You don't have to hide the califlower in the pizza

         

Pizzas with zoodles, avocado, cotija cheese and countless options are persuaders. The strawberry honey pie? That’s the one you may need convincing that it’s made with cauliflower.

                             Just let Amy Lacey have a few minutes with you. Turn pages of her book, “Cali’Flour Kitchen,” and view her smoky burrito bowl or her fig, goat cheese and arugula salad pizza. How could you not be persuaded to try her cauliflower meal made into pizza crusts as a base for super-healthy and delicious meals?

                             Lacey was willing to do a little work and research into a healthier lifestyle to deal with her diagnosis of auto-immune disease. She perfected her methods and several heads later, she mastered the cauliflower crust. Now we just have to follow her recipes.

                             When I first obtained the book, I thought “let there be desserts, too.” Naturally there were. I love it when cooks come up with better-for-you options for skeptics out there. With images in this book, even those who use fast food as a go-to would be willing to eat these natural offerings, which photograph so well. She’s not trying to “trick” picky eaters here, she’s trying to make them and their families enjoy doing the right thing.

                             Her recipes are great, but you can still use the crusts as a canvas to create your own goodies. And remember, there’s more to life – and this book – than pizza. Califlower fits into everything!

Kumana is avocado in a bottle.

                  Better let it out.

                  So, Venezuelans do this avocado sauce that I didn’t know about and Avocado in a bottle

                             Kumana has put it in a squeeze bottle and I’m squeezing it everywhere. I went through a bottle in a weekend, but is was Cinco de Mayo and I had some people over. Well, “people” was my mom and my husband, who already lives here. We all loved it. Fruits and vegetables are part of the avocado mixture that cooks into meats, serves as a chip dip and makes an easy salad dressing. I’ve been waiting for this. Here’s how the makers suggest using their different varieties:

                 

Be Original: Truest to the Venezuelan avocado sauce that inspired the Kumana line. It will take those traditional green beans to another level.

Be Mango:  Blends in mango puree which adds a hint of sweetness. Drizzle on ham (especially honey ham!) for a bold awakening.

Be Hot: Takes a splash of mango and finishes it off with just the right amount of habanero heat—delicious on potatoes.

            Darragh Doiron is an area foodie who has been eating her vegetables. Reach her at darraghcastillo@icloud.com.