Posted on | August 26, 2009 | 30 Comments |
Phew! I got through the first two days of the second round of SBD Phase 1 successfully. Today was considerably better than yesterday both on energy level and on the cravings front. It is just going to get easier from here. I don’t think I’ll be able to post day-by-day menu and recap on the blog this time, but I’ll try my best to update as frequently as I can. Today it’s going to be a quick post on a brand new discovery which I feel is going to be a regular dish in my kitchen over the next few weeks.
As you know, no grains are allowed in Phase 1 of South Beach Diet and there are some dishes out there that really need some rice to make it feel like a complete meal. Indian and Thai curries and some Chinese stir-fries for example. I’ve been seeing the mention of Cauli-Rice in different SBD forums and low-carb blogs for a while and I finally tried it yesterday. The idea is to pulse the cauliflower florets to small pieces that resemble rice and substitute for rice in many rice based dishes like fried rice. Of course, it wouldn’t work in dishes like biryani where the rice is supposed to absorb the liquid. Once cooked gently, the texture of the cauliflower is very much like rice. This time I made a simple flavored rice with butter, shallots, garlic and pepper and some silvered almonds for a bit more crunch and had it as a side for grilled fish. It was fantastic! Siv mentioned that I could’ve fooled him by saying it was fried rice! I didn’t think the taste was that close, but regardless, it was very very tasty and I can totally imagine this in a vegetable fried rice or chicken and rice dish or plain sauteed cauli-rice served with some fish or chicken curry.
- 4 cups cauliflower florets, rinsed and dried thoroughly
- 1/4 cup shallots
- 1 tbsp garlic, thin slices
- salt to taste
- 1/2 tsp finely ground black pepper
- a few finely minced herbs like parsley or cilantro
- 1 tbsp butter
- 1 tsp olive oil
- a few silvered almonds for garnish.
Using the shredder attachment on the food processor, chop the cauliflower florets till it resembles rice. I have read that you can use the S-blade of the food processor and pulse it to get the same shape too, haven’t tried it. The grater did make it a little smaller than I wanted, so next time I will try the S blade.
Heat the butter and oil in a shallow non-stick pan and saute the shallots and garlic till soft. Season with the pepper and salt. Add the cauliflower and saute for a few minutes till the cauliflower is cooked. Stir in the herbs and some sautéed silvered almonds and remove from the heat. Serve warm.
Here are some more Cauli-Rice recipes from the web.
It is so simple, whoever came up with this idea first is a genius! Thank you, whoever you are!
SBD Phase 1, Day 2 Menu
- Breakfast – 1 slice of the breakfast casserole, 1 cup black coffee
- Mid-morning snack – 15 almonds
- Lunch – 1/2 Chopped Salad + grilled salmon filet from Purple Cafe
- Evening snack – 1/2 cup edamame
- Dinner – Chicken + Asparagus + Bell pepper salad with a creamy yogurt-curry dressing
I was down 0.7lbs this morning, but it could just be the regular weight fluctuations. It is too early to really start seeing any benefits, but it is always nice to see the graph going down. I still haven’t started packing lunch for work, which is something I have to start doing, as the options at the office cafe are very limited. Today I got to go out for lunch though, and the chopped salad at Purple Cafe is one of the best salads ever! With bacon and avocado it’s got a bit more fat than allowed, but there wasn’t any bad carbs in it, which is what really matters for SBD. At least that is what I am telling myself.
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