Coconut Cauliflower with Shrimp

(I not-so-secretly have always wanted a food blog.)

It's been a full week today and I'm starting to crave (CRAVE) sugar. Was even feeling depressed a bit this evening. Funny how food dictates our emotions so much.

Anyway, this recipe cured those blues straight away. It was inspired from others online, but is much less fussy.

1. Heat 2 tsp. cumin seeds in a butter/olive oil mixture in a large pot.
2. After they sizzle and smell ridiculously good, add a chopped onion and 1 tbs. minced ginger.
3. When the onions turn clear, add 2 tsp. turmeric and 1 tsp. cayenne pepper (or any red pepper). Add more spices if you like more.
4. After about 30 seconds it looks dangerously as if it's about to burn. Time to add a small can of coconut milk (no sugar added!). Make sure to stir it well because the cream separates.
5. Once it's mixed, add a full head of cauliflower, chopped. Feel free to add some curry powder here.
6. Cover and simmer, stirring frequently, until the cauliflower is cooked through.

Serve this with basmati rice (even though all we have is Japanese rice, of course) and limey turmeric shrimp!

1. De-shell and de-vein as many shrimp as you want.
2. Throw into a pan with butter/olive oil mixture (tastes like butter but is a bit healthier).
3. Add 1 tsp of turmeric and another of red pepper to the shrimp.
4. Cook until the shrimp changes color.
5. Remove from the pan and drizzle with fresh lime juice.

Needless to say, I feel pretty good right now and ready to take on another yeast-free and sugar-free day. It's so much easier when I think about it one day at a time.