Cinnamon Raisin Rice Pudding

It’s no secret that Jonathan is the science major in this whole Smarter Science of Slim thing, while I am the creative, arty one – which is funny because I can’t paint to save my life, and I’m not particularly crafty, either.  But give me food or pixels, or food and pixels, and I’m all over it.

So it is with a huge amount of pleasure that I share with you a dish that Mr. Bailor himself introduced me to: *SANE Rice Pudding.  Of course I fiddled with it slightly – heaven forbid that I could make something WITHOUT TWEAKING IT FIRST.  I don’t care who gives me a recipe – it ain’t going to be posted on my blog unless I’ve made it with my own hands first; and then eaten it.  Even if it is just assembly.

Cinnamon Raisin Rice Pudding

It’s the easiest thing in the world to make, and you can eat it for breakfast or dessert, or any time in between.  You can make a big batch for the whole week and just keep it in the ‘fridge.  There’s gobs of protein in this puppy, so if you struggle with getting enough protein in, consider a cup of this after lunch or dinner.  Or both.

And of course, it’s got no rice in it – but it really does remind me of rice pudding – except it doesn’t make me fall asleep, put on weight, or grow a muffin top.

5.0 from 2 reviews

Cinnamon Raisin Rice Pudding
Author: 
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cup / 8 fl oz. non-fat cottage cheese
  • ⅓ cup / 1 oz. / 30g vanilla whey
  • ¼ cup raisins
  • ⅛ tsp cinnamon – it doesn’t take much!
  • Xylitol or equivalent sweetener to taste, if needed
Instructions
  1. Stir ingredients gently in a bowl until completely mixed.
  2. Sweeten to taste, if required.

Cinnamon Raisin Rice Pudding

DING!  That was easy.

 

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Romy - Dear Carrie

Since the beginning of your podcasts with Jonathan I read your blog. Your post are always very entertaining and interesting to read. I’m often a bit sad that I can not eat dairy (cannot digest milk protein) when I see your delicious recipes. I would love to eat the milk rice ;-)

I’m living a paleo lifestyle since almost 3 years and do shot intensive workouts 3 times a week. I feel great and my energy level has never been better.

I live with my family in Zurich (Switzerland) and together with my husband I wrote the first paleo lifestyle guide for German speaking people. It’s an iBook which will be released mid of December. We are already working on a English version. The iBook full of colorful pictures and interactive tools.

I’m looking forward to more of your podcasts and blog posts. Thank you very much.
Kind regards
Romy
http://www.davedolle.com/blog

Sylvia - Oh so easy and oh so YUMMMM!!!
Carrie, I’m really enjoying all your delicious recipes, but I have a question about this one. Due to being insulin resistant, I’m currently off all carbs and sugars, so should I leave out the raisins in this recipe or is the natural sugar contained in raisins negligible?
Thanks in advance for your reply and thank you and Jonathon for debunking all the rubbish we have been fed (pardon the pun) by so called “experts” on diets and diet fads over the years. I get so cranky when I think about all the WRONG information these people have been brainwashing us with and it’s great to be getting information which can be scientifically backed.
Cheers!
Sylvia

carrie - Hi Sylvia! I am not a doctor or other medical professional, but if I were you I would leave out the raisins until your insulin situation is resolved. Raisins have quite a lot of natural sugars in them, but your body cannot tell the difference between them and refined white sugar. You and us both on getting cranky about mis-information!!

carrie - Romy – THANK YOU so much for all your support! We so appreciate you. Thank you too for your kind words. I am thrilled that Paleo has ben so good for you – that is awesome. And you get to live in such a beautiful country. Thanks for stopping by – it’s lovely to “meet” you.

Colleen - Seriously awesome! My new favourite way to eat cottage cheese and I love raisins! Doesn’t even need any sweetener. Could it be that I’m starting to lose my sweet tooth!!! Thanks Carrie (and JB)!

carrie - It’s amazing what a bit of spice can do!

Very Berry Rice Pudding » Carrie Brown | Marmalade and Mileposts - [...] made this as a dessert one day when I fancied the whole rice pudding thing, but wasn’t in the mood for cinnamon.  I’ve since eaten it for breakfast and a snack as well.  It’s one of the {gazillion} [...]

Bob - Carrie,

I’ve never liked cottage cheese. I simply don’t like the texture. I tried this recipe and I really like it. It tastes like rice pudding and the protein powder changes the texture to make it more custardy. Great work.

Thanks,
Bob

carrie - So glad you loved it, Bob!! Thanks for taking time to comment :-)

Rebecca - Carrie this is delish! I normally hate cottage cheese in sweet concoctions but this is awesome. I threw some sunflower seeds in mine because I too can’t help but fiddle – but with or without I will definitely make this again.

carrie - Love the sunflower seed thing, Rebecca!!

Jerel - I so wanted to love this recipe, but this tasted bad. I’m starting to zero in on the fact that I’m finding I don’t like the taste of the Opt. Nut. vanilla protein powder. I know you don’t specify which protein powder in the recipe, but you have mentioned that this is the powder you use. It just tastes too “chemically” to me. Is there no unflavored protein powder out there? I’d rather add my own flavor to things. Please help!

carrie - Jerel – I think you may be what is known as a “super-taster”. I think you’re right about the problem being the protein powder you used. Unfortunately it is the only protein powder I have used (it’s the one JB recommends so I never felt the need to try any others) so I can’t give advice on how others taste. I found some unflavored ones here: http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&page=1&rh=i%3Aaps%2Ck%3Aunflavored%20protein%20powder&tag=foodifootn-20 but you might be better off focusing on egg white powder as your protein powder instead: http://www.amazon.com/gp/product/B0006ZN4WU/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0006ZN4WU&linkCode=as2&tag=foodifootn-20 Hope either of those suggestions help! Most people love this rice pudding and I want you to, too!

2014 Healthy Meal Plan: WEEK 12 | Half Size Me - […] Cinnamon Raisin Rice Pudding (from Marmalade & Mileposts) […]

Hazelnut Nutmeg Granola

I’ve had oodles of recipe requests rolling in over the last little while, and I want you to know something.  Despite what I can imagine you might be thinking, your pleadings are not falling on deaf ears, nor are they falling by the wayside of my crazily hectic life.  I am working away feverishly to get them all to you, but it’s not always a quick or easy process.  There’s a few things about me you might not know, which may help you understand why things are coming out the gate more slowly than might seem desirable, or even tolerable.

I am entirely detail-oriented, and when it comes to blog posts this translates to my refusal to post a recipe unless I’ve made it with my own hands; because I have to know that it works – and works well.  I need to know that you will get the same great results in your own kitchen if you follow my recipe.  I would rather stab myself in the left eye with a hot poker than post a recipe I hadn’t made and eaten.  Frequently this means that I make a recipe several times – I think I got to Cheesy Biscuits 5.0 before I let you have them.  I must have consumed 6 lbs of almonds that weekend – DO NOT TRY THIS AT HOME!!

If you see a photo of a recipe here it means I made it – following the recipe to the letter - and it looked exactly like you see in the picture when I was finished.  And then I ate it.  You don’t get a picture and a recipe until the dish is worthy of being in that temple of a body of yours.  You are so worth it.

Hazelnut Nutmeg Granola

One thing that has been asked for a gazillion times is *SANE Granola.  I am very enthused to chronicle that despite making this a couple of weekends ago, I have finally found a minute to get over here to tell the tale.  Well, of course, if these recipe posts only took a minute, I wouldn’t have a backlog in the first place.  But let’s not dwell on that little detail;  let’s just celebrate the arrival of *SANE Granola in your world.  Because *SANE Granola is awesome.  It will make you feel normal.

Hazelnut Nutmeg Granola

I love this stuff for breakfast.  It’s crunchy, if you’ve made a batch in advance breakfast is ready in 15 seconds, it’s tasty and it’s very filling.  I can’t down very much of it in one sitting.

One thing to note: when we say this is *SANE, what we really mean in this instance is that it does not contain any sugars, starches, grains or unhealthy oils.  This granola does not provide a huge amount of protein, fiber or water which is what makes a food truly SANE.  It does provide healthy fats, some fiber & the other nutrients that nuts and seeds bring to the table.  So, enjoy this for breakfast but ensure you still get your day dose of SANE protein, fiber and water.

Hazelnut Nutmeg Granola

One way to start on your protein for the day is to eat this granola with a cup of non-fat Greek yogurt and a scoop of your favorite whey powder stirred in until it’s smooth.  Chocolate whey is my favorite yogurt mix-in to go with this granola.  The nuts and seeds are all goodness, but you gotta get that protein in.

Granola-lovers unite!  Get some crunch back into your breakfasts.

5.0 from 1 reviews

Nutty Nutmeg Granola
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup cashews, roughly chopped
  • 1 cup unsweetened flaked coconut
  • 1 cup hazelnuts, roughly chopped
  • 8 TBSP whole flax seeds
  • 1 cup slivered almonds
  • 6 tsp ground nutmeg
  • ⅔ cup sugar-free vanilla syrup
  • 2 TBSP coconut oil, melted
Instructions
  1. Mix all the nuts, seeds and nutmeg together in a large bowl.
  2. Add the oil and syrup and mix well, ensuring everything is evenly coated in the oil / syrup.
  3. Spread evenly on a baking sheet in a ½” thick layer.
  4. Bake at 300F in the center of the oven until deep golden brown, stirring occasionally to ensure even coloring.
  5. Allow to cool completely before storing in an air-tight jar.

Hazelnut Nutmeg Granola

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Kayla McColl - Looks great!
What kind of sugar free vanilla syrup do you use/recommend?
Thanks!

Karen - What exactly are the ingredients in the sugar-free syrups that you use in this recipe and others in your blog?

Catherine - I’d be curious to hear if you have tried it with milk, it might satisfy my husbands craving for cereal, he misses his crunchy nut corn flakes!

carrie - I haven’t, Catherine, but I totally would! I cannot imagine it wouldn’t by awesome :-)

Catherine - Fantastic, I think I will make it a weekend treat for him, he’s such a lucky man :P

carrie - I have another granola coming up in the next week too :-)

Pen Curry - I’d like to try this but have only got milled flax seeds. Assume I can’t use that so shall I just leave flax seeds out? Thanks.

carrie - Hi Pen – you could use milled, but I think it would make it rather messy, so I would just leave them out. Enjoy!

Doug - This is a fantastic alternative to all the other granolas out there. I made it last week and my sweetie-pie and I both loved it!!

carrie - There is a new granola coming up very soon, Doug!

Chocolate Yogurt Supreme » Carrie Brown | Marmalade and Mileposts - [...] You needed things that crunch.  I added a couple here and here. [...]

Wednesday - I made this and wasn’t wowed by it, because it wasnt granola-y enough. It seemed more like tasty nuts to me.
So I came up with a riff on it that ended up being like a nature valley granola bar.

1 cup cashews, roughly chopped
1 cup unsweetened shredded coconut
1 cup hazelnuts, roughly chopped
1/2 cup ground flax seeds
1 cup slivered almonds
6 tsp ground cinnamon
3/4 cup sugar-free vanilla syrup
2 tbsp coconut oil, melted
1/2 tsp salt
1 cup textured vegetable protein
2 egg whites, whipped
1/4 tsp cream of tarter
1/2 cup water

Mix all the dry ingredients together, then pulse a few times in the food processor to have a slightly more homogenous blend. Stir in melted coconut oil. Pour on water and syrup. Let sit for about 15 minutes letting the flax do its weird gelatinous thing. Whip egg whites with cream of tarter. Add the “dough” and stir to combine. Press the thick dough evenly across a cookie sheet. Put in the oven at 275. Bake for about 30 minutes, then turn off the oven. Let it cool in the oven. It is most convenient to do this over night. Remove in the morning and break into pieces. If it is still slightly chewy, turn the oven back on. Once it comes to temperature, turn off and let cool in the oven again.
Note: I added tvp just to up the protein and add a light crispy texture. If you don’t do soy, just leave it out and decrease the water as necessary. You just don’t want the dough soupy. The ground flax, water, and egg whites offer a more clumpy product.

Alexandra - Hi Carrie,

I hate flaked coconut. With what can I replace it with ?

carrie - Any flaked nut would work, Alexandra.

Green Smoothie – Orange Creamsicle

Hi.

I realize this smoothie is a little on the green side.  Fear not lovely readers who have yet to jump aboard the green smoothie train – it tastes like an Orange Creamsicle.  No, really!  I know that seems highly unlikely looking at the color of it, and reading the list of ingredients will probably do nothing to quell your that-can’t-possibly-taste-good fears.  There’s nothing else for it – you’re just going to have to trust me on this one and whip it up one morning.  If you’re conscious of odd looks and strange comments at the office, grab yourself one of those colorful cups – no one will be any the wiser.

Green Smoothie - Orange Creamsicle

The problem with most smoothie recipes is that many of them use banana to give it that creamy texture.  We don’t do bananas.  Then they’ll use fruits like apples and grapes to sweeten them, because they are really good at sweetening things.  We don’t do those super-sweet fruits.  So I really had to start from scratch on the smoothie front.  If you’re like me, the thought of drinking your veggies in liquid form isn’t horrible, but if I had a choice I’d really rather prefer it if they tasted like something else entirely.  Like an Orange Creamsicle or a Strawberry Milkshake.

In the first Green Smoothie I made for you I used avocado to give the creamy texture.  With this one, although the pith of the oranges helps, there’s nothing to hold everything together, and quickly after mixing, smoothies like this tend to separate.  I don’t care for that whole weird texture thing, so I was racking my brains for a solution that didn’t involve adding avocado, but was something bland enough to not alter the flavor.  Enter guar gum, which I have been playing around with as a crumb stabilizer / emulsifier in *SANE baked goods.  Turns out a splash of guar gum at the very end solves every smoothie texture and separation issue around.  Yay.  I really mean, YAY!!!

So while guar gum is optional, it will improve the texture and creaminess of your smoothie by miles, and will also prevent your smoothie from separating if you don’t drink it fast enough.  On those days when you make a smoothie in the morning but plan to drink half of it later in the day, your separation issues are now a thing of the past.

Bottoms up!

4.5 from 4 reviews

Green Smoothie – Orange Creamsicle
Author: 
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • ½ cup / 4 fl oz. unsweetened thin coconut milk
  • ¼ cup / 2 fl oz. non-fat Greek yogurt
  • 6 oz / 170g fresh spinach
  • 2 oranges, take zest from ½ an orange before peeling
  • 1 cup / 3 oz. / 85g vanilla whey protein powder
  • ½ tsp vanilla extract
  • Xylitol or equivalent sweetener to taste
  • ½ tsp guar gum
Instructions
  1. Place ingredients in blender in order listed, including orange zest, except guar gum.
  2. Blend on high until completely smooth.
  3. Remove blender lid stopper and while blender is still running shake guar gum in.
  4. Blend for 10 seconds.

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Cowgirl Rae - When calling 6 cups of spinach does that equal one of the boxes one might buy? How does that translate into weight? I’ve never found a reasonable way to measure raw spinach into cups. I looked at guar gum at the store recently (spendy) how does it compare to xanthan gum? They were both at the store.

carrie - Hi Rae, Guar gum is used mainly in cold applications, xanthan gum in hot. They have very similiar effects as thickeners. They are spendy but you use tiny amounts so a little goes a long way. I am going to weigh a cup of spinach for you later :-)

Julie - This. Is. So. Good. Thank you! I used the little clementines I picked up at Costco and had kale in the fridge. I was inspired by your milk cubes and made coconut milk cubes with the extras from the last smoothie. These were perfect to keep it cold since it doesn’t have frozen fruit in it. And my new silicon cups arrived today :)

carrie - YES!!! I love milk cubes and this is a great way to use them ;-)

Shannon - This is so good! Thanks for the recipe, and for this wonderful site.

carrie - THANK YOU, Shannon for your kind words. Huge thanks for your support!!

carrie - Hey Rae! I weighed what I call a cup of fresh spinach and it is 1 oz. I’ll use weights in future and update the previous recipes. Thanks for making me do that! :-)

Cowgirl Rae - THANKS…. that makes sense. I will buy a scale one day. But knowing an ounce is helpful for portioning for the boxes I buy.

You’re the best!

carrie - Hey Rae – I admit – your use of the word “boxes” in relation to spinach scares me. Are you talking fresh or cooked spinach? I’m talking fresh…

Stacey - Could you please explain why you use whey protein? I have read that whey is harder to digest than rice, pea and cranberry protein.

carrie - Hi Stacey – the short answer is because Jonathan Bailor said so (and 10 years of research is enough for me!) :-) The more technical answer is that whey protein is more nutrient dense then any other known protein. It is also very easily digested. Living SANE is all about getting the most nutrition we can and eating those things that help our bodies unclog and start working as they should naturally. Whey protein is a great way to help with that.

Cowgirl Rae - Carrie, by ‘boxes’ I mean the fresh spinach I buy comes in a clear plastic box. Usually 11 or 16 ounces.

I’ve not had luck with purchasing bundles spinach…. its usually wet and dirty. The boxed is clean, dry and washed during packaging.

Not frozen!!!

carrie - Oh thank heavens, Rae. I’ll be able to sleep tonight now.

Cowgirl Rae - LOL…. I can see you lying awake, worried about how the smoothie turns out using frozen spinach… all discolored, stringy and pond scummy!

I have used frozen spinach thawed and squeezed dry and chopped for spinach dip, I like it for that use.
As a kid I was forced to eat canned spinach, boiled and dressed with vinegar…. it was a favorite of my mother. I went decades before ever trying spinach again.
Sorry Popeye, but canned spinach is from *ell.

carrie - Frozen spinach has given me nightmares my whole life! :-) And worrying about SANE recipes really does keep me up at night!

Lisa - How many cups do your smoothies measure out to? I’m curious to see if they will fit in a 12 or 16 oz travel cup.

carrie - Lisa – I won’t be able to answer this until I get back from my shooting trip.

Nikki - Hi Carrie! I’m curious if you’ve ever made smoothies with chia seeds as a thickening agent? I’m sure this wouldn’t work with regular blenders, but since you and JB convinced me to buy a Viatmix in your last podcast, I am SOOOOOOOOOOO excited to start try these smoothies. I’m wondering if chia seeds would gel enough during the mixing process to help hold the smoothie together? Not only that, but we all know how SANE chia seeds are, so that would be a bonus too! I’m anxious to hear your thoughts…and I’ll post back as soon as my Vitamix is delivered and I give it a try!

carrie - Nikki – on my *very, very long* list of things to do!! COongrats on making a fabulous investment :-)

Tanya - Hi Carrie,

Have you ever made this recipe with just the coconut milk as I can’t get greek yoghurt where I live? Do you think it would work? Is there any other alternative I can use? (I can’t get low fat yoghurt either).

Thanks

carrie - Hi Tanya – in this instance you can just leave the yogurt out. It will not have quite the same texture, but since it has guar gum in will still be awesome. Hope that helps! Where do you live?

Tanya - Thanks for your quick reply Carrie… Yes! That helps alot :-) I live in Jordan (Middle East)

Cheryl Mathieu - I just made this as my first smoothie ever and I can’t believe how delicious it is! After a long work day, I made it for dinner because I didn’t feel like cooking. I’m already thinking that I might make the strawberry one for breakfast tomorrow. I can see a daily green smoothie addiction starting!

carrie - And Cheryl hops aboard the Smoothie Train. Hoorah!!!! :-D

Stefanie - Milk ice cubes is genius! Those cartons take up tons of space in my fridge and have to be used like 10 to 14 days after opening. I like to have different kinds but can’t drink multiple cartoons in that time frame. Must buy ice trays this weekend!

carrie - GO, Milk Cubes!!! :-)

Nancy - Hi Carrie. Thank you so much for the delicious recipe. My daughters and I loved it. I have a question about the whey protein you use. I noticed on the ingredient list is says it contains soy protein. Are you and Jonathan concerned about the effects of soy? Thank you again for the great recipe!

Patty - I am very interested in trying one of your smoothies, because I really don’t like vegetables at all. I like the idea of this one, but is there a way to do a chocolate orange smoothie? The combo of flavors is my absolute favorite!

carrie - Hi Patty – I have just started writing my third cookbook, which is going to include a Smoothie section. I will make sure Chocolate Orange is in there and I will dedicate it to you!

Patty - Oh my goodness, Carrie! How wonderful! Thanks so much! I think I’ll start with this one and then the chocolate ones that you have here on the website. :-)

Rosalva - Why unsweetened coconut milk in your shakes? Could you use 2% milk?

carrie - Hi Rosalva, Cows milk contains a large amount of sugar so is not very SANE. A much healthier option is unsweetened coconut milk. Coconut milk is also full of MCTs which are a very healthy and beneficial type fat. Hope that helps!

carrie - Rosalva – cows milk is not particularly SANE as it contains a lot of sugar. Coconut milk is a very SANE option. Hope that helps!

Brian Milby - Wow, this tasted very good. Almost too much for a single drink. I think I would like it colder so I’ll need to experiment a little (milk cubes sound good). Thanks for the recipe.

carrie - Thanks for the smoothie love, Brian!

peter - I know we don’t like to count calories but with a dead pancreas I need some help matching up the serving intake to insulin units. Given 1u per 15g of carbo what does this require??
Thanks!

carrie - Hi Peter – sorry that you have to deal with that. I can only imagine what it is like. I am also sorry that I have no clue on the answer to your question off the top of my head, but I did find several calculators online that look like they would work well to help you find that number for any recipe. Here’s one: http://www.myfitnesspal.com/recipe/calculator I hope that helps!

Anthony Agee - I had my doubts this would taste like a creamsicle. Boy was I wrong.It really was yummy.

I noticed my protein powder had xanthum gum and stevia in it so I didn’t add any additional sweetening. It was sweet enough.

So is this 6 servings of veggies?

carrie - Anthony – I’d say 4 servings. Glad you loved it!

The Hardcore Green Smoothie » Carrie Brown | Life in the SANE lane - […] taste horrid by any means, but it is not scrumptious like the Strawberry Milkshake Smoothie or the Orange Creamsicle Smoothie.  It reminds me most of the flavor of peanut butter.  It has a vaguely nutty taste, but on the […]

Curt - I saw you and Jonathan on the Creativelive videos and you were making me hungry, so I had to track you and your recipes down. I’ve also got your cookbooks now too!

Awesome smoothies! I like most vegetables but eating them this way feels more like eating a dessert…but healthy :)

So, after I ran out of spinach from making smoothies for a few days, I decided to use your guidelines and make a smoothie with stuff I had on hand (haha, you’ve created a monster). It’s “berry, berry, berry good” :)

1/2 cup frozen berry’s (Costco’s raspberry, blueberry, blackberry)
1/4 head of cabbage
2 carrots
1 cup hot water
1/2 cup unsweetened coconut milk
1/4 cup non-fat Greek yogurt
1 cup vanilla whey protein powder
1/2 tsp guar gum

Nobody knew it had cabbage or carrots in it, they thought it had marshmallows in it (lol).

carrie - Love it, Curt! Thanks so much for the support and cookbook love!

The Monday Memo #5

This last week bore down on me like a road train heading for the runaway truck ramp.  I knew it was going to be hectic, but even I was surprised.  By mid-week I felt like I’d done the full whack already.  Not since Popeye has anyone been so grateful for the energy bestowed by a few bags of spinach.  I’m thrilled to report that I made it through, but it was touch and go at a few points during the mêlée, and I will be forever grateful to the fantastic folks over at Quest Protein Bars for making *SANEity possible during a week when I barely even ran through my kitchen, let alone stopped in it long enough to rustle up any food.  However, a girl cannot survive on protein bars alone, even if they are *SANE.  It’ll be veggies all the way this week, baby.

Here’s stuff I made and ate and wrote about, in case you missed them.  OK, to be honest, I didn’t make and eat and write about them last week.  I posted them last week.  There was almost zero making and eating and writing last week.

Cauliflower Cheese

Cauliflower Cheese – one of my go-to comfort foods.

Hot Nutty Cereal

Hot Seed Cereal – missing oatmeal?  Miss it no more!
Spiced Cauliflower Soup

Spiced Cauliflower Soup – the humble cauliflower gets up close and personal.

 

It was a noisy week. Marmalade HQ kitchen got demolished. I carried on cooking down one end while The Crew broke stuff down the other. Then they put it all back together again, but in a different way. I like it much better with fewer walls, no pantry and one less bathroom to clean. I especially like the one less bathroom piece. At one point, I was down one end of the kitchen making Lasagna without lasagna in it, and The Crew were down the other end taping walls and spreading mud everywhere. I think my end was tastier, but theirs looked more fun.

If I am honest, the big new space has scared the daylights out of me a couple of times this week as I ran down the stairs, or came in the back door having forgotten it was there. Or rather not there. You have no idea how excited I am to not run up and down stairs between the kitchen, the office and the studio any more. It’s like circuit training with out the weights and Lycra. Unless, of course, you happen to be one of the cats that lives with me. Then, not only do you know exactly how excited I am about this, but you’re more than a little excited yourself. All that dashing up and down is exhausting.  Totally puts a kink in the napping schedule when your human is up and down like a yoyo all day long.

Since we’re not quite done yet with the kitchen remodel, keep imagining that big “UNDER CONSTRUCTION” sign at the top of this blog.

My new art show, “Color! Color! Color!” opened in downtown Seattle, when those gorgeous, generous, gregarious hair geeks at Mode threw a reception for me. We had a fabulous evening, and I am so hugely thankful to Joe and Michelle and the whole Mode Crew for supporting me in the amazing ways that they do. I love you peeps! The Show opening was not without it’s own little drama, when the prints arrived damaged and we barely managed to get the new ones up before the doors swung open. That got the adrenaline pumping. If you’re in Seattle and missed the reception, the images will be showing until early February 2013. Mode would love to see you! 1424 4th Avenue, Suite #415, Seattle.

A not-insignificant part of the week was consumed with a headache-from-hell, which was a little annoying to say the least; not to mention more than a little inconvenient. I blame those pesky hormones. I wonder if Bailor knows about those kind of hormones as well as the fat-burning ones? I’ll have to ask him when we podcast later this week. Remind me?

The rest of the week was taken up with Big Project #3, which is due this week. I’m nearly done. Phew! Just a little more tap, tap, tap. Tap, tap, tap. Then I think I’ll be sitting here wishing I drank whisky. What an intense week.

There wasn’t a whole lot of time for much else, but there were a few odds and ends including coming downstairs to find the guest bathroom and laundry room were still upstairs where I’d left them the night before even though we’d taken the walls out underneath them. Then there was the US Presidential Election which had Twitter and Facebook lit up like Christmas trees, along with my little blogette, which had {by far} the highest number of visitors in a single day. That was a huge surprise, until a friend suggested that maybe everyone was searching the web for comfort food. Ha ha ha ha ha ha!

The Boss called from China just to say, ‘Hello!”, I had my annual run-in with a cold, steely radiography device that is most women’s most hated piece of medical machinery, and I got my blood drawn and my numbers checked. Here we go with the results against a year ago: Waist = 2 inches smaller; Body fat = less; BMI = less; Blood pressure = lower; Triglycerides = lower; HDL / LDL / Total cholesterol / Glucose / weight = same. YAY. This should encourage you to banish your scale to the garage if you have not thrown it out, yet. Of course, I wholeheartedly blame Bailor for this current state of bodily affairs.

I played Zac Brown Band CDs until Penelope threatened to leave home, enjoyed some spectacularly blue, sunny weather, spent a few hours swapping road-trips stories with Roger the Electrician while he cut holes in my ceilings and magically managed to make all the wires disappear, got a call telling me that my periwinkle blue leather couch has arrived at the warehouse, and maybe of most note – Daisy let me clip her claws. Shortly thereafter I ran to the store to get a lottery ticket. I was certain it was a sign.

I started thinking about Turkey Day, at one point couldn’t decide if patience was a virtue or a PITA, and discovered that there are NO COFFEE SHOPS OPEN PAST 8 PM in downtown Seattle. Seriously?

Still somewhat confused by the events of one night last week I’m relying on one of my principal tenants in life – it will all work out how it is supposed to. I smiled a lot this weekend. Whether that was due mainly to the Big 3 Projects coming off without a hitch or just no longer having a blistering headache I am not certain. Maybe, just maybe, that smile is about something else entirely. Time will tell.

 

This is how busy my week was – The Bailinator and I did not get to hang in the studio to record a crazy podcast.  Never fear, lovely listeners!  Here’s an episode we recorded earlier for you.

EPISODE 20: How To Go SANE, Specifically

You can listen to all the podcast episodes right here, or if you have an iTunes account you can head here.

All iTunes, Facebook and Amazon love is very gratefully received!

 

COMING ATTRACTIONS!!!

Stuff I made and ate and will write about in the coming couple weeks. You mentioned that you like a preview to the movie. I aim to please.

Creamy Peanut Butter Mousse
Orange Cranberry Scones

 Green Smoothie – Orange Creamsicle

Hazelnut Nutmeg Granola

Hazelnut Nutmeg Granola

Lasagna 

Smoked Salmon Baked Eggs

Smoked Salmon Baked Eggs

Leek and Pear Soup

Leek and Pear Soup

Cheesy Pea Shoot Scramble

Cheesy Pea Shoot Scramble

Brussel Sprouts with Leek and Poppy Seeds

Brussel Sprouts with Leek and Poppy Seeds

“To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment” ~ Ralph Waldo Emerson

 

Be Happy. Be Bright. Be YOU.

 

Happy Monday!

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Meredith - Wow wow WOW. Can’t wait to see some of these and get cooking! Both egg dishes look divine, and lasagna and brussels sprouts sound great, too.

carrie - THANK YOU, Meredith! Sorry I am so slow getting them up :-(

Spiced Cauliflower Soup

I was thinking about how especially useful cauliflowers are in a *SANE world.  Cauliflower that thinks it’s rice.  Cauliflower that masquerades as mashed potatoes.  Cauliflower swathed in cheese sauce.  Cauliflower that makes soup all kinds of creamy.  It seems to me that cauliflower is getting more versatile and exciting by the minute around here; but still cauliflower is always the bridesmaid and never the bride; because cauliflower just steamed and plonked on a plate is really rather bland.

The other day while waiting for inspiration to strike in the veggie section of the grocery store, I elected cauliflower as the star of my next soup.  And I wanted to surprise you with a wholeheartedly exciting cauliflower soup.  One that might allow you see the bashful cauliflower in a whole new light.  I’ve always enjoyed cauliflower, however it was served up.  At home growing up that meant one of two things: plain boiled, or served under blanket of thick, silky, yellow, bubbling, cheese sauce.  My mother’s cooking was very simple, for the most part.  I am doubtful that exciting cauliflower has ever crossed her mind.  I, on the other hand, am a complete lush for exciting vegetables.  I think that gene must have come from my father – he was absolutely, positively the adventurous eater out of the two.  My mother ate Chinese food once, and I remember the event vividly – my father, brother, boyfriend and I shovelling down special fried rice and chicken with pineapple like it was our last meal while my mother sat stony faced at the table picking and poking.  Boiled cauliflower over Chinese food every time for her.

If you have never really favored cauliflower, I’d encourage you to give this a whirl.  I hope you’ll really like it.

There’s a couple of things in this recipe that might catch you unawares.  One of them was an idea from Nancy, who takes extraordinary images of flowers.  Nancy follows a Paleo diet, so we often exchange notes on new things we’ve tried.  Nancy mentioned a Leek and Pear Soup that her husband had made, and as I hovered by an enormous pile of lettuce in the corner of the produce department, I realized that pear might just be the perfect ruse to sweeten up that slightly bitter Brassica.  Plus you probably wouldn’t be expecting sweet.

Spiced Cauliflower Soup

Since sweet does not always equal exciting, I browsed around the herb and spice department for quite some time – trying to imagine what various combinations could do to a humble cauliflower’s street cred – before my gaze alighted on the canister full of Five Spice.  Hands up if you’ve only ever had Five Spice with chicken?  Me!  Me!  Pick me!

It was time.  Time for Five Spice to infiltrate other areas of my culinary adventures, and time for cauliflower to shine.

Spiced Cauliflower Soup

This soup is a cinch to throw together and extremely filling.  It is creamy and comforting like potato soup; and it would go brilliantly with those Cheesy Biscuits we all got so excited about the other week.

So without further ado, here’s my Spiced Cauliflower Soup for you.  GO, cauliflower!!

4.0 from 1 reviews

Spiced Cauliflower Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups / 1 pint chicken or clear vegetable stock
  • 1½ lb / 670g cauliflower, cut into florets
  • 5 oz. / 140g onion, chopped
  • 1 pear, cored and chopped
  • 1 tsp sea salt
  • ¼ / 2 fl oz. cup heavy cream (double cream)
  • ½ tsp Five Spice Powder (do not guess, it’s powerful)
  • 1 tsp lemon juice
Instructions
  1. Put stock, cauliflower and onion in a stock pot and cook for 15 minutes until cauliflower is tender.
  2. Carefully transfer vegetables and stock to a blender.
  3. Add the pear and blend on high until completely smooth.
  4. Add salt, cream, five spice and lemon juice and blend for another minute.
  5. Gently reheat in the stock pot if necessary.
Notes
Can be frozen.

Spiced Cauliflower Soup

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

cath - I love cauliflower and was looking for something to do with that five spice in the larder too! Going to give it a try at the weekend :)

carrie - Hi Cath! Let me know what you think. Thanks so much for your support!

Michelle - “Add the pear and blend on high until completely smooth.” I am a little confused, I didn’t see pear in the recipe.

carrie - Hi Michelle – It’s right there between the onion and the salt.

FRANNIE - Can’t wait to try this spiced cauliflower soup. Will be making it on black friday !! I LOVE Cauliflower !!

carrie - Wonderful! Let me know how you like it, Frannie. And Happy Thanksgiving!

Sara - Eek…I just noticed the pear in the menu and no pear – any suggestions for a suitable replacement?

Thanks!

carrie - Sara – if you happen to have apples around, I would use half an apple instead, although usually we don’t reccommend eating apples as they are a less nutrient dense fruit and have a greater amount of sugar in them. Otherwise, leave the fruit out and add a small amount of xylitol, stevia or alternatve to add the sweetness. Hope that helps!

Susan Hampton - Carrie — seriously you need to make a cookbook…I love using the recipes off the computer but I still love a printed cookbook!

carrie - Susan – in the works!

Andrea M. - Yet another yummy soup recipe and another great use for cauliflower. For my onion I used a large leek, and it gave the soup a terrific flavor. I would never have thought to put pear in this, but it really works! Keep those awesome soup recipes coming, Carrie! :)

carrie - Hurrah for cauliflower!!! And I LOVE that you used a leek, Andrea :-)))