As a nutritionist, you kind of have to, or should, become an N=1 laboratory, which means a self guinea pig. Now everyone is different in how their body reacts to different inputs but having a first-hand experience of what you’re talking about to the people you are trying to help, is pretty key in becoming a competent practitioner.
In the pursuit of knowledge and just overall nerdiness, I have tried countless ways of eating and organizing a diet. Low Carb, No Carb, No Food, Keto, Low Fat, Low Calorie, Hypo-Allergenic, Liquid Diet, Vegan Diet, Vegetarian, Raw Food, and the list goes on. I’ve tried a lot of approaches, and come to find out they all have something to contribute when designing a healthy diet.
Keep it fresh, whole food, chemical free, pasture raised, local, wild, organic, colorful, fiber-rich, plant-centered, cold pressed, and satisfying are some of the tenants I learned along the way. This particular recipe came from my vegan days and has held through the myriad of dietary oddities since then.
I love taking something so simple and beautifully natural like cauliflower and turning it into something so satisfying. It’s very easy. Lets cook
- 1 head organic Cauliflower
- 2-3 tablespoons avocado oil
- Salt, pepper, granulated garlic, cumin
- Rimmed baking sheet or cookie sheet lined with parchment paper
- Pre-heat oven to 350
- Cut the Cauliflower into 1/2″ steaks slicing down from the crown on top
- Using a brush coat both sides of the steaks and fallen pieces with the oil
- Season with salt, pepper, cumin, and garlic
- Stick in the oven for 45 minutes or until the Cauliflower starts to brown and caramelize. Do not turn them