Place all the salad ingredients in a serving plate and pour dressing on it.
Place all the dressing ingredients in a small food processor jar(chutney jar) and blend till smooth and creamy. Pour over the salad!
1/2 cup carrots, cut into 1 inch and 1/4 inch thick pieces
About 1 tbsp more avocado oil if needed
1 tbsp ginger garlic paste (or just use 1/2 tbsp. finely chopped ginger and 1/2 tbsp. finely chopped garlic)
14-16 extra large size shrimp, thawed, peeled and deveined
4 cups cauliflower rice (fresh or frozen)
1/2 tsp sea salt
1 tsp black pepper powder
1/2 tsp white pepper powder (optional)
2 tbsp coconut aminos (or tamari )
1 tbsp apple cider vinegar
2 tbsp scallions, finely chopped
Instructions:
Heat a large bottomed pot or a pan / wok. Add the oil and the bacon fat. When the oil gets hot, turn heat to medium high and shallow fry each vegetable one at a time till crisp (for about 3 minutes each). Transfer to a plate.
When all the vegetables are cooked this way, there should still be some oil left in pan. If not, add about 1 tbsp more oil. Then add the ginger garlic paste and sauté for 30 seconds.
Then add the shrimp and stir fry for 1 minute and then add the cauliflower rice. Add the sea salt, black pepper, white pepper and stir to mix. Cover and cook for 5 minutes on low heat till the shrimp are cooked.
Open the lid and add all the fried vegetables back into the pot and add the coconut aminos, vinegar and the scallions. Stir to mix all the flavors into the vegetable and shrimp mixture. Turn heat off and serve warm!
Miso Soup – Recipe per directions on the package of the Miso Soup paste
Additional oil about 1 -2 tbsp for toasting the tortillas
Instructions:
Beat eggs in a mixing bowl and keep aside.
Heat a stainless steel or cast iron pan. Add 2 tbsp of the oil and when the oil gets hot, add the beaten eggs and cook on low heat. Wait for 1 minute and then slowly using a spatula start scrambling the eggs. Cook for 1 more minute or so until the eggs are soft yet fully cooked. Transfer to a plate.
To the same pan, add the rest of the oil and add the veggies. Stir fry on medium heat for two mins or so until they turn soft. Then add the chillies, ginger and all the spices and salt. saute for 1 minute and then add the sausage (if adding) and the scrambled eggs. Check for seasoning and add more salt or pepper if needed. Transfer the mixture to a dish.
Wipe the pan clean using a paper towel and add some more oil. When hot, place one tortilla and lightly toast on medium for about 1 minute. Toast tortillas just before serving. Serve by placing the egg mixture into a tortilla and rolling it up!
Boil the water in a sauce pan. And add cinnamon, ginger and boil for 2 mins. Then turn heat off and add the turmeric, salt and lemon juice. Stir and strain using strainer. Let cool a little bit and then sip it slowly.
CINNAMON/TURMERIC/CHOCOLATE LATTE
Ingredients:
1/2 cup black tea or coffee or chicory brew
1/4 cup coconut milk (or almond milk)
1 tsp coconut oil
1/2 tsp cinnamon pow (or turmeric pow or cocoa pow)
1 tsp raw honey or maple syrup
pinch sea salt
1/4 tsp vanilla extract (optional)
1 tsp grass fed gelatin or collagen protein(optional)
Boil the coconut milk(or almond milk) in a sauce pan. Add the tea/coffee/chicory brew. And add cinnamon (or turmeric or cocoa) and boil for 2 mins on low heat. Then turn heat off and add the honey and salt and vanilla. If adding gelatin, then add and blend using hand blender.
SMOOTHIES
GREEN DETOX SMOOTHIE
Ingredients:
1 1/2 cups Spinach or Swiss chard or any other greens or mixed greens
1 celery stalk, chopped 1⁄4 cup cilantro
1⁄2 cucumber, peeled
1⁄2 inch by 1⁄2 inch piece of fresh ginger
1 cup pineapple or papaya chunks, fresh or frozen
2 tablespoons raw pumpkin
seeds (optional)
2 tablespoons collagen protein
or pea protein (optional)
1 banana sliced
1/4 cup water or coconut water
Blend everything well until smooth
*: You can slice bananas and place in a container or ziploc in the freezer in advance. Frozen bananas give a good texture to the smoothie. Collagen or pea protein also give a good texture as well as increase the nutrient potential.
BERRY SMOOTHIE
Ingredients:
1 cup frozen mixed berries (or fresh berries)*
1⁄4 th of a medium size beet ,peeled and chopped
1 celery stalk chopped
1⁄2 cup carrot chopped
1 banana, sliced (fresh or frozen)
1 apple, peeled and chopped
2 tablespoons collagen protein or pea protein (optional)
1/4 cup water or coconut water
Blend everything well until smooth
*: You can slice bananas and place in a container or ziploc in the freezer in advance. Frozen bananas give a good texture to the smoothie. Collagen or pea protein also give a good texture as well as increase the nutrient potential.
You can use different combinations of berries to change things up – you can use blueberries, blackberries, strawberries, cherries etc
IMPORTANT NOTE FOR THOSE WITH HYPOTHOIDISM
For the green detox smoothie, replace the greens with lettuce and / a mix of lettuce, cilantro and parsley
CHIA PUDDING
Ingredients:
3 tablespoons chia seeds
1/2 tsp cinnamon powder or raw cacao (optional)
1 cup unsweetened coconut milk or almond milk
Directions:
In a small bowl, combine ingredients. Mix well.
Refrigerate at least 2 hours or overnight.
Once thick, remove from fridge and top with berries/ fruits and nuts and enjoy!