I had huge plans to do a 4-5 day juice feast/fast this week, I was almost treating it like no big thang. I’ve done it before and it felt like my body was kind of hankering for it. “We have tons of greens in the garden and a tree full of apples. I’ll only need a couple things. It’ll be sooooo easy.” I had ramped up my consumption of raw fruit and veg in order to ease into it and then… it was the weekend.
Lots of driving around with Mark for new house stuff, lining all the things and services up, road snacks + coffees, thoughts of demolishing the kitchen completely and follow-up, dread-tinged thoughts of assembling IKEA cabinets with an Alan key and hopefully a beer nearby, stressing about the heap of things to move and the mere existence of the heaps of things. I’ve purchased a preparatory economy-sized bag of chia seeds, a party box of wine glasses, various hydrangeas, and a new food processor. We still don’t have a bed. Packing up your life and moving onto a new thing. Throwing work into the mix and all of those other weird things like trying to get an adequate amount of sleep. It’s a lot. One week from today until it’s really real. Five days of liquified vegetables have to wait.
And, kind of hilariously, I’ve been beating myself up over it. Every snack and meal has been inwardly justified by a need to build up some energy stores (or whatever you’re building up when you’ve been eating hella chocolate-covered raisins). We managed to get a lot of things checked off the list over the weekend, but there was still plenty of salty snack eating while we marathoned The League on the couch. Oh, and that night I came home way past my usual dinner time after spending a whole day road-snacking and made myself a huge bowl of pasta and promptly went to sleep afterward. Totally not my style. Totally was thinking about my dashed plans for juicy-ness, mostly guilt-tripping myself over it and not getting any closer to that “Whooo-ey, so detoxed and vibe-y” feeling.
All of that stuff is so dumb though. It’s just life happening at the pace of life. Sure, a juice fast might help me rule the world a little bit more, but knowing when and how to prioritize certain things is going to keep me in a better spot long-term. So I stopped believing my own bullshit and started focusing on being here and being completely okay with being right here. This article from Kate Bartolotta, guys. Pro tip: read it.
I ate something like this when we were in NY (along with, yes, lots of excellent green juices). It was a little starter/small plate, but it was easily my favourite thing of the whole trip. Just perfectly steamed cauliflower with a super refined coconut-milk curry sauce at the base of the plate and crunchy bits on top. I knew I could fix that up with ease at home and add a few personal preference-driven changes. I bust up the romanesco into large-ish pieces and roast them for a bit of golden crust. I fix up the curry sauce portion like I normally would, but strain it out to keep it easy on the eating front. The pieces are bathed in that rich, fragrant, and lightly golden sauce. As you cut them up, you can kind of drag the pieces through the curry sauce, maybe throw some cooked grain into the mix if you like. Anyway, it’s easy and warming. Total feel-good eats for right now.
ROASTED ROMANESCO CURRY WITH LEMONGRASS & MARCONA ALMONDS
Print the recipe here!
SERVES: 3-4 as a main
NOTES: If you decide to steam this for that more pure + virtuous vibe, place them in your steamer basket and let ’em go for about 9-11 minutes. Remove them from the basket and give the pieces a nice sprinkle of salt and pepper before you pour the sauce around.
1 head of romanesco, busted up into large-ish pieces and florets
grapeseed, coconut or other heat-tolerant oil
salt + pepper
decent knob of coconut oil
1 sliced shallot or 1/4 cup sliced red onion
1 mild hot pepper, halved + seeded
1 thumb-sized piece of ginger, peeled + sliced
peel of 1 lime (remove as much pith as you can)
handful of cilantro stems
1 piece of lemongrass, bashed up a bit with your knife
1-2 tsp ground turmeric
1 can of full fat coconut milk
2 tsp coconut sugar
big handful of marcona almonds
+ cooked quinoa/rice/millet for serving
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and place the romanesco pieces on top. Brush all of them with oil and sprinkle salt + pepper on all of the pieces evenly. Roast the romanesco in the oven for about 25-35 minutes, or until lightly golden brown.
While the romanesco is roasting, start making the curry sauce-y bit. Heat the coconut oil in a medium saucepan over medium heat. Add the shallots/red onions and sauté them until soft and translucent, about 4 minutes. Add the hot pepper and ginger. Stir it about. Add the lime peels, cilantro stems, lemongrass and turmeric. Sauté and stir the whole mix for a few minutes to cook out the raw-ness of the turmeric. Pour in the coconut milk and stir to evenly mix the turmeric throughout. Stir in the coconut sugar. Bring the sauce to a boil and then simmer it for about 10 minutes. Season the whole thing to your liking and then strain out all of the chunky bits.
To serve, arrange the roasted romanesco on a serving platter or individual plates. Pour the curry sauce around the florets. Garnish with the marcona almonds and chopped cilantro. Serve with cooked grains if you wish.