Happy Memorial Day! I thoroughly enjoyed the 3-day weekend, and I now have a completed garden on my terrace complete with carrots, tomatoes, peppers, beets, and lettuce. The picture to the right is the start of my carrots just 3 weekends ago. I will post the updated picture this week, and you won't even believe your eyes! I think I shed a tear (or three) when I saw the first sprouts. I am getting a lot of slack from friends and family for talking to my garden, but I am absolutely convinced that the morning pep talks are really doing the trick. I have always wanted a garden, so I am taking advantage of my outdoor space and am fully committed to loving my plants unconditionally until they grow. I will have updates throughout the spring and summer and hope to make some exciting recipes with my home-grown veggies in a couple of months. Since patience is a virtue I do not have, this is the perfect activity to me. Waiting 70 days for a carrot will certainly be a first, and I'm sure the experience will be useful if I can translate the newfound patience to other aspects in my life.
Tonight's recipe is a wonderful side dish for any upcoming BBQ or get-together. The fresh mint and pomegranate seeds give the "rice" a fresh burst of flavor with every bite. Enjoy the flavors of Spring, and don't forget to tell your plants that you love them!
Pomegranate Mint Cauliflower Rice: Serves 4-6, Prep time: 10 min, Cook time: 15 min
- 1 large head cauliflower, roughly chopped
- 1 Tbsp. coconut oil or olive oil
- 1 medium sweet onion, chopped
- sea salt, pepper, and garlic powder
- 2 Tbsp. fresh mint, finely chopped
- 1/3 cup fresh pomegranate seeds
1. Heat oil over medium heat
2. Sautee the onion for about 10 minutes until translucent
3. Meanwhile, pulse the chopped cauliflower for a few seconds in the food processor until it makes a rice-like consistency
4. Add the "rice" to the onions, stir well, and cover for 10 minutes
5. Season with salt, pepper, and garlic powder to taste
6. Toss with fresh mint and pomegranate seeds