What also really helps is getting some sort of vegie bag subscription at your local farm. The Dutch country side is excellent for these kind of things and they work both ways. You get the healthy pesticide-free vegetables and that local farmer makes his money. To birds with one stone! These kind of deals are also available for meat or fruits. I have a subscription here in Enschede at the Vier Marken (Dutch). Last week I got 2 red beets, iceberg lettuce, cauliflower and Romanesco broccoli and that all for €7,50 (about 11 bucks)

Yesterday night the cauliflower got turned into cauliflower rice. I found a recipe for it, well you can’t really call it a recipe, it’s more of a simple description. And with a nice Indian (organic) chicken we had a nice primal meal that looked like a conventional rice with curry. Don’t get me wrong, I don’t want my meals to  look like other meals. Like vegetarean sausages… That just doesn’t make sense.
The Indian chicken recipe I used has some flour in it (half a tablespoon), but that can easily be replaced with some coconut flour, which makes it taste even better I guess.

Chicken curry with cauliflower rice(for two)

First of al you need these basics

• 300 grs. chickenfilet
• one cauliflower
• 1 onion
• 1 clove of garlic
• 1 tablespoon Mango-Chutney (this is not so primal, but I am still learning)
• 150ml water
• 75 grs crème fraîche
• lemon juice
• salt

For the crusty layer around the chicken mix up these ingredients in a bowl:

• ¼ teaspoon ground ginger (djahé)
• ¼ teaspoon pepperpowder
• ½ tablespoon ground curry
• pinch cayennepepper
• ½ tablespoon flour (coconut flour can be used in stead)

Cut the filets in pieces and grate the cauliflow. Cover the chicken with the spicemix. Heat up some butter in a large frying pan (a deep one) and fry the chicken in 10 minutes untill it turns golden. Toss in the chopped onion and garlic and fry all for a few minutes.
Then mix in the water and the chutney and stirr well. Leave this to simmer for 10 minutes. In the meantime you can fry the cauliflower rice. Make sure you grated it all and then after heating up some butter in a pan, cook on medium heat it till it turns a bit crusty. Mix the créme fraiche with the sauce and top it of with some lemon juice, salt and pepper and serve it together on a plate and enjoy! I also added some carrot strips just to have a bit more bite and because I like carrot. I am aware that the chutney isn’t that primal and even has got some preservatives in it, but I though about that after enjoying the dinner and hey, I am just getting started…