Veggie Rice

Ricing veggies is a great way to use up veggie scraps and to add plant variety.

Lately I have been focusing on plant fiber diversity which aids in increasing the diversity of the microbiome. Some bugs like some kinds of fibers while others prefer other types, so to keep them all happy you need to include lots of variety in your diet. One great way to diversify is to make veggie rice combos. There are lots of veggies that rice well. You can rice and freeze them in individual bags or as blends. It is also a great way to use up ends of things or veggies that are nearing the end of their prime. It’s also a great way to use things up before you go on vacation. So many wins here.

Things that rice well:
Cauliflower
Broccoli
Celeriac
Parsnip
Turnip
Sunchoke
Cabbage, but see notes
Beets
Sweet potato and squash
Carrot

Everyone is familiar with cauli rice. I usually don’t bother ricing that myself as it it inexpensive to buy organic frozen cauli rice at Whole Foods, so that is what I usually use.

Broccoli rice is another yummy option. I tend to rice the stems that get leftover from the flowerettes we roast. You can rice the stems as you go and add to a bag in the freezer or mix in to blend bags.

Celeriac is probably my new favorite all around veggie. What it lacks in beauty it makes up for in versatility. I thought it would be too much of a celery flavor, but it is actually quite mild. To rice it first thoroughly scrub and then just peel off the knobby and hairy parts. Cube it and pulse it in a food processor with the S blade. I like to saute or bake it. If you add poultry seasoning it tastes a lot like stuffing, so it can be a nice side for an AIP Thanksgiving dinner.

Parsnips and rice really well and are delicious alone or add nice mild sweetness to any blend. Carrots can be added to mixes for a little color.

Turnip rices well. I don’t love it all by itself flavor wise, but I add it to my blends and it mixes well.

Sunchokes are also something I don’t do solo, but I add to blends, though I know some people roast them for a nightshade free potato sub. I have heard they air fry well too.

I have riced cabbage. Green or red cabbage rice well, but are more watery than the options above. I add it in small quantities to blends. If you freeze it solo it will freeze into a solid mass, rather than like rice grains.

I am not a beet fan personally….tastes like dirt to me…just sayin, but I do hear you can rice it.

Sweet potato or squash also rice really well. I a little sweet potato to some of my blends. I tend to avoid it in larger quantities as it is very high in oxalate, but I add it in small quantities for color and flavor.

Rutabega rices well.

Tigernut Low Carb Cookies

Tigernut Low Carb Cookies

Warning: These low carb cookies are dangerously good.
OK. You have been forewarned! Seriously though, over the last 7 years I rarely ate treats of any kind, but I am moving in to a phase of my diet with more inclusion, rather than exclusion and so I decided to create a low carb cookie I could enjoy as an occasional treat. These exceeded my expectations. I will say they are definitely Continue reading

Coconut Za’atar Turkey

Zesty za’atar and creamy coconut make a yummy combo!

I have just been introduced to the spice Sumac and I am a bit obsessed with it at the moment. My low histamine, AIP diet for the most part lacks the flavor profile “acid”…no vinegar (high histamine) and citrus is often iffy. So finding a spice that has a zingy acidic citrus note is a real Continue reading

Creamy Dairy Free Chive Dressing

Thick and rich ranch inspired dairy and egg free dressing

I have been craving a creamy salad dressing lately, something flavored like traditional ranch dressing. Admittedly it has been so long since I have had real ranch dressing I am not sure I remember accurately what it tastes like, but nonetheless I am trying to recreate what I recall. I googled dairy free recipes but they all seemed to include something I couldn’t have like egg, garlic or vinegar, so I set out to make my own version. This was my first go at it and I think it came out really delish, so I decided to share it here. I may tweak it over time, as often happens with my recipes, but will add notes at the end if I make any changes.

Ingredients:

1 cup coconut milk (I only use Golden Star*)
1 T fresh lemon or lime juice
2 T extra virgin olive oil
1 T fresh dill
1 T fresh parsley
1 T fresh chives
1 tsp onion powder
1/2 tsp sea salt, I like smoked
1 1/2 T freshly ground golden flax

Blend all ingredients at high speed until creamy and smooth.
Chill in fridge for a few hours before using to let flavors meld and to allow the flax to thicken the dressing. This would also make a delicious dip for veggies. Going to try using it like that next!

*I prefer Golden Star as it contains only coconut and it is nice and white and thick and creamy.

Easiest Ever Microgreens

Recently I have been trying to perfect growing microgreens ahead of our summer fallow season in Miami….too hot to grow much outside, but I still want something fresh and homegrown! I tried growing micros in soil…and it was, well, messy. I tried growing them on hemp mats and got all sorts of mold overgrowth…couldn’t get the amount of watering just right…overwatered some batches and some dried up. And THEN….I discovered Hamama micros on Instagram. This is an INGENIOUS and crazy simple system. It comes with Continue reading

Cauliflower Turnip Soup: Instant Pot

The other day I went to my fridge to pull the ingredients to make my weekly batch of Creamy Cauliflower Leek soup and lo and behold I was out of leeks! Not to fret. I subbed in turnips, tweaked a few other things and wow, the result was amazing. Voila! Another version is born. Here are the details if you want to give it a go.

Creamy Cauliflower Turnip Soup

Ingredients List: Continue reading