Off-and-on for the past month, I’ve been slowly chipping away at
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Maybe it’s because we live in Iowa, where there’s nothing official about the weather. One week the sun comes out, the ground thaws, and our winter comforter is stored away. The next? A cloudy sky, the weatherman warns of frost, the comforter is fluffed and back on the bed.
With this long welcome to spring, I didn’t think there was much more that could be dusted or freshened up except maybe, this little space online.
So the past few days I’ve spent some time, and it’s gotten a bit of a spring make-over. See what you think, there are still a few cobwebs that need tending to, but for the most part, it’s ready to go. I hope that it’s a bit easier to find a recipe you’re looking for or something fun to read.
In the meantime, I wanted to share some of the other resources I’ve found to be helpful when searching for information about health & nutrition. (Part I of this series can be found .. here)
Secondary Resource Sites
eMedicine -10,000 contributors – 6,500 articles
Merck Manual – Medical info about all diseases, diagnosis, and treatments
Natural News – Thousands of articles, interviews, videos
Nutraingredients USA – A resource site for supplement and food manufacturers
Nutrition Data – Nutrition facts database, easy to use, good graphics
Vitamin D Research Council – Good research synopses and articles about vitamin D
Health Quest -Nutrition database containing information about specific nutrients and herbs, health conditions, lab testing, etc
Natural Standards – Drug and nutrient interactions and a large review of herbal and natural products
Questia – The world’s largest online collection of complete books, journals, and articles
Websites for Environmental Issues
For certain, there are many more incredible resources, just waiting to be explored. Have a favorite? I’d love it if you’d leave a comment to let me know.
As part of an ongoing campaign to find new and different ways to eat my veggies, I turned to our Plenty cookbook, and couldn’t resist this funny looking savory cake made of cauliflower. Its author on a mission to give cauliflower, which he considers as versatile as the beloved potato, “some well-earned glory.”
Here, cauliflower florets are suspended in a golden cake that’s made with the better part of a dozen egg, green flecks of basil scattered throughout, with an orbit of onion rings on top, and crunchy, aromatic seeds around the edges
Admittedly I was a skeptic, but sure enough, it made a sturdy omelet that sliced like a cake and worked as a main course. Rather than being run-of-the-mill, as some egg dishes can be, this was unusual and completely addictive. The rosemary-scented onions lent great flavor, the nigella and sesame seeds lining the sides added crunch as well as a nutty, spicy flavor.
As it baked, the aroma of this toasty veggie cake with cheese, basil, and onion, smelled decidedly pizza-like. One bite in, and met with a sweet chunk of delicious cauliflower, I was again reminded why Ottolenghi’s cookbooks are never far from reach
pps: This is Part II in a short series about resources for health and nutrition information. Part I can be found .. here
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~ Adapted (only a little) from Plenty More by Yotam Ottolenghi
Parmesan and Herb Cauliflower Cake
- 1 small cauliflower, outer leaves removed, broken into 1" pieces (~ 1 pound)
- 1 medium red onion, peeled
- 3 Tbsp olive oil, divided
- ½ tsp rosemary, chopped fine
- 8 eggs (large or XL)
- ½ cup basil leaves, chopped fine
- 1 cup all-purpose flour I've had success with oat flour and King Arthur's multi-purpose gluten-free flour
- 1 ½ tsp baking powder
- ½ tsp ground turmeric
- 6 oz grated Parmesan cheese (or any other mature cheese)
- 2 tsp sea salt, divided
- pinch freshly ground black pepper
- 1 - 2 Tbsp coconut or olive oil, for brushing
- 3 Tbsp toasted sesame seeds
- 1 Tbsp nigella seeds
- Preheat the oven to 400° F
- Line the base and sides of a 9-inch spring-form cake pan with parchment paper.
- Brush the sides and bottom with a thin layer of olive oil (~ 1 - 2 Tbsp worth)
- Combine the sesame and nigella seeds and toss them around the inside of the pan; the idea being that they'll stick to the sides.
- Prepare the Cauliflower
- Place the cauliflower florets in a medium-sized saucepan and add 1 tsp sea salt.
- Cover the cauliflower with water and bring the contents of the saucepan to a simmer over medium heat.
- Allow to simmer for 10-15 minutes, or until the florets are quite soft. (You'll know they're done when they break apart when pressed with a spoon)
- Drain the cauliflower and set aside in a colander to cool
- Prepare the Cake
- From one end of the onion, cut 4-6 round slices (each ~ ¼" thick), and set aside
- Coarsely chop the rest of the onion, placing it, along with a Tbsp of olive oil in a small saute pan over medium heat. Sprinkle the rosemary over the top.
- Cook for ~ 10 minutes, stirring from time to time until they're soft and fragrant.
- Remove the onions from the heat and set them aside to cool.
- Transfer the onions to a large bowl, adding the eggs and basil, and whisk well.
- Add the flour, baking powder, turmeric, Parmesan, the other 1 tsp sea salt, and plenty of pepper. Whisk until very smooth.
- Add the cauliflower, stirring gently, so as not to break up the florets
- Bake and Serve
- Pour the cauliflower mixture into the prepared pan, making sure it's spread evenly.
- Arrange the reserved onion rings on top.
- Place the cauliflower cake into the center of the oven and bake for 45 minutes, or until it's golden brown and set (a knife or toothpick inserted into the center of the cake should come out clean)
- Remove from the oven and allow to rest for 20-30 minutes before serving.
- It's best served just warm, rather than hot, or at room temperature.