The Art of Running in the Rain

Okay, okay, I know what you’re thinking…

But hear me out….because this dish is uhhh-mazing.

Before we get to the food, let’s just have a little moment about using healthier food items in place of the usual ingredients. I think there is a lot of upset surrounding this because the ingredient that is typically used (in this case rice) gets stigmatized as being ‘unhealthy.’ That is absolutely not the intention.

As a mother of a little girl, I am extremely happy about the #bodypositive movement. I think first and foremost we should love ourselves and not try to be anything other then, well, ourselves. I always tell myself, ‘I’m not trying to be like anyone else, I’m just trying to be a stronger/better version of me.’ This is a little reminder not to compare myself to anyone else. As a person who has suffered from body dysmorphia and eating disorder in the past, it’s an important thing to remember. I want Mira to know that her mama loves herself, and thus help her love herself (always). It is also important to remember that having goals does not mean that you don’t love yourself. Desiring to eat cleaner, move more, and feel better at the end of the day, does not mean that you don’t love yourself. I know that when I strive for those things I feel happier/healthier. In life I always want to have goals surrounding growth whether that be in my career, family, health, friendships, etc. I started this year with a goal of moving towards a plant based diet, and this recipe has been one of many that I’ve tried and loved.

So in this recipe we use cauliflower in place of rice, which can be considered a healthy swap. It’s helpful if you have goals for moderation, goals for eating more vegetables, or goals for eating something super tasty. At the end of the day your goals are, just that, yours and as long as you feel contented in them, then everyone else can fuck off. But why let me convince you, when the food will speak for itself…

Ingredients:

• 8 cremini mushrooms
• 8 oz tempeh
• 4 cloves of garlic
• 1 inch ginger
• 1/4 c chopped cashews
• 1 small onion
• 2 carrots
• 1 bag riced cauliflower (or head of cauliflower riced)
• 2 eggs
• 1/4-1/2 c coconut aminos
• 1/4 c sesame oil
• 1/8 c sriratcha
• 1 tsp Shichimi Togarashi
• 2 tbsp ponzu
• Optional: Cashew, extra sriracha

Directions

1. Heat 2 tbsp of sesame oil in a large pot on medium heat, add garlic and ginger and heat until fragrant.
2. Add tempeh, onion, mushrooms, carrots cook down for 5-10 minutes.
3. While the vegetables are softening chop cashews and roast for 5-7 minutes.
4. In a seperate bowl mix coconut aminos, remainder of the sesame oil, sriracha, shichimi togarashi, and ponzu.
5. Add cauliflower and form a well in which you will break two eggs.
6. Stir all ingridients together until egg cooks through.
7. Pour in the sauce and stir.
8. Turn off heat, place lid on pot and allow steam to cook vegetables through.
9. Dish up and place extra cashews and sriracha on top.

It’s so yummy and filling!

Be well (and eat well).