Cauliflower Rice
1 large head of cauliflower
1 bunch scallions (or onion)
2 cups of kale or spinach
1 cup green peas
3 garlic cloves
olive oil
Sprinkle of curry powder
Sprinkle of paprica
Place Cauliflower in blender and blend until rice like. Add rice cauliflower to bowl and add in other ingredients (Be sure kale and spinach are chopped to small pieces). Mix well and serve.
Zucchini Rolls
There are three fillings that you can add to make your zucchini roll. I use all three in mine. You can use one, two or all.
Marinara Sauce
1 clove garlic
1 cup sun-dried tomatoes, softened
1/4 cup olive oil
1/2 lemon, juice from
4 dates, soaked until soft and pitted
2 tablespoons water (if needed)
1 teaspoon italian spices
1. With food processor running, drop garlic in and chop fine.
2. Add remaining ingredients. Process until smooth.
Spinach Walnut Pesto
2 cloves garlic
3 cups spinach
1/3 cup olive oil
1/2 cup walnuts, soaked at least 6 hours, drained and dried
1/2 lemon, juice from
1. With food processor running, drop in garlic.
2. Add remaining ingredients and process until a paste is formed.
Cashew Cheese
3/4 cup cashews, soaked overnight, drained
1 clove garlic
1 teaspoon lemon juice
pinch Himalayan Salt and pepper
1. Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.
Take zucchini and using a potato peeler, peel thin layers. Lay the zucchini flat and layer your fillings on the length of it. The roll together and enjoy.
Curry Dish
Curry
- 3 cups mixed mushrooms (button and shitake)
- 2 medium-sized zucchini, diced small
- 1/2 cup broccoli, diced small
- 2 punnets of cherry tomatoes cut into quarters
- Juice of ½ a lemon
- 3 tbsp of Tamari sauce
- 2 tbsp of olive oil
- 2-3 tbsp curry powder
- Salt to taste
Method: Mix all the ingredients together in a large bowl.
Curry sauce
- 1 stalk celery chopped fine
- 1 clove garlic
- Juice of 1/2 a lemon
- 1 tbsp tamarind paste
- 1cm cube of fresh ginger
- 1/2 cup fresh coriander
- 1 tbsp curry powder
- 1/2 cup desiccated coconut
- 1/2 cup coconut milk
- 1/2 cup water
- Salt to taste
Method: Blend all ingredients in a high power blender until smooth and creamy. You may need to add more water if it is too thick.
