Creamy Cauliflower Avocado Soup

Creamy Cauliflower Avocado Soup

Vegan option, Gluten Free
Happily serves 4

ALL ORGANIC INGREDIENTS

2 Cauliflower heads or 4 Cups Cauliflower rice
6 Cups Bone Broth (Veggie Broth if Vegan)
1/2 Cup Raw Cashews
4 TBSP Sesame seeds or tahini
1 Avocado
2 TBSP Coconut Oil
1 Sweet Yellow Onion
4 Garlic Cloves
1/4 Cup Parsley
Himalayan Sea Salt

Soak Cashews 1-4 hours, drain water and rinse.
Cut or press garlic, let sit 5 minutes.
Chop Parsley, cauliflower and onions.
Sauté garlic & onions until they are translucent.
Pour in 6 cups of Bone Broth in your stock pot.
Add cauliflower, cashews and sesame seeds.
Bring it to a boil.
Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
Let cool and transfer to a high powered blender.
Add avocado and blend until smooth.
Season to taste with the salt and pepper.
Garnish with chopped parsley

If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

Cauliflower Cheese Sauce

Cauliflower Cheese Sauce
Vegan, Gluten free
Happily Serves 4

ALL ORGANIC INGREDIENTS

2 Cups cauliflower
1/4 Cup Coconut Milk, unsweetened
4 TBSP Nutritional Yeast
2 TBSP Avocado Oil
1/4 Cup Lemon Juice
1 Garlic Clove
1-2 tsp Sea Salt
Black pepper to taste

Cut and press garlic, let it 5 mins.
Steam Cauliflower about 10 Minutes. You can buy it whole or buy it “Riced”.
Drain cauliflower if there is any excess water, and add it to the food processor.
Add the rest of the ingredients and blend until smooth.

Garlic Shrimp Salad

Garlic Shrimp Salad

Gluten Free, Dairy Free
Happily serves 4

ALL ORGANIC INGREDIENTS

SALAD- greens and sprouts

3 Garlic Cloves
1 lb Wild caught Shrimp
1 Cup Asparagus
1 Cup Artichoke
3 TBSP Bone broth
1 Red bell pepper
3 TBSP Fresh Parsley

DRESSING

3 TBSP  Fresh lemon juice
3 TBSP Hemp Seed Oil
1-2 TBSP Dijon Mustard
1 tsp Raw Honey (can sub Stevia or Monk Fruit)
Himalayan Sea Salt
Cracked black pepper to taste

Press Garlic, Let sit 5-10 mins.

Chop bell pepper and asparagus. Cut Artichoke.

Rinse and drain Shrimp, pat shrimp dry
Add bone broth to cast iron skillet, sauté asparagus, artichokes, and bell peppers.
Whisk it together lemon juice, hemp seed oil, mustard, honey and garlic.
Toss shrimp with veggies,  dressing and herbs, lay on a bed of MicroGreens.
Best if you let the shrimp marinade at least 15 minutes.

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