Roasted cauliflower with Tahini sauce

Roasted Cauliflower With Tahini Sauce

Introduction

Roast cauliflower-like in the previous recipe. Meanwhile, combine tahini, lemon juice, garlic, and 1/2 cup water in a bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.

Baked Sweet Potatoes

Heat oven to 425 degrees F. Quarter sweet potatoes and place them in a casserole with a lid. Bake until tender when pierced with a fork (40 minutes approx.).

Asparagus with mushrooms and hazelnuts

  • 2 tbsp. lemon juice
  • 1/4 tsp sea salt
  • Ground black pepper, to taste
  • 1 pound fresh asparagus, ends trimmed
  • 2 tbsp. coconut oil
  • 6 cups mushrooms
  • 1/2 cup green onions, sliced
  • 2 tbsp. hazelnuts, toasted and finely chopped Instructions

Add the lemon juice, 1 tbsp. of the oil, salt, and pepper in a small bowl. Boil water in a pan and add the asparagus. Boil for few minutes. Heat the remaining 1 tbsp. oil in a pan on high heat. Add mushrooms and cook them until they are soft. Add green onions and sauté for 1 more minute. Add the asparagus, and cook another 3 minutes. Remove from the heat and slowly add in the lemon juice mixture. Add the toasted hazelnuts over the top.

Chard and Cashew Sauté

Wash Swiss chard and remove tough stems. Heat a skillet over medium heat, and add oil when hot. Chop Swiss chard into thin strips. Add Swiss chard to the hot skillet, along with cashews. Sauté only 1 minute. Season with sea salt and ground black pepper to taste and serve warm.

Cauliflower rice side dish

  • 1 head cauliflower, Tbs coconut oil
  • 2 Sea salt, garlic, ginger, or ground black pepper (optional seasonings) Instructions

Place the cauliflower into a food processor and pulse it until a grainy rice-like consistency. Season with sea salt and ground black pepper. Meanwhile, heat a large sauté pan over high heat. Add coconut oil when hot. Sauté cauliflower in a pan with oil and any additional seasonings if desired

Slow Cooker Pepper Steak

  • 2 pounds beef sirloin, cut into 2-inch strips
  • 1 tbsp. minced garlic
  • 3 tbsp. coconut oil
  • 1 cup Beef Broth
  • 1 tbsp. tapioca flour
  • 1/2 cup chopped onion
  • 2 cups carrots
  • 1 cup chopped tomatoes
  • 1 tsp. salt Instructions

Sprinkle beef with minced garlic. Heat the coconut oil in a skillet and brown the seasoned beef sirloin strips. Transfer to a slow cooker. Mix in tapioca flour in broth until dissolved. Pour broth into the slow cooker with meat. Add carrots, onion, chopped tomatoes and salt. Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours

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