Rosemary Cauli Mash with Ghee

Hi. How have you been? Me…oh I’m good. Life has just been pretty “lifey” lately, and most of the time I wonder why at the end of the day we’re still standing, but we are! I miss blogging so much and think about posts in my head daily. I am re-committing myself to regular blogging and my gorgeous-not-yet-used-enough, kitchen! Also it’s going to help keep me busy as the Minnesota winter is quickly approaching and that’s new for me since 2002 – ah!

I was devastated when Trader Joe’s announced that they couldn’t keep up with demand for the organic riced cauliflower, just after I’d discovered how awesome it was. In it’s absence I happened to be at Super Target and notice that Green Giant also has a “cauliflower crumbles” product (only ingredient, cauliflower). I bought 6 bags. Ha! I think at this point Trader Joe’s should be stocked and ready to go, but Super Target is much closer to me 🙂 Seriously versatile and have made all sorts of good stuff, including rosemary cauli mash with ghee!

Rosemary Cauli Mash with Ghee

  • 1 bag cauli crumbles/riced cauli
  • Pastured/organic ghee
  • Bruised/crushed rosemary
  • Salt/pepper

Steam the cauli until soft. I followed the directions on the back of the bag and added a little extra time so it’d be extra soft/easy to mash. Once steamed I dumped crumbles into a bowl and added ghee (however much you prefer, it’s pretty rich…), bruised/crushed rosemary and salt and pepper. Mash until the mixture has the consistency you prefer (more ghee = creamier). Takes about 5-7 minutes and reheats very well!


2014 Garden

I’ve really enjoyed gardening this year, I do every year, really, but it is so zen for me. I feel like I am getting pretty successful at growing a variety of fruits/veggies/herbs, with less effort (as in more effective spacing/staking/caging, rotation, pest control).

I planted the garden on 4/15/2014. I picked my first zucchini two weeks ago…with extremely dry and warmer than usual temperatures here in San Diego, it’s grown very rapidly.

I’ve got zucchini, cucumbers (yay for crop rotation, they’re actually growing/producing!), 5 different kinds of peppers, 5 different kinds of tomatoes, kale, 3 different kinds of lettuce, mint, lavender, basil, oregano and chives. I’ve been picking tomato blooms off the plants for about 5 weeks, so the plants can grown and produce a higher yield. I’m letting them go now so should have tomatoes soon.



Spices and Herbs

One of the things on my to-do list in 2013 (more on that later), clean out my spice cabinet. Why? It was filled with spices that have moved with us 4 times in the last 10 years (that haven’t been used in a looooooong time), and half of them, are crap spices (MSG, cornstarch, preservatives, anti-caking junk, HFCS, milk powder, soy, etc.).


Organized by:

  • Salts and peppers
  • Baking
  • Spicy
  • Pre-mixed seasonings
  • Herbs
  • Powders
  • Seeds

Now we know all the herbs and spices we have are healthy, and can easily find them without 10 falling out of the cabinet 🙂


My Preferred Herb Tool

The Microplane Herb Mill: just stuff, smash, and twist. I wasn’t sure how often I would use it when I first received it as a gift, but now that my basil plant has turned into a “basil bush,” we’ve been adding fresh basil to pretty much everything. Quick egg scrambles, grill marinades, roasted vegetables, and salads. It’s nice to be able to wonder out to your garden every night and pick fresh herbs [Garden Tip: continue trimming the blooms off your herb plants, and they’ll continue to grow. Letting them bloom and continuing to bloom, and they’ll stop producing. If you don’t use the blooms, toss them back into your garden, as adding organic matter back into the soil increases it’s quality].Happy Herb Milling!