Cauliflower Korma & My Next Big Project

April 25, 2017

book writing

So, last week Aaron and I laid out a backward plan in which for me to complete the chapter drafts of my next book on Gemmotherapy for Babies and Young Children. By all estimations, it’s a pretty rigorous schedule. But, then again, that’s how I seem to function at my best. When we wrapped up the plan, Aaron asked if it wasn’t a bit much to fit my blog writing in as well and, even I had to admit, there just wasn’t much space left for any further creative endeavors even if it was a short blog post each week. I said I’d think about it this weekend and get back with her.

This leads me to the most beautiful spring writing day that could exist for an Austin author. Overnight, the temps dropped by 20 degrees and I woke to a soft steady rain. Perfect! My absolute favorite writing weather. No distractions in sight beckoning me outdoors for an extra long swim or some re-potting in my herb garden. Here I had a whole gorgeous gray day ahead and three chapters open in Google Docs.

Off I push through one page turning chapter after another, topics ranging from acid reflux to blow out stools. It’s the stuff I dreamed of writing about as editor of my high school newspaper, destined to partner in the next Woodward and Bernstein reporting team… OK, maybe not so much.

Regardless, it certainly seems to be what the Universe has called me to do and there is no doubt I am passionate to share what I’ve come to know with parents, grandparents, and caregivers of the next generation. So, with a beautiful rain falling outside and Ruby the office cat nearby, I find myself two chapters in and take a well deserved tea break. What happens to catch my eye? Meera Sodha’s, Fresh India on my waiting room table. Hmmm, I’ll just take a peek while my tea brews. I mean isn’t this the ideal weather for Indian food bubbling away on the stove top?

Before I know it, I’ve assembled across my counter all of the ingredients for Cauliflower Korma with blackened raisins, Moong Dal Tarka, and Grain free nan. What could taste better on a day like this? Seriously?

Well, now is where the bargaining comes in because that is every artist/ writer’s curse. It’s a well honed skill I must say and this is the deal I make with myself: Finalize the two chapters I blocked out in the morning and lay out the content for the next one, then I can at least get that Cauliflower in the oven. The. rest. can. wait. But somehow it doesn’t.

One pan of sizzling coconut oil with turmeric and shallots leads to another of blistering raisins. The kitchen smells divine by the way. And then it comes to me! “Brilliant” I say out loud to no one but the inattentive cauliflower. But of course, I will write my blog, these upcoming weeks, on all that I choose to do instead of writing, because trust me: This is good stuff! If you are or live with a writer, artist, creative soul, etc. then you know exactly what I mean. Set a deadline and everything you haven’t done all year starts to get done. For me, this is the time when I organize and sort my closet by color, stage my pantry as if I’m preparing it for a photo shoot, plant 8 types of basil, and cook really amazing meals. Steven Pressfield may call what I am doing resistance. I call it enriching my creative spirit, or something more or less like that.

So aren’t you curious now about that Cauliflower Korma? I knew you would be! Here you go, my adapted version:

Ingredients
2 large cauliflower heads, cut into florets
Coconut oil
Salt
1 large onion, finely chopped
1 inch of ginger, grated
¾ tsp of ground cardamom or ground seeds from 8 pods
1 tsp black pepper
2 tsp garam masala
½ tsp chili powder
2 Tbl honey
1.5 cups of raw cashews, soaked in 1 can of coconut milk
Handful of golden raisins, toasted in frying pan on medium heat until puffed and begin to blackened
Handful of chopped almonds, toasted in frying pan until light in color over medium heat

Directions
1. Preheat oven to 425 degrees.
2. Toss cauliflower florets with coconut oil and salt, spreading out in one layer on parchment paper lined baking sheets.
3. Bake for 30 minutes until edges begin to color and single pieces can be pierced with a fork.

While cauliflower bakes,
4. Saute onion in 3 Tbl of coconut oil with a sprinkle of salt, cooking until soft for 15 minutes on medium heat.
5. Add grated ginger and spices stirring further for 3-5 minutes.
6. Blend coconut milk and cashews in high speed blender until smooth, add to spices, salting to taste.
6. Cook sauce another 5-10 minutes until golden in color. Thin with more coconut milk if desired.
7. Add cooked cauliflower as it finishes roasting, stirring well to blend flavors.
8. Transfer to serving dish and top with raisins and almonds.

Stay tuned for next week’s update. It will be cause for celebration if I am on schedule AND I’ve opened up my own test kitchen!

image_pdfimage_print

Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Spinach and Leek Tart

By Lauren | April 16, 2021

Here’s a recipe that tics just so many boxes for me.  It’s delicious, goes together with ease and in advance (a big win), is gluten-free, vegan, and my favorite is that it can be customized to the handful of veggies hanging out in your fridge. I was gifted with a Texas sized leek upon my…

Socca Bread

By Lauren | April 9, 2021

This simple rustic flatbread holds a special place in my heart and I am sure it will in yours as well.  Socca bread has the ability to make a simple soup and salad meal complete. I like to use my cast iron skillet but feel free to use your choice of an oven-safe pan. Ingredients…

Lemon Roasted Brussels Sprouts

By Lauren | April 3, 2021

You know there is always room for one more roasted sprout recipe in your repertoire. This one takes this winter veg right into spring with the bright taste of lemon and the sweetness of caramelized shallots.  Directions: Preheat oven to 400 degrees 1 large or 2 small Meyer lemon, if available, otherwise 2 small unwaxed…

Vegan Moussaka

By Lauren | March 24, 2021

I really haven’t thought about Moussaka in years, actually decades. The last time I had it in fact was at a pub in Oxford for heaven’s sake. I do remember it being an amazing comfort food and that was exactly what I was searching to serve at last meal for months with Foix friends. Once…

Spiced Butternut Soup

By Lauren | March 19, 2021

The weather has turned cold here in Foix these final days of winter with a mix of snow and rain each day.  This delightful and colorful soup brightened the dreary day and was delicious! Ingredients 2 leeks, chopped fine 2 large kohlrabi peeled and cut into chunks 3 large potatoes, peeled and cut into chunks…

Spicy Cauliflower Snacks

By Lauren | March 11, 2021

I will admit I have a problem with these cauliflower snacks.  I honestly can not stop myself from eating these and can easily consume an entire head of cauliflower in this fashion, on my own. I’m not saying I am proud of this fact, just sharing in case you have the same problem yourself.  I…

Apple Pear Crumble with Ginger

By Lauren | March 3, 2021

With a nod to my Foix friend Sanna Phinney, I share with you this super simple dessert. It’s was Sanna’s delicious recipe that she prepared for our welcome meal that served as an inspiration.   Ingredients 4 apples, cored and cut into chunks 4 pears, cored and cut into chunks 1 T Fresh Ginger – finely…

Explorations of Polyvagal Theory: All About Blended States Recap

By Lauren | March 2, 2021

You’ve learned Polyvagal basics, the states of protection, the state of connection but did you realize there are blended states?  In today’s final recap Maegan, Cameron and Lauren discuss the nuances of blended states which are more common than you might realize.  And then just to take it up a notch we play a bit…

A Warming Spiced Chia Porridge

By Lauren | February 24, 2021

When last week, during the fierce winter storms in Texas,  all I wanted to do was to warm my children and give them comfort there was an ocean between us. And as often my go-to, when I am distressed, I look for relief in the kitchen. In search of  something warming but not grain-heavy like…

Explorations of Polyvagal Theory: Reviewing the State of Connection

By Lauren | February 24, 2021

In addition to your two states of survival, your nervous autonomic nervous system has one state for connection. That state is the ventral vagal state.  It is where you not only feel a connection with yourself but also desire connection with others.  In today’s third recap session you will hear more about this state and…

Spiced Walnut Lentil Patties

By Lauren | February 17, 2021

These patties.  They are just the best. Plate them up with some roasted veg and a salad or pack them along as I did on your next hike.  Consider precooking the lentils and rice to cut down on the last minute prep or prepare the full mixture and allow to sit overnight in the fridge.…

Explorations of Polyvagal Theory: Reviewing the States of Survival

By Lauren | February 17, 2021

Your nervous system comes well equipped with two states of survival. One of those is the sympathetic state that provides you with the energy to fight or flee and the other state allows you to disconnect and is called the dorsal vagal state.  Knowing the terms is one thing but learning what they feel like…

Posted in

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.