By Jade Robins, ND
At Optimal Terrains recent team retreat in Scottsdale I was reminded of the convenient luxuries of Whole Foods. Options are very limited in the arctic of Fairbanks, Alaska, and with nothing but love for our local COOP, I am often left wishing for more dietary diversity and convenience. As a “gluten free for lifer”, I left bread in the rear view years ago and never looked back, since most gluten free breads leave something to be desired. It was not until I was introduced to Paleo/Keto friendly cauliflower sandwich thins that my sandwich free existence was changed. Since Whole Foods is not a fallback plan for me, I knew that I would have to tap into my somewhat lacking kitchen skills to make these tasty treats a reality….. and maybe to even improve upon them? After perusing several different recipes, I came upon one that I thought would both satisfy my taste buds and my desire to treat “Foods as Medicine”.
The addition of turmeric brought this recipe to the next level. It is no secret to most that this ancient Ayurvedic spice packs a big health promoting punch, so I try to sneak it into my diet whenever and wherever I can! Here is a little reminder of just a few of the countless benefits of turmeric and its active constituent, curcumin:
- Powerful anti-inflammatory
- Antioxidant
- Anti-coagulant
- Pain reliever
- Anti-depressant
- Cholesterol regulator
- Blood sugar control
- Improves brain health
- Lowers risk of heart disease
- Prevention and treatment of cancer
Golden Cauliflower Turmeric Flatbread
- 2 cups cauliflower “riced”
- 1 cup almond meal
- 4 eggs
- 3 teaspoons turmeric
- ½ teaspoon salt
Note: I added a small amount of black pepper to help improve absorption of the curcuminoids in the turmeric. Turmeric is also fat soluble, so the fatty content of the almonds in this recipe help to increase the absorption of the nutrients. Parmesan cheese would be a great addition as well for a little added fat and a flavor boost! Just make sure it is organic, grass fed sourced.
Instructions:
Preheat oven to 350 °F
- Line a baking sheet with parchment paper
- Add all ingredients to food processor and blend lightly to a smooth consistency
- Transfer to the lined baking sheet and spread evenly
- Bake at 350 °F for 30 minutes
- Allow to cool fully and remove from parchment paper
- Slice flatbread into 8 pieces and store in the refrigerator for up to one week
Enjoy!!
