Golden Cauliflower Flatbread

Golden Cauliflower Flatbread
 

Great snack on the go!

Ingredients:

  • 2 cups of organic raw riced cauliflower

  • 4 organic free range eggs

  • 1 cup of almond meal

  • 3 teaspoons of turmeric powder

  • ½ teaspoon of Himalayan sea salt

Directions:

  1. 1. Preheat the oven to 350 degrees Fahrenheit, then line a baking tray with parchment paper.

 

  1. 2. Place all the ingredients in a medium bowl and mix them well with a spoon.

 

  1. 3. Transfer the mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about 0.5 centimeters or ¼ of an inch thick, it is thin. The picture above is helpful.

 

  1. 4. Bake for 30 minutes, or until golden.

 

  1. 5. Once baked, cool the flatbread completely, then turn over on a rack and gently peel the parchment paper from it.

 

  1. 6. Store the bread in a container in the refrigerator for up to one week.

 www.mercola.com

By |2017-10-31T15:19:57-05:00October 3rd, 2017|General, Recipes|

Cauliflower Fried Rice

Cauliflower fried Rice2.docx

Serves 4

• 1 head of cauliflower
• 1 cup fresh mushrooms, sliced
• ½ cup fresh or frozen onions, sliced
• 1 cup fresh celery, sliced
• 2 Tbsp butter or coconut oil

1. Rinse and remove the green leaves and stems from the cauliflower.
2. Cut the cauliflower into pieces and use a food processor to shred to rice consistency. This can be used with the blade by pulsing to desired texture. Or if you have a shredding blade, this too will work well.
3. Slice the mushrooms, dice the celery and onion and set aside.
4. Melt the butter or coconut oil in a large skillet over medium heat.
5. Add all of the ingredients and cook for 8-10 minutes, stirring often to avoid burning. Serve.

Be creative and add veggies you like such as peas, zucchini, bell pepper, carrot, scallions, green beans, sugar snap peas. The versions are limitless. Chop in leftover chicken, shrimp, pork, veal, lamb or beef. Spice it up with curry or fresh cilantro.

From Paleo Slow Cooking by Chrissy Gower, Victory Belt Publishing, Las Vegas, 2012

 

 

By |2015-05-19T11:49:39-05:00May 19th, 2015|Articles, General, Recipes|
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