Cauliflower “Potato” Salad
Cauliflower “Potato” Salad 2 pounds steamed cauliflower florets (about 2 heads) 2 tablespoons sour cream 2 tablespoons avocado mayo 2 tablespoons mustard 1 teaspoon apple cider vinegar 2 celery stalks, diced 2 green onions, diced 2 hardboiled eggs, chopped 1 teaspoon fresh thyme, chopped Sea salt and pepper to taste In
Chilled Watermelon “Soup”
Chilled Watermelon “Soup” 6 cups seedless watermelon ½ cup coconut cream 1 jalapeño or serrano pepper, seeded and chopped 2 limes, juiced 1 teaspoon freshly grated ginger Pinch of sea salt Place ingredients in a blender or food processor and blend until smooth. Pour into a large
Apple Cranberry Compote
Apple Cranberry Compote 4-6 apples, peeled, cored and chopped Water to cover (about 1 cup) ¼ cup coconut sugar 2 tablespoons maple syrup 1 cinnamon stick 2 cups of fresh cranberries In a medium saucepan, combine chopped apples, water, coconut sugar, maple syrup and cinnamon stick. Bring
Roasted Butternut Squash Soup with Fresh Ginger and Turmeric
Roasted Butternut Squash Soup with Fresh Ginger and Turmeric 4-5 cups butternut squash, diced 2 small ripe pears, peeled and diced 2 tablespoons avocado oil, divided Pinch of sea salt and fresh cracked pepper 1-2 shallots, sliced 4 cups low sodium vegetable broth 1/2 cup unsweetened coconut
Sensational Autumn Quinoa with Apples and Brussels Sprouts
Autumn Harvest Quinoa 1 cup tri-colored quinoa 2 cups of water 1 butternut squash, peeled and diced 3 tablespoons extra virgin olive oil, divided Sea salt 2 cups shredded Brussels sprouts 1/2 medium onion, diced 1 tablespoon white balsamic vinegar 1 Granny Smith apple, diced ½ lemon, juiced 1/2 cup dried