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How I Cured Morgellons
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6/8/2015 12:30:20 AM | You are welcome! I am always on the lookout for new protocol friendly recipes! I hope you enjoy! Here are 3 more yummlies :) Spinach Avocado Smoothie +a large handful of fresh spinach leaves (About two cups measured.) +1/2 cup of almond milk (Or coconut water, coco milk, or whatever you like.) +2 scoops Protein powder (This is OPTIONAL for those who can tolerate. I cant, so I keep it simpler) +1 tablespoon almond butter (sunflower butter, whatever nut butter suits your tolerance.) +a handful of ice +1 teaspoon or less unsweetened dark cocoa powder +1/2 an avocado +stevia to taste (optional) Directions: Toss all the ingredients into a blender and mix until smooth. Enjoy! Cauliflower "Hummus" Directions: Toss 1 large head of cauliflower, cut into florets and slightly damp from rinsing, in plenty of oil (coco or olive), salt, and pepper. Roast the florets on a baking sheet at 450°F, covered tightly with foil, for about 12 minutes, until they begin to soften. Uncover and continue to cook another 10 minutes, until the cauliflower begins to brown slightly. Turn the florets and roast another 10 to 12 minutes, until they turn deep golden-brown in places and become completely tender. Blend the cauliflower in a food processor with 2 tablespoons tahini, 1 tablespoon lemon juice, sweetener tolerated/ stevia to taste, and a pinch of sea salt. Grate 1 small garlic clove (or enough to taste) directly into the mixture; blend and stream in 1 tablespoon extra-virgin olive oil. Scrape down the sides of the bowl as needed and blend until smooth. Adjust salt and lemon juice to taste. Blend in more olive oil or a splash of water for a thinner consistency. Foodie Tip: Roughly cut the cauliflower into equal-sized pieces so they roast evenly. There is no need to waste time cutting perfect florets, as you will puree them. :) Broccoli Tots (tater tot substitute, since we can't eat potatoes) prep time: 15 minutes | cook time: 20 minutes | total time: 35 minutes Ingredients 12 OUNCES BROCCOLI 1 LARGE EGG 1/4 CUP SLICED GREEN ONIONS 1/2 CUP FLOUR (coconut or almond or brown rice (whichever you can tolerate) 1/3 CUPS SHREDDED almond cheese (optional) SALT AND FRESHLY GROUND PEPPER Directions: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Blanch the broccoli in boiling water for 1 minute then immediately shock with cold tap water or an ice bath. Drain very, very well. Chop finely and mix throughly with the egg, green onions, cheddar, and flour. Season generously with salt and pepper. Scoop about 1.5 tablespoons of mix into your hands and shape into a tater-tot shape. It helps if you keep your hands wet while you’re shaping. Place on your prepared baking sheet. Repeat until all the "tots" are made. Bake until golden brown and crispy, 18-20 minutes, turning the sheet half way. Remove from the oven and enjoy hot! Please pray for me to have strength, comfort and more trust in Him this week, Shari |
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