Sweet Potato Curry Salad

Serves 5-6

  • 2 Large sweet potatoes peeled and sliced about 1/4 thick (500g)
  • 2 Tbsp Coconut oil melted and divided
  • 4 Cups Cauliflower cut into bite sized pieces (about 1 small head)
  • Salt
  • 1/2 Cup Cilantro roughly chopped
  • 1/4 Cup Slivered Almonds toasted *
  • 1/4 Cup Cranberries 

For the dressing:

  • 1/4 Cup Coconut oil melted
  • 1/4 Cup Almond Butter
  • 1 Tbsp Apple Cider vinegar
  • 1 tsp Agave or honey for Paleo option
  • 1 tsp Curry powder
  • 2-3 tsp Sriracha to taste
  • pinch of salt

Optional, can put cauliflower in the food processor and make cauliflower rice, this makes the salad more like a hummus or spread.. 

  1. Cut Sweet potato into cubes and cook in chicken stock for about 20 mins
  2. While the potatoes cook, place the cauliflower into a large food processor and break down until it begins to look like rice,
  3. Heat the remaining 1 Tbsp of coconut oil in a large pan over medium heat and place the cauliflower rice in. Cover and cover for 5-10 minutes, stirring occasionally, until the cauliflower feels tender. Then uncover the pan and cook an additional 5-10 minutes, or until the cauliflower is golden brown.
  4. Whisk all of the dressing ingredients together in a medium bowl, adjusting the sriracha to taste. Set aside.
  5. Add half the cauliflower rice into the bowl with the potatoes. Then, pour in the dressing and mix well. Add in the remaining cauliflower rice, the chopped cilantro, toasted almonds and the golden raisins. Stir well to ensure the dressing is evenly distributed, and adjust salt to taste.
  6. DEVOUR.

 

 

 

Curried Carrot Coconut Soup

Serves 4-5

3 TBL oil

1 onion

Medium piece of ginger minced

3 garlic cloves minced

1 teaspoon cumin (ground or whole)

3 teaspoons curry powder

22 ounces carrots sliced

3 TBL red lentils

1-2 tsp veggie stock plus 2 cups of water

1 can Coconut Milk

Handful of Cilantro & toasted Coconut to top off. 

 

 

Heat oil in saucepan. Add onion and cook until golden then add ginger and garlic and saute for one minute. Ass spices and seasonsing stir for 20 seconds. Add carrots, lentils and stock. Bring to boil and cover for 20 minutes. Add Coconut milk.

Take off heat and blend to make a smooth soup. Taste, and adjust with any seasonings. Top with cilantro.

 

Chocolate Quinoa Crepe with Bananas

Ingredients
1/3 cup quinoa flour
2 TBSP cocoa powder
1 tsp coconut sugar
3 large eggs
1 TBL Ghee / or butter
1/3 cup milk
2/3 cup plain yogurt
2 TBSP Brown sugar
1/2 tsp vanilla extract
2 Bananas sliced
1/3 cup chopped raw walnuts

Mix all dry ingredients and melt ghee / butter. Heat up your frying pan with additional butter or Ghee. Before you put the crepes on the heat mix your yogurt topping. Add milk, yogurt, brown sugar, and vanilla. Mix all together, even it give a little whisk fluffing it up a bit. Now pour your crepe batter. I put about 3 TBLS on at a time. Flipping them every 30 seconds. Add yogurt topping, sliced bananas, and chopped walnuts. Drizzle with honey

Spiced Banana's & Oatmeal

1/2 cup of Soaked Steel cut oats
1/2 cup of Milk
1/2 cup of water
1 Tbl Ghee
1 tsp fresh ginger
1 tsp cinnamon
1 tsp cardamom
1 tsp Himalayan salt
1 Date soaked over night
2 tsp of Chia seeds
Dash of lemon zest

For Banana's
Heat Skillet
Add 1 Tbls Ghee
Chop Banana's in 1 in slices
top with cinnamon


Heat pan with water milk & Spices and add oatmeal. Bring to a boil and cook for 20 minutes. 
Banana's take about 5 minutes so set the timer for 15 minutes and when the banana's are finished cooking top with oatmeal <3

This dish is best in the fall and winter as it is grounding and will keep you warm and fall in the cooler months. 

Source: https://www.youtube.com/watch?v=nLaN0JdN6a...