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/

Roasted Kale

A friend on the UWL board posted a recipe for roasted kale, and it sounded so good that I had to try it!  I used balsamic glaze instead of regular balsamic vinegar.

This was so delicious, both raw and roasted!  It may not look pretty, but it tastes amazing!

2 bunches organic kale (approx 1 lb total)
1/4 cup organic balsamic glaze (no sugar or coloring)
1/4 cup spicy brown mustard
1/4 cup water
2 Tbsp nutritional yeast (nooch)
1 tsp garlic powder


Preheat oven to 400 degrees F.

Place a silicone mat on a baking sheet.

De-stem kale, wash well, and dry.

In a large bowl, mix together balsamic glaze, mustard, water, nutritional yeast, and garlic powder.

Add kale, and massage balsamic/mustard mixture into it, until kale wilts.

Place on baking sheet, spread out evenly.

Bake for 10-15 minutes.

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Roasted Brussels Sprouts

I love brussels sprouts!  I'm alone in my family with that love, but that's okay with me!  I thought that they were delicious this way, which is the same way that I roasted the kale the other day.  I only had frozen on hand, and I know that they'd be even better made with fresh ones, cut in half in order to absorb even more of that wonderful balsamic mustard sauce!

1 lb brussels sprouts, fresh or frozen (but fresh is best!)
1/4 cup organic balsamic glaze (no sugar or coloring)
1/4 cup spicy brown mustard
1/4 cup water
2 Tbsp nutritional yeast (nooch)
1 tsp garlic powder


Preheat oven to 400 degrees F.

Place a silicone mat on a baking sheet.

If using fresh brussels sprouts wash well, and dry.  If they're large, cut them in half.

In a large bowl, mix together balsamic glaze, mustard, water, nutritional yeast, and garlic powder.

Add brussels sprouts; mix well.

Place on baking sheet, spread out evenly.

Bake for 20-25 minutes.

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Whole Roasted Cauliflower

I'd never heard of a whole roasted cauliflower before, but I saw a picture online and I was so intrigued.  Of course, then I learned that there are lots of recipes out there, but it was all new to me!  The recipes I found were loaded with fats and dairy, so I came up with this recipe.

It's good but it's really spicy!

1 head cauliflower
1/4 cup nutritional yeast (nooch)
1 teaspoon (or less) chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 tsp sea salt
1/8 tsp cayenne pepper, opt.

Preheat oven to 400 degrees F.

Wash cauliflower and remove all leaves and bottom or thick center stem.

Mix all other ingredients together in a small bowl.  Add enough water to make a thick paste.

Place cauliflower on a baking sheet lined with a silicone sheet or parchment paper.  Rub or brush the spices all over it.

Bake for 30-35 minutes until fork tender.


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