In celebration of the 50th anniversary of Earth Day today, I am cooking a plant-based meal for dinner. With shelter-in-place, we have more meals together as a family so our food is central to our conversation at mealtime. This presents a great opportunity to talk to our kids about how our food choices impact the environment.
Working with the ingredients I have in my pantry during this COVID-19 pandemic has created opportunities to be creative! I know most people are stocked up with dried goods such as pasta, rice and canned beans because these items are as depleted in the grocery stores as toilet paper. Just because we are using these staples day after day, it doesn’t mean our diet has to be boring. Whether you are new to eating meatless or just looking for a fresh vegan recipe, I hope you will enjoy this tasty and nutritious bean dish made with one of my favorite spices from a well-loved spice shop in Oakland, California.
Braised White Beans and Greens with Harissa
1 white or yellow onion, diced 2 cloves garlic, minced 1 teaspoon flake salt ¼ cup olive oil 3 tablespoons Harissa Paste or 1 tablespoon Harissa Powder ½ cup dry white wine 3 cups cooked white beans (such as cannellini), or 2 cans of white beans 2 cups vegetable stock 4 cups chopped greens, such as mustard greens, baby kale or spinach Juice of half a lemon
Heat oil over medium heat. When hot, add onion. Sauté until golden brown, about 7 or 8 minutes, adjusting heat as necessary to avoid burning. Add Harissa, salt and garlic; cook for an additional 1-2 minutes, stirring constantly, until fragrant.
Add wine and simmer until reduced by half, about 2 minutes. Add beans, stock and a pinch of salt. Bring to a simmer and cook on low, covered, until the beans are becoming soft and creamy, about 20-30 minutes. If you like more of a stew consistency, smash some of the beans with the back of your spoon. Add greens and simmer until tender, about 5-10 minutes depending on the heartiness of the greens you use.
Season with lemon juice, salt and pepper to taste. Serve with crusty bread.
I get excited about delicious vegan baked goods for many of the same reasons you do – healthy, environmentally friendly, and ethical. But the biggest personal reason is that my kids are seriously allergic to eggs. Yes, both my kids have the same allergies. The biggest challenge with an egg-free diet is avoiding hidden egg sources. Whether it’s buying a muffin or a bagel at a bakery, I always have to ask if it contains egg. Sometimes the bakery person will answer back “no, there’s no dairy”. Okay, there’s no milk products, but is there egg? It is very disappointing after much questioning about the ingredients and then have to walk away empty-handed. But with the tsunami of vegan bakeries appearing in recent years, it has changed this shopping scenario and boosted my grownup children’s happy meter.
Thinking back about 20 years ago with my first born, finding anything vegan was almost impossible except in a “natural food” store, if you were lucky enough to have one in your neighborhood. Over the years, I had to be quite creative in baking without eggs and finding various egg replacements. The recipe I am sharing with you is vegan, high in fiber and rich in monounsaturated fat. As you know, when you buy vegan baked goods, it doesn’t always mean they are healthy so I still like to do much of my own baking. Hope you enjoy these super moist and nutritious muffins!
Vegan Blueberry Lemon Muffins
1 Tbsp Lemon Juice
1 cup plant-based milk
1 Tbsp vinegar + 1 tsp baking soda (egg replacement)
1/4 cup olive oil
1/4 cup molasses
1 cup natural bran
3/4 cup whole wheat flour
3/4 cup all-purpose unbleached flour
1/3 cup packed brown sugar
1 1/2 tsp grated lemon rind
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup blueberries (fresh or frozen)
In bowl, stir lemon juice into plant-based milk; let stand for 1 minute to sour. Stir together 1 tablespoon of vinegar and 1 teaspoon of baking soda to make the egg replacement and add to bowl. Stir in oil and molasses.
In a larger bowl, combine bran, whole wheat and unbleached flours, sugar, lemon rind, baking powder and baking soda. Add milk mixture and blueberries; mix just until combined.
Spoon into nonstick or paper-lined muffin tins. Bake in 375F oven for 20-25 minutes or until firm to touch.
Hoi An, a charming ancient city on the central coast of Vietnam, is a foodie’s haven. The menu goes way beyond the ever popular banh mi and pho. It’s time to try something new! Three local dishes I had for the first time in my life were cao lau, white rose dumplings and fried wontons (not the Chinese version). They were all delicious but the highlight was the cao lau that I ate multiple times during my 5-day stay here. Wonder why?! It is because cao lau is truly unique to Hoi An and you can’t make this dish elsewhere without a native ingredient, unless you literally bottle it yourself.
Cao lau is a noodle dish with meat topped with fresh greens, bites of fried wonton, and the desired amount of spicy sauce. The noodles have a unique taste and a chewy texture. These flat noodles are yellowish and much denser than the average rice noodles because they are made with the water from Ba Le Well, the town’s ancient Cham water source. Cao lau is as core to the diet of the Hoi An people as croissants are to the French. You can find a bowl of Cao lau at every street corner, but the best was found at Miss Ly’s restaurant.
The Ba Le well is a cold water well that is authentically preserved. It was built around the 10th century. It was constructed specifically as a vertical prism with a square bottom and built with big bricks. The well bottom was paved with a frame of four thick iron-wood boards that have two functions of protecting its bottom and filtering its water. Apparently the local inhabitants still use its water for their daily activities, as well as for cooking Hoi An specialties.
Taking a private mud bath is a luxury everyone can afford in Vietnam! Today, I went to i-resort in Nha Trang, located in the south central coast of Vietnam for my first soak in the mud. Most mud baths are commonly shared with others so you got to wonder about the sanitation of this communal practice. I was thrilled when I discovered that i-resort offers individual bath tubs that are built into the hillside, and each tub is filled with wet mud from a hose right before your soak. Now I can relax knowing the mud is clean!
For 350,000 dongs (approx. $15 US), you get 20 minutes in your own private warm mud bath and unlimited use the hot mineral pools. The amenities of the hot springs resort are similar to those in Europe. The use of a locker and a towel are included in your fee.
There’s a spa onsite if you wish to book a massage. Of course, I couldn’t resist a 50-minute full body massage for 300,00 dongs (approx. $13). The spa was beautiful with tropical decor and the quality of the massage far exceeded my expectation. Prior to my massage, I was even offered a lemongrass orange scented steam that was built into the shower inside the treatment room. When in Asia, you just can’t judge the quality by the price alone.
Like most firsts, my mud bath in Vietnam will always be special and memorable. This positive experience will lead me to seek out more bath muds during my travels to enrich my spa experience collection.
Finding good vegan food while traveling in developing countries appears to be a bit easier than ever before! With growing interest in veganism, more restaurants are advertising vegan options to attract travelers. Although meat is often used sparingly in many Southeast Asian cuisine and vegetable dishes are abundant, there’s no guarantee that you can find vegan suitable meals when you step into a Cambodian restaurant. If you are a pure vegan, don’t forget fish sauce and shrimp paste are wildly used in many vegetable dishes in Southeast Asia.
During my last 3 days in Cambodia, I ate in 3 very different styles of vegan restaurants that were all fantastic. The first and most notable one was Chamkar Vegetarian Restaurant in Siem Reap. The food, the setting and the hospitality were all fabulous. Since this is not a TripAdvisor review, I will only focus on the great food that I discovered. Once I learned that the owner/chef, Nicolas, is French it became clear that French cooking techniques were infused into his dishes. The attention to detail that I love in French cuisine was on full display with the presentation of food as well. They claimed to use locally sourced fresh ingredients such as fresh coconut and I could truly taste the difference. The authenticity of the Khmer cooking with a French twist would be my best description of the food at Chamkar. We had several dishes: Ratana’s spring rolls, Wedding day dip, Mad Eggplant Lovers (Grilled eggplant and loofah in coconut milk sauce and holy basil), Rediscovering Tofu (Stuffed tofu), and Chocolate cake with ice cream, drizzled with dark chocolate sauce. It’s impossible to pick one favorite dish but the one I would cook at home is the classic Cambodia dish, Mad Eggplant Lovers, which is so fitting for my daughter and me. Nicolas was kind enough to share his recipe (see below) with me when I asked so I hope you will enjoy it too.
The second restaurant was Masala Dosa Street Kitchen, in Phnom Penh, serving a variety of nutritious dosa. Mmm….Indian street food in Cambodia, how odd, right? Surprisingly, this was a hit! The menu offers many international fusion flavors, such as Szechuan Dosa and Tom Yum Dosa. I chose to try the Eryngii mushroom & coconut cream dosa and it did not disappoint. Dosas are made with lentils & rice, naturally fermented, so no starch, no gluten, high protein and low fat. According to the owner, with roots in India, his mission is to create the healthiest food possible based on Ayurvedic principles. I highly recommend trying this restaurant for an extremely heathy and inexpensive meal.
The third restaurant was Vibe Cafe, serving high caliber vegan food that you might find in California. It is definitely not a cultural experience but a welcome treat if you’ve been away from home for an extended period of time. For a brief moment, I forgot I was in Phnom Penh until I looked out the widow and saw the poverty on the back streets of the cafe. The food and drinks are all freshly crafted creatively and super yummy but be prepared to open your wallet just a tiny bit wilder. I had the Nourish Sandwich there because I was really missing some wholemeal bread after eating white rice and rice noodles daily for the past couple weeks. The sandwich had a beetroot hummus spread, filled with roasted pumpkin and almond feta, which created a tasty combination of flavors that made me wonder why anyone would need meat or cheese in their sandwich. If you want to try some of the recipes, you can find Vibe Cafe’s cookbook on Amazon.com.
I was truly inspired by the food I had in these 3 restaurants and can’t wait to expand my vegan cooking repertoire when I get home in a couple weeks.
Grilled Eggplant and loofah in coconut milk sauce and holy Basil
Ingredients for 1 serving
2 Tbsp vegetable oil
1 tsp Chili paste
1 tsp Palm sugar 1
Salt to taste
1/2 Tbsp Soy sauce
100 ml Coconut milk
50 g Loofah (may substitute with zucchini)
1 handful Bean sprout
1 handful Holy Basil leaf
1 handful Long parsley
1 Tbsp Fried Shallot
1 Tbsp Toasted Coconut
First toast the dried coconut in a pan on low heat. Stir it constantly in order to prevent burning. Stop fire when the color is getting golden brown.
Put the eggplant on the grill ( BBQ or gas) for 5 min turn over after 2 min. Remove from fire when the skin is slightly burned. Cool down for a while.
Meanwhile prepare the other vegetables. Chop onion finely. Peel the loofah and cut in slice.
Heat vegetable oil in a pan then fry onion for 1 min. Add loofah, chilli paste, palm sugar and stir again, then add coconut milk and salt. Peel the eggplant and cut into bite size then add eggplant, bean sprout and stir 30 seconds (add little water if too thick). At the end, stir in Holy basil for few second
Remove the pan from the heat, transfer to a plate and serve immediately topped with deep fried shallot, shredded long parsley and toasted coconut.
Few of us get to recreate a life changing travel journey! I feel so lucky to have done just that this past week in Thailand. The love of my life swept me away on a 4-month travel adventure in Southeast Asia 26 years ago which led us to marriage and 2 kids. On the eve of celebrating our 24th wedding anniversary, I boarded a plane and traveled 18 hours to meet our daughter in Bangkok to kick off our mother-daughter Southeast Asia adventure for a month, in celebration of her 22nd birthday. The first week of this journey is a replica of the itinerary her dad and I followed, but in a much less primitive way. Hard to believe anyone could ever travel with no cell phone, no public wifi, no GPS, and no Vloggers giving you advise on the do’s and don’ts on your anticipated destinations. We were just armed with our Lonely Planet guidebook for backpackers and a sense of wanderlust. We mapped out our route on public transportation and set out to find our way to the remote islands of Koh Tao and Ko Nang Yuan. Yes – we used a paper map!
After spending 3 days in Bangkok visiting the usual tourist attractions, my daughter and I took a cheap flight, on Air Asia for $56.77US, from Bangkok to Chumpon, a fishing village which is a jumping off point to Koh Tao. The train ride we took years ago is still a popular option for backpackers these days but it really doesn’t make sense to suffer an overnight train for 8-10 hours when you can fly there in 1.5 hour for a few dollars more.
Transportation systems to these heavenly islands are more well-organized than ever before. We were able to purchase a shuttle ticket from a kiosk at the Chumpon airport and immediately jumped into a minivan scheduled to whist travelers to town. On my previous visit, finding transportation was difficult to say the least and usually at your own risk. Not able to speak Thai meant that we didn’t always know for sure if we were going to end up at our intended destination. The ride my husband and I took with the questionable “taxi” from the Chumpon train station to the pier, via a dirt road in the dark of night, still sends shivers up my spine when I think back.
After spending an overnight in Chumpon, my daughter and I boarded an early morning ferry boat headed to Koh Tao. I was so excited about the little less than 3-hour ride with toilets onboard. So glad I didn’t have to ride a little wooden fishing boat, and I mean little, with Mr. Dang’s family to the island like my last visit here. I don’t remember how long it took but it felt like a lifetime as I was throwing up the entire time.
The tourist boom on Koh Tao slapped me in the face as soon as we stepped off the ferry boat. Drivers holding name signs of guests they were picking up, tour excursion offices and restaurants lined the street in front of the Maehaad ferry dock. For a moment, I thought we were on the wrong island. Tourist transport and accommodation options are endless these days, unlike our only option back then of staying at Mr. Dang’s cottages because we were able to catch a ride with him.
My daughter and I stayed at the Sairee Beach Cottage which was reminiscent of the little tiny beach cottages owned and operated by Mr. Dang. There was also a restaurant on the beach but with one big difference – when they made a smoothie, the lights didn’t go dim like it did at Mr. Dang’s.
For better or worst, many things have changed on the islands with the passage of time. As expected, with the ease of access to the islands comes over development in hotels and resorts. There were only a few dive shops 26 years ago as compared to over 80 dive centers now. There are more spas offering cheap massages ($10 US/hour) than I can count on one hand. But the most shocking of all were the changes on the Koh Nang Yuan island, a piece of paradise I have kept in my memory bank as “heaven on earth” all these years. It still has powder white sand on a sand spit but I had to share this beach with many. The newly established fee of 100 baht (approximately $3 US) to enter the island has not deterred boatloads of tourists making the very short trip from Koh Tao to Koh Nang Yuan, nor has it helped to keep human trash from the ocean.
With the popularity of these islands bring greater variety and higher quality of food, especially the western options that we might miss while traveling. The good cup of caffe latte that I was yearning for on my previous visit is now on every restaurant menu on the island.
The old adage of “take the bad with the good” rings true for me on this second trip to Koh Tao and Koh Nang Yuan. They may not be the purist island escapes they once were but they will remain on the top of my travel list. In light of posting this blog on Thanksgiving, I want to express how thankful I am for the opportunity to revisit this paradise with my daughter, and be able to share my passion for diving and traveling with her.
Is it possible to achieve wellness in this polluted city with constant traffic congestion? I am up for the challenge! Wellness can be found in many places and the key is to plan your activities around the city’s cultural attractions. I set out for my day of wellness focusing on the highlights of the city so I can see the sights and experience the culture at the same time.
Bangkok is known for its street food! There’s a huge selection for cheap, some healthy and some not so much. Around the corner from my hotel, there were fruit carts and BBQ meat stands. Nothing is more refreshing than the delicious locally grown mango, all peeled and sliced for only 70 baht (approximately $2.30US). I grabbed a box of mango and walked a few steps to this adorable little dumpling shop, Feng Zhu Pork Shop & Co., run by mom, pop, bro and sis. This savory breakfast is nutrient-dense, high in protein, low is simple carb and sugar which is far better for your blood sugar than breakfast cereal, toast, or pastries. Ten little bite-size treats were only 160 Baht (approximately $5.30US). This beats the continental breakfast for $17US at my hotel in more ways than just my pocket book.
After I filled my tummy, it was time to head out for some exercise. Bangkok streets are far from walkable. Sidewalks, if any, are packed with street vendors and often have little puddles of filthy water that you may accidentally step into if not careful. A better way to travel is on the Chao Phraya River which runs through Bangkok, dividing the city into the east and west banks. The east banks are where some of the world’s most beguiling temples are located. There are 34 piers that ply this 21 km route. Once you figure out which pier to catch your boat, it’s easy to hop on a boat that will take you close to your destination. For a fare of 15 baht (approximately $0.50US), you can enjoy the view of the city and all the local life along the river banks rather than sit in traffic when you travel by car.
There are more than 400 temples in Bangkok so visiting one is a must. The grounds of the Thai temples and palaces are usually enormous so better be prepared to do some serious walking. I took a boat from pier 3 to pier 8 which brought me right to the entry gate of Wat Arun (Temple of Dawn), located on the west bank. Given the beauty of the architecture and the fine craftsmanship, it’s not surprising that Wat Arun is considered by many as one of the most beautiful temples in Thailand. The 70 meters high prang (spire) by the Chao Phraya is one of Bangkok’s world-famous landmarks. It is beautifully decorated with tiny pieces of colored glass and Chinese porcelain placed delicately into intricate patterns. Climbing the very steep stairs on the central prang is a sure way to increase your heart rate. At the highest point you can see the winding Chao Phraya River and the Grand Palace and Wat Pho on the opposite east bank.
After getting in 5,000 steps walking the grounds of Wat Arun, it was time to get some lunch before clocking the remaining 5,000, towards my wellness goal of 10,000+ steps a day. Besides, it was time to get out of this 92 degree temperature before I got dehydrated. To find a cooler spot, I rode the boat back down the river to ICONSIAM, an ultimate shopping destination on bank of Chao Phraya River. As expected by the flashy exterior, this vast complex is filled with high end designer shops. But what sets ICONSIAM apart from the other shopping centers is an area called SookSiam which brings the best of Thailand’s provinces into one “village”. There is no better place to try Thai street food than in this clean, air-conditioned mall. The authenticity of the experience was impressive, not only in the food but in the decor as well. I grabbed a bowl of Thai curry for 80 baht (approximately $2.65 US) and ate it squatting down at the miniature table and chair. With 5,650,000 sq ft of shopping space, I decided this is a great place to get in my remaining steps.
After unbelievable sensory overload, it was time to wind down with a traditional Thai massage. Rather than visiting the spa in the hotel, I opted for one of the many local massage spas. Magic Hands Massage is the nicest of the 6 massage spas on Si Phraya Road. The setup of these spas are all very similar – a row of very comfy reclining chairs for foot massages and massage mats for body massages. For 300 baht (approx. $10US), I had one of the best and most rigorous massages in my life. My body hasn’t felt so loose and limber in months.
It was a fun day, packed with sightseeing and good eats. All that’s left to complete a day of wellness is a good night sleep!
Plant-based diet is all the rage but is it healthier for you? There is no argument that eating less animal products is better for your body and for the planet. For years I have been advising the general public, eating a typical North American diet, to reduce meat intake and use meat as a condiment rather than the main focus of their meal. For some, my husband included, it is easier to go cold turkey and avoid meat altogether rather than tease the taste buds and be left feeling unsatisfied. The craving for the flavor of “meat” combined with the desire to go meatless has fueled the surging popularity of meat alternatives in grocery stores and restaurants, including fast food chains.
The plant-based food space grew 11% between 2018 and 2019 to $4.5 billion in the US which provided more options and also more confusion than ever for consumers. Have you noticed the growing number of plant-based milk, such as soy, almond, cashew, rice, and oat milks, on your grocery shelves? It can certainly be tricky to find vegan foods with the same nutritional profile as the animal products you are replacing. I recently replaced cow’s milk with almond milk and realized that I now only get 12.5% of my usual amount of protein (1 gram of protein in 1 cup of almond milk rather than 8 grams of protein in cow’s milk). That means I need to adjust my diet to eat other high protein foods to make up the deficit. Not easy to do without some nutrition knowledge and meal planning skills!
Plant-based foods designed to replace milk, cheese, and meat often have a lengthy list of ingredients and full of fillers. Have a look at the 18 ingredients in a Beyond Burger: water, pea protein isolate, expeller-pressed canola oil, refined coconut oil, rice protein, natural flavors, cocoa butter, mung bean protein, methylcellulose, potato starch, apple extract, salt, potassium chloride, vinegar, lemon juice concentrate, sunflower lecithin, pomegranate fruit powder, and beet juice extract (the beet juice give the burger its meat-like “blood”). Pretty scary! If you are interested in a complete nutritional comparison between a Beyond Burger and a regular burger, check out this article in Good Housekeeping. It’s clear that plant-based foods can be highly processed and may not be the healthy alternative we think we are eating.
Eating a vegan or plant-based diet is not just about avoiding animal products or eating meat look-a-likes. It is about eating an abundance of fruits, vegetables and whole grains. Now, that’s a treat for your health!!!
Plan the main event of your meal around “meaty” vegetables such as mushrooms, eggplant, and squash. This will easily increase your daily vegetable servings. Consuming enough fruits and vegetables as part of an overall healthy diet reduces the risk of many chronic diseases, including cardiovascular disease, type 2 diabetes, some cancers, and obesity. The 2015–2020 Dietary Guidelines for Americansrecommend that adults consume 1.5–2.0 cup equivalents of fruits and 2.0–3.0 cups of vegetables per day. These goals are much more attainable on a plant-based diet.
The best vegan food comes in its natural form. Nuts, seeds, and legumes are never processed and provide a signifiant source of protein and fiber. Many research studies have shown that the high fiber content in some nuts and legumes is good for your gut bacteria and provides protection to the gut lining and creates a healthier microbiome. The gut microbiome plays a vital role in helping with digestion and benefiting your immune system and many other aspects of health.
Another great source of plant-based protein is whole grains. Whole grains have much more fiber, B vitamins, and iron than refined grains. Experiment cooking with some of the high protein grains such as quinoa, spelt, kamut, amaranth and millet, just to name a few. Their names may sound intimidating but they boil a lot like rice – just follow the cooking direction on the package and you can’t go wrong. To maximum your nutrition at each meal, learn to combine grains with legumes for complementary protein.
Meat is not necessary a villain. But in a culture where meat consumption is excessive and climate change is a concern, it is definitely a treat to have the food pendulum swing in favor of vegan food.
We are not talking about the top 10 destination spas you drool over in the Travel and Leisure magazine. There is no doubt that you will get the best spa experience when you open your wallet to these top-rated spas. If not, you can probably ask for your money back. For novice spa goers, it can be confusing to know what to expect for the money you spend at a spa. Below are the three S’s to consider when choosing a spa that will give you the most bang for your buck.
The spa decor and atmosphere will set the tone for your spa experience. You can think of it as a prelude to your treatment! It doesn’t have to be an ultra luxurious space but it should be clean and give you a sense of calm. An esthetically pleasing setting will feed many senses and start your relaxation immediately. Does it have soothing colors, soft music and a pleasant scent? Even the most basic spas should provide these elements, since it is relatively inexpensive to do so . If the spa owner doesn’t have a discerning taste in creating the spa setting, I would question the calibre of their treatments and staff.
The amenities available will definitely add value and enhance your experience. Do you have access to a pool, sauna, steam room, locker room or a relaxation lounge? You can expect higher prices with more amenities, due to the cost of the spa operation. Decide what is important to you and worth the extra money. No point paying for amenities that you won’t be using. Personally, I find a comfortable relaxation lounge with tea and filtered water as a minimum to help me unwind before, and refresh after my spa treatment. Wet amenities are worth the money if you have enough time to enjoy them prior to your treatment to loosen your mind and body so you can get the most out of your treatment.
Size does not matter when it comes to sauna, steam room and whirlpool, as long as it is appropriate for the volume of traffic. My recent spa experience at LE SPA SOTHYS PARIS RÉPUBLIQUE confirmed this for me. Surprisingly, this spa only has 2 treatment rooms so it has a low volume use. The sauna, steam room and whirlpool were petite (see photo) but well-designed and provided privacy and exclusivity. Always ask for a tour of the spa to see if it brings you a sense of tranquility. Is that why we visit a spa?
An extensive spa menu is fun to read! I love oohing and aahing over the treatment descriptions. But if all you want is a really good deep tissue massage, too many fancy treatments on the menu may be a detractor. Just think about all the spa protocols the therapists need to learn and perform rather than focusing on delivering excellent massages. However, if you are planning a full spa day or in search of innovative spa treatments, then it’s a different story. Just like spa amenities, it is irrelevant if you are not taking advantage of the offerings.
Spa is a hospitality business so having warm, caring, and friendly staff is a must. If you don’t get that feeling when you call to make your appointment, it is likely that you will be disappointed with your overall experience. Spa therapist qualification, training and experience are most critical to the quality of the treatment. Estheticians and Massage Therapists should have professional training to properly treat the face and body, respectively; they are licensed or certified in the US. Spa industry certifications are specific to each country so be aware of varying standards and regulations, if any, when traveling to foreign countries. Do not hesitate to ask about therapists’ training and certification before you book your appointment.
To sum it up, reviewing the setting, spa services and staff at a spa will help you find the best spa experience in any country!
There are many reasons why cauliflower rice is so popular. It is super easy and fast to cook, and most of all, super nutritious! What better than a substitute for starch, either as a rice or a pizza crust, that you can eat guilt-free because it is ultra low cal and low carb. At the same time, you are banking your daily servings of vegetables without even trying.
In most dishes that use rice, you should be able to substitute with cauliflower rice. Just be aware that cauliflower will not have the starchy texture and mouth-feel that you get with white rice. without the starch, you will notice that cauliflower rice doesn’t absorb sauces as well and nor does it give a creamy texture, as in the case of risotto. That said, I was very excited with how my cauliflower risotto turned out last night and I think you will like it too!
Mushroom Cauliflower Rice Risotto
1 small head of cauliflower (2 cups riced cauliflower)
2 Tbsp olive oil
1/2 chopped onion
1 chopped Portobello mushroom cap
1/4 cup vegetable broth or white wine
Salt and pepper
Use a cheese grater or a food processor to grate the head of cauliflower. You can also buy riced cauliflower in most large supermarkets.
In a large pan, heat the olive oil over medium heat.
Sauté onion in olive oil.
Add mushroom to pan and cook until tender.
Stir in riced cauliflower and vegetable broth or wine, and cook for 10 minutes.
Season with salt and pepper. Option to add Parmesan cheese if you are not a vegan.