TURMERIC RICE BOWLS WITH GOLDEN CAULIFLOWER, POTATOES AND BLACK BEANS + SOME THOUGHTS
This is a long winded post where I spill the beans. Ready?
If I told you that exercise caused endorphins and endorphins make you happy you'd probably knod or roll your eyes at me for the obvious-ness of my statement. Truth be told, I had nearly forgotten about the positive vibe tidal wave that came after a good sweat sesh. You see, the past few months have been strange. Not in the sense that odd things are happening, its just that my life has never looked the way its looked recently.
When I decided to put the cafe up for sale my dad and I both thought that it would take a year to find the right buyer. I assumed I'd have time to figure out what my next move was, what I'd want to create and how I'd go about creating it. Much to my surprise we had 4 interested parties in a week and a serious one who put in an offer within two. Before I knew it I had signed a contract to sell a cafe I had put my heart and soul into to build. A cafe I quit a great job for. A cafe I moved states for.
The process that was supposed to take a year was done in a handful of whirlwind weeks. The whole thing gave me whiplash it happened so fast.
There were of course opportunities to back out of the deal along the way but I am a BIG believer in divine timing: that life unfolds exactly as it should, in the time it should. No faster and no slower.
This belief is what helped me keep my cool through the process. It is what had me saying to myself and others that if I wasn't supposed to be selling right now there wouldn't be a buyer right now. Period. I truly believed that.
I still do.
But that brings us to where we are now. Since the tail of January I've had nothing and everything to do. No responsibilities and all the responsibilities. What do you do when you can do nothing and anything? This position is so strange.
And honestly I was starting to let it get to me.
What am I doing? What do I want to do? How will I make money? If I've learned anything its that starting a buisness and being an entreprenuer takes vision and patience. And hard work.
The lack of clarity I've felt the last few months was unfamiliar and I was starting to get depressed. I have always defined myself by my career and job title which might be a typical Type-A tendancy but I digress. I don't technically have either of those right now. What the HELL am I now? Who the hell am I now?
I was feeling lost and answer-less.
Then I went on a run (first one in weeks) and something began to shift. I began to feel less heavy in my heart and way less cluttered in my brain. That night I felt excited. Then I went on another run although this time I ran faster. Pushed myself harder. And then WOOSH! That tidal wave I mentioned earlier.
Possitive vibes started rolling in.
I realized that I have been going about this time in my life all wrong. All Negative. Why is the brains auto pilot mode negative? Such bullshit. I realized while in this positive bliss state that there is a lesson in the space, in the transition. A lesson in patience perhaps or in being still. Two things I am not particularly good at. Maybe there's a lesson in opening up to what the universe has for me and letting it guide me in the direction I am headed. How fortunate a position to be in. With all of that I come to gratitude and grace.
Which brings us to this bowl.
I've never before had the patience or the time to make beans from scratch. Who does really? (its 2017!). Lots of people I'm sure but this girl? This girl has NO patience. And up until recently she had no time (at least that's how I saw it). The whole soaking over night then soft boiling, then simmering for hours. No way... All that for beans?
I'll just buy a can.
But now, with this "everything to do/nothing to do" space I'm in, sure why not?
So I gave it a try. I made black beans from scratch and you know what? I freaking loved it.
With each step I was able to see the change in the beans as they got closer to edible little morsels. I was able to control the flavors too which ultimately made them pair well with this Indian spiced bowl of veggies and things.
And the taste, holy shit... its soo much better than canned.
The whole from scratch thing..., sure it took hours and often times we barely have time to grab a can opener but
you know what? It was well worth the wait and well worth the process.
I trust that in time I will say the same thing about this period in my life. I know that this time has purpose and as long as I continue to make conscious efforts and action corrolated with what I want things will develope and grow into something clear and vivid. I need to stay patient and refine my vision, adjust the seasoning as I go. The end result will taste that much sweeter.
Just like the beans.
If you've read this far, thank you. That sure means a lot.
With all the good vibes, babe. Make this bowl!
FOR TURMERIC RICE
2-3 Cups cooked rice
1/2 Cup onion, diced
2-3 garlic cloves, minced
1 Tablespoon turmeric powder
2-3 Tablespoons coconut oil
FOR THE CAULIFLOWER
1/2 head of cauliflower, cut into florets
1/2 Cup onion, diced
3 garlic cloves, minced
1-2 Tablespoon curry powder
1-2 Tablespoon coconut oil
2-3 Tablespoons white wine vinegar
salt & pepper, to taste
FOR THE POTATOES
5 fingerling potatoes, sliced
1-2 Tablespoon extra virgin olive oil
1-2 Tablespoon turmeric powder
pink salt and pepper, to taste
3 Cups kale, de-stemmed, chopped
1 Teaspoon extra virgin olive oil
1 medium lemon, juiced and zested
FOR THE BOWLS
4 Tablespoons mint pesto, recipe below
1 can of black beans or make from scratch, Recipe below
2 Scoops sauerkraut, I used Wild Brine brand
1/2 avocado, sliced
FOR THE RICE
Cook rice according to package. I used white basmati rice.
Heat a large frying pan of medium high heat. Add coconut oil. Once warm add in the onion and sautee for 3-5 minutes. Once translucent add in the garlic and stir for about 30 seconds. Lower heat to medium low and add in the turmeric powder and mix around. If it is dry in the pan then add a little more coconut oil before adding in the rice. Once added stir to coat and mix well. Season with salt and pepper to taste. Set aside.
FOR THE CAULIFLOWER: Pre heat oven to 425f. Roast cauliflower with a little oil and salt for about 20 minutes or until fork tender. **(You can add the potatoes to this tray too, steps below)
Using the same frying pan as the rice, heat more coconut oil over medium high heat. Add in the onion and cook until translucent. 3-5 minutes. Then Add in the garlic, cook for 30 seconds stirring constantly. Add in the curry powder and more coconut oil if pan is dry. Then add in the cauliflower and stir to coat. Mix well until cauliflower is golden yellow in color. Add in vinegar and season with salt and pepper to taste.
FOR THE KALE: Add washed and trimmed kale leaves to a bowl. Massage with the oil and salt between your fingers. Squeeze on lemon juice and mix well. Divide amongst serving bowls.
FOR THE POTATOES: Add sliced potatoes, oil, turmeric and salt and pepper to pan. Toss to evenly coat.
Roast with the cauliflower at 425f removing after 15 minutes or until fork tender.
FOR THE BOWL: Divide rice, cauliflower, potatoes, kale, mint pesto, black beans, avocado and sauerkruat amongst bowls. Dig in and enjoy!
BLACK BEAN RECIPE:
Following the package instructions prepare the beans as necessary. Then Add in 3-4 garlic cloves whole, about 1/2 onion chopped, and 2-3 TBSP vegetbale broth base preferrably from Better Than Bouillon
I put 1 heaping cup to 1 1/2 cup beans in each bowl when serving.
MINT PESTO RECIPE:
Follow this recipe but use mint instead of kale and removing the cilantro!