Cauliflower Quotes

Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.

I prefer men to cauliflowers

I don’t eat cauliflower,” said Tizzard after thinking about it for a while. “My dad says that ‘a cauliflower is nothing but a cabbage with a college education’.” “I think that’s Mark Twain,” said Windflower. “And my dad,” said Tizzard.

You know how it is with some girls. They seem to take the stuffing right out of you. I mean to say, there is something about their personality that paralyses the vocal cords and reduces the contents of the brain to cauliflower.

Cauliflower is nothing but cabbage with a college education.

Nothing offended me except for cauliflower and stupidity.

Up there we see everything, Oakland to the left, El Cerrito and Richmond to the right, Marin forward, over the Bay, Berkeley below, all red rooftops and trees of cauliflower and columbine, shaped like rockets and explosions, all those people below us, with humbler views; we see the Bay Bridge, clunkety, the Richmond Bridge, straight, low, the Golden Gate, red toothpicks and string, the blue between, the blue above, the gleaming white Land of the Lost/Superman's North Pole Getaway magic crystals that are San Francisco.

American dream, a spouse, a brace of children, cuddly pets, coffee-table books, rusted skeleton keys, plastic cauliflower bags, business cards of business-card printers, a mound of used airmail envelopes. Old house on moving day, all echoes and loneliness.

I'm happy to be going," said Mig, putting a hand up and gently touching one of her cauliflower ears. "Might just as well be happy, seeing as it doesn't make a difference to anyone but you if you are or not," said the soldier.

cauliflowers

I often said that writers are of two types. There is the architect, which is one type. The architect, as if designing a building, lays out the entire novel at a time. He knows how many rooms there will be or what a roof will be made of or how high it will be, or where the plumbing will run and where the electrical outlets will be in its room. All that before he drives the first nail. Everything is there in the blueprint. And then there's the gardener who digs the hole in the ground, puts in the seed and waters it with his blood and sees what comes up. The gardener knows certain things. He's not completely ignorant. He knows whether he planted an oak tree, or corn, or a cauliflower. He has some idea of the shape but a lot of it depends on the wind and the weather and how much blood he gives it and so forth. No one is purely an architect or a gardener in terms of a writer, but many writers tend to one side or the other. I'm very much more a gardener.

Our foyer has a funny smell that doesn't smell like anyplace else. I don't know what the hell it is. It isn't cauliflower and it isn't perfume—I don't know what the hell it is—but you always know you're home.

What a lark! What a plunge! For so it had always seemed to her, when, with a little squeak of the hinges, which she could hear now, she had burst open the French windows and plunged at Bourton into the open air. How fresh, how calm, stiller than this of course, the air was in the early morning; like the flap of a wave; the kiss of a wave; chill and sharp and yet (for a girl of eighteen as she then was) solemn, feeling as she did, standing there at the open window, that something awful was about to happen; looking at the flowers, at the trees with the smoke winding off them and the rooks rising, falling; standing and looking until Peter Walsh said, "Musing among the vegetables?"—was that it?—"I prefer men to cauliflowers"—was that it? He must have said it at breakfast one morning when she had gone out on to the terrace—Peter Walsh. He would be back from India one of these days, June or July, she forgot which, for his letters were awfully dull; it was his sayings one remembered; his eyes, his pocket-knife, his smile, his grumpiness and, when millions of things had utterly vanished—how strange it was!—a few sayings like this about cabbages.

She told him that from this angle the treetops looked like cauliflower and she had once heard them beckon her to jump, promising her that if she did, they'd bounce her back in the air again. Some days, like today, he was petrified she'd listen to them.

I liked slicing through the beige brain when it had been fixed; the texture reminded me of cooked cauliflower. It was wonderful to hold this shrunken organ in your hands, the formaldehyde running down over your wrists, and picture the billion firing synapse that for many years had made the cauliflower believe that it was Fred.

Three Meatloaf Haikus Oh yucky meatloaf sitting under the hot lights so gray and gristly. Nothing tastes worse than you, not cauliflower or even lima beans. And what is that weird thing sticking out--a whisker? hair? a rubber band?

Mental nausea of daily squash flabby cauliflower and grease dripping slick and sheepish onto the placid plate of mind.

Nasty thoughts are more like worms in the cauliflower!

My immediate neighbourhood will not be palmy Norway – my first choice on account of its gigantic sovereign fund and generous social provision; nor my second, Italy, on grounds of regional cuisine and sun-blessed decay; and not even my third, France, for its Pinot Noir and jaunty self-regard. Instead I’ll inherit a less than united kingdom ruled by an esteemed elderly queen, where a businessman-prince, famed for his good works, his elixirs (cauliflower essence to purify the blood) and unconstitutional meddling, waits restively for his crown. This will be my home, and it will do. I

He brought leftover cauliflower in cheese sauce for dinner. “Not yuckyflower!” Ursa said. “Jo made me eat it last night!” “This has gooey cheese on it,” he said, “and gooey cheese makes anything, even dirt, taste delicious.” “Can I eat dirt instead?

I felt, like the man in the fable, as if some one had played a mean trick on me, and substituted for my brain a side order of cauliflower.

but his cauliflower ears and broken nose made him look like a slightly demented pug.

Take what the British call the "greengrocer's apostrophe," named for aberrant signs advertising cauliflower's or carrot's in local fruit and vegetable shops.

Eat broccoli. And cauliflower, cabbage, and other stuff that looks like it came out of a mini Tolkien forest.

between bites of her garlic bread (she refused to touch the cauliflower Parmesan; cauliflower was ghost broccoli),

Look at cauliflower!” “Cauliflower?” “Yes, for centuries it was just a vegetable. Now it’s rice, pretzels, even pizza. If cauliflower can be pizza, you could be just about anything!

Mrs. Darling was married in white, and at first she kept the books perfectly, almost gleefully, as if it were a game, not so much as a brussels sprout was missing; but by and by whole cauliflowers dropped out, and instead of them there were pictures of babies without faces. She drew them when she should have been totting up. They were Mrs. Darling's guesses.

For driving, a January thaw was always preferable to actual ice, but when it was over things froze more treacherously than before. And in its melting and condensing the roadside snow turned to clumps reminiscent of black-spotted cauliflower. Better never to have thawed.

Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt

it?—"I prefer men to cauliflowers"—was

I just didn’t see the point of prepping for the end of the world. I didn’t want to die slowly eating preserved cauliflower and stewed apples.

I prefer men to cauliflowers.

The biggest offenders are seeds like flax and sesame seeds, and cruciferous vegetables like broccoli, cauliflower, cabbage, and Brussels sprouts.

You cast a look of concern at the colander of cauliflower. “No more crucified vegetables,” you said. “But they died for you, Dad.

mean to say, there is something about their personality that paralyses the vocal cords and reduces the contents of the brain to cauliflower.

I had begun to realise how much I'd adapted to Keith's needs and preferences. Just small stuff: what time we went to bed, which side I slept on, not cooking cauliflower. Allowances and adaptions anyone in a long-term relationship has to make, accumulating over time. But I wasn't in a relationship anymore. I wanted to know what of myself needed to be reclaimed.

Can be selectively bred into kale, Brussels sprouts, broccoli, cauliflower, and more. All are descended from the same ancestor, making this plant very versatile for selective breeding!

Roasted carrots, cauliflower, and broccoli—or anything that’s developed sweetness from browning—will always appreciate a squeeze of lemon or touch of vinegar. A little will go a long way.

Like everything else" - Meg spoke to the few remaining cauliflower heads - "it's falling apart. It's not right in the United States of America that a little kid shouldn't be safe in school.

Taking a beating is part of being alive, … The best brawlers I’ve ever met were the ugliest, too, broken noses and missing teeth and cauliflower ears, because the best way to learn to win is by losing … You can’t know how sweet it is to breathe ‘till you’ve had your ribs broken. You can’t appreciate being happy ‘till someone’s made you cry. And there’s no point in blaming yourself for the kickings life gives you. Just think about how much it hurt, and how much you don’t want to feel that way again, and that’ll help you go what you need to do the next time to win.

Horace, hands on hips, paced around the circle, frowning as he studied them. They were a scruffy bunch, he thought, and none too clean. Their hair and beards were overlong and often gathered in rough and greasy plaits, like Nils’s. There were scars and broken noses and cauliflower ears in abundance, as well as the widest assortment of rough tattoos, most of which looked as if they had been carved into the skin with the point of a dagger, after which dye was rubbed into the cut. There were grinning skulls, snakes, wolf heads and strange northern runes. All of the men were burly and thickset. Most had bellies on them that suggested they might be overfond of ale. All in all they were as untidy, rank smelling and rough tongued a bunch of pirates as one could be unlucky enough to run into. Horace turned to Will and his frown faded. ‘They’re beautiful,’ he said.

THE SPRING IS BEAUTIFUL in California. Valleys in which the fruit blossoms are fragrant pink and white waters in a shallow sea. Then the first tendrils of the grapes, swelling from the old gnarled vines, cascade down to cover the trunks. The full green hills are round and soft as breasts. And on the level vegetable lands are the mile-long rows of pale green lettuce and the spindly little cauliflowers, the gray-green unearthly artichoke plants.

The easiest way to check if there is enough variety on your table is to make sure you’re “eating the rainbow.” A table featuring red peppers, carrots, spinach, cauliflower, and eggplant, for example, offers great color and variety.

For comparison, you could eat 2 cups of non-starchy vegetables (such as broccoli, cauliflower, zucchini, etc) to equal the carbohydrates in only ½ cup of cooked rice; or 10 cups of green, leafy vegetables (lettuce, spinach, kale, etc.)!

If human breeders can transform a wolf into a Pekinese, or a wild cabbage into a cauliflower, in just a few centuries or millennia, why shouldn’t the non-random survival of wild animals and plants do the same thing over millions of years?

Increasing dietary consumption of the brassica vegetables such as broccoli, cauliflower, cabbage, kale, and Brussels sprouts, as well as allium vegetables such as onions, leeks, and garlic can all increase glutathione activity and offset the risk caused by this mutation.

Jessica was real mashed potatoes and butter. To me the rest of the women in the world would always be the equivalent of Hank’s mashed cauliflower, bland and unsatisfying. He might call it “heart healthy,” but the heart knows what it fucking wants, and it’s hardly ever cauliflower.

You are you. As unique and different as every other person on the planet. Your oddities are not disabilities (although we call them disabilities to get your welfare allowance), they are mere quirks of your personality. You don’t like talking on the phone and I don’t like cauliflower. Are we so different?

Why," he was saying, "why should one not tolerate this life, since so little suffices to deprive one of it? So little brings it into being, so little brightens it, so little blights it, so little bears it away. Otherwise, who would tolerate the blows of fate and the humiliations of a successful career, the swindling of grocers, the prices of butchers, the water of milkmen, the irritation of parents, the fury of teachers, the bawling of sergeant-majors, the turpitude of the beasts, the lamentations of the dead-beats, the silence of infinite space, the smell of cauliflower or the passivity of the wooden horses on a merry-g0-round, were it not for his knowledge that the bad and proliferative behaviour of certain minute cells (gesture) or the trajectory of a bullet traced by an involuntary, irresponsible, anonymous individual might unexpectedly come and cause all these cares to evaporate into the blue heavens.

How fresh, how calm, stiller than this of course, the air was in the early morning; like the flap of a wave; the kiss of a wave; chill and sharp and yet (for a girl of eighteen as she then was) solemn, feeling as she did, standing there at the open window, that something awful was about to happen; looking at the flowers, at the trees with the smoke winding off them and the rooks rising, falling; standing and looking until Peter Walsh said, “Musing among the vegetables?”—was that it?—“I prefer men to cauliflowers”—was that it? He must have said it at breakfast one morning when she had gone out on to the terrace—Peter Walsh.

What are those purple things?” “Carrots.” “Carrots are orange.” “And purple.” He didn’t mention the turnips and cauliflower in the mix. He knew his quarry. “Why would somebody dye a harmless carrot purple?” “They’re not dyed, they’re natural. Have some more wine,” he said, topping off her glass, “and try them out.

She sat so straight, such a good back, such a proper back, a back you would trust in any crowd, and there was her hand—a different animal entirely—scuttling off down, a tiny crab with its friend the snake, gone stealing little florets of cauliflowers. Sol Myer started giggling. You could not tell a story like this. A story like this you could only feel.

Lawns, it seems to me, are against nature, barren and often threadbare - the enemy of a good garden. For the same trouble as mowing, you could have a year's vegetables: runner beans, cauliflowers and cabbages, mixed with pinks and peonies, shirley poppies and delphiniums; wouldn't that beautify the land and save us from the garden terrorism that prevails?

● Cabbage ● Cactus (nopal) ● Cauliflower ● Celery ● Chayote squash ● Cucumber ● Eggplant ● Garlic ●     Greens: beet, collard, dandelion, mustard, spinach, kale, chard, turnip greens, spinach, watercress, bok choy, arugula, etc. ● Tomatillo ● Tomato ● Green beans ● Kohlrabi ● Leek ● Lettuce: endive, escarole, iceberg, romaine, “baby” greens, etc. ● Mushroom ● Okra ● Onion (all types)

I made tourtes of veal, of capons, and of artichokes and cardoon hearts. I slaved over pork belly tortellini and eggs stuffed with their own yolks and raisins, pepper, cinnamon, orange juice, and butter. I made sure the pastry chef was working hard on the pastry twists made with rosewater and currants. Soups of cauliflower, mushrooms, and leeks simmered for the better part of the day.

Growing up in an Italian home I wasn't often hungry. Perhaps Italians know that hunger feels too much like sadness. They know that to love someone, to make them happy, means ensuring they are fed. Alex used to groan about how much food got eaten at our family dinners. He got heartburn from the thick, fatty salami and soft, warm polpette. He didn't understand our fawning over Nonna's secret pasta al forno recipe, stuffed with meatballs, cheese, pasta, and eggs. He couldn't believe we ate octopus and rabbit and, sometimes, mainly the older family members, pigs' feet. We fed him full of artichokes, macaroni, caponata made with capsicums and cauliflower and tomatoes while the cousins talked of breakfasts in Sicily- chocolate granita or gelato stuffed into brioche rolls.

We are America. We are the coffin fillers. We are the grocers of death. We pack them in crates like cauliflowers. The bomb opens like a shoebox. And the child? The child is certainly not yawning. And the woman? The woman is bathing her heart. It has been torn out of her and as a last act she is rinsing it off in the river. This is the death market. America, where are your credentials?

Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.

By Mendel’s time, plant breeding had progressed to a point where every region boasted dozens of local varieties of peas, not to mention beans, lettuce, strawberries, carrots, wheat, tomatoes, and scores of other crops. People may not have known about genetics, but everyone understood that plants (and animals) could be changed dramatically through selective breeding. A single species of weedy coastal mustard, for example, eventually gave rise to more than half a dozen familiar European vegetables. Farmers interested in tasty leaves turned it into cabbages, collard greens, and kale. Selecting plants with edible side buds and flower shoots produced Brussels sprouts, cauliflower, and broccoli, while nurturing a fattened stem produced kohlrabi. In some cases, improving a crop was as simple as saving the largest seeds, but other situations required real sophistication. Assyrians began meticulously hand-pollinating date palms more than 4,000 years ago, and as early as the Shang Dynasty (1766–1122 BC), Chinese winemakers had perfected a strain of millet that required protection from cross-pollination. Perhaps no culture better expresses the instinctive link between growing plants and studying them than the Mende people of Sierra Leone, whose verb for “experiment” comes from the phrase “trying out new rice.

the toxicity in much Western food lies in the processing, rather than in the food itself. The carbohydrates in Western diets are heavily skewed toward refined grains, and are thus highly obesogenic. Eggplant, kale, spinach, carrots, broccoli, peas, Brussels sprouts, tomatoes, asparagus, bell peppers, zucchini, cauliflower, avocados, lettuce, beets, cucumbers, watercress, cabbage, among others, are all extremely healthy carbohydrate-containing foods.

HIGH-ALKALINE FOODS Vegetables Beets, Broccoli, Cauliflower, Celery, Cucumbers, Kale, Lettuce, Mushrooms, Onions, Peas, Peppers, Pumpkin, Spinach, Sprouts, Wheatgrass Fruits Apples, Apricots, Avocados, Bananas, Blueberries, Cantaloupe, Cherries (sour), Grapes, Melon, Lemon, Oranges, Peaches, Pears, Pineapple, Raspberries, Strawberries, Watermelon Protein Almonds, Chestnuts, Whey Protein Powder, Tofu Spices Cinnamon, Curry, Ginger, Mustard, Sea Salt

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

Proteins *Egg whites with 1–2 whole eggs for flavor (or, if organic, 2–5 whole eggs, including yolks) *Chicken breast or thigh *Beef (preferably grass-fed) *Fish Pork Legumes *Lentils (also called “dal” or “daal”) *Black beans Pinto beans Red beans Soybeans Vegetables *Spinach *Mixed vegetables (including broccoli, cauliflower, or any other cruciferous vegetables) *Sauerkraut, kimchee (full explanation of these later in “Damage Control”) Asparagus Peas Broccoli Green beans

my first choice on account of its gigantic sovereign fund and generous social provision; nor my second, Italy, on grounds of regional cuisine and sun-blessed decay; and not even my third, France, for its Pinot Noir and jaunty self-regard. Instead I’ll inherit a less than united kingdom ruled by an esteemed elderly queen, where a businessman-prince, famed for his good works, his elixirs (cauliflower essence to purify the blood) and unconstitutional meddling, waits restively for his crown.

The Man of Wrath says he never met a young woman who spent her money that way before; I remarked that it must be nice to have an original wife; and he retorted that the word original hardly described me, and that the word eccentric was the one required. Very well, I suppose I am eccentric, since even my husband says so; but if my eccentricities are of such a practical nature as to result later in the biggest cauliflowers and tenderest lettuce in Prussia, why then he ought to be the first to rise up and call me blessed.

Mind you, I'm not saying a word against old Kipper. The salt of the earth. But nobody could have called him a knock-out in the way of looks. Having gone in a lot for boxing from his earliest years, he had the cauliflower ear of which I had spoken to Aunt Dahlia and in addition to this a nose which some hidden hand had knocked slightly out of the straight. He would, in short, have been an unsafe entrant to have backed in a beauty contest, even if the only other competitors had been Boris Karloff, King Kong and Oofy Prosser of the Drones.

Listening to tracks like “Mother’s Little Helper” and “Lady Jane,” he made rice pilaf using ham and mushrooms and brown rice, and miso soup with tofu and wakame. He boiled cauliflower and flavored it with curry sauce he had prepared. He made a green bean and onion salad. Cooking was not a chore for Tengo. He always used it as a time to think—about everyday problems, about math problems, about his writing, or about metaphysical propositions. He could think in a more orderly fashion while standing in the kitchen and moving his hands than while doing nothing.

There's something special about plating a dish for the first time. Making something in real life match what was in your mind's eye. I see one of those long, rectangular platters with three separate compartments. The colors are almost exactly what I was envisioning. The darkness of the sesame crust and the ponzu in the first one, contrasted with the bright green cucumber beneath and the bright red sauce on top. The cauliflower-thyme puree in the middle dish, perfectly off-white and flecked with green, the orange Cajun exterior, the drizzle of lemon oil over all of it. And the taco. The perfect spice of the aioli, the cilantro smelling like home.

She looked at the produce stalls, a row of jewels in a case, the colors more subtle in the winter, a Pantone display consisting only of greens, without the raspberries and plums of summer, the pumpkins of autumn. But if anything, the lack of variation allowed her mind to slow and settle, to see the small differences between the almost-greens and creamy whites of a cabbage and a cauliflower, to wake up the senses that had grown lazy and satisfied with the abundance of the previous eight months. Winter was a chromatic palate-cleanser, and she had always greeted it with the pleasure of a tart lemon sorbet, served in a chilled silver bowl between courses.

The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.

What did he have, exactly? In his mind’s eye he saw a boy with a tartan bookbag running from the tough guys; he saw a boy who wore glasses, a thin boy with a pale face that had somehow seemed to scream Hit me! Go on and hit me! in some mysterious way to every passing bully. Here’s my lips! Mash them back against my teeth! Here’s my nose! Bloody it for sure and break it if you can! Box an ear so it swells up like a cauliflower! Split an eyebrow! Here’s my chin, go for the knockout button! Here are my eyes, so blue and so magnified behind these hateful, hateful glasses, these horn-rimmed specs one bow of which is held on with adhesive tape. Break the specs! Drive a shard of glass into one of these eyes and close it forever! What the hell!

The fact is, whenever I made an overture to a woman, which I seldom did, even in my young days, I never really expected it to be entertained, or even noticed, despite certain instances of success, which I tended to regards as flukes, the result of misunderstanding, or dimness on the part of the woman and simple good fortune on mine. I’m not an immediately alluring specimen, having been, for a start, the runt of the litter. I’m short and stout, or better go the whole hog and say fat, with a big head and tiny feet. My hair is of a shade somewhere between wet rust and badly tarnished brass, and in damp weather, or when I’m by the seaside, clenches itself into curls that are as tight and dense as cauliflower florets and stubbornly resistant to fiercest combings. My skin – oh, my skin! – is a flaccid, moist, off-white integument, so that I look as if I had been blanched in the dark for a long time. Of my freckles I shall not speak

But a day later, it was ‘Prof Tim says low fat is a fraud,’ when he was eating a tub of yoghurt at his desk for breakfast. He let that slide too. Until the following morning, when he and a packet of Simba salt-and-vinegar crisps walked out of the morning parade, and Mbali said, ‘Prof Tim says it’s the carbs that make you fat, you know,’ and he couldn’t take it any more and snapped: ‘Prof Tim who?’ And so she told him. Everything. About this Prof Tim Noakes who once got the whole fokken world eating pasta, and then he did an about face and said, no, carbs are what’s making everyone obese, and he wrote a book of recipes, and now he was Mbali’s big hero, ‘Because it takes a great man to admit that he was wrong’, and she had already lost so much weight and she had so much more energy, and it wasn’t all that hard, she didn’t miss the carbs because now she ate cauliflower rice and cauliflower mash and flax seed bread. Flax seed bread, for fuck’s sake.

Ode to Douglas Adams In the solar system we inhabit, we live on a small planet we all call Earth. Okay, when I say small, I mean it’s small compared to say, oh, Jupiter. Earth is something like a dime compared to Jupiter’s beach ball. On this Earth is a fairly large country we all call The United States of America. Of course, when I say fairly large, it’s like the U.S. is a piece of broccoli next to China’s really large cauliflower. Now that I think of it, that may not be a good comparison as it depends on the restaurant you go to. At the place I was at last night it would be a good comparison as the cauliflower was larger than the broccoli. Not that I’d touch either. I had a hamburger with fries and somebody at the next table had those ghastly vegetables. From the Preface to "Sex and the American Male." I was saddened by the passing of Douglas Adams and wrote the preface to sound a little like his "Hitchhiker's..." books and to honor him. I hope he's smiling.

different plants became selected for quite different or even opposite features. Some plants (like sunflowers) were selected for much bigger seeds, while others (like bananas) were selected for tiny or even nonexistent seeds. Lettuce was selected for luxuriant leaves at the expense of seeds or fruit; wheat and sunflowers, for seeds at the expense of leaves; and squash, for fruit at the expense of leaves. Especially instructive are cases in which a single wild plant species was variously selected for different purposes and thereby gave rise to quite different-looking crops. Beets, grown already in Babylonian times for their leaves (like the modern beet varieties called chards), were then developed for their edible roots and finally (in the 18th century) for their sugar content (sugar beets). Ancestral cabbage plants, possibly grown originally for their oily seeds, underwent even greater diversification as they became variously selected for leaves (modern cabbage and kale), stems (kohlrabi), buds (brussels sprouts), or flower shoots (cauliflower and broccoli).

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

I could cook something for myself. I find it relaxing to labor away for a few hours preparing some delicacy. For example, côtes de veau Foyot: meat at least four centimeters thick—enough for two, of course—two medium-size onions, fifty grams of bread without the crust, seventy-five of grated gruyère, fifty of butter. Grate the bread into breadcrumbs and mix with the gruyère, then peel and chop the onions and melt forty grams of the butter in a small pan. Meanwhile, in another pan, gently sauté the onions in the remaining butter. Cover the bottom of a dish with half the onions, season the meat with salt and pepper, arrange it on the dish and add the rest of the onions. Cover with a first layer of breadcrumbs and cheese, making sure that the meat sits well on the bottom of the dish, allowing the melted butter to drain to the bottom and gently pressing by hand. Add another layer of breadcrumbs to form a sort of dome, and the last of the melted butter. Add enough white wine and stock until the liquid is no more than half the height of the meat. Put the dish in the oven for around half an hour, basting now and then with the wine and stock. Serve with sautéed cauliflower.

I will never grow tired of the scent of lavender in my kitchen," Elsie had said, pressing her herb-infused fingers to her face. "It smells of contentment, doesn't it?" Contentment was a hard thing to come by for Elsie, so any mention of it had made hope blossom inside Nellie's chest. Elsie began to sing, and Nellie joined in- their voices blending as pleasantly in the small kitchen as the lemon rind and lavender buds within the muffin mixture. Their frequent cooking sessions in those days weren't only an education in home economics; they were also a housewifery training program passed from mother to daughter. Elsie taught Nellie how to make her own bread yeast, and why one should add a dash of oatmeal to soups (to thicken it), and how vinegar keeps boiling cauliflower pristinely white. And underpinning those lessons was Elsie's wish for Nellie to marry a good man, unlike the one she herself committed to. They lived modestly, without luxuries, but Elsie's love for Nellie was as bountiful as her gardens. "You have been my greatest joy," Elsie would murmur to Nellie when she tucked her into bed, kissing her on the forehead, on her cheeks, her eyelids, smelling of roses and dusty baking flour. "My greatest joy.

THE POWER OF FIVE These portions contain roughly 5 grams of carbohydrates. Food groups are arranged in the general order in which they should be added. Vegetables 3/4 cup cooked spinach 1/2 cup red peppers 1 medium tomato 2/3 cup cooked broccoli 8 medium asparagus 1 cup cauliflower 1/3 cup chopped onions 1/2 California avocado 2/3 cup summer squash Dairy 5 ounces farmer's cheese or pot cheese 5 ounces mozzarella cheese 1/2 cup cottage cheese 2/3 cup ricotta cheese 1/2 cup heavy cream Nuts and Seeds 1 ounce of: macadamias (approximately ten to twelve nuts) walnuts (approximately fourteen halves) almonds (approximately twenty-four nuts) pecans (approximately thirty-one nuts) hulled sunflower seeds (three tablespoons) roasted shelled peanuts (approximately twenty-six nuts) 1/2 ounce of cashews (approximately nine nuts) Fruits 1/4 cup blueberries 1/4 cup raspberries 1/2 cup strawberries 1/4 cup cantaloupe, honeydew Juices 1/4 cup lemon juice 1/4 cup lime juice 1/2 cup tomato juice Convenience Foods You can select from the variety of convenience foods (bars and shakes are the two most available), but be sure to determine the actual number of digestible carbohydrate in any particular product (see Chapter 8, page 68).

Serves 2 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes 1 head cauliflower, cut into florets (about 4 cups) 2 cloves garlic, minced ½ cup coconut cream 2 tablespoons ghee or clarified butter 1 teaspoon salt ¼ teaspoon black pepper ½ cup chicken broth 1 tablespoon minced fresh parsley This may be the most versatile recipe ever. It’s a lighter substitute for mashed potatoes, and has dozens of variations to match nearly any style of cuisine. Add more chicken broth if you like it extra creamy, or keep the chicken broth to just a tablespoon or so if you prefer it really thick. Try topping with crumbled Whole30-compliant bacon or crispy prosciutto; add a blend of fresh herbs like rosemary, oregano, and thyme; kick it up a notch with 2 tablespoons of grated, peeled fresh horseradish root or 1 teaspoon chili powder; add a dollop of whole grain mustard (perfect alongside pork); or stir in shredded cabbage and kale sautéed in clarified butter or ghee. Bring 2 cups of water to a boil in a large pot over medium-high heat. Add the cauliflower florets and garlic and simmer until the florets are fork-tender, about 15 minutes. Drain the cauliflower and transfer to a food processor. Add the coconut cream, ghee, salt, and pepper and pulse until the cauliflower begins to turn smooth in consistency. Add the chicken broth one tablespoon at a time, pulsing to mix, until the desired consistency is achieved. Add the parsley and continue blending until completely smooth. Serve warm. Make It a Meal: This dish goes well with anything. Seriously, anything. But if you made us pick a few favorites, we’d say Braised Beef Brisket, Chicken Meatballs, Halibut with Citrus-Ginger Glaze, and Walnut-Crusted Pork Tenderloin. ✪Mashing You can use a variety of tools for this dish, depending on how you prefer the texture of your mash. If you prefer a silky smooth mash, the food processor is a must. If you like it really chunky, use a hand tool (like a potato masher or large kitchen fork) instead. If you like your mash somewhere in between, try using an immersion blender.

Foodies trumpet their love of the hated vegetables of childhood: cauliflower and Brussel sprouts join beetroot as dinner party favourites.

485.Cauliflower “Risotto” with Mushrooms INGREDIENTS for 4 servings 2 cauliflower heads 2 cups mushrooms, sliced 1 garlic clove, minced 1 tsp dried oregano 1 carrot, grated 1 cup veggie broth 1 tbsp olive oil 3 tbsp chives ½ onion, diced Salt and black pepper to taste DIRECTIONS and total time: approx. 15 minutes Cut the cauliflower into pieces and place in a food processor. Process until ground, rice like consistency. Heat olive oil on Sauté and cook carrot, garlic, and onion for 3 minutes. Stir in the remaining ingredients. Seal the lid, cook on Manual for 5 minutes at High.When ready, do a quick pressure release. Serve warm.

So I loved you because I thought you would be fat. I thought you would increase, multiply, develop a big belly, double cheeks, triple chins, dimpled knees. I thought there would be more of you. You'd stand out in a crowd, flaunt fashion. We'd have to buy clothes in stores catering to the big fellow. In your hands birds would nest. On your knees children would perch. You would rock marvelously— better than any rocking chair, better than any row boat. You would conjure up the sound and feel of water, the expanse of sea—its waves and calms, its storms under control. In your arms I would be sailing without the bother of shipwreck. All our gardens would grow if you dropped the seeds. Pumpkins would explode for fullness. Tomatoes so heavy would collapse their vines. Cauliflowers sprouting the size of streetlights. Your voice would fill the house— raise the ceilings, flood the windows. I'd hear you in every room. Over storms your voice would carry, lightning would not diminish you. What happened? You are no larger than me. Our voices fill the same small space. No soft flesh to press my fingers into deeply before I hit the road of your body. Your bones are as clear to find as mine, neither distinct nor hidden. They are simply the usual set— they suffice. They hold us together with no genius. The self you offer me is not unlike my self— no great dimensions, no extraordinary appetite. I don't live in the tower of your sound. Trees are outside our human scale and birds belong more properly in them. The only nest we can build is a nest for ourselves. In short, my dear you are my equal. We can only grow what every other can grow— the seeds we have been given.

Insoluble fiber doesn’t dissolve in water and bangs against the walls of the intestines, causing damage that must be repaired. Research shows this process stimulates cellular regeneration and helps maintain intestinal health and function.3 Good sources of insoluble fiber include whole-grain foods like brown rice, barley, and wheat bran; beans; certain vegetables like peas, green beans, and cauliflower; and the skins of some fruits like plums, grapes, kiwis, and tomatoes.

The tables were laid with white cloths and decorated with holly and ivy. There were crackers beside each plate. Two turkeys and four geese were carried in, their skins nicely browned and glistening. Mr Francis and Arthur carved for us while tureens of roast potatoes, chestnut stuffing, sage and onion stuffing, bread sauce, Brussels sprouts, cauliflower with a white sauce, cabbage and gravy were passed around. Claret was poured. We pulled our crackers, put on paper hats, read the silly mottos and riddles and demonstrated our toys and puzzles. Then we said grace and ate until we couldn't stuff in another bite. There was a blast on a bugle, and the Christmas puddings were carried in, flaming with brandy and with a sprig of holly stuck in them. I had helped to make these on Stir-up Sunday back in November, and most of them had been sent with the cooks to Osborne House. But there were plenty for us, served with the custard and brandy butter I had prepared.

Spiced Roasted Cauliflower

19.   2.8 mg: cauliflower376,377 20.   2.7 mg: celeriac378 21.   2.6 mg: yellow peas379 22.   2.5 mg: wheat germ (1 Tb)380 23.   2.5 mg: french fries381 24.   2.4 mg: oysters382 25.   2.4 mg: lentils383 26.   2.4 mg: adzuki beans384,385,386 27.   2.3 mg: eel livers (1 oz)387 28.   2.2 mg: salad388 29.   2.1 mg: popcorn (50 g)389 30.   2.0 mg: kidney beans390

I laughed and showed him that I still had the five pennies left. “ How did you do it? ” he asked. “ Well, never mind now. Come and have supper with us on Sunday night; I’ll hear about it then. I told my wife the story of the cauliflowers and she wants to meet you.” I thanked him and accepted. To tell the truth I was not particularly anxious to go to supper with the Heatleys—the prospect alarmed me—but there was no way of getting out of it. Mr. Heatley’s invitation was in the nature of a Royal Command.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

The subversive Vodka, Pickle Juice, Kettlebell Lifting, and Other Russian Pastimes was published in 1998. The article was extremely well received by the most ruthless critics in the strength world. I started getting mail from guys with busted noses, cauliflower ears, scars, or at least Hells Angels tattoos. Incredulous, I told my friend and editor John Du Cane about it. He thought for a minute and said: “Let’s do it! I’ll make kettlebells and you teach people how to use them.

The Manhandling of Gilbert Gripes by Stewart Stafford Scrummage in a birch wood, Pyrrhic rut for an oval prize, Grinning studs rake my face, A flayed Garryowen as sport. Cauliflower ears throb with fear, Thunderous hooves charging, Poleaxed by a car crash tackle, Nosebleed kiss tickles my lips. The rite of passage staggers on, A butcher's initiation of brothers, Cutthroat razors kindly supplied, Wealthy primates whoop in safety. © Stewart Stafford, 2024. All rights reserved.

Some talk of Alexander and some of Hercules, of Hector and Lysander and such great names as these. In fact, throughout the history of the multiverse people have said nice things about every cauliflower-eared sword-swinger, at least in their vicinity, on the basis that it is a lot safer that way.

The coast of Austria-Hungary yielded what people called cappuzzo, a leafy cabbage. It was a two-thousand-year-old grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious. But something about it called to Fairchild. The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there. While the villagers called it cappuzzo, the rest of the world would call it kale. And among its greatest attributes would be how simple it is to grow, sprouting in just its second season of life, and with such dense and bulky leaves that in the biggest challenge of farming it seemed to be how to make it stop growing. "The ease with which it is grown and its apparent favor among the common people this plant is worthy a trial in the Southern States," Fairchild jotted. It was prophetic, perhaps, considering his suggestion became reality. Kale's first stint of popularity came around the turn of the century, thanks to its horticultural hack: it drew salt into its body, preventing the mineralization of soil. Its next break came from its ornamental elegance---bunches of white, purple, or pink leaves that would enliven a drab garden. And then for decades, kale kept a low profile, its biggest consumers restaurants and caterers who used the cheap, bushy leaves to decorate their salad bars. Kale's final stroke of luck came sometime in the 1990s when chemists discovered it had more iron than beef, and more calcium, iron, and vitamin K than almost anything else that sprouts from soil. That was enough for it to enter the big leagues of nutrition, which invited public relations campaigns, celebrity endorsements, and morning-show cooking segments. American chefs experimented with the leaves in stews and soups, and when baked, as a substitute for potato chips. Eventually, medical researchers began to use it to counter words like "obesity," "diabetes," and "cancer." One imagines kale, a lifetime spent unnoticed, waking up one day to find itself captain of the football team.

Cauliflower pretending to be rice, oat milk pretending to be cow’s milk. Jackfruit pretending to be meat when it’s nothing like it. Nothing … substantial.

The following are all foods you should feel welcome to eat freely (unless, of course, you know they bother your stomach): Alliums (Onions, Leeks, Garlic, Scallions): This category of foods, in particular, is an excellent source of prebiotics and can be extremely nourishing to our bugs. If you thought certain foods were lacking in flavor, try sautéing what you think of as that “boring” vegetable or tofu with any member of this family and witness the makeover. Good-quality olive oil, sesame oil, or coconut oil can all help with the transformation of taste. *Beans, Legumes, and Pulses: This family of foods is one of the easiest ways to get a high amount of fiber in a small amount of food. You know how beans make some folks a little gassy? That’s a by-product of our bacterial buddies chowing down on that chili you just consumed for dinner. Don’t get stuck in a bean rut. Seek out your bean aisle or peruse the bulk bin at your local grocery store and see if you can try for three different types of beans each week. Great northern, anyone? Brightly Colored Fruits and Vegetables: Not only do these gems provide fiber, but they are also filled with polyphenols that increase diversity in the gut and offer anti-inflammatory compounds that are essential for disease prevention and healing. Please note that white and brown are colors in this category—hello, cauliflower, daikon radish, and mushrooms! Good fungi are particularly anti-inflammatory, rich in beta-glucans, and a good source of the immune-supportive vitamin D. Remember that variety is key here. Just because broccoli gets a special place in the world of superfoods doesn’t mean that you should eat only broccoli. Branch out: How about trying bok choy, napa cabbage, or an orange pepper? Include a spectrum of color on your plate and make sure that some of these vegetables are periodically eaten raw or lightly steamed, which may have greater benefits to your microbiome. Herbs and Spices: Not only incredibly rich in those anti-inflammatory polyphenols, this category of foods also has natural digestive-aid properties that can help improve the digestibility of certain foods like beans. They can also stimulate the production of bile, an essential part of our body’s mode of breaking down fat. Plus, they add pizzazz to any meal. Nuts, Seeds, and Their Respective Butters: This family of foods provides fiber, and it is also a good source of healthy and anti-inflammatory fats that help keep the digestive tract balanced and nourished. It’s time to step out of that almond rut and seek out new nutty experiences. Walnuts have been shown to confer excellent benefits on the microbiome because of their high omega-3 and polyphenol content. And if you haven’t tasted a buttery hemp seed, also rich in omega-3s and fantastic atop oatmeal, here’s your opportunity. Starchy Vegetables: These hearty vegetables are a great source of fiber and beneficial plant chemicals. When slightly cooled, they are also a source of something called resistant starch, which feeds the bacteria and enables them to create those fantabulous short-chain fatty acids. These include foods like potatoes, winter squash, and root vegetables like parsnips, beets, and rutabaga. When was the last time you munched on rutabaga? This might be your chance! Teas: This can be green, white, or black tea, all of which contain healthy anti-inflammatory compounds that are beneficial for our microbes and overall gut health. It can also be herbal tea, which is an easy way to add overall health-supportive nutrients to our diet without a lot of additional burden on our digestive system. Unprocessed Whole Grains: These are wonderful complex carbohydrates (meaning fiber-filled), which both nourish those gut bugs and have numerous vitamins and minerals that support our health. Branch out and try some new ones like millet, buckwheat, and amaranth. FOODS TO EAT IN MODERATION

Going without meat for one meal won’t kill you.” I look over the food. “This might. Spinach and cauliflower aren’t vegetables. They’re punishment. They’re the solitary confinement of food.

TUNA THREE WAYS 1: 3 ounces sashimi-grade ahi tuna 4 tablespoons toasted sesame seeds 1/2 small cucumber, spiraled 1 roasted Scotch bonnet pepper 1 clove garlic 3 tablespoons ponzu sauce 3 tablespoons basil leaves 2: 3 ounces sashimi-grade ahi tuna 2 tablespoons Cajun seasoning (thyme, cayenne, paprika, garlic, onion) 1/2 cup cauliflower florets 1 cup veggie stock 1 sprig fresh thyme 1 clove garlic 1 teaspoon lemon oil 3: 3 ounces sashimi-grade ahi tuna 2 tablespoons chili ancho aioli 2 teaspoons Mexican chimichurri 1 flour tortilla berry

Estrogen-building foods: Flax seeds Sesame seeds Soybeans/edamame Garlic Dried apricots, dates, prunes Peaches Berries Cruciferous foods like broccoli, cauliflower, and brussels sprouts Progesterone-building foods: Beans Potatoes Squashes Quinoa Tropical fruits Citrus fruits

YOUR LONGEVITY HEALTH, FITNESS & LONGEVITY WEEKLY CHECKLIST 1. Hydrate. Drink half your body weight in ounces of water per day. Add some fresh lemon and a pinch of Celtic sea salt to optimize your hydration and electrolyte balance. 2. Eat foods closest to their natural source. Avoid processed carbs, and low quality processed meats. 3. Decrease Disease Risk. Consume at least one serving of cruciferous vegetables per day including broccoli sprouts, cauliflower, broccoli, brussels sprouts, or kale. 4. Commit to a structured eating window. Consume meals in an 8 to 12 hours and fast for 12-16 hour window each day. 5. Stay consistent with sleep. Go to sleep and wake up at about the same times each day. 6. Get strong. Perform three resistance training sessions per week. 7. Strengthen your heart, lungs, and build endurance with 3 cardiovascular exercise sessions of 20 to 30 minutes each session. 8. Consider the power of using heat and cold to use positive stressors to lower your blood pressure, reduce inflammation, reduce your risk of Alzheimer’s, and cut your risk of cardiovascular disease by up to 50%.

Sri Yukteswar was a perfect human radio. Thoughts are no more than very gentle vibrations moving in the ether. Just as a sensitized radio picks up a desired musical number out of thousands of other programs from every direction, so my guru had been able to catch the thought of the half-witted man who hankered for a cauliflower, out of the countless thoughts of broadcasting human wills in the world.