Recipes

My daughters use an air fryer for most of their cooking these days. I have been slower to adopt this miraculous little machine. However, after making these little yummies I was hooked!

INGREDIENTS

• 1 small head organic cauliflower
• 2 TBSP olive oil
• 1/2 cup cassava flour
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• ¼ tsp paprika
• ¼ tsp ground cumin
• 3/4 cup carbonated water
• 1 – 1.5 cups panko pork rinds

INSTRUCTIONS

1. Wash and chop the cauliflower into small bite sized pieces.
2. Drizzle the cauliflower chunks with olive oil, making sure they are thoroughly coated.
3. Combine the cassava flour, spices, salt, garlic powder and carbonated water in another bowl. Use the carbonated water to create a pourable consistency.
4. Add the pork panko into another shallow dish.
5. Dip the cauliflower chunks into the liquid mixture and then into the pork panko, making sure the cauliflower is thoroughly coated.
6. Only cook half the florets in the air fryer at a time at 400F for 12 minutes. Turn them once halfway through and then cook the other half.
7. Serve immediately with the cilantro lime dipping sauce or enjoy them on their own. Delicious!

Cilantro Lime Dipping Sauce

• 1 avocado
• 1/4 cup cilantro, finely chopped
• 2 TBSP water
• 1.5 TBSP freshly squeezed lime juice
• 1 clove garlic, crushed
• 1/2 tsp sea salt
• 1 TBSP olive oil

Combine avocado, cilantro, water, freshly squeezed lime juice, crushed garlic, sea salt and olive oil in blender and blend on high speed until smooth. You can change the consistency with more water or olive oil as you wish.

Vegetarian Korean Bibimbap Recipe (Cauliflower Rice Bowl)

Bibimbap is a Korean dish that has been my favorite for the years I have been going for body scrubs at our local Korean day spa. This is a vegetarian bibimbap recipe packed with healthy vegetables, kimchi, and fried eggs! A 25-minute Korean bibimbap bowl is easy to whip up and it’s also keto and paleo friendly. This recipe is enough for two people but can adjusted for more as needed.

Ingredients

The Base:

• 12 ounces cauliflower rice
• 1 teaspoon toasted sesame oil
• 1 teaspoon coconut aminos

Vegetables:

• 1 cup matchstick carrots
• 1 cup bean sprouts
• 1 cup cucumber (julienned)
• 2 cups spinach
• 1 cup chopped zucchini
• 4 medium scallions
• 1 teaspoon toasted sesame oil (divided)
• Sea salt (to taste)

Other Toppings:

• 2-4 large eggs
• Kimchi

Directions

1. Heat a skillet over medium-high heat with 1 teaspoon sesame oil. Add in the cauliflower rice and cook until soft and toasted, about 5 minutes. Drizzle with coconut aminos. Remove and divide between two bowls.
2. Wipe out the pan and add 1/4 teaspoon sesame oil and carrots. Sauté for about 30 seconds just until soft. Add a small pinch of salt. Remove from pan and set aside. Repeat with bean sprouts.
3. To the same pan once you’ve removed the sprouts add in 1/2 teaspoon of sesame oil and spinach. Cook for about 1 minute or until wilted.

As Spring is just around the corner, my mouth begins watering for some yummy salads. Given that it’s Saint Patrick’s Day month, I thought I would try something with fennel and cabbage. Make sure you buy everything organic. If you make it ahead the flavors get a chance to blend and it’s even tastier.

Salad Ingredients:

• 2 cups green cabbage finely shredded
• 1 cup carrots finely shredded
• 1/4 cup fennel finely chopped
• 4 TBSP chopped green onion
• 3 radishes sliced
• 1 cup peaches pitted and diced
• ½ cup roasted pistachios or slivered almonds

Dressing Ingredients:

• 3 Tbsp freshly squeezed orange juice
• 1/3 cup extra virgin cold pressed olive oil
• 2 Tbsp apple cider vinegar
• 1/2 tsp Choc Zero maple syrup (made with monk fruit)
• 1 Tbsp fresh basil, finely minced
• 1/2 tsp dried oregano
• 1/2 tsp granulated garlic
• 1/2 tsp ground black pepper
• 1/4 tsp sea salt

Directions:

1. Combine all the salad ingredients, except the peaches, in a bowl and toss thoroughly.
2. Put all the salad dressing ingredients in a jar, cover with a lid and shake until mixed.
3. Pour the dressing over the slaw and toss. Cover and place in refrigerator and let set for 30 minutes.
4. Toss slaw one more time and add the sliced peaches, roasted nuts, and fresh basil if desired.

Ingredients:

• 1 package or large bunch of organic fresh basil
• 1 cup organic pine nuts
• ½ cup organic fresh lime or lemon juice
• ½ cup organic olive oil
• 2 TBSP minced garlic or one whole section of peeled garlic clove
• ½ tsp Himalayan salt

Directions:

Blend in high speed blender until smooth. Serve over spaghetti squash, sautéed veggies, meats, sprouted lentil pasta, and more. It is a great base layer for burgers on lettuce wraps, on cassava wraps, etc. It gives a flavor pop and takes less than five minutes to make. I use it as the base on my cauliflower crust pizzas because I don’t like to use tomato based foods as I have an antibody against tomatoes. Want to know if you do too? You can test for antibodies against lectins here.

Enjoy!