Replies
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I use the cores of cauliflower heads for a potato replacement in recipes, for soups and a pseudo bechamel sauce.
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I just make bone broth by roasting the bones, letting them cool, then soaking then in apple cider vinegar and water for an hour, then simmering for at least 4 hours.
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I don't juice because I would be making a sugar bomb and throwing away the fibers that act as a buffer against it.
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Calculate the entire dish, then divide by how many servings you decide to make out of it.
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Fat bombs made from nut butter.
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See Scott Rea for inspiration.
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See Scott Rea for inspiration.
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See Scott Rea for inspiration.
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Add fat. 9kcal/gram.
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Chicken cauliflower and kale casserole. Ingredients [ ] 2 + 1 tbsp grassfed butter, unsalted; separated [ ] 1/4 medium brown onion, chopped [ ] 1/2 tsp garlic powder [ ] 1/4 tsp sea salt [ ] 1/4 tsp black pepper [ ] 1 2-2.5lb cauliflower [ ] 1 bunch lacinato kale [ ] 5 oz gournay cheese or equivalent [ ] 2 oz cream cheese…
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Coconut flour porridge.
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Use kale stems in recipes. I dice, sautee and cook them into my cauliflower rice, cottage pie and korma.
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Options: pasture raised lard, 100% grassfed tallow, true olive oil, virgin coconut oil, true avocado oil, grassfed butter/ghee.
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Chunk light tuna salad with Primal Kitchen avocado mayonnaise, diced serrano pepper, chopped cilantro, diced tomatoes, freshly squeezed lime juice and sea salt and black pepper. You can also use cubed avocado for texture enhancement.
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For me: bourbon, neat.
