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Roasted Broccoli with Sesame Seeds

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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
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Cashew Ranch Dressing

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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

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Cauliflower Mash

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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

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Sunshine Porridge

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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/

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Whole Roasted Curried Cauliflower

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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

  1. Preheat oven to 400 degrees. Trim cauliflower leaves and hollow out the core for more even cooking.
  2. 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.
  3. Set the cauliflower on a baking sheet and paste with the curry mixture until it is covered.
  4. Roast for 30 - 50 minutes until golden brown. Let cool for 5 Minutes before serving.
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Basic Cauliflower Rice

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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.
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Kale Salad

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Prep Time: 2 Minutes
Cook Time: 0 Minutes
10 Vegetable Servings

Ingredients

One big kale head
Juice from one lemon
1 large avocado

Directions

  1. Place 8 CUPS, raw, chopped and washed kale in a bowl.
  2. Sprinkle with 3 to 4 TBSPs Lemon Juice which will start to break down the kale 
  3. Cut up a large avocado and squish into the kale with your hands.
  4. 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.