I recently became very adventurous in the kitchen and tried a few unconventional things. I frequently see photos of food on Instagram and take a screen shot to remind myself to make it, then rarely actually end up making the food. For some reason, in one weekend I broke out of my forgetful shell and made a smoothie with cauliflower rice, a collard greens wrap, homemade mayo and cauliflower tabbouleh. Now, I realize some of those sound a little odd, please keep reading. I wouldn’t share them with you if they weren’t delicious.
Cauliflower Chocolate Smoothie
I began reading about this little concoction about a month ago and was initially very skeptical. Given that my goal in life is to eat as many veggies as possible (kidding, but my veggie obsession might surprise you), the skepticism faded and I was convinced this would be delicious. I shared this idea with my student staff at a team meeting and they looked at me like I had gone off my rocker. This just added more fuel to my fire to join in on this cauliflower smoothie craze.
You may be asking, why the hell would I add frozen cauliflower rice to my smoothie? Well to start with, one serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese. Basically, cauliflower is AWESOME. If you need more convincing, it makes your smoothies super creamy. If you are convinced and want to try this recipe, I recommend making life easier on yourself and buying the frozen cauliflower rice (sold at Trader Joes). If you love washing your food processor, unlike me, you can learn how to make and freeze cauliflower rice here.
- 1 cup frozen coconut rice
- ¼ cup frozen sliced bananas
- 1 Tbsp. almond butter
- 1 Tbsp. chia seeds
- 1 Tbsp. flax seed meal
- 1 Tbsp. cocoa powder
- Dash of cinnamon
- Enough almond milk to make it the consistency you want it
Add it all in a blender and make some noise! Pour it in a cup and ask someone to drink it then tell them they drank cauliflower. Mind blown.
Creamy and Delicious Homemade Mayo
1 recipe makes about this much! This lasted us about 3 weeks.
Mayo isn’t unconventional at all. Making it from scratch when the grocery store has 5,000 brands and types though? I consider that pretty unconventional. However, I don’t plan on ever buying mayo from the store again. I am not a mayo person. Aioli? Love it. But plain mayo has never been a condiment I need to have. Homemade mayo has converted me. After tasting it fresh out of the jar, I wanted to put it on everything.
An immersion blender is absolutely crucial and I cannot testify to using the slow and steady drizzle method with a food processor. I can testify to sticking the immersion blender stick into the mason jar, blending for 60 seconds and calling it quits though. My favorite part is probably that you then store the mayo in the jar, so there are no dishes. Win!
We use avocado oil for pretty much everything we cook. Why? Because you can get a massive jar of it at Costco for an amazing price. Seriously though, I would get a Costco membership just to be able to buy this oil. It has a super high smoke point and is very light in color and flavor. Light oil with minimal flavor is important for homemade mayo. If you want to give it flavor, you can totally jazz it up! I’ve seen chipotle lime mayo, garlic mayo, basil mayo. I plan to adventure soon but for now, let’s stick with the original.
Creamy and Delicious Homemade Mayo
- 1 cup avocado oil
- 1 egg, at room temperature
- 1-2 tsp. lemon juice
- ½ tsp. pink Himalayan sea salt
Add all ingredients in a wide mouth, pint size mason jar. Stick the immersion blender to the bottom of the jar and blend for about 30 seconds. It will come together very quickly. Then push the blender up and down until it all mixes together. It should take about another 30 seconds. Dip your finger in a lick!
What have you been experimenting with in the kitchen? I’d love to hear about it below!