I created this recipe while I was researching the best foods for anxiety and stress so I tried to incorporate everything I was learning! Keeping blood sugar and vitamins related to anxiety stable is very important for reducing anxiety. If you know me, you know that I absolutely adore potatoes in any form. When I eat hashbrowns, I don’t eat just 1 serving. I’ve been known to devour entire packages. Obviously not so healthy to be doing!
I saw a cauliflower based hashbrown recipe going around that didn’t match my health goals at all so I knew I had to try my hand at creating a version more aligned with my goals! When I eat these, I still want to eat them all just like with hashbrowns but the difference is that I actually feel full so I can’t.
Here’s why I chose some of the key ingredients:
Cauliflower—Glycemic load is very low and it’s rated 0 vs 85 for a baked potato. It would help keep blood sugar more stable for anxious people.
Flaxseed— Best plant source for Omega-3 fatty acids which are important for a balanced Omega-3 to Omega-6 ratio.
Spinach— As a leafy green, it includes minerals that are depleted by stress, like magnesium and calcium.
Nutritional yeast— It’s high in the B vitamins and protein.
Chickpea flour— High in protein and protein is an important part of blood sugar stabilization.
Caulibrowns go perfectly with my creamy cashew sauce. You can find the recipe here.
Yield 10-14 patties
Everyone loves hashbrowns! What I don’t love is how they make me feel. This is a spin on traditional hashbrowns, created with more health-supporting ingredients. Cauliflower is so much lower on the glycemic index than potatoes so it will do a better job of keeping your blood sugar stable. Plus it never hurts to sneak in some leafy greens for an extra dose of amazing nutrients. The flaxseed adds some super important Omega-3 fatty acids and the nutritional yeast, besides adding a nice hint of cheese, is high in the B vitamins that are really important for mood.
- 1 tbsp flaxseed
- 1/4 cup water
- 1 large cauliflower head
- 1 cup spinach
- 1 garlic clove
- 1 cup chickpea-fava flour
- 2 Tbsp nutritional yeast
- 2 Tbsp olive oil
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- Pre-heat the oven to 400 degrees and line 2 baking sheets with parchment paper.
- Grind up 1 tbsp of flaxseed. In a small bowl, mix the ground flaxseed with 1/4 cup of water. Set aside to let it thicken.
- Roughly chop up the cauliflower. Add the cauliflower, spinach, and garlic to the food processor and pulse until it looks like rice. If your food processor is small, do this in two batches. Or instead you can grate the cauliflower and finely chop the spinach and garlic. Put into a large bowl.
- Add the flaxseed mixture, chickpea flour, olive oil, onion powder, nutritional yeast, salt, and pepper to the large bowl. Mix all the ingredients together until well-combined.
- Place about 1/4 cup of the cauliflower mixture onto the parchment paper lined baking sheets. Use your hands to thinly spread out the mixture and shape into a rectangular hashbrown style patty. Make sure you shape the patty exactly where you want it to cook because it's not solid enough to move once it’s formed!
- Bake for about 25-35 minutes, until the edges are browning.
- Serve patties with the creamy cashew sauce. Enjoy!
These reheat nicely in the toaster!
I’m so excited to have my Caulibrowns recipe featured in From Scratch Cooking 2017! All of the money raised this year is going to Community Food Centres Canada. All the recipes look fabulous so be sure to check it out!