Today's smoothie: beet greens, frozen strawberries, 1 Clementine, bit o'avocado, banana
How cool is this? From Alicia Silverstone's book, The Kind Life, these are Cauliflower Steaks.
I don't know about you but I find preparing cauliflower a little daunting and annoying, the way it crumbles apart as you cut into it. How about slicing it like a loaf of bread instead?! Cook for about 15 minutes each side on a lightly oiled baking sheet, drizzle a little olive or flaxseed oil on them, sprinkle with sea salt & freshly ground pepper in a 350 degree oven.
They came out very tender and tasty. I served it with some roasted beets and Teriyaki Quinoa from Dreena Burton's Eat, Drink, and Be Vegan:
1 C dry quinoa, rinsed
1 1/2 C water
4 cloves garlic, minced
Pinch of salt
3/4-1 tsp fresh ginger, grated (or 1/2 tsp dried)
3 1/2 tbsp tamari
2 1/2 tbsp agave nectar
2-3 tsp fresh lemon juice (or rice or apple cider vinegar, or combo of both)
2 tsp toasted sesame oil
1 tbsp toasted or raw sesame seeds (for garnish)
1/4 C green onions, sliced (for garnish)
In a saucepan, combine quinoa, water, garlic, and salt. Bring to a boil on high heat, stir, then cover, reduce heat to low, & cook 12-14 minutes. Turn off heat & stir in ginger, tamari, agave nectar, lemon juice, & sesame oil. Cover again & let sit 5 minutes or so. Remove cover & stir. Add sesame seeds & onions if desired.