Posts Tagged ‘Turmeric’

“Zombie Brain” (AKA: Whole-Roasted and Spiced Cauliflower)

Everyone knows what tomorrow is! Valentines Day? Ummm, sure? But let’s set aside the fake holiday and talk Walking Dead!

This year we’re having a “Bloody Valentines Day” Party to kick off the start of Walking Dead again. My dad wasn’t too enthusiastic about this until I suggested we make ribs for dinner. Now he’s on board. And I’m making a cauliflower brain fit for zombie consumption. In case, anyone else is as crazy as I am, see the recipe below!

For all non-Walking Dead fans, feel free to make this and call it “whole-roasted and spiced cauliflower” 😉 

So yes, tomorrow will look more like a repeat of Halloween than Valentines Day at my house. Sorry, Walking Dead takes higher priority.

“Zombie Brain” (AKA: Whole-Roasted and Spiced Cauliflower)

Ingredients:

1 cup plain, whole milk yogurt

2 tbsp avocado oil

1 and 1/2 tbsp paprika

1 tbsp garlic powder

2 tsp curry powder

1 tsp turmeric

1 tsp chili powder

1/2 tsp salt

1/4 tsp cayenne

1 cauliflower, leaves and protruding stem removed

Directions:

Preheat the oven to 425 degrees and cover a baking sheet with aluminum foil. Set aside. Place cauliflower on top.

In a large bowl, combine the yogurt, oil, and spices. Mix together.

With a spoon, “paint” the cauliflower until entirely and thickly covered with the yogurt mixture. Reserve leftover yogurt mixture. Place in the oven to bake for 30 minutes. Afterward, allow to cool for 15 minutes before cutting. Use reserved leftover yogurt as a dipping sauce. 

“Zombie Brain” (AKA: Whole-Roasted and Spiced Cauliflower)

Curried Squash and Spinach Soup (Paleo)

Snowy Saturday = (sweats + Netflix + hot soup) +  x

x = homework

I’m leaning more on the “-x” for the equation.

Anyway, comfort food is a must on a snow day and this soup definitely fits the bill!

Curried Squash and Spinach Soup (Paleo)

Curried Squash and Spinach Soup (Paleo)

Ingredients:

1 tbsp avocado oil

2 cups onions, chopped

2/3 cup celery chopped in small pieces

4 garlic cloves, minced

2 tsp curry powder

1/2 tsp turmeric

4 cups chicken broth (vegetable broth if vegetarian or vegan) 

2 cups water

4 cups cooked and pureed butternut squash

salt and pepper

5 tbsp tomato paste

5 cups fresh spinach

Directions:

Heat oil in a large pot over medium heat. Add in onions, celery, and garlic and sauté for 10 minutes. Add in curry and turmeric and sauté until fragrant, about an additional minute. Add in chicken broth, water, squash, salt, and pepper. Bring to a boil and allow to simmer for 20 minutes. Afterwards, use an immersion blender to make smooth. Stir in tomato paste and cook for another 10 minutes. Add in spinach and allow to wilt before serving.