Greek Cauliflower Nachos

This is a recipe I truly made up by roasting cauliflower slices in the oven for a side dish and saw how plain they were, and thought, "I should put something on this." So I experimented (my poor family) about a half dozen times and came up with this. This is not exactly my healthiest recipe, but it ain't bad. Just so you know, I will be posting a photo with this recipe as soon as I remember to take one next time (maybe Monday). I'm always so hungry when I make these, that I forget and start chowing down and remember about the photo I was supposed to take after about 5 bites or so. Also, I will soon be teaching myself to add a 'print' button to my recipe pages, so that you all can print these recipes if you so desire. I'm still really s-l-o-w tech-wise, but I wanted to shoot this recipe out to you, because it's so damn delish! 

I large or 2 small head cauliflower

Olive oil

Sea salt

3 roasted red peppers (from a jar) sliced thinly in strips

½ cup greek olives, pitted

1 cup marinated artichoke hearts, chopped

3 scallions, thinly sliced

½ cup feta cheese

1 tablespoon sun-dried tomato flakes or pieces

1 recipe (below) harissa nacho cheese

 

Preheat oven to 450 degrees. Separate the cauliflower into florets, being careful not to break them apart. Cut each floret into ⅛” thick slices. Lay the slices on a baking sheet, drizzle with olive oil and season with salt. Roast for 30 minutes.

 

While cauliflower is roasting, make nacho cheese sauce:

1 tablespoon  grass-fed butter (like Kerry Gold)

1 tablespoon flour (I use gluten-free mix of tapioca, rice, potato,etc.)

¾ cup milk (any kind - I use plain almond or cashew)

1 cup shredded natural/organic cheddar cheese

Sea salt to taste

2 teaspoons harissa (red pepper sauce)

Melt butter over medium heat  in small saucepan. Add flour to make a roux. Whisk in milk and stir until smooth. Add shredded cheese and stir until completely melted and smooth. Remove from stove. Salt to taste. Add harissa and stir until blended.

 

Once cauliflower is roasted, bring out of oven and let sit for about 5 minutes. Pour harissa nacho sauce on top of cauliflower and top with artichoke hearts, roasted red pepper strips, olives, scallions and sun-dried tomato flakes. Sprinkle feta cheese on top. Now eat! Yum!

 

Korean Bulgogi Hamburgers

I recently have been loving Korean flavors and have been trying new things. I also love hamburgers and seem to never tire of them. So, I decided to try mixing Korean flavors with one of my favorite things to eat. And voila! Korean Bulgogi Hamburgers with an awesome slaw for the top!

1 pound grass-fed ground beef

½ cup non-GMO soy sauce or coconut aminos

¼ cup mirin

¼ cup coconut sugar

2 tablespoons sesame oil

2 teaspoons minced garlic

3 thinly sliced scallions

1 teaspoon finely minced ginger

Salt and pepper to taste

 

Make slaw ahead of time before you make the hamburgers:

 

2 cups Napa cabbage

¾ cup thinly sliced daikon

2 tablespoons chopped fresh cilantro

3 thinly sliced scallions

1 lime, juiced

2 tablespoons soy sauce or coconut aminos

1 tablespoon mirin

1 teaspoon Sriracha

1 teaspoon extra virgin olive oil

Salt and pepper to taste

 

Mix slaw together at least one hour before cooking burgers. Mix all hamburger ingredients together and form four patties. Grill on medium heat for 4-5 minutes on each side. Brush some olive oil on buns (we use portabella mushroom caps or gluten-free buns or sometimes we go bunless!) and lightly toast on grill for 1 minute only. Top burgers with slaw and serve on toasted buns. These are great with sweet potato fries.

*Note: If you use mushroom caps for buns, brush with olive oil and sprinkle with salt and pepper and grill each side about 4 minutes. Of course these have to be eaten with a fork instead of your hands!

 

Our Favorite Fluffy Pancakes

These are easy to make and great-tasting fluffy pancakes. The chia and hemp gives a protein boost. We like to add in different things each time. Sometimes blueberries (¾ cup or so), Brazil nuts (chopped fine), or other berries.  Note: Just four (4) Brazil nuts contain your RDA of selenium.

Prep time: 5 minutes        Cook time: 8 minutes each batch    Makes: 10 pancakes

Ingredients:

3 large pastured eggs

1 cup almond, cashew or coconut milk

1 Tablespoon organic raw honey

1 Tablespoon lemon juice

1 teaspoon organic vanilla extract

½ cup coconut flour

½ cup tapioca flour

2 Tablespoons organic raw hemp seed

1 Tablespoon organic chia seed

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon sea or Himalayan salt

Coconut oil for frying

 

Instructions:

In a large bowl, whisk together the eggs and milk. Add honey, lemon juice and vanilla. Whisk until well blended.

In a separate bowl, mix together the coconut flour, tapioca flour, hemp seed, chia seed, baking powder, baking soda, and salt.

Gradually mix the dry ingredients into the egg mixture. Mix well. Gently stir in blueberries, if using.

Heat griddle to 300 and melt coconut oil. Once melted, use ¼ measure for each pancake and slowly pour onto hot griddle, carefully making sure the sides of each pancake do not touch each other.

After about 4-5 minutes, when batter is set, flip pancakes over and finish cooking for another 4 minutes. Remove from griddle and re-grease griddle with more coconut oil and repeat the process with the batter.

Serve with grass-fed butter and real maple syrup (we prefer the dark amber or grade B). Pour more berries on top if desired. Yum!

 

We like serving these with grass-fed beef bacon. Perfect! We get ours here.