Prep Time: 60 Seconds!
Cook Time: 10–15 Minutes
Vegetable Servings: 8
Directions
- Heat oven to 500 degrees
- Toss 2lbs broccoli in 3 - 4 TBSPs coconut oil
- Bake for 10 to 15 Minutes
- 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
- Place cashews in water and soak overnight or for 6 hours.
- Drain, rinse and place in a blender with just enough water to cover the cashews.
- Blend for 1 – 2 minutes until smooth. If it’s too thick to blend well, add a little water.
- 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
Roasted Beets with Feta Cheese
Total Time: 45 Minutes
Prep: 10 Minutes
Cook: 35 Minutes
Yield: 4 Servings
Ingredients
4 Medium Beets
1 TBSP Coconut Oil
1 TSP Sea Salt
4 Scallions or Green Onions, chopped
2 TSP Lemon Juice
Crumbled Feta Cheese
Directions
- Heat oven to 450.
- Peel the beets and cut into ½ inch pieces.
- Toss in coconut oil (you may need to melt this first), then season with salt and pepper.
- Arrange on a baking sheet and roast for 35 minutes at 450 until tender, turning them half way through the cooking time.
- Transfer to a bowl, toss with the chopped scallions and lemon juice, then top with Feta Cheese.
Whole Roasted Curried Cauliflower
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ingredients
1 Head Cauliflower
5 TBSP Clarified Butter*
1 TBSP Olive Oil1 TSP Salt
2 TSP Curry Powder
1/4 TSP Cayenne Pepper
1/2 TSP Garam Masala
Substitute butter with coconut butter for a dairy free alternative.
Directions
- Preheat oven to 400 degrees. Trim cauliflower leaves and hollow out the core for more even cooking.
- In a small saucepan, combine the ghee or coconut butter with the oil and gently melt over medium heat. When melted, stir in the other ingredients. NOTE: If using coconut butter, it does not melt like butter to become a liquid but will soften and combine easily with the olive oil.
- Set the cauliflower on a baking sheet and paste with the curry mixture until it is covered.
- Roast for 30 - 50 minutes until golden brown. Let cool for 5 Minutes before serving.
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
- 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.
- Heat the oil in a large skillet or wok over a medium-high heat. Add the onion and garlic and saute for 5 minutes.
- Add the riced cauliflower and continue cooking for 5 to 7 minutes until the onions are translucent.
- Add the water, then cover and steam for 5 minutes until the cauliflower is cooked and the water is absorbed.
Kale Salad
Prep Time: 2 Minutes
Cook Time: 0 Minutes
10 Vegetable Servings
Ingredients
One big kale head
Juice from one lemon
1 large avocado
Directions
- Place 8 CUPS, raw, chopped and washed kale in a bowl.
- Sprinkle with 3 to 4 TBSPs Lemon Juice which will start to break down the kale
- Cut up a large avocado and squish into the kale with your hands.
- Season with sea salt and pepper.
Store in the refrigerator and use as a side dish, a snack or the basis for a delicious salad. Add some chopped tomatoes and sprinkle with pumpkin seeds and you have an instant lunch.
