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Wilt Guilt No More with Gourmet Garden

Wilt-guilt season is upon us – that time of the year when you have the best cooking intentions, but inevitably the bundle of fresh herbs you bought wilts away in the fridge.   

Gourmet Garden is the true food hack for staving off wilt-guilt. Offering a range of flavorful stir-in pastes and lightly dried herbs that last for up to four weeks in the fridge, Gourmet Garden will stay fresh. It’s the ideal ingredient for sprucing up classic dishes like quiche and pastas and keep you from grappling with heads of garlic or ginger root.  

A few fresh recipes your friends and family will love below:   

 Vietnamese Rice Paper Rolls   

20 sheets rice paper rolls
1 roast chicken, Meat removed and shredded
300 grams wombok
100 grams carrot, julienned
100g snow peas, julienned
100 grams red capscium, finely sliced
1 1/2 Avocados, sliced
125 grams bean sprouts
50 grams fried shallots
50 grams Crispy noodles
2 tablespoons
1. Combine the wombok, carrot, snow peas, South East Asian Seasoning and capsicum, and toss together to make slaw.
2. Soak rice paper rolls individually, in tepid water. Place on bench or board to fill.
3. Place slaw, chicken, avocado, sprouts, fried shallots & crispy noodles, on rice paper and roll up.
4. Dip in sweet chilli sauce to serve.

Grilled Vegetable Sliders with Chilli Tomato Relish  

1 Sabrosa tomatoes, sliced
3 teaspoons Chilli, mild Cold Blended Paste
1/3 teaspoon fennel seeds, crushed
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 teaspoon Garlic Cold Blended Paste
2 teaspoons Basil Cold Blended Paste
2-3 tablespoons Woolworths Select Extra Virgin Olive Oil
1 yellow capsicum
1 red capsicum
4-8 large Portobello mushrooms
2 zucchini, thinly sliced lengthways
8 small round bread rolls
2-3 tablespoons labna or other soft cheese
Baby rocket or small salad leaves
1 small red onion, thinly sliced into rings
1. In a small saucepan simmer the tomatoes, chilli, fennel, vinegar and sugar for 12-15 minutes, stirring often. Season to taste with salt and pepper and set aside to cool.
2. Heat a heavy non-stick pan or hotplate to medium-hot.
3. In a small bowl combine garlic, basil and oil. Cut capsicums in half, trim away seeds and inner ribs then cut each half into strips. Trim mushroom stems flat.
4. Brush the garlic and basil oil over the capsicum, mushrooms, zucchini and place in the pan or on the hotplate. Grill, turning occasionally, until the vegetables are tender and the skin of the capsicum blistered and dark. Brush occasionally with the remaining herb and garlic oil. Carefully remove skin from the capsicum strips.
5. Split the rolls and toast the cut side. To assemble, spread both cut sides of buns with labna or soft cheese. Onto the bottom buns place a few pieces of rocket or salad leaves then a grilled mushroom, a few pieces of zucchini and capsicum, and a few onion rings. Finish with a dollop of the tomato chilli relish and a few more leaves.
6Serve with any remaining tomato chilli relish.
Chorizo, Vegetable and Mixed Herb Pizza
1 or 2 pizza bases
tbsp tomato paste
3 tbsp Lightly Dried Mixed Herbs
1 spanish onion, sliced
1 red capsicum, sliced
2 chorizo sausages, thinly sliced
1/2 cup mozzarella cheese, grated
Aioli and rocket, to serve
1. Pre-heat oven to 170*C
2. Combine 2 tbsp Mixed Herbs with tomato paste and spread onto pizza bases.
3. Top with cheese, onion, capsicum and chorizo.
4. Bake for 15 minutes.
5. Serve topped with aioli, rocket and 1 tbsp sprinkle of mixed herbs

About Gourmet Garden:

Gourmet Garden is passionate about making fresh herbs and spices easy for everyday cooking.Fresh herbs and spices make an amazing difference to any meal: their flavor, color, aroma. But let’s be honest, when you are busy, particularly during the week, fresh herbs just aren’t practical. Count the bunches of wilted herbs that you’ve thrown out after only a few days….and Gourmet Garden all knows the hassle of garlic and chilli fingers!Gourmet Garden’s herbs keep fresh for weeks so you can have a herb garden ready when you are any day.

Put simply, your Gourmet Garden herbs are:

  • Australian, organically grown herbs
  • Washed, chopped & prepped within 18hrs of harvesting
  • Made with no preservatives, pesticides or nasty stuff
  • Pre-prepared…washed, chopped & ready to use
  • With the same look, taste & aroma of fresh herbs
  • Cared for (with tender, loving, care) from farm to plate

It’s as easy and fresh as that!


5 Seed Butter – Award Winning Seed Butter

I believe almost all the people love the taste of peanut butter. But a lot of people can’t have it because of the peanut allergy. That sounds sad for a lovely breakfast when the other people enjoy their peanut butter spread.

Don’t worry any more, you have 5 Seed Butter now – a high nutritious good replacement!

5 Seed Butter is an allergy friendly peanut butter alternative made from chia, flax, pumpkin, hemp, and sunflower seeds. The butters are free from the top allergens including peanuts, tree nuts, soy, and sesame. 5 Seed Butter won the sofi Award for Best New Product in the Nut Butter and Seed Butter Category at the 2018 Fancy Food Show. 5 Seed Butter also boasts 8g of protein and only 5g of carbs.

  • GREAT FLAVOR AND SUPERIOR NUTRITION: 5 Seed Butter is delicious— it never sacrifices on taste. It is packed with 8 g of protein and contains only 5 carbs. The butter is non-gmo, gluten free, keto, vegan, and allergy friendly. Chia, flax, and hemp all add nutritious Omega 3’s, antioxidants, and fiber.
  • ALLERGY FRIENDLY: 5 Seed Butter is manufactured in a facility free from the top 8 allergens and contains absolutely no peanuts, tree nuts, or soy! 5 Seed Butter is a great safe option for offices, schools, or any other public place where allergens might be an issue.

  • SUPERCHARGED INGREDIENTS: 5 Seed Butter’s ingredients are simple—seeds, brown cane sugar, salt, natural flavors, and natural vitamin e. Sunflower seeds create a wonderful base butter while chia, flax, hemp, and pumpkin seeds add a nutritious superfood punch and lend to a luscious creamy texture.
  • ENVIRONMENTALLY FRIENDLY: It takes about 85% less water to make a jar of 5 Seed Butter than a jar of almond butter!

Beyond the Equator began on the lush farmlands of South America as a superfood growing operation specializing in chia, quinoa, and beans. Unsatisfied with the prevalence of superfoods in the American diet. The company began creating products with superfoods as the focal ingredient.

Beyond the Equator’s mission is to bring superfoods to consumers by integrating them into everyday products without sacrificing on flavor. The company develops products safe for everyone to eat by using clean ingredients that are free from today’s top allergens.



WALT Wines Heading to Laguna Beach on Thursday, May 9 for Pinot Noir Release Party at Hot Spot, Seven Degrees

WALT Wines, one of the leading luxury Pinot Noir producers in the country led by Winemaker Megan Gunderson Paredes and owned by Craig and Kathryn Walt Hall. The brand is heading to Laguna Beach next Thursday, May 9 with a launch party taking place at one of Laguna Beach’s most trendy venues.

The acclaimed wine brand will be releasing its highly anticipated 2017 vintage of single vineyard Pinot Noir wines from appellations stretching from as far north as the Willamette Valley in Oregon, through Anderson Valley, the Sonoma Coast, Carneros, the Santa Lucia Highlands and the Sta. Rita Hills of the Santa Barbara County. WALT specializes in premier Pinot Noir and Chardonnay sourced from vineyards spanning 1,000 miles, a mile marking distance that helped coin the brand’s popular 1,000 Miles of Pinot concept.

“Since our first vintage in 2010, we have focused on producing the best quality Pinot Noir from up and down the West Coast,” says WALT General Manager, Jeff Zappelli. “We are thrilled to be able to host this event with our friends in Orange County and highlight the quality 2017 vintage.”

Guests in attendance will have the opportunity to taste through the wines featured below.

WALT Single Vineyard Wines

  • Bob’s Ranch Estate Vineyard, Sonoma Coast, CA Pinot Noir
  • The Corners, Anderson Valley, CA  Pinot Noir
  • Clos Pepe Estate Vineyard, Sta. Rita Hills, CA Pinot Noir
  • Rosella’s, Santa Lucia Highlands, CA Pinot Noir
  • Brown Ranch, Los Carneros, CA Pinot Noir
  • Shea Vineyard, Willamette Valley, OR Pinot Noir

WALT Appellation Wines

  • Sonoma Coast Chardonnay

Rose of Pinot Noir Wines

  • Rose of Pinot Noir

Vintner Kathryn Walt Hall will be in attendance helping share details about the 2017 WALT vintage. Hall’s New York Times Bestselling book, A Perfect Score: The Art, Soul, and Business of 21st-Century Winery. Books will be complimentary for attendees who will have the opportunity to have their books signed by Hall during the event. Hall is the former United States Ambassador to Austria, 1997-2001.

Additionally, Winemaker Megan Gunderson Paredes will be hosting a unique ‘1,000 Miles of Pinot Noir’ tasting focused on single vineyard wines from our highly acclaimed sites throughout various appellations and vintages; including Clos Pepe, The Corners, Sierra Mar, Gap’s Crown, Bob’s Ranch and Shea Vineyard. The experience will also include Sonoma-inspired food bites creatively paired with each wine, allowing guests to enjoy various flavor profiles. The Vertical Tasting event will take place in Laguna Beach only. This event is SOLD OUT.


1,000 MILES OF PINOT, LAGUNA BEACH featuring DJ FishFonics

Thursday, May 9

Vertical Tasting: 5:30pm – 6:30pm, $200pp (includes access to the Main Event)

Main Event: 6:30pm – 9:00pm, $95pp

Seven Degrees

891 Laguna Canyon Road

Laguna Beach, CA 92651

Tickets: Here

WALT’s 1,000 Miles of Pinot concept explores Pinot Noir appellation sources and terroir.  To learn more, view the 1,000 Miles of Pinot film here: For more information on WALT Wines, please visit

WALT: 1,000 Miles of Pinot

WALT specializes in premier Pinot Noir and Chardonnay sourced from the most coveted vineyards along the Pacific Coast, spanning 1,000 miles from as far north as the Willamette Valley to the Sta. Rita Hills in Santa Barbara County. WALT represents wines of a place – these special sites allow thoughtful viticulture to enable winemakers to create expressive wines that reflect the signature personality of each site. WALT farms three estate vineyards and partners with meticulous growers who aspire to share standards of quality. Owned by Kathryn Walt Hall and her husband Craig, WALT honors Kathryn’s parents, Bob and Dolores Walt, who were grape growers in Mendocino County since 1972 and nurtured Kathryn’s passion for vineyards and wine. The WALT Sonoma Square Tasting Room opened in 2012 and is located in Sonoma, CA and is open to the public. For more information, please visit


Cooking Shouldn’t Be Stressful: These Tips Can Help

April is Stress Awareness Month — a perfect time to take stock of the aspects of life that bring stress and seek out ways to mitigate or eliminate them. There is one way to lower the proverbial blood pressure that comes from getting a healthy meal on the table.

Gone are the days when an evening or mid-day meal was a moment of calm in a busy day. Between work, commuting, soccer practice, and the allure of all our electronic devices, making  lunch or dinner can be a stress builder, not a reliever.

Three Bridges [] — the fresh food brand reimagining meal time with better ingredients — knows that busy schedules can make it difficult to get a healthful meal on the table. Which is why they have created filling, healthful meals that can be prepared in minutes. No more greasy fast food or boring leftovers.

Here are a few ways Three Bridges can take the stress out of meal time:


The last thing one should worry about is whether their dinner has healthy ingredients. All of Three Bridges’ meals are made simply, with familiar ingredients free from preservatives and artificial flavors because there’s no reason to sacrifice quality for convenience.


When it comes to pleasing picky eaters, it is important to have many options at your fingertips. With dozens of products to choose from and even more amazing recipes Three Bridge’s offers plenty of options to satisfy even the pickiest of eaters.


Whether you’re looking for a cool and refreshing tortellini melon salad or a sweet butternut ravioli beignets’ Three Bridges’ versatile line of healthful offerings can be turned into any type of dish required.

EGG BITES: Putting FAST Back in Breakfast.

We looked at breakfast and noticed something interesting. Despite being considered the “most important meal of the day,” we either skipped this meal entirely or we’re wading through an endless sea of high-sugar or high-carb substitutes.

We decided to change breakfast forever. No more: “I didn’t have time this morning for breakfast,” or “It takes too long in the morning to make breakfast,” or “I’ll be fine with just coffee this morning.”

Ready in 60 seconds, packed with protein, low in sugar and portable, EGG BITES are here to make mornings easier…because breakfast shouldn’t be the hardest part of your day. They’re the simple, honest, better breakfast solution.

Simple Dishes: Real food fast, not fast food for lunch.

Lunch is meant to be spent relaxing. You shouldn’t be rushing out to get food and then rush back to only have 5 minutes to eat! What if there was a lunch option that allowed you to spend your valuable time enjoying lunch to the fullest, instead of wondering where the time went.

Three Bridges’ Simple Dishes are here to be your quick and healthful lunch option. Ready in under 5 minutes, packed with protein, and made without all that bad stuff (low in salt & sugar, made with hormone-free cheeses and antibiotic-free meats), Simple Dishes give you back your lunch!

The Tasty Way to get MORE Protein into your Day at dinner!

Our ravioli, tortellini, & sauces make dinner simply better, any night of the week!

Using better ingredients – like rBST-Free dairy, antibiotic free meats, and nothing artificial–Three Bridges brings you High protein in every delicious bite.

Available at your local grocery store.
Here are some great recipes!
Spinach & Cheese Tortellini Stuffing 
Ever wanted to really highlight your stuffing? Adding zesty Sausage and sweet apples bring a delightful mix to the holiday meal — adding tender tortellini to the mix is a sure-fire way to make people happy!


2 9oz-pkgs Three Bridges Spinach & Cheese Tortellini
1/2 cup celery, chopped
1 small onion, chopped
1 large apple
1 lb sausage, ground
1 tsp sage, ground
2 tbs butter, unsalted
1/2 cup stock (can use apple juice to make sweet)
1/2 tsp salt & pepper
1/2 cup breadcrumbs
1 tbsp fresh parsley, chopped fine


  1. Pre-heat oven to 350°F.
  2. In a large saute pan, combine the onion, celery, apple, sausage, butter, and sage. Cook until sausage is cooked-through, about 10 minutes.
  3. Carefully add sauteed ingredients to a 9×9″ casserole dish. Add Spinach & Cheese Tortellini, chicken broth, and salt & pepper, then gently combine. Top casserole with breadcrumbs and add to oven.
  4. Bake, uncovered, for 25-30 minutes until golden brown and internal temperature is 165°F. Let sit for 5minutes, then Serve & Enjoy!

Superfood Pesto Cauliflower Pizza

A simple make at home pizza using Three Bridges Superfood Pesto, cauliflower, Parmesan, Mozzarella, and Ricotta cheeses for a nutritious and delicious meal.



7 oz tub Three Bridges Superfood Pesto Sauce
15 to 16 oz pkg fresh pizza dough
1 medium cauliflower, florets, about 1 inch in diameter
1/4 cup extra-virgin olive oil
1 tbsp garlic, sliced
4 oz parmesan cheese
8 oz fresh mozzarella, sliced
1/4 cup ricotta cheese


  1. Preheat the oven to 450 degrees.
  2. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, salt, and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the parmesan cheese. Let cool to room temp.
  3. On a lightly floured surface, knead the dough a few times and form it into a round flat disc. Roll or stretch the dough out into a thin 15-inch circle. Keep the dough moving on the surface so that it does not stick, dusting the dough and surface with semolina flour or cornmeal as needed. Place on a baking tray or peel if you have a pizza stone for the oven.
  4. Lightly brush a one inch border with extra virgin olive oil around the pizza.
  5. Spread 4 ounces of the Three Bridges Superfood Pesto around the rest of the pizza and then evenly distribute the cauliflower florets, ricotta and mozzarella cheeses.
  6. Bake in the oven for 10-15 minutes until the cheese has slightly browned. Remove from the oven to a cutting board and add fresh cracked pepper. Slice and serve immediately. Enjoy!

Lobster Ravioli with Citrus Chardonnay Sauce



1-9 oz pkg Three Bridges Lobster Ravioli
1 tbsp olive oil
1 tbsp shallots, minced
1 lemon, juiced
1/2 cup chardonnay wine
1/2 cup heavy cream
1 stick or 8oz butter, cubed
1 tbsp fresh herb of choice
salt and pepper to taste
1/4 cup grated parmesan cheese (optional)


  1. Bring a large pot of water to a boil. Add Three Bridges Lobster Ravioli, and cook for 4 to 5 minutes until desired tenderness. Strain, toss with 1 tablespoon of olive oil, cover and keep warm.
  2. While water is boiling, combine the shallots, lemon juice, and chardonnay wine in a medium sauce pan over high heat. Bring to a boil, reduce heat to medium and simmer until liquid is reduced by half. Add the heavy cream and continue to simmer until liquid is reduced by half.
  3. Remove the simmering cream from the heat and immediately whisk in the butter cube until fully incorporated. Season with salt and white pepper to taste.
  4. Spoon citrus chardonnay sauce onto a plate, put 5 ravioli onto the top of the sauce, and sprinkle with parmesan cheese (optional).
  5. Garnish with fresh herb of choice. Serve and enjoy!
 See more delicious recipes from Three Bridges at

More Than a Pizza Crust and Potato Substitute: New Uses for Cauliflower You Haven’t Heard About

You already know that cauliflower 
makes a great pizza crust or mashed potato alternative. 
But Amy Lacey, author of new cookbook 
Cali’flour Kitchen,
says that’s just the beginning of uses for this versatile veggie.

Unless you’ve been living under a rock, you’ve likely heard about the cauliflower craze. This superfood is enjoying a much-deserved moment in the spotlight as more people discover its various uses. You may even be a devotee yourself, enjoying cauliflower-based foods like pizza crust or cauliflower mashed “fauxtatoes.” But believe it or not, cauliflower’s versatility doesn’t stop there!

“Cauliflower substitutes are here to stay,” says Amy Lacey, author of Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave (Abrams, January 2019, ISBN: 978-1-4197-3596-7, $19.99). “People who can’t tolerate certain foods love being able to recreate their favorite dishes like pizza or mashed potatoes using a vegetable that’s actually good for them. But cauliflower’s uses don’t stop there. There are countless creative ways to transform it into foods you can enjoy without any guilt.”

Lacey is the founder of Cali’flour Foods, a national brand famous for its grain-freecauliflower-based pizza crusts, crisps, flatbreads, pasta, and more. After being diagnosed with lupus and other autoimmune conditions, she used dietary changes to combat her pain, inflammation, and other symptoms. Upon giving up gluten and processed sugar, her health instantly improved. But Lacey wasn’t ready to forgo her favorite foods. Instead, she set out to recreate them using cauliflower—a versatile superfood with abundant health benefits—and began selling her crusts online and in stores, to national acclaim. Now for the first time, she is sharing her award-winning recipes with the world.

Cali’flour Kitchen is designed for people across the dietary spectrum, providing perfect, guilt-free recipes for every carb-heavy craving, whether you’re eating vegan, dairy-free, keto, paleo, or a plant-based diet. For those suffering from health issues like diabetes and autoimmune diseases, this cookbook reintroduces those favorites that have long been forsaken, reinventing them to include a full serving of vegetables. With more than 125 quick and easy recipes and photos plus detailed how-tos on creating cauliflower crusts, rice, crisps, wraps, and zoodles, Cali’flour Kitchen is all about indulging without compromising health.

But back to cauliflower and its many uses. Here are just a few of the less mainstream (but no less delicious) foods that can be made with this surprisingly versatile and tasty veggie.

  • Flavorful flatbreads for panini-style sandwiches 
  • Keto- and paleo-friendly sandwich bread 
  • Breakfast foods like toasts, pancakes, and muffins 
  • A variety of sauces, dips, and spreads 
  • Creamy and savory soups 
  • Riced specialty dishes like stir-fries, poke bowls, and even sushi
  • Comforting favorites like casseroles, lasagnas, and shepherd’s pie 
  • Desserts like pie, tartlets, and cookies

Now that you’re good and hungry, keep reading for three quick, easy, and deliciousrecipes from Cali’flour Kitchen.

Cauliflower Leaf Pesto 
Makes about 1 cup (240 ML) 
Gluten-free | Grain-free | Keto-friendly | Vegetarian

Heroic hours of grinding, baking, and squeezing of cauliflower florets went into testing the recipes in this book. In order to make use of the mountains of leaves left behind, one of my testers, Katie Eyles, came up with this take on pesto. Cauliflower leaves add bright, slightly bitter vegetal notes, transforming pesto into a new classic companion to our crusts. Note that only a small amount of the leaves is needed for flavor, and you’ll be using just the green parts of the leaves, not the white crispy parts. If you don’t have cauliflower leaves handy, swap in more basil or another herb.

3 cloves garlic, peeled 
1/4 cup (35 g) pine nuts 
1/4 teaspoon sea salt, or to taste 
1/4 teaspoon freshly ground black pepper, or to taste 
1 teaspoon grated lemon zest 
1 tablespoon fresh lemon juice, or to taste 
1/4 cup (25 g) grated Parmesan cheese 
1/2 cup (10 g) cauliflower leaves (just the green parts) 
1 1/2 cups (60 g) packed fresh basil leaves and tender stems 
3 tablespoons chopped fresh parsley leaves and tender stems 
6 to 8 tablespoons (90 to 120 ml) extra-virgin olive oil

In a food processor with the motor running, drop the garlic through the hole in the top to mince. Add the pine nuts, salt, and pepper and process until coarsely ground. Add the lemon zest, lemon juice, cheese, cauliflower leaves, basil, and parsley and process to mince the greens. With the motor still running, drizzle in the oil through the hole in the top to incorporate. If the mixture is too thick, add a little water. Transfer to a container, cover, and store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Chive and Cheddar Biscuits 
Makes 10 Muffins 
Gluten-free | Grain-free | Keto-friendly | Vegetarian

Biscuits were a special treat for my grandma Netta when she was growing up during the Depression. When she could, she would make biscuits for any occasion: breakfast biscuits and gravy with saved bacon grease in a can, biscuits for lunch with some bologna and, yes, Miracle Whip, and biscuits with homemade butter with dinner. She never made a biscuit with cauliflower, but I think she would have loved these!

2 cups (260 g) Cauliflower Rice (page 36) 
3 scallions (white and green parts), thinly sliced 
2 tablespoons chopped fresh chives 
4 teaspoons minced garlic 
1 cup (115 g) shredded Cheddar cheese 
1/4 cup (25 g) grated Parmesan cheese 
1 cup (115 g) almond flour 
1/4 cup (35 g) tapioca flour 
1 teaspoon baking powder 
3/4 teaspoon sea salt 
1/2 teaspoon freshly ground black pepper 
1/2 cup (120 ml) canned unsweetened coconut milk 
3 large eggs

Preheat the oven to 350°F (175°C). Line 10 holes of a muffin pan with parchment paper cups.

In a large bowl, combine the cauliflower rice, scallions, chives, garlic, 3/4 cup (85 g) of the Cheddar, and the Parmesan. Mix to incorporate.

In a small bowl, whisk the almond flour, tapioca flour, baking powder, salt, and pepper. Add the almond flour mixture to the cauliflower rice mixture and mix thoroughly. Pour the coconut milk into a liquid measuring cup. Add the eggs and whisk to combine. Add the coconut milk mixture to the cauliflower mixture and stir, scraping the bottom, until the mixture is homogeneous.

Spoon the batter into the prepared muffin cups, filling them just about to the top. Sprinkle with the remaining 1/4 cup (30 g) Cheddar cheese. Bake for 25 minutes, or until the biscuits are set but not colored (do not let them brown). Cool for 5 minutes in the pan, then remove from the pan and serve. The biscuits will keep, wrapped in plastic wrap, for up to 5 days in the refrigerator or up to 1 month in the freezer. Defrost at room temperature, then reheat in a toaster oven.

Shrimp and Cauliflower Leaf Grits 
Serves 4 
Gluten-free | Grain-free | Keto-friendly

For eight years, my husband, Jim, and I lived in New Orleans, where we ate our fair share of shrimp and grits. This cauliflower rice take on the classic is even easier to make and addscauliflower leaves to the mix for their incredible flavor. If you don’t have cauliflower leaves on hand, you can substitute bok choy.

6 cups (780 g) Cauliflower Rice (page 36) 
2 cloves garlic, pressed through a garlic press 
1/2 cup (120 ml) chicken stock 
3/4 teaspoon sea salt, or to taste 
1/2 teaspoon coarsely ground black pepper, plus more for topping 
1/4 cup (60 ml) heavy cream 
2 tablespoons unsalted butter 
1/2 cup (55 g) shredded Cheddar cheese 
1/4 cup (25 g) grated Parmesan cheese, plus more for topping 
1 pound (455 g) large shrimp, peeled and deveined 
1 tablespoon extra-virgin olive oil 
1 cup (70 g) thinly sliced cauliflower leaves 
1/2 teaspoon grated lemon zest 
2 teaspoons fresh lemon juice, or to taste 
1 tablespoon chopped fresh flat-leaf parsley

Heat the cauliflower rice and garlic in a medium saucepan over medium-high heat, stirring often, for 3 to 5 minutes to remove excess moisture from the cauliflower. Add the stock, 1/2 teaspoon of the salt, and the pepper, bring to a simmer, and cook for 3 minutes, or until the liquid is mostly absorbed and the cauliflower rice is slightly softened but still al dente. Stir in the cream and butter until the butter is melted. Stir in the Cheddar and Parmesan cheeses until melted. Remove from the heat.

Rinse the shrimp and pat dry with paper towels. Season with the remaining 1/4 teaspoon salt. In a large skillet, heat the oil over medium-high heat. Add the shrimp one by one in clockwise order around the edge of the pan without touching and cook without stirring until the shrimp start to turn pink, about 2 minutes. Using tongs, turn the shrimp in the order you placed them in the pan and cook until the second side turns pink and the shrimp are just about cooked through, about another 2 minutes. Move the shrimp to one side of the pan, add the cauliflower leaves, and cook for about 30 seconds to start to wilt them, then stir the leaves into the shrimp until fully wilted and the shrimp is cooked through. Remove from the heat and add the lemon zest and juice.

Spoon the cauliflower rice into bowls and serve topped with the shrimp. Finish with a squeeze of lemon juice, a sprinkle of Parmesan cheese, and the parsley and serve.

“Cauliflower makes it possible for you to enjoy healthier versions of the foods you love,” concludes Lacey. “But don’t forget that it is great for so much more than just pizza and ‘fauxtato’ side dishes. Take full advantage of this nutritious vegetable by enjoying its many uses today.”

About the Author: 
Amy Lacey is the author of Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave. She is the co-founder and CEO of Cali’flour Foods. Her Cali’flour products have been featured in Food & Beverage Magazine, GQ, and OK! magazine; were named one of “Whoopi’s Favorite Things” on The View; and won Clean Eating magazine’s Clean Choice Award two years in a row. Amy has also been featured in Entrepreneurmagazine and on CNBC. For more information, please visit

About the Book: 
Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave (Abrams, January 2019, ISBN: 978-1-4197-3596-7, $19.99) is available from bookstores nationwide and major online booksellers.



The secret to healthier rice is in the soil,” boasts Johnny Hunter, president of Castor River Farms, whose family has cultivated premium quality sustainably grown grains for the Delta Region of Southeast Missouri since 1954. Castor River Farms was exhibited at the 39th annual Natural Products Expo West & Engredea, the world’s largest natural, organic and healthy products event March 5-9, 2019 at the Anaheim Convention Center. The Hunters manufacture their products without tilling, burning or flooding their precious soil or using fungicides or insecticides.

The Hunter Family employs sophisticated conservation practices that have helped ensure that their land will prosper for generations to come. Castor River Farms uses the “cover crops method” to protect their soil’s health and fertility. The result is a thicker crop bed, which absorbs more water, with less top-soil run-off.

The farm’s “no tilling method” lowers top-soil erosion which reduces the quantity of water needed to irrigate their fields. They use less fuel for their agricultural machines yielding less carbon-emissionsfrom the farms. “We are hands-on from seed to shelf to ensure every bag is filled with premium grains,” says Mr. Hunter.

Whether you are craving the fluffy and rapidly cooked goodness of white rice or the nutty flavor and bran filled deliciousness of brown rice, you’ll value its impact on your diet. 

“Our farm’s long grain rice provides a rich source of vitamins, minerals and fibers which is very important to our health conscious customers. I love to cook our rice for my family, and you will too,” says Mr. Hunter.

Naturally gluten-free, Castor River Farms’ rice is a wholesome choice for consumers with celiac disease or gluten intolerance. Other benefits include:

•         Fiber:            Helps the digestive system.

•         Potassium:    Helps lower blood pressure. 

•         Folate           Helps new cells develop; which is especially important for growing kids.

•         Phosphorus: Helps build strong bones.

•         Magnesium:  Helps keep nerves working properly.

An active member of its community, the Castor River Farms family is philanthropically focused and participates each year in the “18 Fore Life Golf Tournament” that benefits the local V-Foundation whose own team of doctors is focused on cancer research.

How to Get Castor River Farms Products:

Distributors including Paris Brothers, Cohen Foods, Jim Riley and The Brenmar Company are currently on board delivering to prestigious stores including Hy-Vee, Fresh Thymes Farmers Market, Schnucks, Dierbergs Markets, Cosentino’s, Local Harvest, Herban Market, Smokers Market, New Dawn, amongst others.

The company also offers e-commerce options on its own website or on Amazon.  

Castor River Farms is a Missouri based, family-operated farm dedicated to freshness, sustainability and quality products. Intended to improve lives through better foods, Castor River Farms sells premium white and brown long-grain rice.