AMARANTH- ORANGE GLUTEN-FREE CRAPES

   Crapes are one of my favorite things for breakfast and one of the first I had to give up after going on gluten-free diet and I though I'd never have them again. Crapes are one of those things that you cannot just whip up- it requires the right day,time, mood, and most of all patients. And even if you have the crape-making skill dawn to a science, sometimes they just won't come up right. There is even a saying that  making a first crape is like having a first child-you just experiment with it till you get the art of making it right. Then it gets easier with every next one.

        But to the point of gluten-free crapes-making a crape is hard enough gluten or no gluten, and this is even a more daunting task-the thing about crape batter is that it has to be fine and thin and in order for a crape to stay together it needs the gluten, which acts like a glue. The non-gluten flours are crumbly, for they do not have that sticking agent. After many experiments I finally found the right flour combination for the perfect gluten-free crape. 

What you need: .non-stick stainless steel skillet

               .deep ladle for pouring the batter 
               .tablespoon in hand for spreading and evening

Pour the batter very slowly 

.paper towel on hand  
.stick of pasture butter (coconut oil can also be used)

Ingredients: 

             .1 cup Amaranth flour

             .1/4 cup arrowroot powder

             .2 eggs
             .1/2 cup coconut milk (or almond milk)
             .1 tablespoon vanilla extract 
             .2 tablespoons flax seed meal (optional, adds fiber                                        
              and texture, if you desire) 
                                       .2 tablespoons water 
                                       .pinch of sea salt
                         .1 tbls xylitol (or sweetener of choice)
                                       .zest of one orange 
                              (makes 5 crapes; double for  more)  

Rotate the skillet to get the batter evenly spread 

 Directions:

1.combine amaranth and arrowroot powder and mix well; the arrowroot is going to act as your gluten, so make sure it is evenly mixed with the flour; add the flax seed meal.

2.drop in the eggs and the coconut milk and start mixing with a fork or a hand beater. Batter has to be the consistency of eggnog-if batter is too thick it won't make smooth pliable crapes;if it is too thin-the crapes will be braking and not stay together.
Add the 2 tablespoons of water to thin it at the end,or if it gets too thin,then add some more amaranth flour.                          

3.add the vanilla,salt, xylotol,  
and the grated orange zest at the    end(make sure orange is well washed) 

This is how it should look before flipping over 

Cooking steps:

1.Fire and skillet- put skillet on the lowest possible fire -it will get hot enough for about a minute. 

2.Butter the bottom of the skillet with  butter stick; do not put too much butter or leave it too long to melt-it will start burning and smoking and burn your crapes. 

3.Pouring-get a full ladle of the batter and slowly pour it in                  the middle of the skillet. 

Fix edges and rips with a tablespoon 

4.Spreading- spread the batter swiftly before it has started to cook all the way, by lifting the skillet and rotating it, so the batter covers as much of the skillet's surface as possible. Ideally if the fire is low and the mixture is the right consistency you won't need a spoon to help it spread.    
But if something like this to the left on the picture happens, you can spread with the tablespoon to achieve a round crape.With the spoon you can also repair a broken crape by quickly adding a spoonful of the batter in the hole or rip-it will immediately seal it. 

Perfectly cooked crape 

5. Flipping- when one side of the crap is done-no more then 30-40 seconds- flip the crape,with the skillet if you are experienced to do that move, or with an wooden spatula.The cooked side should look like the picture to the right. If you wait too long it will start burning and make a tough, inflexible crape; too early-and the batter will flap all over and crape will rip. 

6.Cook the back side less then the first-30 seconds, and flip out in a plate. Butter edges with the butter stick again-this keeps them moist and soft. 

7.Continue with the rest of the batter, as you clean your skillet and spoon with the paper towel between each crape; this will keep the skillet from starting to burn on the left overs and each crape will come out as good as the previous one.If skillet gets too hot,put it aside of the fire while pouring the batter in, and then return to cook through. This will keep the crapes soft and prevent burning.

Rolled or folded, with fruit or cheese spread 

    

 Serve crapes folded or rolled with anything that you like.I prefer mine with fruits or reduced fruit jam . These ones are great with orange, since they have the orange zest zing to them already.But if you have no restrictions in your diet you can use nuts,chocolate spreads, feta cheese,cream cheese,honey,maple syrup,jam.

ENJOY!

GOOD TO THE LAST BITE! 

             

RAW ROLLED CHOCOLATE SALAMI CAKE

         This is an old European favorite that I thought I would never be able to have again! WOW, I really rejoiced when it came out!The gluten free cookies came to save the day!
    The cookies are important here, since they have to be firm and not melt in your mouth cookies.It was a matter of finding the right cookies for the cause, for this so easy, so rich and decadent desert, that you can also keep in your fridge for up to a month!-for these special holiday guests,or just to have and to hold- for any occasion.You can be sure that each time it  will taste as fresh and delicious as the last time you had it.

Old European favorite for any time, with a rich German chocolate taste 

Here it goes:

Ingredients:

.3 heaped tablespoon Cocoa powder
.4 tablespoons pasture butter-melted-(I really like the butter for this recipe, rather then the coconut oil; you can easily use the coconut oil if you like, but butter gives it that rich taste)
.1/2 cup crushed gluten free cookies-I used gluten free short bread cookies;it does work best with firmer ones; if you use regular cookies the animal cracker kind are the original for this recipe.
.1 cup + coconut milk 
.1/2 cup crushed walnuts.
.2 tablespoon Maca powder
.2 tablespoons Mesquite powder (I have and use these powders, but since they are not always readily available you can skip them or  use one or the other only) 
.1 teaspoon vanilla extract
.1/4 cup xylitol
.pinch of sea salt
.unsweetened coconut flakes (or almond meal for dusting the top)             

HOW TO ROLL THE SALAMI CAKE 

 Directions:

1.Mix dry ingredients-cocoa powder, maca and mesquite powder, 
xylitol, and salt.

2.Soak the crushed cookies in a bowl of coconut milk (almond or regular milk can also be used)-do not over-soak the cookies- stir while soaking and leave them quite firm. 

3. Mix in the cookies along with what's left over in the bowl of the coconut milk (no more then 2-3 tablespoons of it)into the dry mixture.Stir in the walnuts at this time, too.

4.Melt your butter in a double boiler and slowly pour in the mixture while stirring. 
Mixture will be sticky.


Rolling: I found out that the best way to do that is in a clear plastic wrap-the log will be about 8' long. Cut out at large piece of the wrap and spread on the table. Pour the mixture in it and start forming it with the plastic wrap.It is really fun and easy to manipulate the shape this way- you can make it as thick as you like,round or rectangular for your favorite presentation.
I like the slightly rectangular shape-you can really get the edges with the plastic foil. 

                  
Place in the freezer, wrapped firmly in the plastic foil for 1 hour (or more if you are not using it right away) 

You can also dust each separate piece for variety -- in this case-almond meal 

Dusting:When you take out the log, unwrap the plastic foil and leave in room temperature for a few minutes, so the upper layer can become sticky.This is so you can roll the salami cake in coconut flakes, almond meal or some other crushed nuts of your choice. The original recipe calls for confectioner's sugar, so if you consume sugar you can dust it in it. I did my with coconut flakes. You just spread the foil and sprinkle the coco flakes,nuts, or sugar on the foil and start rolling the cake and pressing slightly over the foil until the top is completely covered with the dusting.Brush away the excess of flakes or powder. 
                                    
Serve in small portions of two pieces- it is a rich desert and 1 or 2 pieces are quiet enough. 


If you can stop at that, that is!


ENJOY!

Can be kept in the freezer for up to a month, firmly wrapped in the plastic foil 

PUMPKIN BREAD MUFFINS

 I know it is already time for Christmas treats, but I am not over my pumpkin obsession. Before I start off on the Christmas and leave the pumpkin to rest for the year,I have to share this recipe,since it came out surprisingly well.
Now, this is not your 5-minute treat, it requires some prep time, but it is well worth it. 
The equivocal name of bread muffins came because my intention was to make pumpkin bread, similar to banana bread; but then in the process I could not resist adding the cranberries and chocolate chips, so that made for more of a muffin mixture, and instead of pouring it into the baking pan I filled up the muffin cups. 
It was a good idea, since my girl would not have tasted pumpkin bread, but she did enjoy the muffins!

Preparation:
I used my left over pumpkins from the 
fall holidays to make these. They are the real little pumpkins that are used 
for decoration all over in the fall.
These little ones are so hard to cut, but once severed, I made them into wedges and put them right in the oven to roast for about an hour at 350 F, or until they start to caramelize on top. Then remove,cool and put in the fridge until ready to use. 


Ingredients:

.4 cups roasted pumpkin
.4 eggs
.4 tablespoons coconut oil
.1/2 cup coconut flower
.2 tablespoons arrowroot powder
.1 teaspoon baking soda
.1 teaspoon vanilla extract
.1 teaspoon cinnamon
.2 tablespoons xylitol
.pinch of sea salt
.1/4 cup bittersweet chocolate chips
.1/4 cup dried cranberries for garnish  

Directions:

1.Preheat oven to 350 F.

2.Combine the pumpkin, eggs, coconut oil in a blender, food processor or a mixing bowl (for hand mixer)

3.Once the wet ingredients are blended, add the coconut flower, 
arrowroot powder, baking soda, vanila, cinnamon, sea salt and xylotol and mix well. 

4.Pour the mixture out and spoon into your muffin cups.Makes 12 regular size muffins.
(If you decide to make a bread you can grease a 9X5 loaf baking pan and pour the mixture out in it to bake for 55-60 minutes)

5.Decorate tops with cranberries and chocolate chips and put some inside if you wish-I stuck some chocolate chips in the center of my muffins, and left some for the top.  

6.Place your muffin pan in the preheated oven and bake for 45-50 minutes-check center with a tooth pick.Note-center might remain soft, similar to pumpkin pie. 

7.Take out and cool completely before serving.

ENJOY!

   

  

PUMPKIN SOUP WITH GINGER AND CURRY

                       Isn't it wonderful when the fall holidays are over and just between Thanks Giving and Christmas there is so many pumpkins left over from decoration. Every year I cannot let myself throw out these beautiful fruits (or vegetables) and cut them and chop them,bake,roast and boil, to make a number of delicious things, one of which is the pumpkin soup.

Golden Hubbard Squash 

Here is a very minimalist             
pumpkin soup recipe made 
out of a Golden Hubbard Squash.
(this is squash, but it is sweet and meaty which makes for a hearty pumpkin soup;
you can use any variety of pumpkin    
you have on hand)    




INGREDIENTS:

.1 medium Golden Hubbard Squash or other pumpkin variety.
.1 white union
.1 tablespoon of freshly grated ginger root
.2 tablespoons of olive oil.
.1 cup coconut milk.
.1 teaspoonful salt
.1 lemon
.curry powder 

Directions:

1.Cut the squash or pumpkin, pill the slices and boil in water with a pinch of salt-20 minutes.

2.Take out of water and drain.

3.Saute the unions in the olive oil,add the grated ginger at the end.

4.Mix together the squash and the sauteed mixture, wait to cool  dawn and put in a food processor.

5. Mix until smooth.

6. Return back to the boiling pot, heat up gently, add the salt, curry, and coconut milk at the end.Do not overheat, it is not necessary to bring to a boil.

7. Squeeze half a lemon on top-gives it a nice kick and brings out the flavor.

8.Serve hot, sprinkle with curry and add a leave of parsley,mint,or other fresh herb of your choice.

ENJOY!

Great to share on a cold winter day! 

NOTES:
-I like things spicy, so I put more freshly grated ginger in my bowl of pumpkin soup- it warms you up even more and it is good immune support in the winter.For an extra hot kick add cayenne pepper to taste.  
-you can make this soup with milk or heavy cream.But I love how coconut milk combines with it, and also I decided to try lent untill Christmas, so I substitute the milk products when I can. 

5- MINUTE CHOCOLATE PUMPKIN MACAROONS

Yes, it is true, I tried it! A great holiday treat done in just 5 min.   The PUMPKIN BUTTER TRUFFLES  were fast, but these are a real breeze to make. I found this recipe in the Civilized Caveman blog on raw Paleo cooking, and I gave it a try right away, to see if it really takes 5 minutes. Ok, may be it took 10... But they really are a perfect delight and ready to bring to any party and be the health treat quin of the night- gluten free, sugar free and totally delicious! 

I changed the recipe a bit, but if you are interested in the original, here is the link: Civilized Caveman

Here it goes:  Ingredients:
              .1 cup unsweetened shredded coconut
              .1/4 cup crushed pecans or almond flower 
              .1/4 cup cocoa powder
              .1/4 cup pumpkin puree
              .1-2 tablespoons xilitol(or your sweetener)
              .2 tablespoons coconut oil-melted 
              .1 teaspoon vanilla
              .pinch of salt
              .squirt of lemon


Instructions: 

1. Combine coconut, pecans (almond flower), cocoa powder, and salt in a mixing bowl, mix well  
2.Add pumpkin puree, xylitol, coconut oil,vanilla and lemon juice, and stir until well incorporated.
3.With 2 spoons or scoops create the rounded balls and put on a plate or cookie sheet. 
4.Place in the freezer for about 20 minutes to solidify.
5. Store in the freezer or refrigerator till it's time to serve or take with you. 

Great to take to any party!...

I took it a bit further and made
 some melted chocolate to top 
them with after taking them from 
the freezer -just melted 2 squares
of unsweetened chocolate and a 
spoon of CACAO BUTTER in a 
double boiler and dripped on top 
(you can use any chocolate chips 
or chocolate of your choice). 
They can also be sprinkled
with coconut flakes.

Cacao butter 

       

NOTES:

-I recently discovered CACAO BUTTER and it has become my 

absolute favorite. You can add it to any recipe that calls for 

coconut oil or regular butter. And if you love chocolate

the cacao butter gives a chocolaty taste to anything, without 

the chocolate. When you do use make sure it is melted in a 

double boiler and careful not to burn in-- it is hard even at room 

temperature but it melts at 93 F.

-if you add 1.5 times the doze from the recipe it makes for 12 large macaroons. 

ENJOY!

P.S. Just attaching one more image of the new batch of macaroons I made, this time sprinkled with gluten free, sugar free and diary free white chocolate. The idea came when I offered my friend a macaroon and she refused it because of the trace of milk in the chocolate frosting of my first batch. She had started a Christmas lent and was o a vegan diet. I wondered how to resemble a real white chocolate and I was so surprised when this came out and it was so good! I am going to post another post on how to make it-it consists of only 2 ingredients- cacao butter and xylitol-that is all! It really makes up for a wonderful frosting of any desert or cake, which I am going to try soon! 

PUMPKIN BUTTER TRUFFLES

     It is pumpkin time and this is so good!!
I love this time of year and all the delicious things that you can make out of pumpkin. Here I am starting a little pumpkin series. I love pumpkin, but this year I have to adjust my recipes to be gluten free, sugar free and still totally delicious. 

     I started with this one just on a whim.It was included in one of the web-sites where I get my COCONUT OIL  and other gluten-free products.Above is a link to the basic recipe, and below fallows my interpretation of it-the recipe is really suitable to use what you have and adjust it to your own taste. 
Here is what I used:

Ingredients:

.1 cup pumpkin puree 
.1/4 cup Coconut oil
.1 tablespoon Tahini-sesame butter (this can be substituted for any seed or nut butter of your choice-almond, sunflower, walnut etc.)
.1 tablespoon coconut cream concentrate-this is dried coconut flesh; can be substituted with more of your seed or nut butters. 
.1/4 cup Mesquite powder (you know I love this powder by now, because of it's great caramel taste and natural sweetness; can be substituted for coconut flower,Almond flower/meal, or some other protein powder that you have on hand) 
.1/2 cup crushed walnuts 
.1/4 teaspoon cinnamon
.1/4 teaspoon nutmeg,clove or pumpkin spice (pick your favorite) 
.juice of 1/2 lemon
.pinch of see salt
.sweetener of your choice - I used xylitol,but Maple syrup would be great, if you do consume sugar. 
.1 teaspoon of ghee, or regular butter- (optional;I just love things buttery)

For the chocolate:

. 1/2 cup cacaa butter (love this but coconut oil can be used)
. 1/2 cup cacao nibs or dark chocolate chips
Notes: Leave some crushed walnuts and chocolate chips or nibs for garnish after dipping into the chocolate. This makes for a great assorted truffles. 

Love the cacao butter for the chocolate 

Directions: 

Combine all ingredients (except the ones for the chocolate) in a large mixing ball.Melt the coconut oil in a double boiler before combining it. Mixture should be firm, so you can make it into balls.If runny, add some more of your flower or protein powder.

The way I rolled the balls was by dipping my hands in water between each one-they became smooth and non-sticky. 
Another way to do it is by placing the mixture in the freezer for 15-20 minutes to get firm and then make the balls. Another way is to just spoon them out- that makes for some rough texture, if you prefer. 

Before going in the freezer

Place the pumpkin butter balls in the freezer for at least 20 minutes or longer. 
In a mean time add the cacao butter/coconut oil and chocolate chips/nibs in a small mixing ball, placed in another  small pan of boiling water-double boiler-to get the chocolate chips and butter to melt without burning.Once melted, turn down the simmer. Get your butter balls out of the freezer and with a spoon start dipping and rolling each one in the chocolate mixture. Then place them back on the non-stick baking pan or cookie sheet.Put the truffles back in the freezer for 30 minutes then move to the refrigerator till they are ready to serve. 

               

NOTES:

-To make assorted truffles I simply dipped some of the butter balls only in cacao butter first; then I rolled some in the dark chocolate chips and others into crushed walnuts.At the end I dripped the left over melted chocolate over the balls and rolled some of them into the cacao nibs.Glossier or nuttier, they can satisfy any taste.
-Another way to add texture is to use some rice, quinoa or other  puffs in the mixture or on top. You can make them as plain or as sophisticated as you like.
-If you are missing ingredients you can easily skip or substitute them-the nut butters can be skipped, the walnuts substituted with other nuts,the mesquite powder can be skipped, too. 

ENJOY!!

RAW CHOCOBERRY MOUSE

With the gluten free diet it is hard to get that decadent, rich, melt-in-your-mouth taste, but here is something that comes close to it. 

      The Chocoberry Mouse is shamefully easy to make for the looks and taste that you get out of so few products and such a short preparation time.Just wing it on the spot for a surprise guest or small gathering.I got this recipe from a free magazine I picked up at a health food store. Who knew it could turn that good! Here is my interpretation of it:

Products:

.2 cups fresh or frozen  raspberries 

.3 Tbs.organic raw mesquite powder  .

.2 Tbs.raw cacao powder or cocoa powder (3 Tbs. if you like more  chocolaty taste) 

.2 Tbs coconut oil-soft

.2 Tbs.cocoa butter

.1/4 unsweetened coconut milk

.1 Tbs. vanilla extract or flavor

.1 Tbs.shredded coconut flakes 

Directions:

1.Place raspberry, mesquite powder, cacao powder and coconut oil in a food processor or blender (a very basic one works great for this recipe}.Pulse on medium, add a spoon of coconut milk and pulse on high until smooth.  

2.Melt the cacao butter in a double dish with water-put a small dish with water to a boil,place the small mixing ball with cacao butter in it,so it doesn't burn while melting. Slowly pour cacao butter in the mixture  while pulsing on medium and then on high till mixture gets almost frothy. Add the vanilla and mix once more.

3.Pour into custard cups-(makes 4 cups).Chill in the freezer for 15-20 min. 

4.Take cups out, top with remaining raspberries,sprinkle with coconut flakes. 

  

Mixture should be slightly frozen on the outside and soft in the center of cups 

   To spice things up,I mixed some of my vanilla extract with a bit of rum and coconut milk, and poured couple of spoons over.This mouse takes the liquor surprisingly well and makes for an elegant desert that will definitely enhance your mood.

Spice things up with a liquor mixture topping 

NOTES:

MESQUITE POWDER  is considered super food and is great for gluten- free baking and raw dishes,because it is naturally sweet and has a caramel flavor to it.If you noticed there is no sugar or sweetener in the recipe, because the mesquite powder makes for it. But if you like your sweets sweeter than you can add your favorite sweetener. Mesquite is traditional native American food used for centuries in the desert southwest. It is fragrant,almost sensuous,rich in fiber,calcium, magnesium,potassium,iron,zinc and lysine. Now these are great bonuses to such a luscious desert! 

ENJOY!

SPICED GINGER CHAI TEA

Rich golden-red color, so fall and warming...

OK, I waited long enough to make this zesty drink, and now that the November cold is upon us I cannot wait to share it.This drink is so versatile and can stand to any taste buds.I started by combining a basic ginger tea recipe and a Ginger chai recipe from a raw cook book, but what came up is different and you will know it after you try it.This invigorating power shot,has more zing than an espresso,it will keep you going for a whole day,warm you up instantly,enhance your metabolism,and give you a rosy complexion.

Ginger root contains a whole pharmacy of ingredients with multiple health benefits.It helps digestion, upset stomach, and gingerol, the ingredient responsible for the pungent and delicious taste- is listed in the USDA data of phytochemicals as an antiemetic-meaning it has the property of preventing nausea.


Ingredients:

.1 quart of purified water.
.2 teaspoonfuls of ginger root, finely grated or minced (with skin)
.1 or 2 bags of licorice root tea or 1 teaspoonful of loose licorice root (depending on how spiced and strong of a flavor you prefer;licorice is naturally sweet, so you can skip the sweetener) 
.1 teaspoonful of rooibos loose tea, or a bag of rooibos tea (you can choose to use only one of the teas - licorice or rooibos or both for a richer flavor)
.5-6 whole peppercorns.
.pinch of cayenne pepper 
.sweetener-goes great with honey,if you are not on a sugar free diet. 
.vanilla bean or natural vanilla extract.
.juice of 1 lemon.
.1/2 spoon of bee pollen-(optional-this is great for enhancing immunity)

Heat the water to a boil.In a mean time grind the ginger and juice the lemon. Put the ginger and the herbs  in a tea pot and poor the boiling water over. Quickly add  peppercorn, cayenne pepper, and the vanilla. Let it steep for 5-10 min. The longer you let it steep the stronger it will be.At the end you can add the lemon juice, bee pollen and the sweetener after pouring it in the cups.You can strain the ginger spice tea or pour with the ginger bits and herbs.I don’t mind a few bits in my cup.
 

NOTES: This recipe could serve as a base and you can substitute other teas or herbs. Rooibos has the rich flavor of the black tea, without the caffeine. But really, if you like even more stimulating shot you can use any black tea. Green tea does not go well with the spice, so I don’t recommend it. From the herbs the Slippery elm balm could be another option, especially if you have a chest cold or soar throat.

Leave the brew overnight and ice it the next day 

Also you can add other spices—cardamon, cloves, fennel,or cinnamon according to your taste. I have tried it with Nut meg and All spice and it all works out well. Make it lighter and soothing for evening, or strong and stimulating for the day.  The left over makes a great spiced iced tea--another powerfully refreshing option. 

ENJOY!

NOTE OF CAUTION: -there is such thing as ginger overdose-ginger is a strong medicinal plant and should be used with caution, especially when fresh. From what I've found out the recommended daily doze is no more than 4 grams of fresh ginger a day. People with gall bladder disease and certain other conditions should consult their healthcare provider before consuming fresh ginger root. 

COCO-ROASTED-CAULIFLOWER

     Cauliflower is one of the most delectable and diverse vegetables I discovered since I started this Gluten free diet.Not that I didn't know about cauliflower before,I just didn't know all the things one can make from it-from eating it just raw,roasting,making raw humus,or pickling it-it will show all it's deliciousness and diverse ways to flavor it.I have to give credit to the Almost vegan chef blog, for giving the base of my cauliflower recipe.

    Here is the first one I tried and it turned so warming and hearty!

COCO-ROASTED-CAULIFLOWER with GARLIC GARNISH 

Ingredients: 

.1 head cauliflower, stem removed, 

Oven ready 

cut or broken into florets

.1 tablespoon melted coconut oil 
.1 tablespoon curry powder

.a dash of cumin powder 

(optional; I love everything 

with cumin and it gives it 

a heartier, meaty taste)  

.1/4 teaspoon sea salt 

Directions:

Heat oven to 400 F.Place the cauliflower florets into a large ball or directly in your baking pan;drizzle on the coconut oil first, so florets are fairly well coated on all sides;sprinkle on the salt,toss;evenly sprinkle the curry powder and the cumin powder.I also sprinkle with a few tablespoons of water,to keep it fresh and not sticking to the bottom of the pan.

    Cover the baking pan with aluminum foil. This keeps all the aroma in, cooks faster and steams them a bit before roasting.Place in oven for 10 minutes;after that remove the foil and toss gently. 

    Return to oven and roast until the cauliflower is lightly golden, or until tender when checked with a fork, anywhere from 5-10 more minutes.I prefer mine on the raw,crunchy side,sometimes, and other times-just well roasted, melt-in-your-mouth florets.

Just out of the oven 

    

GARLIC GARNISH:

In a mean time prepare your garlic garnish for tossing over the cauliflower.I make sure to always have this made-I use it on many things-salads,spaghetti squash, humus, even yogurt; I just love sprinkling garlic on anything. And the benefits of having garlic are so numerous, it will be a big task to mention them all here. But just this one- it is a great system cleanser and immune booster especially in the winter months. Fresh garlic kills viruses, bacteria, yeast and parasites almost instantly after consumption.Just make sure that it is organic and raw, and eat it soon after mincing or crashing it, or it looses its powers along with its aroma. Now, this might be a throw back for some,but the rewards are well worth it. 

Ingredients: 

.a head of garlic or just a few cloves (make more if you wish to have for a few days) 

.juice of one lemon

.1/2 tablespoon sea salt

Mince or crash the garlic,cover with the lemon juice and salt and stir.  

You can sprinkle the whole mixture on the roasted cauliflower or store in a closed jar in the refrigerator for later use. 

This one is for me,very garlic-y with pine nuts on top

To enhance the already nutty taste 

of coco buttered cauliflower, 

sprinkle with any seeds or 

nuts you like.I find it very 

compatible with sunflower 

seeds and pine nuts.  

Garlic-free for my going to work husband

                

    

                                     
NOTES: I can easily use this for a main dish. It works equally well for a side or garnish to a main dish. I find it goes well with fish, or other vegetables like Yams.
also you can put any left overs in the food processor and make it into a humus for next meal.


ENJOY!