"I'm fasting for three days a week for the whole of this month. It's not for everyone, I know, and it's important to talk to your doctor first, but the benefits are well researched and include improved digestion and immune function, and lowered blood pressure. When we fast, the body goes into ketosis, which breaks down fat for energy, and to stay in ketosis afterwards it helps to reduce carbs and increase protein, which is where today's low-carb, zero-waste recipe comes in."
"The risotto is made by ricing the cauliflower first by shaving it with a knife so the florets crumble into rice-like pieces. You can also pulse-blend the florets and stem into a rice-like consistency, but I find the process of shaving quite therapeutic. There's something satisfying about gliding a knife over the soft edge of the cauliflower. To add crunch and extra protein, I've added lots of flaked almonds. To keep the texture interesting, I fry the cauliflower quickly so it doesn't get too soft."
Fasting three days each week can induce ketosis, improving digestion, immune function, and lowering blood pressure. Ketosis breaks down fat for energy, and maintaining it benefits from reduced carbohydrates and increased protein. A grain-free cauliflower and almond risotto uses the whole cauliflower, including nutritious leaves, to minimize waste. Cauliflower is riced by shaving or pulse-blending, and florets are fried briefly to retain texture. Flaked almonds provide crunch and extra protein, while toasted almonds and crisp cauliflower leaves finish the dish. The recipe serves four and includes olive oil, onion, celery, stock or cream, and grated hard cheese.
Read at www.theguardian.com
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