I know there are many of you out there: don’t really know how to cook very well but want to eat healthy organic food and do good to your cells.
Here are a few tips from one dilettante cook to another:
Boil one large cauliflower in salter water. Try readiness with a knife – as soon as it goes through the vegetable – it’s cooked. Strain it and let it cool off. Pick it apart into smaller pieces. Now you can either pour some low plain yogurt on it and add some Himalayan salt to taste with some chopped fresh scallions OR you can fry it lightly with a teaspoon of olive or coconut oil. Either way, a handful of these cauliflower florets are a great snack.
Stuffed Cabbage Dinner (GOLUBTZI in Russian):
Boil one large head of cabbage in slightly salted water. Check readiness with a knife as above. Let it cool off and take the leafs apart.
Grate a nice fresh carrot and finely chop one onion. Finely chop four celery stems. Cut two chicken breasts into small cubes. Chop one bunch of scallions. Mix all of this stuff and add salt and pepper to taste. Saute all of this over 1 tablespoon of olive oil for about 15 minutes. Add a finely chopped bunch of fresh dill and saute for another 3 minutes. Stir 2 fresh egg whites in a bowl and mix the entire content of the saute skillet with the egg-whites and 2 tablespoons of cooked brown rice or quinoa and saute for another 5 minutes.
Spread a large cabbage leaf and put 2 teaspoonfuls of the sauteed mix onto it and fold the leafs like blintzes. Good to serve! There are many variations on this recipe but mine is the easiest and by far the least time consuming.