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Lime Cilantro Cauliflower Rice

6/12/2015

Makes 4 servings

1 large head of cauliflower, cut into florets

1 lime, juiced

1 teaspoon coconut oil

1/2 teaspoon cumin

1/2 teaspoon cayenne (optional)

1/2 bunch cilantro

Ground cauliflower florets into a rice-like texture using a food processor, blender, or hand grater. Place the “rice” into a large serving bowl. Add lime juice, coconut oil, cumin, and cayenne. Mix thoroughly. Add chopped cilantro and serve.

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Apple Spinach Cabbage Slaw

6/9/2015

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Dressing:

1/4 cup almonds, soaked for 8 hours
2 tablespoons unfiltered organic olive oil
1 tablespoon lemon juice, freshly squeezed
1 tablespoon organic white miso
1 clove garlic, crushed
1 tablespoon coconut nectar, optional
1 teaspoon onion powder
1/4 teaspoon dry mustard powder
1/8 teaspoon Himalayan Pink or Celtic sea salt
1/3 cup filtered water

Salad:

1/2 bunch organic baby spinach, washed
1 small organic green cabbage, shredded
1/2 cup organic leeks or green onion, thinly sliced
1 Pink Lady apple, julienned
1 Granny Smith apple, thinly sliced.

Combine the ingredients in a vitamix and blend for 10 seconds. Toss with spinach, cabbage, leeks and pink lady apple. Place thinly sliced Granny Smith apples on plate and put salad mixture on top.

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Orange Vinaigrette

6/9/2015

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1/2 cup orange juice, freshly squeezed
3 tablespoons extra virgin olive oil
1 tbsp coconut vinegar
1/4 teaspoon Himalayan Pink or Celtic sea salt
Black pepper to taste, optional

In a small glass jar, shake all the ingredients until emulsified.

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Lime Cilantro Cauliflower Rice

Apple Spinach Cabbage Slaw

Orange Vinaigrette

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