Another version of a low carbohydrate ketogenic hummus. Similar to a Cauliflower Hummus recipe, the high carbohydrate garbanzo beans are replaced with keto friendly ingredients. This version is rich and delicious. You can blend this completely smooth or leave it a little on the crunch side. So easy you can’t go wrong!
1. Grind macadamia nuts in a blender until finely chopped.
2. Add remaining ingredients and blend until desired smoothness is achieved. Refrigerate up to 2 weeks.
We have heard great things about adding these two options to your thanksgiving this year. Maybe try them out yourself first and then WOW your friends and loved ones. A cranberry kale salad brings some much needed greens to the table and then some low carb cauliflower mash. Save the calories for the dessert 🙂 See if anyone even notices the difference with the ‘potatoes’.
This salad is equally delicious using lemon juice and lemon zest or 1 tablespoon of balsamic vinegar in place of the orange juice and orange zest.
If you prefer, use toasted pecans instead of pumpkin seeds for a deep, harvest flavor.
And if you’re not a fan of kale, substitute fresh spinach or other crisp greens.
Chop the kale in small bite-sized pieces to make eating the salad easier.
Reserve the tougher rib portions from the kale to stir into a pot of soup or to sauté. Use the outer, softer pieces for the raw salad.
Rub or massage the kale with a small amount of salt or olive oil before dressing. The oil wilts the kale a bit and makes it more tender and removes some of the bitterness as well.
Dress the salad 5-10 minutes before serving to let the flavors permeate the kale.
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You don’t have to remove all the leafy parts—use the entire cauliflower head for making mash! Just be sure to take off the outside leaves. You can also use ready-made cauliflower rice from the grocery store, fresh or frozen. Two pounds will be enough.
Bieler’s broth was invented by a doctor named Henry Beiler as a medicinal soup to help promote healing and detoxification in the body. Dr. Bieler claimed that this soup would help restore the correct acid/alkaline balance in the body. He speculated that it also helped balance the sodium/potassium levels in the body.
The benefits of this vegetable broth are in its nourishing qualities and not its taste. This broth is used in many cleanses and detox protocols. Cancer patients often use it for an easy source of nourishment that is easy on the stomach. You can also use it to calm down allergies (see tips for an add-ins below).
I also turn to this recipe during illness. The high vitamin C and K content make it great for supporting the immune system.
The true “Bieler’s Broth” recipe contains only the ingredients above and it is wonderful just like that. When allergies hit, you can a few extra ingredients to help calm them down. These are all optional but add flavor and additional nutrients.
This broth is quick and easy to make. Gather the ingredients above and you can make it in under half an hour. Here’s how:
For a more nourishing and filling soup, use broth instead of water. Feel free to add any desired spices, though for illness and allergies, I find that the bland and basic soup seems most calming.
Serving: 1.5 cupsCalories: 56kcalCarbohydrates: 12gProtein: 3.6gFat: 0.5gSaturated Fat: 0.1gSodium: 43mgFiber: 5.1gSugar: 3.6g
Original recipe source/credit, view here: https://www.eatingwell.com/recipe/256519/roasted-cauliflower-potato-curry-soup