Garlic Mashed Cauliflower (a recipe that even the most devoted potato lover will enjoy)
- 1 garlic head
- 1 tbsp + 1 tsp olive oil
- 1 cauliflower head
- 1-2 tsp prepared horseradish (depending on taste)
- 1/4 cup plain Greek yogurt (organic if available)
- 3 tbsp chives, finely chopped (organic if available)
- 1/8 tsp black pepper
- Cilantro, to trim (optional)
Heat oven to 375°F. Roast the garlic: Cut the top off of the head of garlic so that it “opens” the head and exposes the insides of the bulb. Drizzle with olive oil (using about 1 tsp) and wrap in foil. Place on a small cookie sheet or in an ovenproof dish, and roast in the oven for 45 minutes. Once done, remove from the oven and set aside.
While the garlic is roasting, cut the cauliflower florets off the stem (should yield about 4 cups) and steam for 10 minutes or until the cauliflower is soft. Once done, carefully move the cauliflower to a bowl and set aside.
When the garlic is tender and cool to the touch, remove the roasted bulbs from their husk with your fingers. (Another method for removing the flesh of the garlic: Use the flat side of a knife over an individual bulb on a cutting board and with the palm of your hand, carefully smash out the roasted garlic flesh). Set aside.
In a medium-sized pot, heat the remaining tbsp of olive oil over medium heat. When hot, add in the garlic and stir. Immediately add the steamed cauliflower and horseradish. Cook for 5 more minutes, stirring, and then remove from heat. Use a potato masher or an immersion blender to create a “mashed potato” texture. Gently stir in the yogurt and black pepper until combined, top with chives and serve immediately. Or cover and keep cool in the refrigerator, gently reheating just before serving.
Raw Pumpkin Seed-Walnut Protein Orbs
These treats make a great protein snack before you hit the gym, breakfast on-the-go for those really busy days, or even a healthy dessert after holiday meals. This is a recipe from Gorilla Foods, a raw food restaurant in Vancouver, BC.
- 1 cup walnuts
- ¼ cup pumpkin seeds
- ¼ cup hemp seeds
- 2 tsp hemp protein powder
- ½ cup coconut flakes
- ¼ cup cocoa nibs
- 7 dates, pitted
- 1 tbsp coconut oil
- ½ cup coconut flakes (for rolling orbs in)
In a bowl, soak walnuts and pumpkin seeds for 4 hours; rinse well with fresh water before using.
In a food processor, process walnuts and seeds until they are coarse but a little sticky. Place in a large bowl. Add hemp seeds, hemp protein, and ½ cup coconut flakes and combine well.
In a coffee grinder, grind the cocoa nibs into a fine powder.
Using the food processor again, process dates and oil to a smooth and toffee-like consistency. Add to nut and seed mix. Add cocoa nib powder and mix by hand until well combined.
Form balls about 2 tbsp in size, then roll the orbs in the remaining coconut flakes to finish.
Makes about 35 orbs.
Ginger Coconut Macaroons
These macaroons are tasty, and lighter than typical macaroons making them a great healthy holiday dessert. They are gluten-free, sugar-free and extremely addictive!
These macaroons also make a great snack when you are out of the house, on a last-minute shopping trip (and will help to keep you fron giving into mall food court junk food). Just put a few of these macaroons in a ziploc bag and take them with you. Enjoy!
Prep Time: 10 mins
Cook Time: 10 mins
Cooling time: 10 miinutes
- · 3 egg whites
- · 1 tsp. powdered Stevia
- · 2 tbsp. alcohol free vanilla
- · 2 tsp. fresh ginger, peeled and finely grated
- · 1 1/2 cup unsweetened shredded coconut
- · 1 cup unsweetened coconut flakes
Preheat oven to 350 degrees F.
In a large bowl, whisk egg whites until light and foamy. Add stevia, vanilla and grated ginger, whisk to combine (to keep the egg whites light and foamy). Fold in shredded coconut and coconut flakes until just combined.
Line a baking sheet with parchment paper. Make tablespoon size mounds of coconut mixture and place on the parchment paper/baking sheet. Bake for 10 to 12 minutes or until cookies just begin to brown. Cool on baking sheet for 10 minutes before removing.
Makes 12 macaroons
Warming Winter Chai Tea
Perfect for those snowy holiday evenings (thanks to the use of rooibos, it is caffeine-free).
Makes 2 cups or one small pot of tea.
- 3 tsp rooibos loose-leaf tea
- 1/4 tsp cinnamon
- 2 cardamon pods, lightly smashed
- ¼ tsp fennel seeds
- 2 star anise seeds
- 1 thin slice of fresh peeled ginger
- 1 clove
1. Slowly boil the spices together in a glass pot or pan.
2. After 5 minutes, add the rooibos tea. Boil for an additional 5 minutes.
3. Using a small strainer, strain and pour the tea mixture into a tea pot. Add a small amount of raw, unpasteurized honey, if desired. Enjoy.
Golden Milk (Turmeric tea)
- 2 cups of coconut milk
- 2 tsp turmeric spice (organic if possible)
- 2 tsp cinnamon (optional: add more for a spicier tea)
- 1 tsp ground ginger
- 1 tsp coconut oil
- 1 tsp vanilla extract (try to find an extract that is in a non-alcohol base)
- A pinch of black pepper
- Optional: Honey or maple syrup
Combine all ingredients together in a blender, mix for 30 seconds on low. Transfer to a small glass pot, cover and warm on medium-low heat until steaming (about 5 minutes). Add a touch of honey or maple syrup to taste. Enjoy!
Makes 2 servings
Mixed berry smoothie bowl
- 1 cup coconut milk beverage (fresh, not canned)
- 2/3 cup mixed berries (fresh and organic if possible, or frozen)
- 1 large banana
- 2 tablespoons almond butter, or your favorite nut butter
- 1 scoop unsweetened vegetarian protein powder of choice (I like sprouted brown rice protein for this recipe)
- Choice of toppings: berries, sliced almonds, granola, grated unsweetened coconut, freshly ground chia seeds,
- Pour the coconut milk into the bottom of the blender jar. Add berries, banana, almond butter and protein powder. Blend until smooth (add more coconut milk if it is too thick).
- Pour smoothie into a bowl and place toppings on top.