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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Indian Chokker Cutlet – Cauliflower Croquette with Cilantro-Lime Horseradish Sauce

I grabbed lunch in Silverlake this weekend, after teaching my Fryman Canyon BodyBlast group training.  Between Thursday and Saturday I hiked the Fryman 3 mile loop 4 times, for a total of 12 miles!  I was in the mood for a clean salad and a green juice to give me a little energy.

I stopped at Flore Vegan, as I thought I would be able to find a satisfying salad.  I’ve noticed that vegans just LOVE adding fruit, soy, starches and nuts to every dish, but amongst the soy frittattas and blueberry walnut buckweheat pancakes I managed to find the few salads they offered.  *Note* the food looked fantastic, and I’m sure these goodies tasted equally as good, but vegan is far from bikini safe!

Seitan, tempeh, and tofu characteristically overwhelmed each plate, so I ended up creating my own dish with organic mixed greens, red onions, raw sauerkraut, sprouts and balsamic vinaigrette (I had a double dose of tuna salad once I returned home!).  My juice was custom as well, but based on their Basic Green – kale, celery, parsley, and lemon (I took the liberty of removing the apple and adding cucumber and ginger).

After lunch, I dropped in to neighboring Naturewell for an E3 live shot.  The wild-harvested, organic blue-green algae and chlorophyll shooter is mixed with 64 vitamins, minerals, and enzymes, giving your immune system a boost and upping your energy reserves.  I felt ready for another 12 miles, but opted for a leisurely jaunt around the block instead.

I happened upon a store called the Spice Station.  Situated off the street, the solitary chalkboard showcasing popular spices and prices, at the end of a trellised and cobbled walkway, beckons you to discover the exotic mystery that awaits.  The outdoor courtyard reminded me of an enchanted secret garden, but it was once inside that I discovered the real amazingness of the place.

Jar after jar of spices, herbs, teas, and dried rinds and beans line the walls.  Grinding stones, and metal containers lay by books that explain history and recipe ideas.  All of the jars are open to allow for smelling, but browsers beware, these intoxicating aromas will only make you want to start buying.  The staff will weigh and bag your goods, but keep in mind that the price is by the ounce.

After picking up some dried orange peel, I noticed the Indian spices. I bought some garam masala and ground coriander reminiscing on the flavors I’d enjoyed earlier this year. It then dawned on me that I had had a cooking class with Niru Gupta in Uttar Pradesh, and I had wanted to recreate one of her recipes, for chokker cutlets.

Chokker is bran, and in Ms. Gupta’s recipe, it calls for wheat.  It also calls for white potatoes.  If you know me, you know I rarely cook with these ingredients, so I substituted for gluten-free oat bran and sweet potatoes and changed the name to cauliflower croquettes!  I didn’t have any spinach on hand, so I used romaine lettuce. With 1 cup of oat bran, and less than 8 ounces of sweet potato I made 12 cutlets, which works out to roughly 9 grams of starchy carbs per piece.








Cauliflower Croquettes with Cilantro-Lime Horseradish Sauce - adapted from Niru’s Kitchen
Serving size – 3 pieces

Cauliflower Croquette
3 small sweet potatoes, peeled
1 cup cauliflower, grated
1 cup gluten-free oat bran
1 egg white
1 cup romaine lettuce, finely chopped
2 tbsp horseradish
2 tbsp ground coriander
sea salt and ground peppercorn, to taste
1 tbsp olive oil
Cilantro-Lime Horseradish Sauce
1 cup cilantro
1/4 cup almond milk
juice of 1 large lime
2 tbsp balsamic vinegar
1 tsp garlic powder
1 tsp onion powder
1 tbsp horseradish
1/2 – 1 packet stevia (I use Sweet Leaf)

Par-boil the sweet potatoes – add potatoes to pot of water, bring to boil, cover, and then reduce heat to medium. Cook 10 minutes. While cooking prepare a medium size bowl with ice water. Using a large spoon or tongs, transfer boiled sweet potatoes to ice bath for 2-3 minutes. Carefully grate potatoes over plate.

Add all ingredients to large bowl and mix into a dough-like consistency. Shape the mixture into oval balls and flatten a bit. Refrigerate for 30 minutes.

Heat a non-stick pan with 1 tbsp olive oil over medium-high heat.  Brown croquettes on each side, about 1-2 minutes.  Remove from heat and set aside.

Combine all ingredients for sauce in magic bullet. Blend until combined. Serve croquettes with sauce.

This entry was posted in Breakfast, Cauliflower, Gluten-Free, Lunch, Nightshade-Free, Sauce or Dressing, Sweet Potato. Bookmark the permalink.

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