4 cups organic cauliflower, cut into medium pieces
3 tablespoons organic unrefined coconut oil
1/2 cup organic yellow onion, finely chopped
3 organic garlic cloves, finely chopped
2 cups organic carrots, chopped
4 cups filtered water
3 tablespoons sweet curry powder
1 teaspoon garlic powder
1/2 teaspoon smokey paprika
1 teaspoon Celtic sea salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1 tablespoon fresh rosemary, finely chopped
2 cups full fat organic coconut milk
2 cups organic spinach, roughly chopped
Preheat oven to 400ºF. Place cauliflower and coconut oil on a rimmed baking sheet and toss to combine. Roast for 20 minutes or until the cauliflower becomes just tender. Set aside and allow to slightly cool. In a large kettle on medium heat sauté the onions and garlic until tender. Place the cooled roasted cauliflower into a food processor and pulse until it is roughly chopped into a “rice” form. Place the riced cauliflower, carrots, water, curry, garlic powder, paprika, salt, pepper, and ginger into the kettle, cover and gently simmer for 20 minutes or until the carrots are softened. Add the fresh rosemary and simmer 5 more minutes. Turn the heat off and add the coconut milk. Serve topping each bowl with a hearty helping of the chopped spinach. Enjoy.
8 large organic carrots, peeled and sliced
4 organic baby cucumbers, sliced
2 organic apples, sliced
gluten free crackers of your choice
gluten free pretzels of your choice
roasted pumpkin seeds
chips and salsa
Using a large platter or cutting board, arrange the food in different spots for everyone to reach easily no matter where they are. Have fun with the colors and flavors, mixing and matching as desired.
2 green kiwi, peeled and sliced
1 golden kiwi, peeled and sliced
2 organic pears, sliced
1 red plum, sliced
soft dried dates
any ripe fruit on hand can work, use different colors and taste sot make it fun
raw or roasted cashews
raw or roasted pumpkin seeds
Arrange the fruit on a large platter or plate. Cut shapes in the pear and kiwi (or other fruit if using different then what is pictured) with a small cookie cutter if desired. Place the seeds and nuts in small bowls on the side, serve with hot drinks and muffins.
2 tablespoons loose rooibos tea
3 cinnamon sticks
12 whole cloves
1/4 teaspoon pink peppercorns
3 cups hot filtered water
1/4 cup fresh apple juice per cup
Place rooibos tea, cinnamon sticks, cloves, peppercorns, and hot water into a french press or large heat proof glass measuring cup. Steep for 10 minutes, strain or press if using a french press. In individual cups pour fresh apple juice, top with hot tea and enjoy.
1/2 cup dried morels
4 1/2 cups filtered water or vegetable stock
1 large organic onion, sliced
1/4 teaspoon garlic powder
2 teaspoons Celtic sea salt
1/2 teaspoon fresh black pepper
1/2 teaspoon thyme
3 tablespoons coconut oil
hard goat cheese, sliced (optional)
Sauté onion in coconut oil over medium heat for 15 to 20 minutes, or until onions caramelize.
Add water, dried morels, garlic powder, salt, pepper, and thyme to onions. Bring to a boil; reduce heat and simmer 30 minutes.
Spoon soup into bowls and garnish with optional goat cheese. Enjoy.