Main Dishes

(1 serving of vegetable) Ingredients: 1 medium head of cauliflower ½ teaspoon of minced garlic Pink salt and pepper to taste Chopped chives Directions: Steam medium head of cauliflower in chicken broth for 6 minutes then strain. Blend with a mixer and add in all ingredients until smooth. Add chopped fresh chives. (Serving size: makes 2 servings. Calories per serving: 105.)

(1 serving of vegetable) Ingredients: 1 head of cauliflower 1 lime 2 cloves of garlic Handful chopped cilantro Directions: Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and...

(1 serving of vegetable) Ingredients: 1 medium-sized head of green cabbage 2 tablespoon chicken broth 2-3 tablespoons fresh squeezed lemon juice Generous amount of sea salt and fresh ground black pepper Lemon slices, for serving cabbage (optional) Directions: Preheat oven to 450F/232C. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.) Whisk together the chicken broth and lemon juice (use the...

(1 serving of vegetable) Ingredients: 2 large bunches kale (or other approved greens) 1 large white onion, medium dice 2-3 Tbsp. balsamic vinegar Pink salt and pepper to taste Directions: Wash the kale thoroughly. Tear out the central thick stem from each leaf and discard (this woody stem does not soften when cooked). Tear the leaves into bite-sized pieces and pile them into a deep 14-16 inch, heavy-bottomed frying pan. Heat over medium-low heat and add a couple tablespoons of water or broth to steam the greens. Sprinkle the onion on the top of the pile of greens to weigh...