For the past few years I have liked to start the new year off with a small detox, nothing crazy just being more mindful after the holiday food extravaganzas; something to help my body bounce back and feel a little fresher and less sluggish. I use recipes from Goop and Bon Appétit, I’ve done them for varying amounts of time anywhere from a week – 2 weeks and the longest was about 18 days. In reality I try to do these detoxes every time the seasons change if I can to varying degrees of commitment and success.
I had intended to start 2017 off with the detox and I had planned my way through the first two weeks as I work and what I could take on preparing. And then before we even reached 2017, on new years eve in fact, I received a beautiful gift of a cookbook I had been wanting Classic German Baking (thanks Bari!)….and well, I started January 1st by baking cookies from said cookbook. But I stayed on the plan other then the cookies (no diary, no caffeine, no alcohol, no wheat or grains other then some rice)…that was of course until this weekend. All to say I didn’t do as well on the plan as I did at the start of 2016.
Then I went to yoga on January 2nd and my class that ranges in size normally from 5 people to maybe 10 was brimming with over 15. The teacher started by acknowledging the larger class and welcoming new people, she also talked about new years resolutions and yoga. She talked about the practice and how its less about each pose and being there every week and more about listening to yourself, meeting yourself each day where you are, accepting yourself, and forgiving yourself. I have a tough time forgiving myself or others (but especially myself). I give people a lot of chances in life but I tend to give myself less chances – I should master it right out of the gate, work hard but do it and do it well, and every slip I judge and ruminate over. I need to give myself the chances and the benefit of the doubt that I give other people (thank you to my wonderful soul sister for imparting this gem on me). So I did my yoga practice on January 2nd and again later in the week, I ate mostly clean and followed mostly my detox that first week, and I loved my German cookies all the while! And most importantly I tried to see it not as a failed attempt but for all the good I did my body in what I did put in.
And while I am talking about some detoxing, some forgiving, and some starting 2017 off on as bright a note as we can all muster how about a delicious recipe that is detox friendly but tastes and feels perfect all of the time. This recipe comes from Goop detox and I have to admit its so easy, quick, and wonderfully satisfying that after making it once it has become a regular recipe in my kitchen no matter what else I am cooking or eating. Warm, exotic notes of turmeric and ginger elevate the already delicious nature of roasted cauliflower, and black forbidden rice with coconut and lime feels exactly like its name – forbidden and luxurious. The entire thing comes together in about half an hour and uses only one pan and a cookie sheet. Its forgiving in your time, in your effort, in the ingredients it uses, and while I feel forgiven with each mouthwatering bite I also feel like I am indulging and enjoying with each grain of rice and floret of cauliflower.
Turmeric-Roasted Cauliflower with Coconut Lime Forbidden Rice from Goop
For The Coconut Lime Forbidden Rice:
1 cup vegetable broth
1 cup coconut milk
1 cup forbidden rice
zest & juice of 1 lime
2 tablespoons flacked coconut
For The Turmeric-Roasted Cauliflower
1 cauliflower stemmed and chopped into florets
1 tablespoon coconut oil
1 teaspoon ground turmeric
1 teaspoon ground ginger
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
- Preheat oven to 400°F
- In a medium pot, bring vegetable broth and coconut milk to a boil, add forbidden rice and cover.
- Reduce heat to a simmer, cover, and simmer until all liquid has been absorbed (about 30 min) stirring occasionally.
- Remove rice from heat and uncover, add lime zest, juice, and coconut and stir until well distributed. Fluff with a fork before serving.
- Meanwhile, rub the cauliflower with the coconut oil and all spices except for black pepper until its well coated. Place on parchment lined pan (this is important because turmeric will leave some yellow behind), keeping pieces from touching each other.
- Roast for 20-30 minutes or until cauliflower is golden brown and tender.
- Serve Cauliflower over rice.