So, you know that army-print camo? Kinda greenish, grey, brown camouflage — I know I had a pair of camo shorts for a Senior Week spirit day in high school. Anyway — we’re visualizing the camo…
such a delicious dinner!
Well tonight, I made Cauliflower Pesto Sauce to go over my buckwheat noodles. Being on the Body Ecology Diet, there are only four gluten-free grains allowed: quinoa, amaranth, millet, and buckwheat. The only “pasta-form” of these grains we’ve been able to find are buckwheat noodles. (Quinoa noodles are made with corn flour, and corn is a “no-no”). As a reminder, the B.E.D. is an Anti-Candida diet. It starves the body of sugar and foods that break down into sugar (like white rice, potatoes, and starchy veggies like peas). So on the Body Ecology Diet, there is ABSOLUTELY no sugar, fruit (except for lemon & lime), grains, milk or cheese (because of the milk sugar, lactose), beans (including peanuts), soy, caffeine, alcohol, sugary vegetables (like carrots and beets) or starchy vegetables (like potatoes) or mushrooms. This diet kills the yeast by starving it of its food: sugar.
gluten-free, vegan, AND Body Ecology friendly!
So back to dinner — Buckwheat noodles are not the prettiest noodles you’ve ever seen — they’re kind of a brownish-gray. But they’re the only “legal” noodles I can eat right now, so beggars can’t be choosers…right? So those gray noodles, mixed with the green sauce…my dad goes, “this looks like camo!” And so the “Camo” Cauliflower Pesto Pasta was born!
gorgeous fish and “camo” cauliflower pasta!
But don’t let its uglyless than beautifulexterior fool you…its flavor and consistency is GORGEOUS!
With this luscious pasta, I served broiled halibut! So yummy!
Let’s start with the “Camo” Cauliflower Pasta:
1 head of cauliflower, chopped into florets and steamed 1 cup basil, packed 1/4 – 1/2 pine nuts, toasted juice of 1/2 lemon 2 tsp – 1 Tbsp EVOO 2 garlic cloves salt water to consistency pasta water
Steam your cauliflower, and after about 6-8 minutes, take it out of the steamer basket, and cool it under cold water. Set aside. Blend up all the other pesto ingredients in your food processor to form your beautiful pesto. Then, add your cauliflower to the processor and whirl away! You’ll need to add about 1 cup of pasta water to get it silky and sauce-like. Toss with your cooked pasta noodles. YUM!
check out that crust!
With this amazing side dish, I served broiled halibut. Wow, Lobsta Bakes’ wild, ocean-caught halibut is truly succulent. It is so moist and flakey. I broiled it with 1 tsp EVOO, salt, pepper, paprika, and chili powder. This combination of spices on top forms the most beautiful, crisp crust! The smokey/spicy flavor permeates into the fish as it cooks. Delicious.
there’s cauliflower in that?!?
This meal was fantastic. This pasta sauce was so velvety and silky smooth! The flavor just explodes in your mouth! Fresh and galicy pesto, with a rich and creamy texture from the cauliflower! You don’t even taste the cauliflower! You just taste the pesto with an amazing, light and almost fluffy consistency.
It may look a little less than pretty, but don’t judge a dish by its camouflage exterior. Its flavor certainly doesn’t blend in — it stands out as phenomenal!
This sauce was made by my fabulous food processor. I love it so much, but then you already knew that. I also utilized my olive oil mister. I also love this little gadget. Here's where you can find them: