Recipe Categories
Lemon Ginger Asparagus
Ingredients:
8 oz. asparagus
1 tsp. fresh minced ginger root
lemon zest
1/4-1/2 C. water
1 clove minced garlic
salt and pepper, to taste
Directions:
Snap ends off of asparagus spears and discard. Snap spears into 2-3 pieces. Add a little water, garlic and ginger to pan heated med-high and cook 2-3 minutes. Add asparagus and rest of water. Bring to boil for 5 minutes. Remove asparagus and top with lemon zest, salt and pepper.
Cilantro Lime Cauliflower Rice
Ingredients: 8 oz. cauliflower (‘riced’ in food processor) 1 clove garlic minced 1-2 tbsp. lime juice freshly squeezed Pink salt to taste 1 tsp. onion powder 1 tbsp. cilantro finely chopped 4 drops stevia Directions: Sauté garlic over medium to medium-low heat in small amount of water. Add in riced cauliflower and sauté another 5-7 minutes, adding slightly more water...
Beet Greens
Ingredients:
8 oz. beet greens, chopped
dash of onion salt
2 tbsp. chicken broth or stock
Directions:
Heat broth on medium until almost boiling. Reduce heat and add beet greens. Sauté a few minutes, until tender. Sprinkle lightly with onion salt.
Cucumber Noodles
Ingredients:
8 oz. cucumber
salt
Directions:
Spiralize cucumber using a Veggetti, Spiralizer, or other tool (or use a potato peeler). Toss cucumber in few pinches of salt. Let sit for about 10 minutes. Drain excess water off of noodles. Serve cold or warm (steam, boil, or pan fry in hot water for a few minutes).