This morning I was thinking about the home that I live in and all the hundreds of thousands of people involved in the production of this house and all the things I own. There are walls and paint and furniture and appliances and clothes and books and lamps….and each of these things is composed of so many different materials from so many different places and factories. In my ideal world, I would love to be able to answer the who, what, where, when and how of it all. I would love to know all the workers who gave me what I have and know that they were treated justly and know their stories. In today’s world, that is pretty much impossible. All the same, I think these issues are particularly pertinent in regards to what we put into our bodies. The who/how/what/where/when behind our own nourishment seems like something we should not have to work too hard to understand.
As a country, we’ve gotten so far past that point that it seems like people are really trying to swing the pendulum back to some semblance of normalcy. There is more awareness about farmer’s markets and local organic farming. There are more and more CSA (Community Supported Agriculture) programs springing up, and it seems people are becoming more aware of how food and health are intrinsically connected. (Thank you Captain Obvious.)
It is more time-consuming to live this way, but I would argue that it is entirely worth the time and energy. Quality takes time, but the rewards far outweigh the costs. This is a topic I could talk about for hours and days without growing weary of it…and if you happen to be a family member of mine, you know I can become annoyingly didactic on all matters food-related. “Marie all I want is to enjoy my slice of pizza without you going all Sermon on the Mount on me!!” Poor family.
So instead of bewailing the evils of processed foods (and its not like I’m a total food purist myself), I’ve been trying to focus on the joy of cooking instead. Because it is a joy. It’s a conversation with myself actually, in which I hear a whisper “Meet me in the kitchen.” And then, “Try a spicy stew of purple cabbage and hot sausage and sweet potatoes today…you’ll be surprised!” And I mix and stir and inhale scents and flavors and I am surprised.
As I was by this delicious pizza.
1 head cauliflower
1/3 cup goat cheese (If you don’t like the taste of goat cheese, you can use a cup of mozzarella instead)
1 free range egg
1 Tbsp dried oregano
Whatever you like!!
I used: homemade tomato sauce, spinach, eggplant, green pepper, onion, zucchini, and parmesan cheese. I sauteed all the vegetables in olive oil except for the spinach. Afterwards, I threw on some leftover grilled chicken and it was a dreamboat of a meal.
Preheat oven to 400° Place cauliflower florets in a food processor and pulse until it becomes grainy. Steam until the cauliflower is soft, and drain thoroughly using a dishcloth. (Or just microwave it for about 8 minutes). Let it cool a little, and while it’s still warm, stir in the egg, goat cheese and oregano. Place a sheet of parchment paper over a pizza pan, and spread the crust over it. Bake it for 40 minutes. Remove and coat with your toppings of choice, and then broil in the oven for 5 minutes. Enjoy!!