Roasted Pumpkin Seeds

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yield: 2 Cups

Ingredients

2 TSP Coconut Oil, melted
2 TSP Garam Masala
2 Cups Raw Pumpkin Seeds
Salt and Pepper to taste

Directions

1. Heat oven to 350 degrees.
2. Place melted coconut oil, garam masala and pumpkin seeds in a bowl, season with salt and pepper and toss to make sure seeds are coated.
3. Spread coated seeds out on a baking sheet and bake for 5 minutes.  
4. Shake seeds to turn them over and bake for a further 5 minutes.
5. Remove from the oven and allow to cool before eating as a snack or using them as a garnish on salads or other dishes.

Garam Masala is a mix of ground spices used in Indian cuisine. The ingredients vary, but typically include black and white peppercorns, cloves, cinnamon, nutmeg, black and green cardamom pods, bay leaf and cumin.

Roasted Broccoli with Sesame Seeds

Prep Time: 60 Seconds!
Cook Time: 10–15 Minutes
Vegetable Servings: 8

Directions

1. Heat oven to 500 degrees
2. Toss 2lbs broccoli in 3 - 4 TBSPs coconut oil
3. Bake for 10 to 15 Minutes
4. Sprinkle with sesame seeds

Cashew Ranch Dressing

Prep Time: 5 Minutes    
Makes 2 -3 Cups

Ingredients

1 Cup Raw, unsalted Cashews
¼ Cup Almond or Coconut Milk
1 Clove of Garlic, cut into quarters
3 TBSPs Chives or 1 TSP Onion Powder
3 – 4 Sprigs Fresh Parsley
3 TSPs White Vinegar
Salt and Pepper to taste

Directions

1. Place cashews in water and soak overnight or for 6 hours.
2. Drain, rinse and place in a blender with just enough water to cover the cashews.
3. Blend for 1 – 2 minutes until smooth. If it’s too thick to blend well, add a little water.
4. Add the rest of the ingredients and blender again until smooth and creamy.

Store in an airtight jar in the refrigerator for up to 10 days, though ours rarely lasts that long!

Try roasting broccoli in coconut oil on a baking sheet at 400 degrees for 20 minutes, turning half way through. Then top with cashew ranch and sprinkle with sesame seeds for a delicious total nutrition breakfast, lunch, dinner or snack

Source: www.mywholefoodlife.com

Cauliflower Mash

Prep Time: 10 Minutes
Cook Time: 15 Minutes
4 Servings 

Ingredients

5 Cloves Garlic, unpeeled
1 TBSP Extra Virgin Olive Oil
1 Head Cauliflower, trimmed into florets
1/4 Cup Coconut or Almond Milk, warmed
3 TBSP Ghee or preferred butter substitue*
1 1/2 TSP Salt Dash Cracked Black Pepper

*Use Coconut Butter for a dairy free alternative

Directions

1. Place the cauliflower and peeled garlic cloves into steamer and steam for 15 minutes until soft.
2. Place in a blender with the butter or butter substitute and coconut or almond milk, season with salt and pepper and blend until smooth and fluffy.
3. Try experimenting with hemp or flax seed oil, olive oil, even coconut butter as a butter substitute.
4. Roasting the garlic at 425F for 15 minutes, then adding it to the blender with the steamed cauliflower gives the mash a smooth, buttery taste.

Danielle Walker – Against ALL Grain

Energy Balls

Prep Time: 15 Minutes
Makes approx. 10 x 1 ½” balls

Ingredients

½ Cup Unsweetened shredded coconut
4 Dates
2 TBSP Dried Cranberries
2 TBSP Coconut Oil
2 TBSP Raw Cacao Powder

Directions

1. Put the first three ingredients in a food processor and blend until finely chopped.
2. Melt the coconut oil, remove from the heat and add the raw cacao powder.
3. Mix the wet and dry ingredients, form into balls and place in the refrigerator to set.

If the mixture is too wet to form into balls, place in the fridge for about 10 minutes.

Roasted Cinnamon Seeds

Packed with protein, vitamin E, copper, B1, manganese, selenium and a host of other vitamins, minerals and heart healthy fats, just one 1/4 Cup serving of these will also provide you with 3 grams of fiber.

Ingredients

1 TBSP Coconut Oil, melted
1 TBSP Maple Syrup
1 TSP Ground Cinnamon
1/8 TSP Salt
3 Cups Raw Sunflower Seeds

Directions

1. Mix all the ingredients together and spread the coated seeds over a baking sheet. 
2. Toast at 350 degrees for 6 minutes. Turn the seeds over and roast for another 6 minutes. 
3. Allow to cool and enjoy as a healthy snack or as a topping for salads and vegetable dishes.

Sunshine Porridge

Preparation Time: 10 minutes
3 Servings    

Ingredients

1 1/2 cups Coconut milk
½ Cup Pumpkin Seed Flour*
½ Cup Sunflower Seed Flour*
¼ Cup Hemp Seed Flour*
2 TBSP Coconut Flour
½ TSP Cardamom
1/8 TSP Salt
2 Eggs
1 1/2 TBSP Maple Syrup or Honey
1 TSP Vanilla
1 TBSP Coconut Oil
½ to 2/3rd cup chopped strawberries (about 4 or 5 medium berries)

Directions

1. Whisk the dry ingredients together and set aside.
2. Whisk wet ingredients together and slowly add to dry mixture.
3. Place in a small saucepan and bring to a boil over medium heat, stirring constantly. Add the coconut oil and reduce heat to medium-low. Boil and stir about 3 minutes until thick and creamy. 
4. Top with fruit and chopped nuts and serve warm.

* Use a coffee or spice grinder to grind pumpkin, sunflower and hemp seeds.

Adapted from http://freecoconutrecipes.com/grain-free-strawberries-n-cream-porridge/

Basic Cauliflower Rice

Prep time: 15 Mins Prep
Cook time: 17 Mins
4 Servings

Ingredients

1 Head Cauliflower 1 to 2 TSPS Coconut Oil
1 TSP Sesame Oil
1/2 Cup Finely Diced Yellow Onion
1 Clove Garlic
1/2 CUP Water

Directions

1. Place the cauliflower florets in a food processor fitted with a grating attachment and process until grated into "rice grains". Alternatively, grate the cauliflower with a cheese grater.
2. Heat the oil in a large skillet or wok over a medium-high heat. Add the onion and garlic and saute for 5 minutes.
3. Add the riced cauliflower and continue cooking for 5 to 7 minutes until the onions are translucent.
4. Add the water, then cover and steam for 5 minutes until the cauliflower is cooked and the water is absorbed.