The best improvement to mashed cauliflower is adding pesto and red pepper flakes to the mix!
- 1 head of cauliflower, diced
- 2 cups water
- 3 cloves of garlic
- 1 shallot or small spring onion, diced
- 1 tbsp of pesto (basil, pine nuts, nutritional yeast, olive oil, garlic, salt, pepper)
- olive oil
In case you haven’t noticed, little gems are all the rage at restaurants these days. These aptly named heads of lettuce are a hybrid romaine/red lettuce combination that has a really nice flavor. I especially love them thrown on a grill!
Some of my favorite recipes on here can quickly be transformed into paleo friendly or gluten free dishes, if you’re so inclined. Just take the recipe and make it a bowl!
Vegan Pulled Pork Bowl with Nectarine Slaw: My pork sliders don’t need buns, quinoa or rice will do just fine.
Vegan Carnitas Bowl: Serve my “carnitas” over quinoa.
Burgers don’t need buns. Salmon burgers with all the fixings do very well over quinoa!
Then there’s vegan asparagus and mushroom taco bowls over brown rice!
I tried this cocktail at Willie Jane’s and had to replicate it at home!
- 3/4 oz lemon juice, fresh squeezed
- 3/4 oz honey
- 1/4 tsp dried lavender
- 1/4 tsp fresh ginger
- 1 1/2 oz Knob Creek bourbon
- 1 big ice cube
Shake lavender, ginger, honey, and bourbon in a cocktail shaker. Shake and serve with a large or clear ice cube. Cheers!