
This hearty salad is a fan favorite—enjoy! Arugula microgreens are absolutely packed with nutrition.
Makes 4 servings
Ingredients
-
4 cups mixed organic purple and orange cauliflower florets
-
1 to 2 tablespoons ghee (clarified butter) or coconut oil, melted
-
2 cups arugula microgreens
-
1 avocado, pitted, peeled, and diced
Directions
-
Preheat the oven to 400°F.
-
In a large bowl, toss the cauliflower with the melted ghee to coat well.
-
Spread the cauliflower on a rimmed baking sheet and roast for 20 to 30 minutes, stirring occasionally, until tender and caramelized.
-
To serve, spread the microgreens on a plate. Top with the cauliflower and diced avocado.
Roasted Garlic Cashew Cream Sauce
This fat sauce dresses up veggies and fish. Tangy and terrific!
Makes 2 cups
Ingredients
-
2 cups organic whole cashews
-
1 garlic head
-
1 tablespoon olive oil
-
1 teaspoon pink Himalayan salt
Directions
-
In a medium bowl, cover the cashews with water and let them soak for 2 hours. Drain and rinse.
-
Preheat the oven to 400°F.
-
Break the garlic head into individual cloves (leave the skins on) and place them on a piece of aluminum foil. Top with the olive oil and seal the foil to enclose the garlic. Roast for 30 minutes, or until the garlic is soft.
-
Press the garlic out of the skins into a food processor or high-speed blender. Add the cashews and 1 cup water and blend until smooth. Stir in the salt.