Dirty Girl Kati Gomez Turns Her Entire Life Around in One Year (video) + Whole Food Plant Based Baked Cauliflower Tandoori (oil free)
By Molly Patrick
Mar 3, 2018,
A few weeks ago I had the great pleasure of having a Skype chat with one of my fave Dirty Girls, Kati Gomez. If you’re in our private Facebook group you’ve seen Kati around. She lives on Maui and owns a successful photography business. She is a vibrant, strong, plant eating badass who loves life.
But this wasn’t always the case.
Much like myself, Kati used to have her way with alcohol, eat ALL the junk food and feel crappy on a consistent basis. Just over a year ago, she made the decision to quit drinking and to go on a “diet”. Not long after that she found Clean Food Dirty Girl and decided to ditch the “diet” and eat plants instead. Initially, Kati was motivated to change her eating habits to drop some weight and to feel better, but over the past year her entire world has changed for the better.
As I was chatting with Kati, I found it hard to believe that she was ever anything but happy, joyful, healthy and so full of life that she buzzes. It was an honor to spend time with her and hear her story. If you need a little nudge to keep eating plants, this video is exactly what you need. Kati will fill you with inspiration that you didn’t even know you had.
Here’s a little about Kati from the beautiful woman herself. Read this before you watch the video:
My name is Kati Gomez. I am 43 years old and I am a professional photographer. I live on the beautiful island of Maui and I love myself. A little over a year ago I wouldn’t have said any such thing, but it’s really true. Just this evening I was shooting an amazing home on the ocean. The realtor is one of the coolest women I know, her father is a surfing icon. We were walking in the tide pools facing the house to shoot at sunset. There were whales in the distance and the most perfect sets of waves rolling in. Little seabirds were flying around us, diving in the water. I took it all in and thanked the stars for this life.
A year ago I would not have been able to shoot this, no way, no how. And even if I did, I wouldn’t have seen and felt the beauty in it. This way of life has changed me in so many ways. I am living the best me and I’ll never give up on myself again. During our chat, Molly asked what words of advice I would give to people who are just starting out with this way of eating. I’ve since thought of a new answer every day. If I can stress one thing, it would be to love yourself and let go of everything you’ve ever known about food and eating Celebrate plants and the fuel they give you.
I cannot thank Molly and team Dirty enough for how they’ve helped me change and learn to love myself again.
Kati, you have a piece of my heart, woman! Thank you for being you. You are absolutely perfect.
Also, if you’re in Maui and need a photographer, Kati is talented beyond belief. Luanne and I did a photo shoot with her a few weeks ago and our pictures are seriously stunning. And we NEVER say pictures of us are stunning!
Check out her site here and book a shoot with her ASAP if you’re in the area.
Today’s recipe will hit all the right spots. Go make it. Deal?
- 6 cups cauliflower, cut into bite-sized florets (600 g)
- 1 can chickpeas, rinsed and drained (15 oz / 425 g)
- 3 tablespoons tahini
- 3 tablespoons water
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cayenne powder leave out if you don’t like spicy
- 1/4 teaspoon black pepper about 10 turns
- Preheat the oven to 425 °F (220 °C).
- Line a large baking sheet (or two smaller baking sheets) with parchment paper or a silicone baking mat.
- In a large bowl, whisk together all of the marinade ingredients. Add the cauliflower and half the can of (rinsed and drained) chickpeas to the bowl. Put the other half of the chickpeas in a container, cover with water and store in the refrigerator for another time.
- Stir the cauliflower and chickpeas until they are completely coated in the marinade. Transfer the mixture to your prepared baking sheet (or sheets) and spread out in a single layer.
- Bake for 25 minutes, then remove from the oven and stir. Bake for an additional 20-25 minutes, until the cauliflower and chickpeas are nice and tender.
- Serve with brown rice and some steamed leafy greens.
Wishing you a happy week. May it be filled with loving the shit out of your life.
Fall in love with plant based cooking
Are you ready to live a Plant Fueled Life?
Love the food that loves you back
Get instant access to thousands of plant based recipes and meal plans, no credit card or perfection required.