Vegan Mushroom Risotto *****

Out of this World Vegan Mushroom Risotto

Lunch meal portions below... add 2 Oz more veggies for a full dinner serving

6 oz cauliflower rice
3 oz sautéed mushrooms
3 oz asparagus
2 oz heavy cream or coconut milk
1.5 oz plant-based cheese [or sub nooch]
1 Tbsp extra virgin olive oil
2 oz veggie broth

Boil cauliflower rice in a pot for 5 minutes.

In a separate skillet cook asparagus and mushrooms in olive oil for 3 minutes. Add 2 oz veggie broth for flavor.

Add almond milk and cheese to skillet. Simmer.

Once cauliflower rice is heated add it to the mushrooms and asparagus. Season with salt and pepper and simmer 3 minutes. Enjoy.

Crystal Billings

Farmer Nona’s Millet Porridge

I wanted to include this Porridge on my website because I think Farmer Nona is the best. I know that we’d be inseparable if we were to ever meet. Farmer Nona, aka @plantparadoxfarmer_noners, and her hubby, own and operate their own Grass Finished Beef farm in Canada. I just think that’s pretty neat. She makes this Porridge in her farmhouse regularly and I have it in my slow-cooker now! Millet porridge can be served with a variety of condiments like cacao nibs, compliant shredded coconut, cinnamon, blanched almond slices, and Lakanto Golden Monk Fruit Sweetener. Use a compliant almond, hemp, or coconut milk and you have a delicious porridge in the morning! I can hear Farmer Nona’s cows mooing away as she enjoys her morning Millet Porridge and a cup of hot coffee. Thanks for the inspiration, Nona!

Ingredients:

• 1 1/4 cups Millet Grain
• 7 cups Coconut Milk
• 1.5 teaspoons compliant Organic Vanilla
• 1/4 tsp. iodized sea salt

Instant Pot Directions:

Your instant pot does have a slow cooker setting as well. You can press “slow cooker 8 hours.” However, I made mine the quick method “pressure cook” function. After you have all the ingredients inside, seal your lid completely.

Pressure cook on high 1 & 1/2 hours with slow release. Stir. Then add your French butter & sweetener of choice.

Dr. Steven Gundry, plant paradox, Dr. Gundry, Lectin Free, Millet Porridge, Porridge, Millet

https://www.lectinfreecreations.com/lectin-free/Milletporridge?fbclid=IwAR2MD7gGqxxNtfjho109EcndSyUYZEjr7eBRc9S5AusAs25fNDFlYhp_c58

Millet Porridge in the Instant Pot

Instant Pot® Millet Porridge

 Prep Time 1 minute

 Cook Time 15 minutes

 Natural Pressure Release 30 minutes

 Total Time 46 minutes

 Servings 4

• 1 cup whole grain millet (Bob's Red Mill)
• 2 cups water
• 1½ cups coconut milk 

1. Add all ingredients to the pressure cooker and close the lid.
2. Manually select 15 minutes of high-pressure cooking time.
3. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.)
4. Once pressure is released, carefully open the lid and stir porridge with a long-handled spoon.
5. Add more plant-milk to individual servings to achieve preferred consistency. Sprinkle with spices, chopped nuts, seeds, and fruit as desired.

https://veggieprimer.com/instant-pot-millet-porridge/?fbclid=IwAR0M9hREAW3H8xWKUnXG8rcxw2IfNVb1vic2rOecAvO5vesMJH0R6wcVrrg

Avocado Chips

Having a hard time getting your chips nice and thin? Spray the bottom of a dry measuring cup with nonstick cooking spray and press lightly on the scoops of the avocado mixture to flatten. It's super easy, and totally mess-free!  

1 large ripe avocado

3/4 c. freshly grated Parmigiano Reggiano cheese

1 tsp. lemon juice

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

Kosher sea salt

1. Preheat oven to 325° and line two baking sheets with parchment paper. In a medium bowl, mash avocado with a fork until smooth. Stir in cheese, lemon juice, garlic powder, and Italian seasoning. Season with sea salt.
2. Place heaping teaspoon-sized scoops of mixture on a baking sheet, leaving about 3” apart between each scoop. Flatten each scoop to 3" wide across with the back of a spoon or measuring cup. Bake until crisp and golden, about 30 minutes, then let cool completely. Serve at room temperature.

https://www.delish.com/cooking/recipe-ideas/a21948089/avocado-chips-recipe/

Crunchy, Caramelized, Delicious, Sexy Broccoli

The title speaks for itself. This is NEW and IMPROVED broccoli. The slightly sexy, deeply interesting way to cook this green powerhouse of nutrition. Ready to dive in?

 Course Side Dish

 Prep Time 10 minutes

 Cook Time 25 minutes

 Total Time 35 minutes

• 6 cups fresh broccoli, cut into florets
• 3-4 cloves garlic, minced
• 3-4 Tbsp avocado oil
• 1/2 tsp kosher sea salt
• 1 Tbsp lemon zest
• 1/2 lemon, juiced
• 3-4 tbsp Grated Parmigiano-Reggiano cheese

1. Preheat oven to 425 degrees.

   Line a large, rimmed baking dish with parchment paper
2. To prepare broccoli. Cut into florets, keeping no more than about 1/2-3/4 inch of rabe. 
   
3. In a large bowl, place broccoli, minced garlic, avocado oil, sea salt, and black pepper. Using your hands, gently mix the ingredients and coat the broccoli.
4. Spread out on a baking sheet, keeping broccoli in a single layer.
   
5. Bake for 12 minutes. Using tongs, gently turn over broccoli. Cook for another 12-15 minutes until broccoli is caramelized and crunchy.
   
6. Once cooked, add broccoli to serving bowl and gently mix in the lemon zest, lemon juice, and cheese. Serve immediately!
   

Some notes:

When a recipe calls for such few ingredients, quality matters. Make sure you are using a quality olive oil and Parmesan Reggiano cheese. If you don’t have a zester, consider getting one – great to use for all kinds of recipes from baking to salad dressings.

https://lectinfreefoodie.com/not-mamas-broccoli-crunchy-caramelized-delicious-sexy-broccoli/

Cilantro Lime Vinaigrette

• Use as a salad dressing, or...
• As a pasta sauce (just like you would pesto) with extra cheese
• In a pasta salad that’s served cold
• As a dip for veggie sticks – straight or mixed with mayo or sour cream
• To marinate meats and seafood
• As a sauce for fish, steak or grilled vegetables

[Experiment with how much lime to add.]

• 1/2 cup cilantro leaves, tightly packed
• 1/2 cup extra virgin olive oil
• 3 Tbsp fresh lime juice
• 1/2 Tbsp lime zest
• 2 Tbsp grated Parmigiano Reggiano cheese
• 1 clove garlic

1. Wash and dry cilantro and remove leaves from stems.
2. Place garlic, cilantro leaves, and cheese in a food processor and chop
3. Add lime juice and zest and process.
4. While the processor is on slowly add olive oil through the top.
5. Serve or refrigerate for up to one month.

https://hearthandvine.com/cilantro-lime-vinaigrette/?fbclid=IwAR00mgfJymfvgGUTM9JVzJf17ltAVu0Y6vgB35JaKTjqITCyV8h55cEtjqA

Non-Creamy Caesar Dressing

• 1/2 cup extra virgin olive oil
• 2 Tbsp red wine vinegar
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon juice
• 1 tsp Dijon mustard
• 2 garlic cloves finely minced or grated on a microplane
• 2 drops hot sauce or Tabasco

• Place all ingredients an airtight container or a salad dressing bottle, cover tightly and shake, shake, shake!!! Or, use a mini food processor to really emulsify the dressing. 
• Serve over a fresh salad or assorted vegetables.

https://www.savoryexperiments.com/caesar-dressing-non-creamy/?fbclid=IwAR22Fcm9jjllLwREElbNegycKm7hR_DyZt9m3DwSWi5DDj8Hcw2CEOmgfzc#wprm-recipe-container-18903

Parmesan Lemon Vinaigrette

The bright citrusy flavor of lemon pairs so nicely with the nutty flavor of parmesan. This simple dressing is all you need to jazz up a bowl of greens to make the easiest salad ever! If you are following a Plant Paradox protocol, just make sure you’re selecting an imported parmesan, you can tell as it will read “Parmigiano Reggiano” on the label. I can find it easily at my local grocery store and it’s something I almost always have a block of in my fridge.

Author:Lisa Hatfield

• 1 cup good extra virgin olive oil
• 2 Tbsp tarragon vinegar
• 1/2 cup Parmigiano Reggiano cheese, grated 
• 1 Tbsp Dijon mustard
• 3 Tbsp fresh lemon juice
• 2 tsp fresh lemon zest
• 1/2 tsp fresh cracked pepper
• 1/2 tsp kosher sea salt
• 1/2 small shallot, peeled and minced (about 1 tablespoon)

• In a clean mason jar with a fitted lid, add all the ingredients.
• Place the lid on tight, and shake for about a minute. That’s it!
• Re-shake jar with lid on to recombine, drizzle over salad.

Notes

You can use a blender instead of a mason jar. But a mason jar is so fast and easy, and stores perfectly in the fridge!

Avocado Cilantro Dressing

This Avocado Cilantro Dressing is super healthy and is full of deliciousness. Thick & creamy. Ready in 5 minutes. This is going to be your new favorite. Use it as a dip or a dressing.  Trust me you are going to be hooked onto this!!!

Ingredients

d

• 1 avocado
• 1/4 cup cilantro
• 2 cloves garlic
• 1 Tbsp freshly juiced lime or lemon juice
• 1/4 tsp sea salt
• 1/4 cup unsweetened coconut yogurt or organic sour cream
• 1-2 Tbsp water 
• Dash cayenne pepper, opt

1. Add all ingredients to a blender or food processor.
2. Blend until you get a smooth consistency.
3. If you need to scrape the sides and add water, do it gradually. If you want to enjoy it thick and creamy, use it as is.
4. Store it in an airtight container for up to one week.

https://thebellyrulesthemind.net/5-minute-avocado-cilantro-dressing/