Sometimes we can find ourselves reaching for food when we feel bored or we’ve worked hard and want a reward. And that urge for food can seem so compelling, it doesn’t seem like there’s anything we can do but give in.
We aren’t eating because we’re hungry. We’re eating to try to change what we’re feeling and return to our natural, relaxed state. But is there a way to access what is really beneficial for us in those moments without going for the habitual comfort food and still bringing us back to a more relaxed state? Let’s explore together:
So, becoming aware when we want to eat and have no hunger is the first step. Kind of like a check engine light in the car. What if we just take a moment and pause, like pulling off the highway when the light comes on the dashboard, and feel what’s going on? Whatever you see hold it loosely and add nothing to it.
Then in that open space, check in with your body’s wisdom. Just like our client, you may be surprised what you learn.
The recipe this week is a Cauliflower Fried Rice with lots of veggies and mushrooms. The cauliflower becomes the rice once you pulse it in a food processor. It’s a delicious dish and one cauliflower makes enough to serve four people.
To Your Amazing Health,
Connie and Bill
Cauliflower Fried Rice (Serves 4)
1 medium cauliflower
1 tablespoon avocado oil
1 onion, diced
2-inch piece of ginger, minced
2 cloves garlic, minced
12 crimini mushrooms, sliced
2 medium carrots, diced or shredded
1 jalapeño pepper, finely diced
2 tablespoons tamari
¼ teaspoon sea salt
¼ teaspoon ground pepper
1 cup peas (fresh or frozen)
1 cup corn (fresh or frozen)
1 bunch scallions (optional for garnish)
Cut the cauliflower into 2” chunks and whir in a food processor until it’s a chunky “rice.”
Heat the oil on medium flame and add onions, ginger, garlic and mushrooms. Sauté for 5 minutes.
Add carrots, jalapeno, tamari, salt and pepper and cook for 3 minutes.
Add cauliflower, peas and corn and sauté another 3 minutes until the Cauliflower Rice is heated through.
Taste and add up to 2 more tablespoons of tamari if you want a more “Asian” taste.
Garnish with scallions if using them.