2 heads broccoli, stems removed
1 head cauliflower, stems removed
2.5 C shredded carrots
½ C Sunflower Seeds
1 C currants, craisins, or other dried berry (I use a ½ C to keep sugar down)
½ C finely chopped fresh parsley
4-6 T fresh lemon juice, to taste
Salt & Pepper (about ½ t salt is what I’ve used); lots of pepper
Pure maple syrup, to drizzle before serving.
In a food processor (or by hand) process the broccoli until fine. Add into large bowl. Then process the cauliflower until fine and add to same bowl. Shred carrots and add. Then, stir in seeds, dried fruit and all the seasonings. Drizzle a bit of syrup on right before serving.
Keeps well in air tight container in the refrigerator for up to a week
Coconut Milk Ranch
1/3 C coconut milk (from a can) - do not buy lite
1 t apple cider vinegar
1 C Mayo (there is an egg, dairy, and soy free at Coborn's in the "natural" section called Mindful Mayo - it is made from Canola oil but it is expellar pressed and organic. There is an olive oil version, too.
2 Cloves finely minced garlic
3 T minced green onions
2 T chopped parsley
ground pepper to taste
Directions: Pour apple cider vinegar into coconut milk (shake can well) and let sit for 5 to 10 minutes to become buttermilk-like. In a bowl, whisk together mayo, pressed garlic, parsley, green onions, white wine vinegar, "buttermilk" and pepper.
Pour into glass jar and store in refrigerator.
Lg Head Romain Lettuce
1 Can black beans, rinsed and drained
1 lg orange bell pepper
1 pt cherry tomatoes
5 green onions
5 strips cooked, crispy bacon
Optional ingredients: Avocado slices, fresh corn
1 C cilantro, loosely packed, roughly chopped, stems removed
Juice from ½ lime, or more, to taste
2 garlic cloves
¼ C Olive Oil
1 ½ t White Wine Vinegar
1/8 t salt
Blend all dressing ingredients in processer/blender and toss over finely chopped salad ingredients.
Add a steak or chicken to complete the meal.
Protein: Beans (or added steak or chicken)
Carbohydrate: salad ingredients
Fat: Avocado, olive oil
1/3 cup Plain Greek Yogurt
1 Garlic (clove, minced)
2 tbsps Apple Cider Vinegar
1 tbsp Tamari
1 tbsp Extra Virgin Olive Oil
1 tsp Dijon Mustard
1/8 tsp Sea Salt
1/8 tsp Black Pepper
12 leaves Romaine (chopped)
6 slices Organic Bacon (cooked and chopped)
1 cup Chickpeas (roasted)
1 cup Cherry Tomatoes (sliced)
1/2 Lemon (sliced into wedges)
4 slices Organic Bacon
4 cupsA rugula
1 cup Cherry Tomatoes (halved)
1/2 Avocado (sliced)
2 tbsps Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)