SPICY FALL SLAW

SPICY FALL SLAW

Makes 4 Servings 1 cup purple cabbage, thinly sliced 1 cup carrots, grated ¼ cup red onion, thinly sliced 1 apple, sliced 1-inch piece ginger, peeled and grated Juice from 1 lemon 1 tablespoon Bragg’s raw apple cider vinegar Sea salt and black pepper to taste 2...
CAULIFLOWER MAC AND CHEESE

CAULIFLOWER MAC AND CHEESE

Makes 4 to 6 Servings 1 large Cauliflower head, cut into small florets 2 Tbsps clarified butter, or Ghee, grass feed if possible, melted sea salt and pepper, to your taste 1 cup natural cheddar cheese, shredded 1 cup almond milk, or any milk of choice 2 Tbsp water 1...
COLLARD WRAP + TAHINI DRESSING

COLLARD WRAP + TAHINI DRESSING

2 collard leaves 2 tablespoons No Bean Hummus (recipe below) 2 tablespoons carrots, shredded 5 to 6 cucumber slices 3 raw apple slices ¼ cup bean sprouts Below is my Tahini Dressing which you can use to replace the need for mayo or mustard. TAHINI DRESSING 3...
Summer Baked Vegetables

Summer Baked Vegetables

Serves 2 1 bunch asparagus, tough ends removed 1 small head cauliflower, chopped 1 small head broccoli, chopped 1 onion, chopped 1 garlic clove, minced Sea salt and black pepper, to taste 2 tablespoons melted coconut oil PREHEAT OVEN TO 425 DEGREES FAHRENHEIT: Then,...

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