Remember my last post when I made those yummy chocolate mousse cups with the liquid from a can of chickpeas? Well, I saved the chickpeas and made these vegan, gluten-free and healthy chickpea blondies. You might think I’m switching to a vegan or gluten-free diet? No I’m not, I’m just trying to make some healthy desserts to satisfy my sweet tooth without the loaded calories. I think I can safely say, I succeeded. They are fudgy, chocolatey and oh so moist.
Nothing quite like a sweet potato to bring some wonderful flavors to your palette. The regular potato makes us shudder at the thought of all those carbs. But not so with the humble sweet potato. This root has a slightly lower carb rate than the regular potato. Sweet potatoes contain almost twice as much fiber than the regular potato. Did you also know that sweet potatoes are an excellent source of vitamin A and a good source of potassium? A medium sweet potato has at least 28% more potassium than a banana.
So what’s all the buzz about using cauliflower in low-carb dishes instead of rice or potatoes? I’ve even seen pizza bases formed with grated cauliflower. Cauliflower can shine in many forms as I’ve recently discovered, so I set out to find out for myself. From my kitchen today, I’m bringing you a pilaf chock full of nutrients and flavor, but yes you guessed it, it’s made from cauliflower florets. I’ve seen the method and have come across many recipes, but I decided to add my own spin to it and make it spicy and wholesome with some Indian flavors.
A rainbow of colors, a perfect matrimony of flavors! I served the riced cauliflower pilaf with Grilled Goan Chicken Cafreal, and a salad.
My humblest apologies for disappearing off the blogging radar for so long. We were out of the country for a while, and it seems like it always takes a stretch to get back in the swing of things. Some bloggers are so organized and dedicated to their blogs, that they prepare a few posts ahead of time and connect even when on vacation. Me? I’m not that organized, hence the hiatus from my blog, so please forgive me Readers, I promise I will make up for it.