After an eventful week of mishaps and unnecessary stress, I ended the week in a somewhat reflective mood, pondering on life, my future and what happens next.
It’s Saturday afternoon and I’m spending time with one of my best friends having a girly chat over fried chicken and pancakes. Our location of choice London Soho Jackson + Rye restaurant and the topic of discussion “self-improvement”.
Often we become so focussed upon what everyone else is doing wrong we forget that to action real sustainable change we need to start with ourselves. This year 2015, the year of the Goat just happens to be the year of me. I’m embarking on a journey of enlightenment I want to learn new things and remove all the dead-wood, so I can focus on achieving my goals. What those goals are, I’m not quite sure.
We ate authentic southern fried chicken, butter pancakes and enjoyed fresh green juice.
Green Juice: Avocado, Spinach, Watercress, Mint, Cucumber and Chia seeds (I confess I don’t know what this is)
I settled for the fresh Carrot and Apple juice with a Ginger kick.
Jackson + Rye the heart of London Soho, Wardour Street
It’s post-Christmas and New Year and like many I’m in detox mode to remedy the overindulgent festive period and ready myself for the elusive British summer. Therefore while googling carb alternatives (please don’t judge me) I came across this great rice substitute, made from 100% cauliflower. Low in carbs, fat, no gluten and most importantly guilt free.
Things you will need: cauliflower, food processor, small amount of cooking oil, seasoning and small amount of onion and a touch of ginger (last two ingredients are optional)
Using a food processor grate the cauliflower florets or as an alternative a cheese grater can be used, though this method does cause more mess.
Then experiment with how fine your want your cauliflower rice, from very fine similar to Couscous or if you prefer like me large pieces reminiscent of easy cook rice
Now there are various ways you can cook the rice including frying, steaming in the microwave, oven baking or even eating raw as is. My preferred method is lightly tossing in a pan for a few minutes to heat through. I add a small amount of onion, ginger and lightly season to taste.
I then serve as normal, like any other rice dish.
Tomato chicken stew served with Cauliflower Rice
For great step by step instructions on the many delights of cooking Cauliflower Rice check out: thekitchn.com
I think I am going to try the pizza crust recipe next.