Q+A: How To Start Exercising Again While on a Budget

This is the first of a new Q+A segment on Save the Kales! TV where our viewers and readers (that’s you!) can write in and ask questions about vegan cooking or lifestyle. Feel free to ask a question in the comments or on our Twitter or Facebook pages.

From Carly in Maryland:

“I haven’t exercised in a long time and want to get into it again, but I feel intimidated.

Do you have tips or ideas, especially for someone who doesn’t have a lot of money?”

See my reply:

This reply is a short version of a longer piece I wrote for JL Goes Vegan, in which I discuss my own insecurities about exercise, and how I started walking + running when I hadn’t for years.

Read it here: Five Tips to Get Past Fear and Embrace Exercise

Thanks for watching. xoย 

Coconut Almond Crusted Cauliflower with Red Pepper Curry Sauce

You can see all segments from this episode of Save the Kales! on our YouTube Channel.

I was thinking about writing some quips and anecdotes to entice you to make this recipe, but seriously? IT’S SO GOOD. And super easy, as you can see. So gather the ingredients (many are simple pantry staples) and preheat your oven. This is a good one to share with friends, as pieces can be cut smaller for snack-size bites. This is vegan, soy-free, and can be made gluten-free.

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COCONUT ALMOND CRUSTED CAULIFLOWER

  • 1 cup flour (*use aย gluten-free flour if needed)
  • 1 cup almond milk
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 cup raw almonds
  • 1 cup shredded coconut (NO sugar added)
  • 1 head of cauliflower

Heat oven to 425 degrees.

Add first five ingredients to a bowl and whisk together to make a batter.

In a food processor, grind almonds to small crumbles and put in a bowl. Add coconut to the almond crumbles. Put the mixture on a flate plate or tray for easy coating.

Slice cauliflower as you would slice bread, into large but thin slices. (See video above)

Dip cauliflower into the batter, shake off excess, then place in the almond and coconut mixture on both sides to cover. Lay slices on a baking tray and bake for 20-25 minutes.

RED PEPPER CURRY DIPPING SAUCE

  • 2 whole roasted red peppers
  • 1/2 cup coconut milk
  • 1 clove garlic
  • TBSP tomato paste
  • 1 tsp curry powder
  • pinch of salt

Blend everything in a food processor until smooth.

coconut almond cauliflower

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