At the turn of each year, without fail come January 1 suddenly everyone is talking about healthy eating. It’s like a switch is flipped and everyone is oogling over bowls of vegetables instead of towers of cookies. Since Alex and I are all about bowls of vegetables, we love it! But we know it is fleeting, usually about a month and then we all settle back in to “normal”.
But what if bowls of vegetables became our normal? Over the holiday we watched Michael Pollan’s new documentary In Defense of Food, and wanted to pump our fists in the air every other second (you can watch it too!). Instead of sensationalizing an elimination diet, let’s focus on eating whole, non-processed foods, in sensible quantities! Let’s eat mostly vegetables, but not feel like we have to deprive ourselves of meat in entirety (unless we want to). Let’s eat food, not too much, mostly plants.
Why is it that a moderate, balanced approach isn’t sexy? Elimination diets are great for a short-term change. But for a healthy approach to eating in the long term, instead a crash and burn diet cycle (because we’ve all been there!), we’re focusing on small, approachable steps.
It’s been nearly 8 years since Alex and I started eating whole foods and mostly vegetables, and I can wholeheartedly say that our lives have never been more delicious, more joy-filled, and more abundant. A bowl-full of vegetables has never looked so good. Yes, we’re swayed by brownies and chocolates and cookies every now and again, but fresh, seasonal veg highlighted with intriguing herbs and spices is what we crave. And our home town of Indianapolis has changed right along with us in those 8 years; it’s undergone a renaissance from a Midwestern fast food town to a mecca of budding culinary life, urban farms and neighborhood farmer’s markets. Fresh eating in our town has never been better.
2016 is going to be a good one, and we’re excited to bring you more mostly plant recipes, more inspiration for eating healthy in the long-term in our Healthy + Whole series, and more conversations in food in our A Couple Cooks Podcast! Thank you thank you for all your support, particularly in the podcast endeavor – it’s been such a blast to bring you celebrity chefs like Mario Batali and Graham Elliott, urban farmers, pizza restaurateurs, and food personalities like Annie of Annie’s Eats. What more would you like to see or hear from A Couple Cooks in 2016? Let us know; we’d love to hear.
Oh and this recipe — intensely delicious and easy! Some friends recommended trying out cauliflower “rice”, chopping cauliflower down into small bits that mimic grains of rice and frying it up. It’s intended for grain-free diets, but we were more interested in it for the novelty. It turned out fabulous; the cauliflower soaks up the aromatic ginger and garlic even more than rice, and the bowl of piping hot vegetables was comfort food at its finest. With the egg, edamame and cashews, it was filling enough for a meal – but you may want to make a bit more if you have seriously hungry eaters. Enjoy, and cheers to a new year!
- 1 medium head cauliflower (6 to 7 cups florets)
- 3 carrots
- 2 medium garlic cloves
- 1 nub ginger (1 tablespoon minced)
- 2 green onions
- 2 tablespoons coconut oil
- 4 eggs
- 2 cups frozen shelled edamame
- ½ teaspoon kosher salt
- 2 tablespoons low sodium soy sauce
- ¼ cup cashews, for garnish
- Chop the cauliflower into large florets. Place half of the florets into the bowl of a food processor and pulse until fully chopped and the cauliflower resembles grains of rice. Remove the “rice” to a bowl and process the remainder of the cauliflower.
- Peel 3 carrots, then chop them into small cubes. Peel and mince 2 cloves garlic. Peel 1 nub ginger, then mince enough for 1 tablespoon. Thinly slice 2 green onions.
- Melt 1 tablespoon coconut oil in a large frying pan, then add 4 eggs and scramble them, breaking them into small pieces. Remove the eggs from the pan.
- Heat 1 tablespoon coconut oil; add garlic and ginger and saute, stirring, for 30 seconds. Add carrots and saute for 2 minutes. Add cauliflower rice and 2 cups shelled edamame and cook, stirring, for 5 to 8 minutes. Season with ½ teaspoon kosher salt.
- Add 2 tablespoons soy sauce and the cooked egg and stir until fully combined. Remove from heat and stir in the green onions. Serve topped with cashews.