Saturday, May 28, 2011

Yeast Free Diet Recipe: Roasted Cauliflower





I haven't blogged in so long.  Work has kept me busy these past few months.  I miss all my blog friends; I hope I have not been forgotten.

I'm starting a new journey today.  In order to enjoy better health, I met with Liz, a friend and nutritionist, and she has put me on a yeast-free diet.  If you saw Liz, with her bright eyes, glowing skin, and trim figure, you would go on this diet too.

Have you ever heard tried this diet?

I googled online when I got home to find out more, and this diet is focused on controlling yeast in the body.  Rampant yeast, encouraged by a diet of starch, sugar, and yes, yeast, throws the body's systems out of balance and wreaks havoc, causing syptoms like headaches, fatigue, leaky gut syndrome and more.

The first phase of the program is about 10 days, and you must stay strict to the guidelines as your goal is to kill off the overgrowth of yeast by starving it.  No carbs, sugar, fermented foods (vinegar, mustard, alcohol, ketchup, soy sauce, etc.), dairy, funghi, peanuts and pistachios, dried fruits, and high-sugar fruits like bananas,  pineapples, cherries and mangos.

While my first reaction was this diet would really put a damper on my summer cooking, I think I'd rather take it on as a challenge to make great food that fits the restrictions.  The first is an oldie but goodie for me: roasted cauliflower.

Wish me luck!

Roasted Cauliflower

1 head cauliflower
A few tbs. olive oil
2-3 cloves garlic, minced
Kosher salt
Freshly ground pepper

Preheat the oven to 450 degrees.

Separate the head into florets and cut the florets into thinner pieces.  You can cut them as thick or thin as you like -- you'll just have to adjust the cooking time as the thicker they are, the longer they will take to brown and vice versa.

I like to put the cut florets into a big bowl, so I can toss the cauliflower well with olive, garlic, kosher salt, and pepper.  I use my hands to toss the cauliflower, so I know everything is well-coated and the garlic is distributed.  Then I put the cauliflower onto a Silpat-covered baking sheet.  The other way to do it is to to put the cauliflower onto the baking sheet, generously drizzle with olive oil, kosher salt, pepper, and garlic, and mix it around directly on the baking sheet. Your choice.

Put the baking sheet into the oven and after 10 minutes, flip the cauliflower over, turning occasionally from there on in.  If after 20 minutes, the cauliflower is browned to your liking, take it out.  If you want to cook the cauliflower longer, go ahead.  They're really yummy when they're browned and almost charred.

Enjoy!

2 comments:

FilmKenya said...

Good to have you back!

Melanie said...

A yeast-free diet scares me. However, I'm looking forward to seeing what yummy things you cook up and how it works for you! Good luck!