So far, winter hasn’t been horrible (dare I say it out loud?). In the last week, we’ve only had a couple of super cold days (-23° C or -9.4° F) but we’ve only had one snow storm and although it was super wet, it wasn’t that bad (shovelling was awful!). The one thing I will complain about is the lack of sunshine November and December was…gloomy, gloomy, gloomy! Although January’s start has been chilly, it has been sunny! So if I have to give up warmth for sun, so be it.
Have you made a New Year’s Resolution? JT and I decided that we need to get back on track and eat more vegetables and limit eating out (oh dear, we do eat out a lot). So, I have determined that the next month or so I will dedicate the blog to super healthy, clean eating, roughly based on a ketogenic diet. I say roughly because I’m going to allow myself one day per week to ‘cheat’ (TBD)! I will comb through your lovely blog pages and get my inspiration there.
We’ve also decided to eat our main meal at noon instead our norm of 6 or 7 in the evening. We’re hoping that these changes will result in some shedding!
This condiment came about as I stared blankly in the refrigerator…so many vegetables but no inspiration! The bag of baby arugula called out to me…pesto, it whispered. Now I know many of you are pesto traditionalists and only basil, garlic, EVOO, pinenuts and parmesan will do…but what if you wish to limit calories? Yes, there is the argument that you should only use a little, but I wanted to start the week off right so I created this unique paste that resembles pesto (notice I didn’t call it pesto?). I received a solid thumbs up from JT, it has texture, a slight kick and it’s bright and beautiful green. A little sunshine on these gloomy winter days.
Makes a 125 mL (1/2 cup) sauce
A Kitchen Inspirations Original Recipe.
- 60 g raw cauliflower (either stems or florets or both)
- 60 g baby arugula
- 1-2 cloves garlic, finely minced
- 2 tbsp white wine vinegar
- 3 tbsp vegetable stock (home made)
- sea salt to taste
- Add the raw cauliflower to a small processor bowl, process until it becomes a fine meal.
- Add the arugula (may need to be added in smaller portions), garlic, vinegar and stock and process until a desired consistency is achieved (I wanted it relatively fine).
- Season with sea salt and process until totally combined.
- See serving suggestions in notes.
- Serving suggestions: pasta, sautéed vegetables, zucchini noodles, drizzled on tomatoes, meat or fish.
- Add a spoonful or two into a simple oil and vinegar salad dressing or greek yogurt for a dip.