Cauliflower Almond Meal

yum yum yum yum. This recipe is so easy and can actually be made with any vegetable (broccoli, squash, yams, green beans, chard). The sauce can be made on its own, then top on your veggie of choice.

Here is how I do it with cauliflower.

Almond Meal Sauce (this is a very basic recipe that could be more diverse with spices)

1/2 cup Barlean's Coconut Oil or butter or ghee

4-5 cloves of garlic (chopped)

1/2 cup Almond meal

water to blend

salt & pepper (a little cayenne if you like)

Warm a sauce pan, and put in the coconut oil/butter until it is warm wan bubbly. Saute the garlic gloves until almost golden. Add in the almond meal. This will make the mixture get very dry. At this time, add in the water to make a paste. Turn down the heat and cook the mixture for a few minutes. You may need to add more water until you get the consistency you want. A thick sauce is what I like.

Prepare the Cauliflower by washing it, and it breaking apart. The smaller the pieces the faster it will cook. Place the cauliflower pieces in a baking dish. Top the almond meal sauce around the top, and bake at 350 degrees for about 20 minutes or until the cauliflower is soft.  Don't over cook it and let it get mushy. I like to broil it for a couple seconds just before serving so that the top gets nice and tan and crispy. It also tastes better when it is crispy!

Serving suggestions: On a bed of salad greens, rice noodles, or other steamed veggies.

Enjoy. Remember to use Barlean's Organic Coconut oil. It is the best!  Ghee is quite scrumptious too.

Mixed Vegetables

This dish was actually my breakfast one morning. Most people don’t think of eating veggies for breakfast, but I often have them and enjoy them immensely. A heavy first meal does not work for my tender digestion, so veggies set me up great for the day.

As you can see this tantalizing dish contains a variety of veggies. When you have a variety of small amounts of left over veggies, that is the perfect time to steam them all together. Or, you could be more intentional and buy a few of your favorites, then rustle up different combinations for breakfast, lunch and dinner.

My favorite topping is simple:

Ground sesame seeds, Barlean’s High Lignan flax oil, and Celtic Sea Salt.

If you don’t have sesame seeds or flax oil, drizzle a little olive oil on top, or pasture butter. Trust me, you will love it! Don’t forget your cultured vegetables!

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