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Deliciously Easy Salsa Salad
INGREDIENTS:
- Cherry tomatoes (diced)
- Corn (cut off the cob)
- Cucumber (sliced)
- Avocado (chopped)
- Spanish onion (sliced)
- Coriander (Chopped)
- Lime juice
METHOD:
Combine all ingredients & toss together.
Serve & enjoy
Horseradish Cauliflower Mash
INGREDIENTS:
Serves 6
- 1 large head of cauliflower
- 3 spring onions, chopped
- 1/2 cup parmesan cheese, grated
- 3 tbsp butter
- 3 tbsp creamy horseradish
- 1/2 cup sour cream
- 3 cloves garlic, minced
- Salt & pepper to taste
METHOD:
- Over medium-high heat, steam cauliflower in a covered pot in 1-2 inches of water - steam until fork tender - about 15 minutes.
- Drain the water & leave the cauliflower in the pot. (not on the burner)
- Fork mash the cauliflower, add the rest of the ingredients & mash until they are the consistency of mash potatoes.
Almond Coconut Cauliflower Rice
INGREDIENTS:
- 1 medium head cauliflower, riced
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 1/2 cup sliced blanched almonds
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp Himalayan salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup full fat coconut milk
- 1/2 cup water
- juice of 1 lime
- 1 tsp garam masala
- 1/4 tsp ginger
- 1/4 tsp spicy curry powder
METHOD:
- Cut the cauliflower into small florets & place them in the bowl of your food processor.
- Pulse a few quick times (about 10 to 15) until it resembles the texture of rice
- Toast the coconut & almonds in a dry skillet set over medium heat; remove to a plate when golden & fragrant.
- Add the coconut oil to the skillet & cook the onion with the salt & pepper until fragrant & slightly translucent, about 5 minutes.
- Meanwhile, in a measuring cup or small bowl, mix the coconut milk and water.
- Add riced cauliflower, garam masala, ginger, & spicy curry to the pan, followed by coconut milk, lime juice, & finally, toasted coconut & almonds.
- Mix well & continue cooking for an additional 4 to 5 minutes, until cauliflower is cooked but remains somewhat firm & cooking liquid is completely absorbed.
Serve hot.
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