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The RAW Recipe!

Written by Liz Nead.

Chef Sheree's Creamy "Popcorn Cauliflower"

For more culinary inspiration from Chef Sheree, go to her website, Fork In the Road!

Ingredients

1 head cauliflower florets chopped into bite-sized pieceslhj30daydare

4 tablespoons nutritional yeast

2 teaspoons garlic powder

1 teaspoon sea salt

2 teaspoons extra virgin olive oil

splash water

Put all ingredients into a gallon zip lock bag (or a reusable Tupperware-type containter) and shake until cauliflower is thoroughly coated with mixture.

VARIATIONS

Eat as is or dehydrate until moisture is gone (this will significantly reduce the volume of the dish).

Omit garlic powder and substitute spirulina powder for a nutritious "green popcorn."

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Chef Brandy's Pineapple Salsa Recipe

For more culinary inspiration from Chef Brandy go to The Grateful Chef Facebook Page

Ingredients

  • 2 cups chopped fresh pineapple
  • 1 cup cherry tomatoes, halved
  • 1 cup chopped red and/or green bell pepper
  • 1/4 cup sweet red onion, chopped
  • Juice of 1 lime
  • 3 tablespoons chopped cilantro
  • 1 fresh jalapeno pepper, seeded and finely chopped (or more to taste)

Directions

  1. Using food processor, separately pulse pineapple and cherry tomatoes till pureed, but still slightly chunky. Place in a bowl.
  2. Small dice the bell pepper and red onion. Add to the mix.
  3. Squeeze in lime juice, add chopped cilantro and jalapeno pepper to the bowl. Mix all together well. Season with salt and pepper.
  4. Refrigerate, covered for 4 to 24 hours, if desired, stirring occasionally.
  5. Serve with grilled chicken or seafood or as an appetizer with chips.

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