The End of Diabetes
Dear Flock,
Did you read Carrie Forrest’s review of Dr. Fuhrman’s new book, The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes (HarperCollins Publishers, 2012)? If so, did you make Dr. F’s California Creamed Kale yet? It’s on my to-do list for this week, and I must say, I’m looking forward to it a whole lot more than I am the other items on that same list (I don’t suppose anyone out there has mastered a way to magically keep clothes clean without the necessity of doing laundry?). #PRIVATE#Kale salad is one of my favorite things on the planet (who can forget that fateful day when Mariann and I joined Honey LaBronx on her cooking show, making our very own version of the healthy delicacy?).
Cauliflower, however, does not speak to me as much. It does not whisper sweet nothings into my ear the way kale does (weird, right?). Unless, that is, it is in the “mash” family. That’s why I’m particularly thrilled that Dr. Fuhrman agreed to let us publish a second recipe for you, our darling flock members, that combines the versatility of cauliflower with the nutrient punch of spinach, and turns it into a healthy alternative to mashed potatoes. I’m in! Consider this added to my to-do list, too, just below “get eyebrows threaded.” (TMI?)
Oh, and since we’re madly and passionately in love with you flock members, here’s another goodie for you: You already had a chance to win The End of Diabetes on Carrie’s original review, but here, we’re giving you yet another chance to win! I know! You’re welcome!
This time, however, we’re giving you the opportunity to win a twofer. If you win, you not only will receive The End of Diabetes, by Joel Fuhrman, M.D., but also his other recent bestseller, Super Immunity, which we completely adore (don’t miss Carrie’s review from last year). Are you in, flockers?
To enter to win: Email your mailing address to contest [at] ourhenhouse [dot] org, and tell us what you like best about the flock area. You have until midnight, EST, on February 26, 2013, to enter. On February 27, we will randomly select a winner. And in 6 months time, that winner will be extraordinarily healthy (I mean, one would hope).
Good luck! May the kale be with you! And feel free to enter the main contest, too. But you can only enter once over there, and just once in this flock area. But hey, that’s two whole shots! (Damn, I’m good at math.)
And since we’re on the subject, here’s an oldie but goodie: Listen to Dr. Fuhrman on the Our Hen House podcast! Notice how Mariann and I are, on occasion, bumbling idiots. (That’s because we luuuurve him. I was even on The Dr. Oz Show with him last year – remember?)
But enough about me. Read on for Dr. F’s “Cauliflower, Spinach Mashed ‘Potatoes.’” But first, a word from Carrie Forrest (whose blog, Carrie on Vegan, is one of my all-time faves).
xo jasmin
***
Heeeeeere’s Carrie!
Carrie Forrest
Hi, Flock!
It’s me, Carrie Forrest, from Carrie on Vegan. This recipe is being provided exclusively for flock members from Dr. Fuhrman’s new book, The End of Diabetes. I’m excited that Dr. Fuhrman and his team are offering you flock members the opportunity to win this book, as well as his previous bestseller, Super Immunity.
I was fascinated (and a bit skeptical, truth be told) by the idea of using cauliflower to make “mashed potatoes,” but I was won over when I tried it. The resulting dish is creamy, flavorful, and absolutely delicious! Plus, the health benefits of using cauliflower are that it doesn’t raise your blood sugar as much as potatoes, and you get all of the micronutrients that this cruciferous vegetable provides.
Hope you enjoy this recipe as much as I did!
In health,
Carrie
***
[print_this]Cauliflower, Spinach Mashed “Potatoes”
Recipe from The End of Diabetes by Joel Fuhrman, M.D., reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.
Serves: 4
Ingredients:
6 cups cauliflower florets, fresh or frozen
6 cloves garlic, sliced
1 (10-ounce) bag fresh organic spinach
1/2 cup raw cashew butter
soy milk, as needed to thin
2 tablespoons VegiZest or other no-salt seasoning blend
1/4 teaspoon nutmeg
Directions:
In a vegetable steamer, steam cauliflower and garlic until tender (about 8 to 10 minutes). Drain, pressing out as much water as possible. Set aside.
Place spinach in steamer, steam until just wilted, and set aside.
With the “S” blade of a food processor, process cauliflower, garlic, and cashew butter until creamy and smooth. If it is too thick, add a small amount of soy milk, process, and check again. Add VegiZest and nutmeg, adjusting to taste. Mix pureed cauliflower with wilted spinach. Serve hot or warm.[/print_this]
