Cauliflower Fried "Rice"
This is INSANLY good! It definitely hits the Chinese food

craving! The first time I made this I used the full amount of soy sauce and it was a bit much. 1/8 cup was the right level of soyness☺It’s better to start with less and then you can always add more!

Ingredients:

4-6 cups cauliflower (about 1 head) 3⁄4 cup chopped onion
2 tablespoons oil
1-2 eggs, lightly beaten

A few drops of sesame oil
A few drops of soy sauce
1⁄2 cup chopped baby carrots
1⁄2 cup frozen peas, thawed
4 green onions, chopped
1/8-1/4 cup light, low-sodium soy sauce

Directions

Cut cauliflower into florets, put half of the florets in the food processor, pulse until the cauliflower is about rice or couscous sized, not too small (mincing by hand is ok too). Put processed cauliflower in bowl, and then repeat with the remaining florets.

Next, heat one tbsp. of oil in a wok or large skillet over medium-high heat. When hot, add the chopped onion and stir-fry until light

DETOX SALAD

By: Sarah Biernat

This light salad is LOADED with nutrients and keeps you feeling FULL. It makes a huge batch that will keep up to a week in the fridge....if it lasts that long!!!

Ingredients

•   2 broccoli crowns

•   1 head cauliflower

•   2-3 carrots

•  1 small bunch kale (stems removed)

•   1⁄2 cup parsley

•   1⁄2 cup sunflower seeds

•  1⁄2 cup almonds, chopped

• 1 cup dried berries (cherries, cranberries,

  blueberries)

•  Juice of one lemon

•  2 tablespoons rice vinegar (or other mild

  flavored vinegar)

• 2 tablespoons maple syrup

• Salt & pepper (to taste)

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Instructions

1. Cut the broccoli and cauliflower into florets.

2. Cut the carrots into large chunks.

3. Roughly chop the kale.

4. In a food processor fitted with a steel blade,

process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will pro