• 1 large head cauliflower- Cut in to bite-size florets
• 2 tbsp. Avocado oil
• 1 tbsp. ghee melted
• 1 tsp. Himalayan pink salt
• ½ tsp. onion powder
• ½ tsp. garlic pepper
• ½ tsp. paprika
• ½ tsp. turmeric
Preheat oven to 400 degrees. In a small bowl mix spices & salt together.
Place the cauliflower in a large bowl and drizzle with avocado oil. Toss until evenly coated.
Put the cauliflower on a roasting sheet in a single layer. Sprinkle evenly with spices and toss until the cauliflower is evenly coated.
Place in oven and roast for 10 minutes- remove from oven and toss well, then place back in the oven to roast for 10 more minutes.
Remove from oven and place cauliflower in a large bowl. Drizzle with melted ghee & toss to coat evenly. Enjoy warm.
1 lb. wild smoked salmon
2 cups cauliflower rice, steamed & set aside
6 large Organic pasture raised eggs, hardboiled & grated
2 extra-large carrots, steamed and grated
¼ cup sweet onion, minced
1 cup Wild Brine brand Beet and cabbage Sauerkraut drained well of any liquid
1 cup Primal Kitchen mayonnaise
¼ cup coyo yogurt
3 Tablespoon cold pressed extra Virgin olive oil
Salt & pepper to taste
Garnish with fresh chives and dill if desired
1.) In a small bowl mix together mayonnaise and yogurt.
2.) Prepare all vegetables & keep vegetables separated & have them ready to layer in a see-through glass casserole dish.
3.) Dice salmon fish and spread it evenly over the bottom of the casserole dish. (It may be assembled in any type or shape deep dish you desire.), Top with minced onions. Drizzle with 3 TBS. olive oil & fresh cracked pepper.
4.) Spread cauliflower rice evenly over salmon. Add ½ cup mayonnaise and spread out evenly over cauliflower, gently pressing down with a spoon to pack it tightly.
5.) Spread grated eggs over mayonnaise, followed by grated carrots and spread in the same manner. (TIP: Packing down while spreading out vegetables and mayo will prevent shuba salad from falling apart when slicing.)
6.) Finally, add a layer of beet sauerkraut and spread it out evenly over carrots in the same way. Add the second half cup of mayonnaise mixture and spread out over the sauerkraut. The juice of the beets will bleed into the mayonnaise, coloring it a beautiful bright purple color.
7.) Refrigerate for at least 4 hours (to overnight) for salad to chill and firm up.
8.) Slice the shuba salad into squares and serve.
1 small head cauliflower
2 clove garlic
1/3 cup (163 gm) tahini
1 Tablespoon (15 gm) fresh lemon juice
¼ cup Tablespoons (56gm) avocado oil
Pinch of sea salt
Break the cauliflower into small pieces and toss with the olive oil.
Place on roasting pan and bake at 375 F for 40 minutes, tossing after 20 minutes to evenly bake. Allow to cool.
Combine roasted cauliflower and remaining ingredients in a blender and blend until smooth.
Store in a container with a tight lid and use within 1 week!
#Recipe #Hummus #HealthyRecipe #Nutrition #NextAdvancedMedicine
1 cup almond flour
¼ tsp sea salt
1 tsp baking powder
4 egg whites
2 tbsp very cold ghee or coconut oil
1 tsp garlic powder or other seasoning (optional)
1 tsp coconut oil spray
Preheat the oven to 400°F .
Grease a cookie sheet or muffin pan with coconut oil spray.
Beat the egg whites until very fluffy and firm.
In a separate medium bowl, mix the baking powder into the almond flour.
Cut in COLD ghee and salt (if the butter isn’t chilled, the biscuits won’t be flakey).
Gently fold in the dry mixture into the egg whites.
Spoon a dollop of the dough onto the cookie sheet (or muffin tin) and bake for 11-15 minutes.
1 package Applegate Organic Chicken Sausage crumbled fresh sausage,
1 cup Kite Hill cream cheese
1 cup Organic chicken broth
Salt and pepper
Cook sausage in a large skillet over medium heat for 5-6 minutes or until thoroughly heated, and then crumble into small pieces with spoon.
Gradually add cream cheese and broth; cook until mixture comes to a soft simmer and thickens, stirring constantly until smooth.
Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
Split biscuits in half. Place 2 halves on each of plates; top with about ⅓ cup gravy.
- 2 lbs ground beef
- 1 green bell pepper, diced
- 1 large red onion, diced
- ½ cup sliced mushrooms
- 3 cloves garlic, minced
- 2 large jars of high quality spaghetti sauce (make sure it does not contain sugar)
- 2 Tbsp olive oil
- 1 Tbsp oregano
- 1 Tbsp chopped, fresh basil
- Salt and pepper
In a Dutch oven or large skillet heat the olive oil. Add onion and bell pepper; cook until soft and browned. Add ground beef and cook until starting to brown. Add mushrooms, garlic, oregano, and basil and cook until soft. Add the marinara sauce and simmer for 30 minutes. Serve over spaghetti squash (recipe on pg. 58, omit pistachios)