Several months back I started to hear the word “paleo” cropping up more and more. Not knowing too much about it, except that it was the caveman diet, I purchased a paleo book. Sorry, didn’t notice the name, but I do remember it was heavy! It sat on my counter until an innocent accidentally dropped it on my foot and broke my toe! I couldn’t give that damn book away fast enough!!!
Two months ago, a short two months after giving birth to her second baby, my daughter decided to follow the paleo lifestyle as a means to getting healthy and shed excess pregnancy pounds. With a lot of focus, determination and planning, over the past eight weeks she has transformed her body back to the one she had pre-pregnancy. It’s pretty amazing and she looks pretty awesome!!!
Well, every Friday we travel to our children for shabbot, realizing it’s easier for two to make the trek than for seven — my how the tables have turned! The rule is it’s a pot-luck shabbot — which sounds random but it’s anything but — everyone has to be responsible for one part of the meal and it’s all coordinated on a spread sheet. Nothing is left to chance, there’s no overlap and everyone’s food particularities are covered. So clever.
Last week she and I discussed Paleo Rice, also known as Cauliflower Rice. I’ve had it twice in the past week and it’s an awfully good stand in for the real deal. The second time, I doctored it up a bit, just to see how it could handle being a Paleo Rice Salad of sorts. It gets a thumbs up: a carb-free “rice” salad. I’m in!!!
PALEO CAULIFLOWER RICE
I decided to see how the paleo rice stands up to the addition of other ingredients: with toasted slivered almonds, parsley, dried blueberries and the juice of a lemon, it made a delicious and light grain-free “grain” salad.
I think I’m going to have fun with this …
RECIPE INGREDIENTS —
1 head cauliflower, cut into pieces, rinsed, then chopped in food processor
1 medium onion, cut into pieces and chopped in food processor
1 tbsp oil + 1 tbsp oil
1 tsp kosher salt, plus more to taste
1/2 tsp coarse pepper, plus more to taste
1/4 tsp ground turmeric
1 garlic clove, grated
zest of 1 lemon