.68 grams
Fiber .03 grams
Sugar .79 grams
Calcium 4 mg

Iron 0.12 mg
Magnesium 2 mg
Phosphorus 6 mg
Potassium 33 mg
Sodium 1 mg
Zinc 0.04 mg

Vitamin C 0.8 mg
Thiamin .006 mg
Riboflavin .002 mg
Niacin .020 mg
Vitamin B-6 .034 mg
Folate 3 pg
Vitamin K 0.1 pg

Wiki says: “The shallot is a type of onion, specifically a botanical variety of the species Allium cepa. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name.

Its close relatives include the garlic, leek, chive, and Chinese onion.”

I love them. How about you? Do you like shallots? Do you cook with shallots?

Posted in Food, Vegetables | Tagged: , , | 10 Comments »

Kabocha Squash Nutrition Info

Posted by terrepruitt on December 3, 2018

Perhaps you saw my post where I wanted to make pumpkin soup, but I didn’t see any pumpkins in the store except for Japanese Pumpkins or Kabocha Squash. Well, I had never heard of them so I wanted to see what they had to offer, nutritionally. Here is what I found:

Kabocha Squash

Nutrition Facts per 2018 Nutritionix, I couldn’t find it on the USDA website.

Serving Size: 1 cup (245g grams)

Calories 49Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes

Total Fat 0.2g grams

Saturated Fat 0.1g grams

Calories from Fat 1.5

Cholesterol 0mg milligrams

Sodium 2.5mg milligrams

Potassium 564mg milligrams

Total Carbohydrates 12g grams

Dietary Fiber 2.7g grams
Sugars 5.1g grams
Protein 1.8g grams

Vitamin A 19%*
Vitamin C 4%*

* Percent Daily Values are based on a 2000 calorie diet.

I think it is good and can be used in the place of a sugar pie pumpkin when making soup or just roasting it to eat. I think it would make a good replacement for a pie because people say it is sweeter than a pumpkin, but I don’t know because I do not make/bake pumpkin pies nor do I eat them so I don’t know if it would be a good substitute.

I just had a butternut squash tonight and I don’t know that I would agree with the information I am seeing on the internet about kabocha squash being sweeter. I would have to taste them both side by side to decide. If you were to ask me right now I would say the butternut squash is sweeter. But I did not eat a lot of Japanese pumpkin when I had it. I just barely took a taste because I wanted to see if it would work in the soup. I didn’t cook it exactly like I do/did butternut squash. But still it was not that different. I would say I do not agree with the internet information. It could be the skin. Perhaps the skin on the kabocha squash makes it less sweet. I don’t know, but butternut squash is so sweet.

Do you like butternut squash? Do you thing you might try a Japanese Squash?

Posted in Food, Vegetables | Tagged: , , , , , , | Leave a Comment »

Kabocha Squash

Posted by terrepruitt on November 26, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesLast week I decided to make pumpkin soup for Thanksgiving. Ever since our dads died we don’t really do Thanksgiving. My husband’s siblings are off with their kids and I don’t have any siblings. So we do our breakfast in Capitola – although we might have to actually eat breakfast somewhere else before going to Capitola as this year nothing was really open for full breakfast – and then we just eat whatever for dinner. Last year I didn’t even think to plan anything for dinner and I think we ended up going to Chavez market to get burritos. This year I decided to make pumpkin soup. The problem with that is pumpkins are gone from the stores by Thanksgiving. I sort of expected that, but I was HOPING there would be some, but there was not. I am very thankful for cellular service and Google – while standing in the store I decided to try something else. I was thinking any type of winter squash would work, it would just be squash soup. There was this not-so-attractive-green-pumpkiny looking thing and I looked it up and it is actually called a Japanese pumpkin. So cool. I decided to try the Kabocha squash.

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Well . . . let me tell you, that Kabocha squash is SUPER difficult to cut. The skin is very thin, but it is super tough. It was a challenge. Not impossible, but way more time consuming than I had planned. I had planned to hop in the kitchen cut up the Japanese pumpkin and throw it in the oven then have time to do other things, but no, it was tough.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesI roasted it with Milanese Gremolata olive oil, salt, and marjoram and it came out lovely. It is a very good squash.

 

 

Using it for the pumpkin soup was fantastic. It worked out great.  I used the skin and all in the soup. I just roast it and then put the chunks in the blender. Now I know that I can get two sugar pie pumpkins and a Japanese pumpkin over the Fall Season.  So that means one or two stuffed pumpkin dinners and/or making pumpkin soup one or two times.

We ate pumpkin soup for four days and we were actually sad last night to finish it. It was very good. Oh . . . . I did add a cup or two of broth each night when I heated it up. It got VERY, VERY thick. So I mixed in a cup or two (depending on how much I was heating up) to help thin it out.

Now you know you can make pumpkin soup with a sugar pie pumpkin or a Japanese pumpkin.  Or perhaps you already knew that.  Did you know about the Kabocha squash?

Posted in Food, Vegetables | Tagged: , , , , , , , | Leave a Comment »

Zucchini Slicing Made Easy

Posted by terrepruitt on June 11, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitYou may know that I love to roast vegetables in the oven.  That is my favorite way to cook them and my favorite way to eat them.  Roasting is so easy to me.  I can wash and chop/cut then put it in the oven with a timer (that is the key, because I don’t really want to “forget about it”) and then go do something else.  I have been craving zucchini lately.  Roasted zucchini slices.  Even though I enjoy cooking, I am not great at it.  I don’t have knife skills at all.  In fact when I am using a knife I always hear my friend telling her daughter to hold the knife properly because the daughter was using her index finger on the top of the knife and that is how I cut.  It helps to keep my wrist aligned, but apparently it is not the proper way to hold and cut with a knife.  So the explanation about my knife skills – or lack there of – leads me to my zucchini slices.  I don’t always cut them all evenly.  If I take a lot of time I can do them even, but by the time I am wanting to throw the veggie in the oven I do not have a lot of time so I want to do it quick.  And quick is when they become very uneven.  When they Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitare uneven some end up burning while the others are not cooked.  A couple of weeks ago I realized I could use my mushroom slicer.  I know, I know, this is one of those things where I am very late to the party and many of you know this and probably do it.  But I am confident not everyone has thought about it.

Sometimes I think of things to post about and I decide not to because I think everyone knows it.  But then I read a blog post or I watch one of those “life hack” videos and I realize that even though I have known that particular thing “forever” not everyone does.  It is a good idea to share and those that know can comment or just ignore it and those that don’t can learn something new, right?

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitSo I cut the zucchini the size of the slicer and then — push, wiggle (I have to wiggle them out of the slicer) – voila!  They are all the same size.  There are a few that get cut a little thinner because it might not be perfectly in the slicer, but way less than when I slice by hand.  AND it is done so much faster.  I am sure they even have a slicer like this named a zucchini slicer or a vegetable slicer.  They have so many gadgets for so many things!

I know people have used egg slicers for mushrooms.  I am sure for other veggies too.  The reason I like this particular mushroom slicer is that is has blades and not wires.  I think I had a wire one and it broke.  So I was excited to have found this one.  I don’t even remember where I got it!

I have been enjoying a lot of zucchini slices lately.  I have been just ahead of the peak zucchini season, but now it is here so I will keep on enjoying them.

Do you like zucchini?  How do you slice ’em?

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Posted in Food, Vegetables | Tagged: , , , , , , | 2 Comments »

A Zucchini Post

Posted by terrepruitt on November 15, 2017

I could have sworn I posted about shredded zucchini before but I can’t find that I did. I was looking through my ideas on things to post and I came across this picture of chicken and shredded zucchini in a tortilla. I just snapped it really quick thinking I could share it somewhere, but that I had already written about shredded zucchini. But I guess I have not. Could be because there really isn’t that much to write about it. It is just a different way to prepare zucchini. Instead of slicing it into rounds and steaming it or roasting it, shredded it with a cheese grater. Then you can add it to whatever you want. I know there are a lot recipes for zucchini cakes, like crab cakes. I just found one in my recipe folder that I want to try. But this is even less complicated. Just shred the zucchini and cook it.

I normally cook it in a pan with either oil or butter and garlic salt. I often add it to pasta. That is my favorite way to use it. It kind of gives the pasta a creamy texture. Or sometimes as you can see, I add it to chicken and put it in a tortilla. It is just another way for us to consume vegetables.

Ahhh, I found it. Instead of “shredded zucchini” I called it “grated zucchini”. More accurate, I’d say. Well, in that post (Grated Zucchini is GREAT) I talked about grated zucchini in rice (YUM!) and I added to a turkey concoction. Doesn’t sound like I liked the concoction all that much.  I liked the turkey and zucchini, but not what I made with it. So this is just another way to use the grated zucchini . . . with chicken.  There is also a post Zucchini Has Antioxidants and Vitamins, in case you are interested.

Yum. Making me hungry.

Is there a veggie that you like to grate/shred and use in your cooking?

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Posted in Food, Vegetables | Tagged: , , , , , | 2 Comments »

More Fruit With Salad Greens

Posted by terrepruitt on October 4, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitIt seems like we are starting to be rid of our really hot weather. YAY! I love wearing my warm fuzzy socks around the house. The weather got cool, but then it did got hot again.  But not so hot that it never cooled down. I think I saw some predictions of temps in the 80° for this week, which is hot for me, but as long as it cools down at night, it is bearable. When it was still really hot we were eating fruit on our salad greens – Cool Summer Salads. For me it is basically the same thing . . . fruit on greens. But there are some interesting flavor combinations. I am finding that I really love lavender with the fruit. Here are two more ways we had fruit on our salads.

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Arugula
Plums
Walnuts
White onion
Fig Balsamic Vinegar
Basil Olive Oil
Lavender Salt

 

A couple of handfuls per serving. Cut up a plum (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Chop up a handful of walnuts per serving. Chop up some white onion (about 1/4 a cup per serving).

Put the arugula in a bowl with the cut up plum and chopped walnuts. Mix in the chopped onion. Drizzle with the fig balsamic Vinegar and basil olive oil. Then sprinkle with lavender salt.

 

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I love the lavender salt so much I bought some lavender. I thought it would be good to add to salads since I use the lavender salt. Plus I want to make some lavender salt, I am almost out.

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Arugula
Mango
White onion
Balsamic Vinegar
Olive Oil
Lavender
Salt

 

A couple of handfuls per serving. Cut up a mango (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Just like the plum. Grind the lavender up a little bit. Chop up some white onion (about 1/4 a cup per serving).

Put the arugula in a bowl with the cut up mango. Mix in the chopped onion. Drizzle with the Balsamic Vinegar and olive oil. Then sprinkle with crushed lavender and salt.

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I love the sweetness of the fruit with the spiciness of the rocket.  Then the layer of gentle sweetness from the lavender is so nice.  There is also the little kick from the onions.  I didn’t think I would like onions and fruit, but it turns out I do.

So what do you add to your salad when you put fruit on the greens?

Posted in Food, Fruit, Vegetables | Tagged: , , , , , , , , , , | 4 Comments »

The Goodness Of Brussels Sprouts

Posted by terrepruitt on April 10, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitSo I recently posted about Brussels Sprouts.  I posted about how I roasted them.  But while I was finishing up writing that post I learned something . . . I will admit it . . . I thought is was Brussel Sprout, I didn’t realize is was BrusselS Sprout.  Huh.  Of course, while I was typing up the roasting post, I realized I didn’t know anything about their nutrition value.  As I was typing the last paragraph it dawned on me actually.  I mean there must have been a reason why kids always complained about having to eat them and parents always made their kids do so.  Although, this is with kids of my generation and – not to mean anything bad against our parents because it was WAY different back then – most vegetables were cooked in an awful way back then.  But let me point out some of the BrusselS sprouts benefits:

RAW, Brussels Sprouts, according to United States Department of Agriculture Agricultural Research Service

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per 100g (about one cup)

Protein     3.38grams
Carbohydrate     8.95 grams
Dietary fiber     3.8 grams
Calcium     42mg
Iron,     1.40mg
Magnesium    23mg
Sodium     23mg
Zinc     .42mg
Vitamin C     85mg
Pantothenic acid     .309mg
Vitamin B-6     .219mg
Vitamin K     177.pg

Vegetables and food in general is cooked way differently then when I was a child.  There are many different ways — that are common – for things to be cooked.  I am a fan of roasting.  Probably not the best way to do some vegetables in order to get the most out of their nutrition, but it is supper yummy.  And so easy.  I just wash them, cut them, if necessary, them put them in the oven with a timer.  I don’t have to stir the pot or pan, or fuss over them . . . too much.

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According to The World’s Healthiest Foods website Brussels sprouts have been the focus of almost 100 studies published in the database at the National Library of Medicine in Washington, D.C.  And over half of the studies have to do with cancer prevention.  They are believed to help detox our bodies, as well as provide support to in the form of antioxidants.  They are thought to help with inflammation by helping with excessive inflammation and the prevention of it in the first place.

The World’s Healthiest Foods website does start out by saying that the best way to get the cardio vascular benefits of lowered cholesterol from Brussels sprouts is to steam them.  It has to do with compounds in the vegetable binding better to acids in your system when the veggies are steamed.

Brussels sprouts, a cruciferous vegetable, are a good source of fiber and that is often helpful.

So, it is good to eat your Brussels sprouts.  Do you have a favorite Brussels sprouts recipe?  How do you eat yours?

Posted in Food, Vegetables | Tagged: , , , | 4 Comments »

Roasted Brussels Sprouts

Posted by terrepruitt on March 22, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitRecently we received Brussels sprouts in our box.  I didn’t remember if I had ever had Brussels sprouts besides at a restaurant that roasted them with bacon.  I am not sure if I had cooked them before.  I vaguely remember doing so and my husband saying he liked them.  I must not have NOT liked them if I cooked them and didn’t remember them.  If you have read any of my vegetable posts then you know how I cook my veggies.  In fact the Brussels sprouts pictured here are not the ones that we received in our box.  I had cooked those thinking I wouldn’t post about them because I always post about roasting veggies because that is basically all I do with them.  I thought you all would not be interested in that because you had read it before.  But then I realized that it is more likely that some of you reading had probably not seen all my previous roasted veggies post, so I thought I would post about the Brussels sprouts when I bought more to cook.  Since my husband enjoyed the ones I roasted that we got in the box, I thought I would buy more and do it again.  They are pretty easy to cook.  But I feel that way with roasting in general, that is why I roast my veggies.  I can wash ’em, cut ’em, put ’em on a pan, throw ’em in the oven and let them cook without having to think about it.

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about 1 pound of Brussels sprouts
olive oil
garlic salt
garlic powder
pepper

Preheat the oven to 400° F.  Wash the Brussels sprouts.  Cut the end off of each Brussels sprout, the end where the sprout was growing from the stalk.  Then cut the Brussels sprouts in half.  Line a baking sheet with parchment paper.  Put the Brussels sprouts on the pan, spreading them out a bit.  Drizzle some olive oil on the Brussels sprouts.  Sprinkle with garlic salt, salt, and pepper if you’d like.  (I didn’t use pepper.)  Then put them in the oven for about 15 minutes.  After 15 minutes take them out and flip them over, moving them around.  If they seem a bit dry you can always put more olive oil on.  Sprinkling on more seasoning if you would like.  Then put them back in the oven for 15 minutes.  Take them out after the 15 minutes has passed and move them around again, flipping them over, if they are browned to your liking then serve them.  Or you can put them in for a few more minutes like I did.  I like them browned.

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We just ate them like that.  I didn’t add any bacon or cheese or sauce.  We rather enjoyed them.  I do remember having been afraid of Brussels sprouts because I had always heard how awful they were.  Well, they are not.  They are pretty good.  Some even have a little sweetness to them.  They are super easy to make — and I love that.

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Are you a fan of the Brussels sprout?  How do you cook them?

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Cauliflower Flavorless But Good

Posted by terrepruitt on March 23, 2016

Cauliflower is a cruciferous vegetable, meaning it is “of, relating to, or denoting plants of the cabbage family (Brassicaceae, formerly Cruciferae)” according to Google.  It is of the same species as kale, broccoli, cabbage, collard greens, and brussels sprouts and in the same family as daikon, arugula, rutabaga, and bok choy, to name a few.  It is also consider an anti-inflammatory which is good because many of the (overly) processed foods we eat are consider inflammatory.  And scientist are linking chronic inflammation with a whole list of diseases and ailments.  So, I am all for foods that will help with inflammation.  Although, I am not really a fan of cauliflower.  I don’t grab it off of a veggie tray at potlucks.  I don’t put it on my plate when it is offered as a cooked side.  I am not a fan.  Because I am not a fan I do want to try the myriad of recipes that include it and make it the star.  Like the cauliflower pizza crust or the version of macaroni and cheese made with cauliflower or the many recipes that used riced cauliflower.  I will get to some of those one of these days.  But first a little about cauliflower.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitTo me it is pretty tasteless.  It has no flavor really.  Not that I can remember . . . but then again I can’t remember the last time I ate just cauliflower.  I have cooked it and used it in this yummy stuffed portobello recipe.  It is one of those vegetables that can add substance but not really flavor.  That is probably why it goes so well as the base for some many things . . . you can make it taste like anything because it tastes like nothing.

But in addition to it being an anti-inflammatory it has a very low Glycemic Index.  The GI as you may know affects our blood sugar so  food low on the index help with keeping the blood sugar level even.  Also, it is high in vitamin C, giving you 75% of the DV% in a cup.  It also contains vitamin K, folate, pantothenic acid, vitamins B6, B2, B1, and B3.  Also fiber, potassium, and protein.

It also comes in different colors.  There is white, orange, and purple.  There is green cauliflower with the normal  shape and the Romanesco Broccoli or Italian cauliflower kind.  I’ve had that before.  I roasted it (surprise!) and it was kind of sweet.  The texture was odd.

Recently my friend posted something about cauliflower on Facebook.  She had recently made a recipe that she had to explain to her child.  It got me curious and I ended up making it . . . hence the post on cauliflower.  I am in love with this recipe and it has cauliflower in it.  It is a really yummy way to eat cauliflower.  But I will save the recipe for another post.

For now you can tell me:  Do you like cauliflower?  How do you eat it?  Do you eat it raw?  Do you cook it?  How?  Have you tried any of those recipes like the cauliflower pizza crust?

 

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