Vegetables

Cauli-Mash

1 medium head of cauliflower, stem removed and rinsed
2 Tbsp. of butter or coconut butter
Salt and pepper

1. Break the cauliflower into florets, the smaller they are the faster they cook.
2. Cover half way with cold water.
3. Cook on medium-high heat just until cauliflower is tender - don't over boil or you will get watery cauli-mash.
4. Drain the cauliflower well and dump it into a food processor with the chopping blade in it.

1. Add the butter or coconut butter (both good fats), salt and pepper to taste.
2. Pulse a few times to get it broken down, and the puree until just smooth - no lumps, unless you like lumpy "mashed potatoes.

Serve with Paleo gravy or use it anywhere you would usually have mashed potatoes.

Serves 4-5.

Kale Chips

Preheat oven to 300 degrees
Prepare baking sheet by covering with parchment paper (easier clean-up)

1 head of kale, washed, leaves pulled from stalks
4 Tbsp. olive oil (about - you may need more depending on the size of your kale)
1/4 cup nutritional yeast
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder

1. Tear the kale into "chip" size pieces.
   
   
   
   
   
2. Add all the other ingredients and toss together with tongs.  Add more olive oil if the seasonings aren't sticking to the kale well.
   
3. Spread the kale mixture out on the tray evenly,
   
4. Bake for approximately 20 minutes.  Check at 15 minutes and stir - the kale should be crispy and slightly browned on the edges.
   

Kale and Carrots

Serves 2

1 Tbsp. ghee or coconut oil
2 cups of carrots cut in chunks
4 cups of kale
1/4 cup of water
1 Tbsp. balsamic vinegar

1. Heat the ghee or coconut oil in a skillet and add the carrots.
   
2. Saute the carrots for about five minutes then add the kale and water, cover and cook for another ten minutes.
   
3. Add the balsamic vinegar to the mixture and stir well.

Baked Sweet Potatoes and Rutabagas
Serves 4

Preheat oven to 350 degrees

1 large sweet potato cut into fries (or cubed - your choice)
2 cups of peeled, cubed rutabaga
2-3 Tbsp. olive oil (or melted coconut oil)
1/4 tsp cayenne pepper (optional)
salt and pepper

1. Place the sweet potato fries (or cubes) on a parchment-lined baking sheet.
2. Drizzle oil over all and mix together (use your hands - much quicker).
3. Sprinkle with cayenne pepper if using, and the salt and pepper.

Bake for 30 minutes, stirring halfway through.

Cabbage Cakes
(from Meatified)
Serves 3-4

3/4 cup, cooked mashed yams
2 cups coleslaw mix
1/4 cup almond flour
1/8 cup coconut flour
2 eggs
Salt and pepper
Coconut oil

1. Combine the mashed yams, coleslaw mix, almond flour, coconut flour, eggs, salt and pepper.
   
2. Form into six cakes.
3. Melt coconut oil in large frying pan.
4. Brown cakes on medium heat on both sides and then turn heat to low for about 15 minutes.
   

Cauliflower Rice Pilaf
(from Well Fed by Melissa Joulwan)

1 large head of cauliflower
2 Tbsp. coconut oil
8 dried apricot halves, minced
1-1/2 Tbsp. raisins
2 Tbsp. pine nuts (they are technically seeds which are a no-no on autoimmune, but it
   is such a small amount I chanced it)
(Melissa used onions and garlic but I don't use them - you can if they don't bother you)
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
Salt and pepper to taste

1. Make cauli-rice using the shredder attachment of your food processor.
2. Head a large skillet over medium heat and add 1 Tbsp. of coconut oil.
3. Add the dried apricots. raisins, pine nuts (and onion and garlic if you are using them)
4. Cook and stir for about five minutes - just until the pine nuts start to turn brown.
5. Push everything to one side of the pan and add the other 1 Tbsp. of coconut oil, add the cumin and cinnamon and then stir everything together.
6. Toss in the cauli-rice and saute until the cauliflower is tender - about 5 minutes.
7. Taste and season with salt and pepper.

Balsamic Rosemary Beets
(from Paleo Cooking from Elana's Pantry)

Preheat the oven to 400 degrees

4 medium beets, peeled and cut into 1-inch cubes
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. minced fresh rosemary
1/2 tsp ground black pepper
1/4 tsp sea salt (or pink Himalayan salt)

1. In a 9" x 13" baking dish, combine the cubed beets, olive oil, balsamic vinegar, rosemary, salt and pepper.
2. Cover with foil and bake for 45 minutes.
3. Remove the foil and cook for a further 10-20 minutes until the beets are tender when pierced with a fork.