Recipe: White Bowl

makes 2 servings

Quinoa
1/2 cup quinoa, rinsed and drained
1 cup purified water
1 small head cauliflower, washed and any spots trimmed off,
broken into medium-sized florets
1 Tbs extra virgin olive oil or 1 Tbs of butter
salt to taste

1 handful pine nuts, toasted

White Miso Sauce
2 Tbs white miso
1 Tbs fresh squeezed lemon juice
1 splash rice vinegar
1 tsp maple syrup
1 Tbs plain yogurt (optional)
1 clove garlic, roughly chopped
1/2 inch piece of ginger, roughly chopped
1 dash of cayenne pepper
purified water to create desired consistency

From the Kitchen: 1 pot with lid, 1 steamer, 1 food processor or blender, 1 or 2 white bowls

In a sauce pan add quinoa and water. Cook quinoa over medium high heat until it reaches a boil, then reduce to a simmer. Place cauliflower florets into a steamer and place the steamer over the simmering pot of quinoa. Cover. Steam cauliflower 7-10 minutes until cooked but still firm (not mushy).

While the cauliflower steams, peel and chop the garlic and ginger for the White Miso Sauce.

When the cauliflower has steamed approximately 5-8 minutes (tender yet firm), separate the steamer from the pot of quinoa set aside. Put the cover back on the pot of quinoa and continue cooking for another 5-7 minutes or until quinoa is fully cooked. Properly cooked quinoa should have fluffy light texture.

While the quinoa is cooking, continue preparing the White Miso Sauce. In a food processor add the white miso, lemon juice, rice vinegar, maple syrup, yogurt, garlic, ginger and cayenne. Blend thoroughly. Add water to achieve desired consistency.

When the quinoa has finished cooking add olive oil or butter and salt to the pot. Mix well. Add the cauliflower and toasted pine nuts to the cooked quinoa and mix gently, being careful to keep the cauliflower florets intact. Pour half of the White Miso Sauce into the mixture and mix gently.

Spoon the quinoa and cauliflower into white bowls. Spoon some White Miso Sauce on top of each serving. Serve!

Other Saucy Ideas: Double or triple the White Miso Sauce and keep in it the fridge for up to a week. This silky sauce is delicious on steamed or sautéed vegetables, noodle dishes. It's also a great marinade for fish or toss it with your favorite salad greens!

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CAULIFLOWER: Health Benefits

The milky, sweet, almost nutty flavor of cauliflower is at its best from December through March when it is in season and most plentiful in your local markets.

Consumption of cruciferous vegetables, such as cauliflower, is known to reduce the risk of a number of cancers, especially lung, colon, breast, ovarian and bladder cancer. Research also has revealed that crucifers provide significant cardiovascular benefits as well by helping to reduce levels of LDL cholesterol. High levels of LDL have been linked to plaque formation in the blood vessels.

Did you know that A Weekly Serving of Cruciferous Vegetables Halves Advanced Prostate Cancer Risk? A study of 29,361 men, enrolled on the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial found that men who ate more than a serving of either broccoli or cauliflower each week almost halved their risk of developing advanced-stage prostate cancer (cancer that had spread beyond the prostate gland), compared with their peers who ate these vegetables less than once a month.

We now know that cruciferous vegetables contain both glucosinolates and thiocyanates (including sulforaphane and isothiocyanate). These compounds increase the liver's ability to neutralize potentially toxic substances. Eat cauliflower and detoxify!

For more nutritional information on cauliflower visit:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13