Turmeric Ginger Cauliflower Rice

Turmeric Ginger Cauliflower Rice/MyBajaKitchen.com

 

Revisiting an injury and increasing the anti-inflammatories in my diet: Tumeric and Ginger

I wrote this post for turmeric ginger cauliflower rice 2 1/2 years ago at What’sForDinnerDoc.com after I suffered a hip injury.  Unfortunately I’m back to square 1 with the same hip so I need to re-introduce power house, plant based anti-inflammatories into my diet. I have bought turmeric, fresh ginger and cauliflower in Baja.

I’m a physician but I’m not a big fan of traditional medication. Did I hear you gasp?

Sometimes, at least for me, the cure is worse than the injury. Narcotic pain medications make me nauseated, NSAIDs like Ibuprofen and aspirin eat holes in my stomach and steroids make me insane. What about marijuana? Cannabis is legal in Nevada now but no thanks; I don’t like how it makes me feel but ask your doctor if it’s right for you.

Which leads to me my personal natural remedies for pain and inflammation. Please check with your personal physician to discuss natural remedies because some foods and supplements can affect blood clotting and interact with traditionally prescribed medications.

Glucosamine is reported to reduce pain and inflammation in joints. The best studies were done in dogs but there were a few studies in humans which showed that it does work in arthritis patients but takes longer than NSAIDS. I think it is really helping reduce my pain and I haven’t had any side effects.

Food is Medicine and this turmeric ginger cauliflower rice is loaded with anti-inflammatory spices.

Turmeric, ginger, rosemary, green tea and fish oil have anti-inflammatory properties and taste delicious so I’m adding even more of these foods to my diet. Turmeric is best absorbed with some fat and black pepper in the same meal.

Ice is an effective pain reliever that also reduces swelling and inflammation so I’m icing for acute pain.

Somatic movement is helping me increase my range of motion and is reducing the trauma response. Trauma response is when you injure one area, like your low back or hip, and then your brain tries to protect the injured area by contracting all the muscles around it causing lopsided posture and more pain. Read about it here.
That was a long winded introduction to this easy, anti-inflammatory packed delicious, low carb, Paleo, vegan side dish: Turmeric ginger cauliflower rice. You could make this a main dish by adding nuts, legumes and/or tofu. I served mine with salmon for an omega 3 boost.

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Turmeric Ginger Cauliflower Rice

Easy vegan, paleo cauliflower rice recipe with healthy ginger, turmeric and black pepper. 

Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 3 Cups Cauliflower Riced
  • 1 Tablespoon Olive oil Extra Virgin
  • 1 Clove Garlic Minced
  • 1 Inch Fresh ginger, 1 tablespoon Minced
  • 1 Tablespoon Fresh turmeric Sub. 1 teaspoon dried
  • 1/2 Teaspoon Ground black pepper Or to taste
  • 1/2 Teaspoon Salt
  • 1/2 Cup Cilantro Chopped

Instructions

  1. Rice cauliflower by hand or with a food processor shredding blade. Heat olive oil in skillet and add olive oil. Sauté garlic, ginger and turmeric until fragrant about 3 minutes. Add cauliflower and a dash of water. Heat on medium until cauliflower is soft but holds its shape about 7 minutes. Add pepper, salt and cilantro. Heat an additional minute and serve. 

    Turmeric Ginger Cauliflower Rice/MyBajaKitchen.com

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Turmeric Ginger Cauliflower Rice, Vegan/MyBajaKitchen



Vegan Gluten Free Zucchini Brownies, Mexican Style

Vegan Gluten Free Zucchini Brownies /MyBajaKitchen.com

The ultimate vegan gluten free zucchini brownies made with coconut flour, cinnamon and walnuts. Use up your abundance of zucchini in this delicious chewy, moist guilt free chocolate dessert that tastes a little like Mexican hot chocolate. 

These might be a challenge to make in Baja because some of the ingredients are a little hard to find but I have seen gluten free flour so if you substitute that for the coconut flour let me know how it turns out.

I will continue my series of “Flips and Flops” which is all about necessary substitutions and the frustrations of failures – flops and the triumphs of success – flips, while cooking in Baja.

Hey Baja chefs, what frustrations do you encounter while cooking in rural Mexico? Please share in the comments and I’ll explore the substitutions.

The original Vegan Gluten Free Brownie recipe was introduced on my blog at www.WhatsforDinnerDoc.com so you might have seen them there. They are too good to keep hidden. I’m sharing them at Fiesta Friday where you can find recipes from all over the world.

Brownies are my go to company dessert in Loreto but I usually make a cinnamon and/or bourbon variation of Alton Brown’s chewy gooey brownies. They are not guilt free with 4 eggs and a stick of butter but sometimes a girl just has to indulge. I can’t find cake or brownie mixes in Loreto without trans-fats so I make all desserts from scratch. These vegan gluten-free zucchini brownies are a nice healthier guilt free treat any day.

Mexican hot chocolate in a chewy brownie. Try these with a glass of vino tinto, red wine. Delicious.

The recipe card is below but for some unknown reason my recipe builder isn’t working on the mobile setting. Grrrrrrr So here’s the written recipe without the html.

Gluten Free, Vegan Chocolate Zucchini Walnut Brownies
Ingredients
1 cup shredded zucchini
1 cup water
2 tsp pure vanilla extract
3 tbsp flaxmeal
1/2 cup vegetable or coconut oil
3/4 cup cocoa powder
1 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup coconut sugar or sugar of your choice
1/2 cup chopped walnuts
Instructions
Preheat oven to 350F, and line a 8 X 8 baking dish with parchment paper. Set aside. Shredded 1/2 zucchini with the food processor shred attachment. Set aside. Combine dry ingredients in the food processor with the blade. Add water and vanilla and combine. Add zucchini and pulse to combine all ingredients except the walnuts. Stir in chopped walnuts.
Spoon batter into the prepared baking dish and spread and smooth down firmly with the back of the spoon.
Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. Refrigerate overnight for a firmer brownie or eat when cooled for a fluffy, soft brownie. Let zucchini brownies sit 15 minutes before trying to cut into squares.

[lt_recipe name=”Vegan Gluten Free Zucchini Brownies” servings=”8-12″ prep_time=”15M” cook_time=”20M” total_time=”35M” difficulty=”Easy” summary=”Vegan brownies with a serving of vegetables and a touch of cinnamon for a gluten free chocolate treat. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/08/image-33-262×300.jpeg” ingredients=”1 cup shredded zucchini;1 cup water;2 tsp pure vanilla extract;3 tbsp flaxmeal;1 tablespoon cinnamon;1/2 cup vegetable or coconut oil;3/4 cup cocoa powder;1 cup coconut flour;1/2 tsp salt;1/2 tsp baking soda;3/4 cup coconut sugar or sugar of your choice;1/2 cup chopped walnuts;” ]Preheat oven to 350F, and line a 8 X 8 baking dish with parchment paper. Set aside. Shredded 1/2 zucchini with the food processor shred attachment. Set aside. Combine dry ingredients in the food processor with the blade. Add water and vanilla and combine. Add zucchini and pulse to combine all ingredients except the walnuts. Stir in chopped walnuts.;Spoon batter into the prepared baking dish and spread and smooth down firmly with the back of the spoon.;Bake 19-20 minutes, then pat down hard with a pancake spatula or use another sheet of parchment and press with your hand. ;Refrigerate overnight for a firmer brownie or eat when cooled for a fluffy, soft brownie. Let zucchini brownies sit 15 minutes before trying to cut into squares.[/lt_recipe]

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Vegan Gluten Free Zucchini Brownies/MyBajaKitchen.com
Inspiration from Katie at Chocolate Covered Katie. I used only zucchini instead of apple sauce and added walnuts and cinnamon. I used coconut sugar. Check out her other chocolate recipes.



Vegan Bolognese and Zoodles, Low Carb and Low Fat Mediterranean Meal

Vegan Bolognese and Zoodles

This is a delicious whole food, vegan bolognese over zucchini noodles but you can and should serve it over pasta, rice, quinoa. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday.

The mushrooms give a nice meaty texture and the nutritional yeast lends a cheesy flavor so you won’t miss the parmesan cheese. The sauce is loaded with flavorful vegetables and herbs. For more protein add legumes or nuts to your sauce.

I was traipsing around my old food blog, Whatsfordinnerdoc and found my version of vegetarian bolognese and decided to make it vegan. The original recipe had marscapone cheese but I wanted to see if nutritional yeast would give this vegan version a cheesy boost of flavor. I was pleasantly surprised that it tasted as if I’d added parmesan cheese.

 

Vegan Bolognese and Zoodles

The zoodles are low in calories and carbohydrates with a pasta mouth feel but you can eat this over any wheat, brown rice or quinoa pasta. I bring a spirilized with me to Baja because I haven’t seen one to purchase. I love Trader Joe’s quinoa spaghetti when I want pasta and it has 5 grams of protein per serving if you aren’t watching your carbohydrates. I have used this spirilizer for 4 years and it still works great and is easy to clean.


[lt_recipe name=”Vegan Bolognese and Zoodles ” servings=”6″ prep_time=”20M” cook_time=”1H” total_time=”1H20M” difficulty=”Easy” summary=”Vegan bolognese is low calories and loaded with nutritious vegetables for an easy Mediterranean meal. Make it low carb over zoodles or serve it with pasta. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-81-300×266.jpeg” ingredients=”2 medium zucchini, spirilized;;2 medium carrots, coarsely chopped;1 medium onion, coarsely chopped;1 fennel bulb, coarsely chopped;1 stalk celery;2 cloves garlic, minced;1/4 cup extra-virgin olive oil;1 tablespoon chopped fresh oregano;1 tablespoon chopped fresh basil;1 tablespoon fennel seeds ;1 teaspoon Kosher salt;1/2 teaspoon ground black pepper;2 cups any combination of mushrooms, coarsely chopped;1/2 cup dry red wine, may substitute vegetable broth ;14 oz can diced, no salt tomatoes;2 tablespoons nutritional yeast ” ]Wash and chop all vegetables except the zucchini. Spirilize the zucchini. Sauté onion and garlic in olive oil for 2 minutes. Add carrots, fennel, celery and continue to cook for 5 minutes. Add herbs, mushrooms, tomato, salt and pepper. Simmer 45 minutes. Add zoodles and stir gently for 5 minutes. You want the zucchini to be warm but maintain its texture. Stir in yeast just before serving. [/lt_recipe]

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Vegan Bolognese over Zoodles, low carb, lowfat, Mediterranean diet