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 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!