Thursday, January 1, 2015

Gluten-Free Cauliflower Biscuits Recipe

First of all, Happy New Year!! I know I've been excited about this new year and watching it unfold.  And of course I look forward to sharing the journey that goes with it!

I love cauliflower.  What's funny now is I'll forget how much I like it, and then I see some recipes and I'm out buying it again!!  Maybe it's pregnancy brain? ;o)

I think my favorite thing about cauliflower is how often and easily you can use it as a healthy grain substitute.  I'm all about getting in as many veggies into my diet as possible, so cauliflower is an easy go-to choice.

What's so great about cauliflower?  Let's examine a few benefits:

1) It helps fight cancer. According to a BioMed Research International article entitled, "Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower," cauliflower is rich in bioactive phytochemicals, which may provide desirable health benefits beyond basic nutrition to reduce the risk of chronic diseases.  These secondary metabolites (phytochemicals) contain natural antioxidants due to high levels of carotenoids, tocopherols and ascorbic acid (Vitamin C), and strong epidemiological evidence shows that these compounds may help to protect the human body against dangerous, cancer-causing reactive oxygen species.  The article can be found at http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3793502/

2) It boosts your brain health.  Early Alzhemier's disease is on the rise, and I don't believe this is coincidental.  I think diet and environmental factors and toxins contribute greatly.  Cauliflower is a good source of choline, a B vitamin known for its role in brain development.

Now get this preggos. According to the Journal of Neurophysiology, choline intake during pregnancy "super-charged" the brain activity of animals in utero, indicating that it may improve cognitive function, and improve learning and memory.  Even more incredible, is it may even diminish age-related memory decline and your brain's vulnerability to toxins in childhood! Isn't that amazing!! (btw read more of the article at http://jn.physiology.org/content/91/4/1545)

3) It helps protect your digestive system.  Cauliflower is a great source of dietary fiber, and researchers have determined that sulforaphane made from a glucosinolate in cauliflower can help protect the lining of your stomach.  Several recent human studies have also reported the potential effect of sulforaphane eradicating H. pylori infection, an unfriendly menace to the gut.  According to the Journal of Medicinal Plants Research, studies have also shown that sulforaphane has the potential to reduce the risk of various types of cancers, diabetes, atherosclerosis, respiratory diseases, neurogenerative disorders, ocular disorders and cardiovascular diseases.  This can be further read about at http://www.academicjournals.org/article/article1380729515_Elbarbry%20and%20Elrody.pdf

So who wouldn't want to eat more cauliflower after knowing just a few benefits?! Here's a great recipe to get you started that you can have at any meal of the day or as a snack (I ate it for breakfast, and it was such a great start to my day!).

Lindsay's Cauliflower Biscuits

1 head of organic cauliflower
2 tbsp EVOO
1/2 cup almond meal flour (from trader joes)
2 organic eggs
1/2  to 3/4 cup chopped red pepper
1/2 teaspoon garlic powder
1/2 teaspoon himalayan sea salt
1/2 teaspoon organic kelp granules (I put this is EVERYTHING!)
1/2 teaspoon black pepper
other chopped veggies of your choice! (optional)

Preheat the oven to 400 degrees.  Use food processor or blender to puree the cauliflower (or you can shred).  Heat the olive oil in a large skillet over medium heat.  Saute the cauliflower with veggies and spices for about 6 to 8 minutes.




Remove from heat and stir in the eggs and almond meal.



With an ice scream scoop or 1/2 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper.  I like to line my parchment paper with coconut oil spray sometimes too to help prevent food from sticking on the parchment.  Bake the biscuits at 400 degrees for 35 to 40 minutes, or until they look browned and crispy.  Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.  Can be eaten fresh or after refrigeration.  Enjoy!

Below here are some with my favorite dip from trader joes! :o)








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