THIS SOUNDS SO GOOD
Total time: 1 hour, Serves: 4
- 2 large lemons
- 1 pound white fish fillet
- Salt, to taste
- ½ cup Tahini
- ½ cup water
- 1 tbsp olive oil
- 1 large onion, halved and sliced thin
- Chopped parsley or cilantro, for garnish
- Preheat the oven to 425 degrees.
- Juice 1 of the lemons and slice the other thin.
- Lightly oil a baking dish and place the lemon slices in the bottom of the baking dish. Rub the fish with salt and place in the center of the dish on top of just a few lemon slices, leaving some lemon slices uncovered. Roast in the oven for 20 minutes.
- Meanwhile, in a bowl, whisk the lemon juice with tahini and water until smooth and light in color. Set aside.
- Heat the olive oil in a wide skillet and cook the onions over medium heat until very tender and just beginning to brown, about 10 minutes. Add the onions to the tahini sauce.
- Remove the fish from the oven and pour the tahini onion sauce over it. Return to the oven and roast for another 30 minutes, or until the sauce is thick and the lemon slices are well browned.
- Discard the lemon slices under the fish, as they will be bitter. Eat warm or at room temperature, with chopped parsley or cilantro.
- 5-6 cups of cauliflower florets (about 3-4 cups when “riced’). See notes.
- 2- 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 2-3 tbsp olive oil for roasting
- 3/4 cup red onion chopped
- 1 tsp minced garlic
- 2 tsp olive oil or avocado oil
- 8 kale leaves with stems removed and chopped
- 2 cups (5oz) chopped carrots
- 4 cups broth (vegetable or chicken if not vegan)
- 1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
- 1/2 tsp red pepper or chili flakes (use less if you don’t want as spicy)
- 1/2 tsp black pepper
- salt to taste after cooked.
- preheat oven to 400F.
- In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
- Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly under cooked.
- Remove and set aside.
- While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
- Next place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is chopped or “riced.” See picture in post.
- Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
- Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragant.
- Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
- Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked. .
- Add dash of sea salt if desired once ready to serve.
Notes on making cauliflower rice -> If you don’t have a food processor, just finely chop the cauliflower. You can also buy pre riced cauliflower and roast it. Be sure not to over process the cauliflower when cooked. You don’t want to make a puree. Just lightly chop.
- 1 tablespoon vegetable oil
- 1/2 small onion, diced
- 1 zucchini, in chunks
- 1 large head of broccoli, in florets (you can also peel and cube the stem)
- 3 cups (750 ml) water
- 1 chicken broth cube
- 1 clove garlic
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- salt and pepper to taste
- 2 cups cheddar cheese
- 1/3 cup cream or yogurt (optional)
In a soup pot, sauté the onion and zucchini in the oil until the onion starts to brown.
Add the broccoli, water, and flavorings. Bring the soup to a boil and cook for 10 minutes until the vegetables are soft.
Take the pot off the heat and puree the soup with an immersion blender or regular.
Add the grated cheddar cheese gradually, stirring constantly, and continue to stir until melted. Using a stick blender, blend until smooth.blender.
Taste the soup and add salt and pepper if you want. Divide the soup over 3 to 4 bowls and top with sausage or optional cream or yogurt.