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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

Cashew Base

Prep Time: 2 Minutes
Cooking Time: 0 Minutes.

I have cashew base on hand pretty much all the time in my kitchen because its super 

easy to make and can be turned into so many things. Cashew base has little taste so 

takes on the flavors of whatever you add to it. 

Ingredients

1 Cup Raw Cashews
Water

Directions

  1. Place cashews in a mason jar or dish, cover with water and soak overnight in the refrigerator or for 6 hours to plump up the nuts.
  2. Drain, rinse in cold water, then place in a blender with just enough water to cover the nuts.
  3. Blend to a smooth consistency.
  4. Store refrigerated for up to 7 days.

Notes

Cashew base is a very versatile base sauce that can be used in as many ways as your imagination will allow!

Add hemp or flax seed oil, lemon juice, garlic and any herbs of your choice to one cup of base for a delicious salad dressing.

Try tarragon with chicken and root vegetable dishes, mint for a cooling effect with spicy food.

Use it as an alternative to cream in sauces.

Use it as an Alfredo Sauce with garlic and mushrooms to top vegetable pasta. The sauce thickens very quickly when heated, so add plenty of water to the consistency you want.

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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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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.