Easy Broccoli Soup ****

Tasted okay but not a lot of depth to it.

 I added smoked salt and nooch, which gave it a richer flavor.  I didn't garnish with olive oil, only because I didn't have any.

Easy Paleo Broccoli Soup

This quick recipe is deceptively simple, but it makes a rich creamy soup with a hint of garlic.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Servings: 4 servings

• 1 16-ounce bag plain frozen organic broccoli
• 2 cloves garlic, peeled
• 3 cups chicken or vegetable stock
• 1 Tbsp ghee or olive oil
• Himalayan pink salt to taste
• organic extra virgin olive oil for garnish, optional

• Bring broccoli, garlic, and stock to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutes.
• Carefully transfer to Vitamix and puree until smooth (or puree with an immersion blender).
• Add ghee or olive oil, season with salt and pepper, and blend to combine.

Notes

For dairy-free: use olive oil instead of ghee 

For vegan: use vegetable stock instead of chicken stock and use olive oil instead of ghee
https://cookeatpaleo.com/easy-paleo-broccoli-soup-recipe/

Sesame Pumfu & Broccoli Bowl - to try

 

Pumfu

Cauliflower Rice

Broccoli

Sesame Ginger Sauce

Avocado Oil

Himalayan Pink Salt

Cook cauliflower rice according to package instructions.  Season and divide evenly among two bowls.

Heat 2 Tbsp oil in a large skillet over med-high; add broccoli and Himalayan salt; sauté 4-5 min; add ¾ cup water, cover, reduce heat + steam 4-5 more min.  Add to bowls.

Heat 1 Tbsp oil in skillet over med-high; chop 2 packages of pumfu into ½-inch cubes, sauté with Himalayan salt 2-3 min until hot + golden; add to bowls

Drizzle on 2-4 tbsp sauce per bowl.

https://www.hungryroot.com/recipes/sesame-pumfu-broccoli-bowl-1000218/?epik=dj0yJnU9M0prdjAtVV9uOWNSeWdRbDNUWkc4QlJCeFJBb2FOXzMmcD0wJm49YUxLMmdMQldPU21iS2h6N2UzWGU2USZ0PUFBQUFBR05RbjRB

Pumfu Scramble - to try

 

Pumfu is a high protein, soy-free tofu alternative made from pumpkin seeds that you can use in all applications where you would use tofu. It has a nice mild flavor that readily absorbs your added flavors and nice texture similar to tofu. This recipe makes 2 large servings.

1 Tbsp avocado oil
1/2 zucchini, chopped 
1/2 red bell pepper, diced
1/2 cup sweet onion, chopped
2 cloves garlic, chopped
1 package Pumfu, crumbled
2 Tbsp plant milk 
1 Tbsp nutritional yeast
1 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp cumin
Himalayan pink salt 
1 fresh tomato

1. Heat oil in a skillet over medium heat and sauté onion and garlic for about 5 minutes; add zucchini and red pepper and sauté until softened, another 5 minutes.
2. In a bowl, combine crumbled pumfu, plant milk, nutritional yeast, turmeric, smoked paprika, and cumin; mix well.  When vegetables are cooked, add pumfu and mix together. Season with salt, and cook until heated through. Serve with fresh chopped tomatoes.

https://www.oryana.coop/blog/pumfu-scramble/

Scrambled Pumfu - to try

 To try.  Recipe written for tofu, but want to try it with Pumfu.

• 1 pkg Pumfu
• 2 ½ Tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp turmeric
• 2 tsp Coconut Aminos
• 2 Tbsp unsweetened non-dairy milk
• Black salt to taste (optional, but recommended)

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Instructions

1. Heat a nonstick pan over medium heat.
AD
2. Crumble Pumfu by hand. Cook for about 5 minutes, stirring occasionally to prevent sticking. You most of the water to be gone.
3. Add nutritional yeast, garlic powder, onion powder, and turmeric. Stir until all the spices are well combined and the pumfu starts to turn “yellow.” Cook for 2-3 minutes stirring frequently.
4. Pour in the Coconut Aminos and non-dairy milk, stir well, and cook for about 30 seconds.
5. Serve immediately.
6. Optional: Top with a pinch of black salt to taste to give it that eggy flavor, but use very sparingly as it is very strong.

Serving Options

1. Serve with sliced avocado, salsa, or fresh greens.

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https://shaneandsimple.com/tofu-scramble-recipe/

Pumfu Lettuce Wraps or Bowl - to try

 Pumfu is a soy-free tofu alternative made using pumpkin seeds. It has a mild nutty flavor and is a convenient plant-based protein.

Romaine or butter lettuce leaves
1 package Pumfu
1-2 Tbsp sesame oil
1/4 cup coconut aminos
1/2 cup cauliflower rice
1 cup chopped broccoli (small florets) 
1 carrot, shaved into thin ribbons 
1/2 cup chopped red bell pepper
1 cup chopped onion
2-4 cloves garlic

Lemon juice 
Sesame seeds
2 green onions, sliced

1. Press Pumfu between paper towels to absorb excess moisture and cut into small cubes. Heat oil in a skillet over medium-high heat, add the cubes, and toss so they get crispy on all sides. Transfer cubes to a bowl and marinate in coconut aminos; set aside.
2. In the same skillet, add more oil and sauté the onions and garlic about 5 minutes. Add the pepper, broccoli, and carrots, and cook a few more minutes. Add the cauliflower rice, marinated Pumfu and a squeeze of lemon juice, and cook until excess liquid evaporates. Sprinkle the mixture with sesame seeds and sliced green onions and serve in lettuce boats. 

https://www.oryana.coop/blog/pumfu-protein-lettuce-wraps/

Hibiscus Whipped Lemonade - to try

 

Hibiscus Whipped Lemonade

Prep Time10 mins

 

Servings: 1

 

Ingredients

For Hibiscus Lemonade

• 1/2 sachet Pique Hibiscus tea crystals
• 1/2 cup hot water
• 1 tbsp lemon juice
• 2 tsp honey or erythritol sweetener

For Whipped Lemonade Topping

• 1/2 cup coconut cream
• 1/2 sachet Pique Hibiscus tea crystals
• 1 tsp lemon juice
• 1-2 tsp powdered erythritol sweetener

https://blog.piquelife.com/recipes/hibiscus-whipped-lemonade/

Instructions

• Combine ingredients for hibiscus lemonade and stir to dissolve tea crystals. Refrigerate 1 hour to chill.
• When ready to serve, use a hand mixer to whip together ingredients for whipped lemonade topping until fluffy with soft peaks. Add ice to a glass and top with lemonade and whipped lemonade topping. Enjoy!