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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Recipe for Warm Spinach Salad

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Recipe for Warm Spinach Salad

A versatile superfood warm spinach salad that’s easy to digest, delicious and well-balanced – perfect for fall/winter dinners and entertaining.

INGREDIENTS

for sauté
  • 1 teaspoon vegetable oil (olive oil)
  • 2 tablespoons walnuts or pecans, roughly chopped
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon fennel powder
  • pinch of black pepper
  • 1/4 cup red onion, sliced
  • 1/2 apple, cored and sliced ​​into thin slices
  • pinch of himalayan pink salt
  • 4 cups baby spinach, washed and dried

To collect the salad
  • 1/2 avocado, (optional)
  • 2 teaspoons of balsamic vinegar

INSTRUCTIONS

Prepare your materials
  1. Prepare the spinach by washing it in cold water and turning it with a salad spinner if necessary. Skip this step if you have already washed the spinach.
  2. Slice the onions and apples and remove the coriander, fennel, black pepper and walnuts. Roughly chop the walnuts if necessary.

cook the salad
  1. Add ghee to a medium skillet over medium heat. Add the peanuts or walnuts and fry them until lightly browned.
  2. Add the cardamom, fennel, and black pepper and sizzle gently for 20 seconds.
  3. Add the onions and apples along with a pinch of salt and stir until the onions are wilted.
  4. Add the prepared spinach to the salad and stir constantly for 30 seconds. Transfer immediately to a serving bowl. Spinach leaves should only be partially cooked or wilted.
  5. Garnish with optional avocado slices. Drizzle with balsamic vinegar. Enjoy!


NOTES

Make it vegan!
Substitute ghee for olive oil.
Fennel and coriander powder
You can buy fennel seeds or fennel powder. If you buy the seeds, you can grind them into powder using a dedicated coffee grinder for grinding spices.
You will heat the fennel seeds in a small pan until they are hot and start to smoke. Allow to cool, then grind and store in a glass jar.
Coriander is available as power or seeds. You need a powder for this recipe. So again, you can grind fresh seeds in a coffee grinder.
Tip for apples and avocado (from Wendy)
If you have cut it before, you can add lemon so that apples and avocados do not turn black. I cut it before serving.
Substitute balsamic vinegar (from Wendy’s) for any salad dressing you like




NUTRITION

Calories: 223kcal | Carbs: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 54mg | Potassium: 710mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5730IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 2mg

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