“Cheesy” Turmeric Broccoli

I think I’ve teased you all long enough with the pictures of this delicious sauce!  It reminds me a lot of the cheese and flour sauce that my mom used to make to get us to eat cauliflower.  But now, the sauce is made of cauliflower!

The nutritional yeast gives the sauce its cheesiness so make sure you have it on hand.  Don’t worry, it’s an inactive yeast so it won’t add to any candida issues.  Plus, it’s full of B vitamins to give you an energy and nutrient boost!

cheesy turmeric broccoli

Cheesy Turmeric Broccoli

  • 2 heads of broccoli – about 8 cups of florets

Cheese Sauce:

  • 1 head cauliflower, cut into medium sized pieces
  • 6 garlic cloves
  • 1 onion, chopped
  • 2 tbsp coconut oil
  • ¼ cup nutritional yeast
  • 1 cup chicken stock
  • ¼ tsp turmeric
  • 1 ½ tsp sea salt
  • ¼ tsp pepper

In a large soup pot, sauté the onion in coconut oil over medium heat. After 5 minutes, add the garlic and cook for a few more minutes.

Add the cauliflower and chicken stock to the pot and cover.  Cook over medium high heat until the cauliflower is tender.

Transfer the cauliflower mixture to a high speed blender and add the nutritional yeast, turmeric, salt, and pepper. Blend well.

Lastly, place the broccoli in a large pot with an inch of water in the bottom.  Steam the broccoli for 3-5 minutes or until desired tenderness is reached.  Drain broccoli and rinse with cold water to stop the cooking process. Drain the broccoli well, transfer to a bowl and top with cheese sauce.

Sour Cream Kale Chips

I make sure there is a healthy supply of these kale chips in the pantry at all times.  They put packaged sour cream chips to shame in both the health and flavour categories and are the perfect no guilt snack for movie night!

I used to grab a bag of kale chips for $8.99 every time I went to the health food store.  The thing is, they’re actually really easy to make, and your dollar will stretch further.  Here is the catch: a food dehydrator is highly recommended.  We have the Excalibur 9-tray, which runs around $260 CAN – totally worth the price tag.

You can always make them in the oven by using the lowest heat setting, but you’ll have to check and mix often to avoid burning.  Since I pretty much forget everything all the time, I prefer to use the dehydrator rather than end up with burnt kale chips!

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Sour Cream Kale Chips

  • 1 large head of kale
  • 1 1/2 cups cashews
  • 1 cup water
  • 1/4 cup lemon juice
  • 1/4 cup hemp seeds
  • 1/4 cup diced chives
  • 2 tbsp nutritional yeast
  • 2 tbsp apple cider vinegar
  • 1 tbsp coconut sugar
  • 1/2 tsp sea salt

Pull kale leaves off of stalk and rip into bite sized pieces.  Wash and dry using a salad spinner, getting as much water off as possible.  Set aside.

Place the rest of the ingredients in a high speed blender and blend until smooth.  Add more water if necessary.

If you don’t have a high speed blender, blend ingredients in a regular blender until as smooth as possible.  Let sit in the blender for 30 minutes and then re-blend until smooth!  This is my “pre-soak the cashews” life hack.

Pour the sour cream mixture onto the kale and mix thoroughly.  Use your hands and get messy to ensure every tiny piece of kale is covered!

Spread kale out onto non-stick dehydrator sheets and dehydrate at 118 F until the top is dry and crisp, about 2-3 hours.  Turn over onto the mesh screen (removing the non-stick sheet) and dehydrate until fully dry.  Store in an air-tight container or devour all at once.  You know you want to.

Vegetable Cauliflower Rice

Bye-bye white rice.  Hello healthy vegetables that taste like take-out.  Well, not even, because take-out tastes horrible when you’re used to eating clean. This is delicious!

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Vegetable Cauliflower Rice

  • 1 head cauliflower
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 medium carrots, diced
  • 4 cloves garlic, diced
  • 1/2 cup peas
  • 2 eggs
  • 1 tbsp coconut aminos
  • 2 tbsp sesame oil
  • 2 tbsp coconut oil

Cut cauliflower into medium sized pieces and place in a food processor in 2 separate batches.  Pulse until cauliflower resembles rice and set aside.

Heat coconut oil over medium heat.  Add onion, carrot, and celery and cook over medium heat for 4-5 minutes.  Add garlic and peas and cook for another 2 minutes.  Then add cauliflower, stirring occasionally for another 4-5 minutes.

Make a hole in the center of the mixture and add the eggs.  Break the yolks and let the eggs set a bit before stirring.  Cook until eggs are set.

Add sesame oil and coconut aminos and stir to combine.  Add more to taste.

Plate and enjoy!