Jerked Cauliflower Salad
Ingredients:
- 1/4 cup homemade or store bought jerk paste
- 1 head cauliflower (cut into bite size florets)
- 1 mango (skin removed and flesh removed from seed) sliced thinly
- 1/4 cup cashews toasted
- 1 bunch scallions (cut into 1 inch pieces and stems removed)
- 3 cups baby kale or spinach
Vinaigrette:
- 1/4 cup olive oil
- Juice and zest of 2 limes
- 1 tbsp honey
- salt and pepper
Instructions:
- Preheat oven to 400
- Toss cauliflower, jerk paste and scallions and roast on a parchment lined baking tray until cauliflower starts to brown and soften (roughly 10min). Cool to room temp
- To make the vinaigrette: Add all ingredients together and stir with a whisk....it will separate but just whisk last second before dressing the salad
- Toss all remaining ingredients plus cauliflower with the vinaigrette and serve.
Gluten Free Pancake Recipe
Ingredients:
- 1 ¼ cup Buttermilk (or 2%)
- 2 Eggs
- ½ cup Sweet White Rice Flour
- ¼ cup Brown Rice Flour
- ¼ cup Potato Starch
- 1 tbsp Sorgum Flour
- 1 tbsp Tapioca Flour
- Pinch Xanthan Gum
- Pinch Salt
- ¾ tsp Baking Powder
- ½ tsp Baking Soda
- Butter for cooking
- Maple Syrup
Instructions:
- Preheat pan to medium Heat
- Mix all dry ingredients together
- Separate Eggs and place whites in a separate bowl and whisk until stiff
- Place flour, egg yolks and milk into a bowl and gently mix together
- Fold in whipped egg whites
- Preheat griddle.
-
Rub griddle with butter. Pour out 2-3 oz pancake batter. Cook for 2-3 minutes. Flip over. Cook an additional 3 minutes and serve.
Quinoa and broccoli salad
- 1 cup of quinoa
- 1/4 cup toasted shaved or slivered almonds
- 1 pieces roasted red pepper (jarred packed in olive oil) and cut into thin strips
- 1 small red onion (skin removed and cut into 8 wedges)
Broccoli:
- 1 head broccoli
- 1 tbsp ground cumin
- 1/2 tbsp ground coriander
- 3 tbsp olive oil
- salt and pepper
Lemony chimichurri:
- 2 lemons (zest and juice)
- 1/4 cup of red wine vinegar
- 1 small bunch parsley (leaves only)
- 1 small bunch mint (leaves only)
- 1 small bunch cilantro (leaves only)
- 1 small bunch basil (leaves only)
- 1 red finger chili
- 3 cloves garlic
- 1/2 cup of olive oil
- Salt and pepper
Instructions:
- Preheat oven to 400
- Cut broccoli into bite size florets (cut top portion of stem in to 1/4" coins optionally) and toss with the red onion, cumin, coriander, olive oil, and salt and pepper. Place on a baking tray lined with parchment paper and roast in the oven (roughly 10 min.) until the broccoli starts to darken in areas. Let cool to room temp
- For the lemony chimichurri: Place all the ingredients into a food processor until a loose herb puree in formed, but not chopped too finely
- Cook quinoa as per the package instructions and allow to cool to room temperature
To assemble salad:
- Cut the roasted red onion down into thinner slices, toss with the broccoli, peppers/ quinoa/and as much vinaigrette as needed. Top the salad with toasted almonds.