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Roasted Cauliflower, Garlic & Mushroom Quiche

07 March


Cauliflower Quiche TextHELL NO!

There’s nothing like restriction to incite resistance.  We don’t like being told what to do or, even worse, what not to do; it feels bad.  But resistance – little acts of defiance – makes us feel alive!  And when we’re restricting for healing, our natural inclination toward resistance can turn into a state of self-sabotage.

In most Gut Healing Protocols {and every diet ever invented}, the first step is to REMOVE a food or foods to see what effect they may be having on your body.  This is a great and helpful way to hear what your body is saying to you: sometimes symptoms ease immediately, sometimes you don’t feel much different until you put the questionable foods back in and the body calls out loud and clear.

The problem with REMOVING foods is that it’s a restriction, a command to negate something {something you probably really like}, and that automatically puts you on the defensive.  Whether removing triggers grief and bargaining {“Please god, no, don’t let cheese be a problem.”}, anger {“F*&$ this!”}, or freezing {“I can’t… I’ll just… um, try that next week.”} it rarely brings sustainable, healing changes.

Let’s get rebellious.

REDEFINE.  First off, as Ani Difranco says, “All of this is just someone’s idea, it could just as well be mine.”  We think “Remove” is an unhelpful step in healing.  So we’re switching it to RE-EXAMINE: think about it, look at, hold it up to the light, and then draw your own conclusions.

But isn’t this just semantics?  Yes, and they work.  Re-examine puts your brain in the driver’s seat.  Your next step might be to remove a food or two, but by re-examining first you give yourself space and power to get clear on what you want to know, how you want to feel, and how you want to move toward your best vision of yourself.

DEFY.  When we do choose not to eat certain foods there’s a loud voice that says our food will be bland, boring, gross,hard to make ourselves, impossible to share with others, and make us problematic at restaurants.  SCREW THAT!

Let re-examining be your permission slip to get creative, have fun, share, laugh at your mistakes, and feel good in your body.

Re-examining is exploration, not restriction.

Easy for us to say, sure, we love to cook and we’re good at it.  So here’s this week’s recipe, an example of how playing with your food opens the door to healing and deliciousness.  Follow Rye’s recipe, or mess around with it, either way take a good look at it, and let it help you decide what you want for you.

God save the queen!
Love,
Liz & Rye

Roasted Cauliflower, Garlic & Mushroom QuicheCauliflower Quiche

Ingredients:

Rye’s Everyday Pie Crust, pre-baked {click on link for recipe}, or your favorite crust
1/2 head of cauliflower
6 cremini mushrooms
5 – 8  cloves of garlic, halved {or quartered if huge}
2 Tb coconut oil for roasting {ghee or olive oil work well too}
sea salt and pepper, to taste
4 eggs
1.5 cups of full-fat, canned coconut milk {or milk or cream*}
1 tsp sea salt
1 – 2 Tb nutritional yeast
black pepper
generous pinch of crushed red pepper
Optional: 1/2-3/4 cup of cheese you like {feta, goat or shredded cheddar are good}**
Optional: Fresh chopped parsley

Directions:
1. Preheat oven to 425 degrees. Cut cauliflower and mushrooms into small bite sized pieces and place them and garlic cloves onto baking sheet. Coat generously with oil, salt, and pepper, and roast for 20-25 minutes, mixing halfway through until pieces are beginning to crisp up and brown, and the garlic is soft.
2. Just before vegetables are done cooking, in a large mixing bowl combine eggs, milk, nutritional yeast, salt, pepper, and crushed red pepper. Whisk vigorously, until mixture is frothy and well combined, then add optional herbs or cheese.
3. Remove vegetables from oven and decrease heat to 350. Taste vegetables for seasonings, and give them more if they need flavor. Place roasted vegetables and optional cheese in bottom of pie crust, spreading out evenly, and pour egg mixture over to cover. You may reserve some of the vegetables and cheese to place on top of egg mixture for a prettier quiche.
4. Bake quiche for 40-45 minutes, or until it puffs up and is no longer wet in the center, but a bit fluffy and jiggly when skillet is moved or top of quiche is touched. Allow to cool almost completely before slicing, and decorate with fresh herbs or green onions for more color and freshness.
Notes
* Thick, fatty milks work the best here: whole milk or cream if you eat dairy, canned coconut milk if not.  Other plant-based milks work fine, but will water down the custard a bit and make a less tasty quiche.  But don’t let that stop you!  Use that homemade hemp milk, just also play around with extra seasonings or nutritional yeast!
** Many folks think cheese-less quiche is impossible.  We’re here to say it’s totally possible AND delicious!  But if cheese works in your body, it also works in this quiche.

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Liz Flint-Somerville, Nutritional Consultant

Liz was a partner in Grub for 3 amazing years and helped author many of our most beloved recipes and posts. She is now dedicating her time to caring for her family, writing poetry, and continuing to cook delicious Real Foods.

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