Hey my neighbors and friends. It has been a while since I have posted a recipe. That is in part because I have again begun to react to veggies, which is disheartening… but mostly because the state of our nation has been weighing heavily on my heart since the murder of George Floyd was filmed for all to see. His pleas of “I can’t breathe” and his final cry for mama ripped through my soul as it did so many.
So… I am posting, but I am also looking at how I can be an ally to the BIPOC (Black, Indigenous, People of Color) community and how I can use this blog to reach those who might not otherwise be reached. I hope to win hearts through love of food and the sharing of stories. I hope to be a listener. I have been a witness to racism and prejudice towards friends, fellow students, co-workers and frankly just people. I have spoken up, and I have also not spoken up enough. But I see that there is a blindness to distress in our nation and it is something I cannot ignore, just as I cannot ignore the violent injustices toward the black community.
As someone with Autoimmune Disease I have experienced pain and suffering that I cannot talk about with most people because it’s “too much” or won’t be understood or taken seriously. Many of my symptoms I ignored for much of my life because they were so quickly dismissed by those who for good reason did not understand. I have been glared at in restaurants because people do not necessarily understand the consequences if I eat the wrong food. And those consequences are real… I bled out for three days after a simple dinner out with friends last year. I thought I did everything right but I could not predict the integrity of the restaurant staff and I did not stop to think what my simple meal had likely been injected with in order to preserve it and ship it. So I have learned not to eat out unless I have done my research. This is not a woe is me tale… I just wish to share that I understand the sensation of both being dismissed or mistrusted because my experience doesn’t gel with someone else’s.
As humans we try to move away from pain and discomfort. It is easier to close our eyes than to endure the pain with our eyes open and come through the other side. But I believe we must. I am a believer in Christ. And I believe He really is moving… I believe he is separating right from wrong right now… like a sharp surgical knife separates decaying flesh from healthy flesh to bring healing. I pray that people, and in the very least my fellow brothers and sisters who love Jesus, will see… and pray… with our eyes wide open. And be allies to our fellow brothers and sisters in the Black community. Because we are not really different in the ways that are important. We are beautifully different… and I believe that God celebrates every race and takes extreme joy in our differences. I am not color blind even though that is the way my parents tried to raise me. They tried to raise me to love all people equally. But if I’m honest I am not blind. I do discriminate… I see our differences in hue, culture, personality, giftings, strengths… all as amazingly different. I love the stand outs. I love people who have suffered. I love people who have overcome. I love people who love justice and goodness. I love people who are creative and push boundaries. I love people who stand up for life. I love… and I discriminate. Everyone does. It is part of our survival and our very mental matrix. We have to be able to tell poison from good fruit. But when discrimination is focused where it does not belong, such as on skin color, I believe it destroys the discriminator from the inside out. The problem is that when that discrimination is left to fester… and rot… and decay the human soul, then it is turned on others to destroy them from the outside in. Add power to that decaying heart and we have a very big problem… and one that is now our cumulative responsibility.
All that being said… please stay tuned. I am thinking about how I can be a blessing through this venue. On to the recipe!
So this baby has been waiting in the wings for quite a long time. Originally, I made it with chickpeas and it was one of my original mind blowing cultures… everyone who tried it raved. But as I was struggling with digesting beans I shifted to cauliflower and started playing with my old recipes again. It’s pretty tasty and the green olives can be subbed out for kalamata… but I prefer it this way. Of late I have been having difficulty with inflammation when eating raw or even cooked cauliflower… but roasting followed by fermenting seems to do the trick for the most part. I can get away with my hummus method of eating cauliflower about once per week. And it is worth it. Yes, it is.
Cultured Keto Green Olive Cauliflower Hummus
- Cast Iron Pan
- Food Processor
- 1 large head organic cauliflower or 2 smaller heads
- 1 cup green olives
- 4 garlic cloves
- 1/2 cup cultured onion brine
- 1/2 cup tahini or 1/4 cup toasted sesame seeds or toasted sunflower seeds
- juice of 1/2 lemon
- 1 tsp cumin
- 1 tbsp pink salt
- 1/2 tsp black pepper
- 1/4 - 1/2 cup extra-virgin olive oil poured over top to seal out bacteria
- Wash, remove the leaves and break the head of cauliflower. Dry roast cauliflower in a cast iron pan at 350°F for 30 minutes, then add the garlic and roast another 30 minutes. Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
- If serving immediately, leave out the fermenting liquid. Spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. Serve with crudite platter or chips.
- If fermenting, hold out the olive oil until the very end. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed. Slowly rotate the jar until the olive oil seals the entire empty surface. Leave to ferment for 2-3 days depending on your preference. It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days. It is an acquired taste so if you're new start with 1-2 days. Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.