cauliflower pizza and change
I used to think that recipes were set in stone, meant to be followed just as my dad and grandmother had passed them down to me. Then, one day, I realized that none of these recipes has ever been written. They are all part of our family’s oral tradition.
This realization totally changed the way I cooked. I started to appreciate the fact that, when we tell the story of a recipe, we are also telling the tale of who we are in the moment and what’s happening all around us.
I started to pay attention to seasonal ingredients more, to appreciate that spring is a time to make asparagus risotto and fall is a moment for butternut squash risotto. The base story of the recipe is the same (onions, carrots, celery, stock and rice), but the finishing touches are different.
Recently, I had the privilege of reading the book Personality Isn’t Permanent by psychologist Dr. Benjamin Hardy. The title of his book immediately resonated because, for me, that’s like saying “health is a changing state of balance”, which it is.
Just as our personalities don’t define us, so are the foods we eat to stay healthy constantly changing. These foods change with the seasons, with out state of wellness or illness, and with what’s happening in our household and in the world around us.
Dr. Hardy’s book gave me an opportunity to appreciate the culinary teachings handed down to me by my family and to recognize that those are not set in stone. I am always changing, so I can always adapt the foods I am eating to that change.
In fact, I MUST keep adapting and changing in order to grow as a human being and keep experiencing more of what Dr. Hardy calls “the peak state”. On days when I am energized, focused, and positive, life flows. I don’t have to think too hard about what’s next or labor over any decisions. I trust my intuition and move from that place.
Dr. Hardy encourages us to have one main goal that shapes our future self. What is your goal? Does it relate to personal wellness, family, or career? Reflect in it in a journaling session.
This book has shown me how crucial it is to set my sights on a future self that i never could have imagined. I don’t have to drop my past or ignore my present. I simply have to take time every day to write about the kinds of experiences I want to have in the future.
This simple act of journaling for 5 minutes, either in the morning or in the evening, can make a huge difference in helping us achieve our best selves and continue growing as people. Dr. Hardy offers many more valuable suggestions in his book. It’s a quick, enjoyable read and a reference that I will keep on hand for years to come!
You can order the book here. I highly recommend it.
After reading this book, I realized that I wanted to make cauliflower pizza. Why? Because I always make traditional sourdough pizza for my family - just as my dad taught me to make it. However, I don’t digest it very well.
I decided to take the advice I give to clients and turn it on myself. I made this pizza and everyone loved it! I felt great after eating it and empowered to keep striving for my future self with the help of cauliflower pizza!
CAULIFLOWER PIZZA
You will need:
1 head cauliflower, chopped and steamed lightly
2 large eggs OR 2 tablespoons flaxseed meal mixed with 2 tablespoons hot water
1/2 cup almond flour
2 tablespoons tapioca or arrowroot flour
1 tablespoon cornmeal
1 teaspoon each: thyme and oregano
1/2 teaspoon each salt and pepper
Chop cauliflower and steam for 10 minutes.
Once cauliflower is fork tender, place in a blender with all of the other ingredients and blend well.
Preheat oven to 425 degrees. Oil a cookie sheet with olive oil and spread the crust on it in a thin layer. Bake for 15 minutes. Remove from the oven and put on your favorite toppings. Bake for 10 more minutes. Yum!
CASHEW WHITE SAUCE
Blend these together:
1 cup cashews
2 cloves garlic
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup water
1/4 cup olive oil
Spread on your pizza crust after you bake it for the first 20 minutes. Add other toppings on top! Try mushrooms, spinach, basil, and artichoke hearts.
