The Conscious Fork: Episode One — Grain Free Gnocchi and Patience
Welcome to the very first episode of The Conscious Fork Season 1, where we will be forking around with consciousness and food! (Every other Wednesday at 4pm EST).
This is NOT your typical “cooking show” and it’s SOLE PURPOSE to help create consciousness around various issues or interests, consciousness around the food we put in our body and have some fun together.
NO we are not professional chefs, nutritionists, nutritional coaches or doctors! We just decided that we wanted to invite you into our lives, kitchen and minds a little more.
AND if you are new to us, we are internationally renowned consciousness mentors, intuitive business, relationship and trauma coaches and motivational speakers and this isn’t changing!
However, our desire is to share our most self expressed selves, while serving each and every one of you to the highest extent possible has led us to this.
Since I (Dov) was a little girl, I wanted a cooking show.
Friends ask me for advice about food and life when I’m in the kitchen and I have had so many journeys with food.
*DISCLAIMER: this show will discuss various issues and food/eating styles. It is not exclusive to any one way of eating nor does it promote or advice one way of eating other than a conscious way!
We are not currently in any paid sponsorships or agreements to promote products or brands, the items shown are just what we use at home 🙂
RECEIPE
What you need:
▪️Cassava Flour
▪️Large head of cauliflower or 4 cups
▪️1 lb of Tomatoes
▪️Fresh Basil
▪️Shallot
▪️Himalayan Sea Salt & Pepper
Let’s make it:
Prep:
▪️Cut up cauliflower
▪️Steam cauliflower in covered pot
▪️Peel about a pound of tomatoes (If you don’t feel comfortable peeling with a knife, boil tomatoes for a few seconds and the skin will peel off easier)
▪️Dice tomatoes up in small chunks
▪️Slice up 1 shallot
Sauce:
▪️Place 2 TBS of coconut oil in a sauté pan (can use butter or ghee, or water)
▪️Add Shallots into pan & sauté on low, until they are translucent
▪️Add tomatoes & Himalayan sea salt at a higher temp for a few minutes (1-2 and keep an eye) so the juices start to flow, then take back to low
Gnocchi Prep:
▪️Once cauliflower is steamed and cooled, you are ready throw it into the food processor to blend to a fine consistency
▪️Put the blended cauliflower into a cheese cloth or clean dish rag and ring it out as much as you can
▪️Put the cauliflower back into the food processor with 3 quarters of a cup of cassava flour and pulse on ‘dough setting’ or blend until you get a dough
▪️Flour a flat surface and start to roll dough into a ball, incorporate flour as needed (it takes some playing with)
▪️ Break the big dough ball into 4 smaller dough balls
▪️Roll each ball into about aprox 1/2-3/4 inch thick logs
▪️ Pinch or cut off small portions
(Start to prep salted boiling water, once it boils reduce it to a simmer)
▪️ Drop gnocchi into water (not boiling) and do not crowd the pot & watch them since it only takes 1-2 minutes for them to cook
▪️When they start to float pull them out and continue until they are all ready
*Consistency swap- If you want them more firm or toasted you can put them in the oven or a sauté pan (after boiling) until they are toasted — in the oven can take about 25 minutes*
▪️You can place these into a bowl and top with your sauce and olive oil drizzle and fresh chopped basil
To contact us, please e-mail us at dovandnicole@twinflamerevolution.com
And for services or support, media requests and more check out our website at twinflamerevolution.com
Recipe inspiration for the gnocchi from