I classify myself as an intuitive eater especially since adopting the whole food…
I classify myself as an intuitive eater especially since adopting the whole food plant-based lifestyle. I fill my plate as many times as I need to until I’m satisfied. I think if some people saw the portions of food I ate at certain meals, they’d freak out, ?! For this reason, I find it challenging to include serving sizes in my recipes. I can usually eat the whole recipe on my own if I’m not batch cooking ?. So if you’ve followed any of my recipes and felt that the serving was too little or too much, scale up or scale down as necessary.??
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❓Are you an intuitive eater or do you feel the need to measure your food at each meal??
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?What’s in my bowl? Wholewheat pasta with cauliflower and tahini Alfredo, pan-roasted ?, peas and rocket (arugula). For the cauliflower and tahini Alfredo you need:
– ~350g cauliflower
– 200ml unsweetened oat milk (or any other plant milk of your choice)
– 1 medium shallot, finely chopped
– 1 fat garlic clove, finely minced
– 1 tsp vegetable seasoning or veggie stock cube
– 1 heaped tbsp tahini
– Salt and black pepper to taste
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Put the cauliflower, shallots, garlic, plant milk, veggie seasoning or stock cube in a medium saucepan over medium heat. Cook on medium heat until the cauliflower is tender. Allow it to cool then tip it into to food processor alongside the tahini and blitz to a form a thick white sauce. If the sauce is too thick, loosen it with more milk or if it is too thin, but it back on the hob and cook until it thickens. Adjust the seasoning as needed with salt and black pepper. If you want a cheesy flavour, you can always add a couple of tablespoons of nutritional yeast or vegan cheese. If you hate tahini, replace it with cashew nuts or cashew butter.
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✨P.S. You can’t the taste the tahini in this sauce, it just adds a very lovely creaminess to the sauce. Also, this sauce tastes the best with wholewheat pasta. The nuttiness of the pasta complements the sauce so well.?
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Much Love, Somi?
