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Recipes

Filtering by Tag: vegan

Crispy + Spiced Cauliflower Florets

Brittany Carlson

Ingredients

  • 3 tbsp coconut oil
  • 1 large cauliflower chopped
  • 1 tsp cumin
  • 1 tsp sumac
  • 1 tsp sweet paprika
  • 1 tsp dried thyme
  • 3 garlic cloves grated
  • 1/4 tspn salt

Method

  • Preheat oven to 400 degrees.
  • Cut or break cauliflower into florets. 
  • Line baking tray with parchment paper and place the cauliflower florets on the tray.  
  • Melt 1 tablespoon of coconut oil in frying pan and toss melted oil into cauliflower. I use my hands to make sure it is well coated.  Then place florets in the oven for about 10 minutes while making your sauce. 
  • On low heat, melt the remaining 3 tablespoons of coconut oil, and then add cumin, thyme, sumac, paprika, salt and garlic. Add the garlic last since it cooks very quickly. Stir mix for about 3 minutes on low heat.
  • Remove slightly baked cauliflower from the oven and toss in your sauce. Again, I  use my hands or tongs if it is too hot. Continue to bake for about 20 minutes or until cauliflower starts to brown and crisp.
  • Add more salt to taste

This goes perfectly as a side dish with chicken, fish or meat. I also love tossing this into my green salads to add some heartiness and warmth.  

Artichoke Soup

Brittany Carlson

I love artichokes. We used to eat them all of the time growing up. Usually they were steamed and served along side a creamy dip as an appetizer before Sunday night dinners. Artichoke soup has a very unique flavor. The sweetness seems to linger in your palette. I personally love it. Give it a try and let me know what you think!

Ingredients

  • 1 tablespoon of ghee
  • 4 garlic cloves
  • 2 leaks (only the white and very light green part)
  • 1/2 tablespoon of thyme 
  • 1/4 teaspoon salt
  • zucchini - 2 cups chopped
  • 1 can of artichoke hearts
  • 3 cups of water

Method

  1. Heat ghee in a large pot over medium heat. Add the leeks and sauté until the leeks are soft and translucent (about 5 minutes).
  2. Add thyme, salt and garlic and sauté for about 2 minutes. 
  3. Add artichokes, zucchini and water. Bring to a boil.
  4. Reduce heat to low, sprinkle with a little salt and pepper. Partially cover your pot and simmer for about 15 minutes.
  5. Transfer to a high speed blender and blend until smooth. I use a vitamix. 
  6. Serve alongside your favorite protein. I enjoyed this soup with baked salmon.

 

 

Cucumber-Mint Gazpacho

Brittany Carlson

Enjoy!

This chilled soup is perfectly satisfying on a warm day. It is a gift to your liver--the main organ for detoxification. It is a fresh blend of alkalizing vegetables and garlic to cleanse your system and reduce inflammation.

What you'll need

1.5 cucumbers, skinned

1 green pepper

2 garlic gloves (1 clove if you're not as crazy about raw garlic as I am)

3 scallions (just the white part)

small bunch of fresh mint leaves

1/2 lemon, squeezed

1 tablspoon olive oil

1 tablespoon apple cider vinegar

1 shake of tabasco

Method

Roughly chop veggies. Put all ingredients into a blender or food processor and blend until smooth or to desired consistency. Add a few pieces of chopped cucumber and mint into each bowl (for an added crunch) to serve.