Butternut Squash Cauliflower “Risotto”
Butternut Squash Cauliflower “Risotto” 2 cups butternut squash, peeled and cut into 1″ pieces 1-2 Tbsp extra virgin olive oil 2 cups riced cauliflower 1 medium sweet onion, chopped 2 Tbsp extra virgin olive oil or ghee 3 garlic cloves, minced ¾ cup veggie broth, divided ¼ cup
Herb Lentil Salad with Fresh Arugula
Lemon Herb Lentil Salad with Fresh Arugula 1 cup dried lentils 1 fresh squeezed lemon 2 tablespoons white balsamic vinegar 2 garlic cloves, crushed 1 teaspoon fresh rosemary 1 teaspoon fresh thyme ½ teaspoon cumin ½ teaspoon of sea salt Fresh cracked pepper to taste ¼ cup extra-virgin olive oil 1
Roasted Cauliflower Hummus
Roasted Cauliflower Hummus 1 head cauliflower, cut into florets 3 tablespoons extra-virgin olive oil, divided ¼ teaspoon of sea salt Fresh cracked pepper to taste 3 cloves garlic, peeled ¼ cup tahini ½ fresh lemon, squeezed ½ teaspoon cumin ¼ teaspoon cayenne pepper Fresh chopped parsley for garnish Edible flowers for