Well, I thought I would go through this winter without getting sick, but no such luck. I finally came down with a cold and a slight fever. I’m not surprised. This Northern Californian weather has been quite fickle lately, switching from rainy cold to sunny 60s sometimes in the same day. I’m actually not hating that I’m sick. I’ve been go go go for the past few weeks and haven’t had a chance to slow down and catch a break (probably why I’m sick in the first place). But now, I have a great excuse to Netflix and chill (literally!), drink a ton of bone broth, and take much needed naps.
Enough about my lame cold. Have you seen my announcement about the RESTART® program I’m launching on February 16th? It’s a 5-week online class where participants can learn about nutrition, and get support from me and fellow classmates while they go through a sugar detox to help them end cravings and boost their energy. If you are interested in improving your health and learning how the food you eat affects your body, then read more about the program and sign up!
Speaking of healthy nutrition, I have a seriously delicious recipe that’s sugar free and filled with nourishing, energizing fats. I’ve recently been eyeing romanesco cauliflower at the farmers market because they are so cool looking and reminds me that nature is amazing, so I picked up a head and made this beautiful side dish. Of course, you can use regular cauliflower, but I love the bight green color of the romensco cauliflower that really stands out at the end when mixed with pesto.
Oh, what good sauce can do to a dish!
- 1 head cauliflower (I used Romanesco but any kind works)
- 1 tbsp ghee or avocado oil
- ¼ tsp sea salt
- ¼ cup chopped raw walnuts
- 1 cup packed basil leaves
- ¼ cup extra virgin olive oil
- 2 tbsp nutritional yeast
- 2 cloves garlic
- Juice of ½ lemon
- ¼ tsp sea salt
- Crushed red pepper flakes (optional)
- Preheat oven to 450 degrees F.
- Cut cauliflower into bite sized florets and place on a baking pan.
- Toss cauliflower with ghee or avocado oil, and sprinkle with sea salt.
- Bake for 15 minutes, shaking the pan half way through.
- While the cauliflower is baking, heat a dry pan on the stove top over medium high heat.
- Add chopped walnuts to the pan and toss for 5 minutes until they are browned and toasted.
- Remove from heat and place into a food processor or a blender with the rest of the pesto ingredients.
- Blend until the pesto is completely combined and creamy.
- Once the cauliflower is roasted, place is a large bowl, pour the pesto over it, and mix well.
- Sprinkle crush red pepper flakes before serving (optional).