Ingredients

• 1 large head of cauliflower (about 1-1/4 lb), chopped into small florets
• 4 garlic cloves, peeled
• 1 medium yellow onion, coarsely chopped
• 3 small red potatoes, skins on, cut into 1/2” cubes
• 4 1/2 cups bone broth (or veggie stock if vegetarian)
• 1 (14 oz.) full-fat unsweetened coconut milk (about 2 cups)
• 3 tbsp olive oil
• 3/4 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tsp dried thyme
• 1/4 tsp cayenne (optional)

Directions

1. Preheat oven to 450F.

2. Drizzle a tablespoon of the olive oil over a large baking sheet, then add chopped or riced cauliflower, whole garlic cloves, and chopped onion to pan.

3. Spread veggies in a single layer and drizzle with remaining olive oil.

4. Season with 1/2 tsp of the sea salt, 1/4 tsp of the pepper, and the dried thyme.

5. Roast for 30-35 minutes, stirring once halfway through; veggies are done when they are tender and golden brown and crispy on the edges.

6. During the final 15 minutes of the veggies’ roasting time, put ...

Ingredients

Soup

• 2 small butternut squash, peeled, seeded and cut into 1-inch cubes
• 1 small cauliflower, cut to florets
• 1 fennel bulb, cut into 8 segments
• 1 bulb garlic, top sliced off to show cloves
• 5 sage leaves
• ¼ cup avocado oil
• 1 cup filtered water or chicken bone broth

Feta Crisps

• 7 ounces sheep or goat feta, crumbled
• ¼ cup pepita seeds
• 2 teaspoons fennel seeds
• 1 teaspoon chili flakes

Garnish

• Chives, thinly sliced

Directions:

1. Preheat the oven to 425°F.

2. Place squash, cauliflower, fennel, garlic, and sage in an oven-safe baking dish that has a lid. Drizzle veggies with avocado oil and transfer into the oven to bake for 1 hour, without lid, shaking the pan and covering with the lid halfway through.

3. Meanwhile, make the feta crisps by placing parchment paper on a baking sheet. Place feta on the sheet, then top with pepita seeds, fennel seeds, and chili flakes.

4. Transfer the baking sheet into the oven and bake for 20 minutes, until edges are...

Ingredients:

•  1 tablespoon olive oil
• 1 large shallot, finely diced
• 3 garlic cloves, minced
• 1 teaspoon sea salt
• 2 small zucchini, grated
• 1 teaspoon fresh thyme, plus extra for garnish
• 4 cups pulled leftover cooked chicken, skinless (pasture-raised if possible)
• 5 cups chicken broth
• 2 pasture-raised egg yolks*
• 3 large lemons, juiced (about ⅓ cup)
• 3 cups cauliflower rice
• ¼ teaspoon fresh ground black pepper

Directions:

1. Melt the olive oil in a large pot over medium heat. Once the oil is hot, add the shallots, garlic, and salt. Cook until translucent, about 1 minute, stirring constantly to avoid burning.

2. Add the grated zucchini and cook for another minute until softened.

3. Add the thyme, chicken, and broth. Bring to a boil then reduce to a simmer. Cover and simmer for 10 minutes.

4. While the soup is simmering, prepare the egg yolk in a bowl and the lemon juice in a separate bowl. Make sure that one of the bowls is large enough to add some liquid from the hot b...

Ingredients:

•  3 large eggplant
• 2 tablespoons avocado oil
• 1 leek, white and green parts, thinly sliced
• 4 garlic cloves, sliced
• 5 sprigs fresh thyme
• 6 cups filtered water
• 1 (14-ounce) can coconut milk, unsweetened
• 1 teaspoon sea salt
• 2 tablespoons white miso

Garnish

• 2 tablespoons pine nuts, lightly toasted
• 2 tablespoons chives, chopped
• Fresh ground black pepper

Directions:

1. Preheat the oven to 450°F.

2. Lay the whole eggplants in a parchment paper lined baking dish, roast for 50 minutes, until the outer skin is charred.

3. Remove from the oven and peel the eggplants, discard skin. Place the eggplant in a colander to allow excess liquids to drain.

4. While the eggplants are draining, add the avocado oil and leeks to a large pot over medium heat, sauté for 4 minutes. Add the garlic and continue to sauté for 1 more minute.

5. Destem the thyme and add to the pot along with the eggplant, water, coconut milk, and salt. Bring to a boil and reduce heat to low. Cov...

Ingredients:

• 1 cup diced cucumber peeled
• 2 diced tomato
• 1/2 cup mango
• 1/2 cup diced red bell pepper
• 1/4 cup fresh basil
• 1 clove garlic
• 1 pinch sea salt
• 2 tbsp olive oil

Directions:

1. Add all the ingredients, except for the olive oil, into the blending container and secure the lid.
2. Blend on high for 2 minutes.
3. Add the olive oil while your ingredients are blending for another 20 seconds. Enjoy and serve!

This recipe is by Chef Jenny Ross. For more of her recipes click here.

Ingredients

• 1 Tablespoon Extra Virgin Olive Oil
• 3 Cloves Garlic minced
• 1 Head Cauliflower cut into small florets
• 2.5 Pounds Asparagus trimmed
• 1/4 Teaspoon Cayenne Pepper
• 1 Pinch Sea Salt
• 1 Pinch Freshly Ground Black Pepper
• 6 Cups Low-Sodium Vegetable or Chicken Broth or Water

Preparation

1. Heat the oil in a medium pot over medium-high heat. After a minute, add the garlic and cook for 1 minute.
2. Put the cauliflower and asparagus in the pot, add the cayenne pepper, and season to taste with salt and black pepper. Cook for 4–5 minutes, stirring frequently.
3. Pour in the broth and bring the soup to a boil, then reduce the heat to low and simmer until the cauliflower is fully cooked, 5–8 minutes.
4. Carefully transfer the soup to a blender and blend on high speed until smooth, about 2 minutes. (Or use a handheld immersion blender to purée the soup directly in the pot.) Taste for seasoning and adjust with salt and black pepper if needed. The soup should be thick but still light.
...

Ingredients:

• 1/4 cup vegetable broth or 2 tablespoons coconut oil we prefer broth
• 1 onion coarsely chopped
• 2 celery stalks chopped
• 1 carrot chopped
• 1 zucchini sliced
• 1 teaspoon fresh thyme
• 1 bay leaf
• 1 15-ounce can stewed tomatoes
• 4 cups low-sodium vegetable broth
• 2 cups kidney beans soaked, rinsed, and cooked (only use canned beans in a pinch)
• Shirataki orzo-style noodles (optional)
• 2 cups fresh spinach
• 2 tablespoons fresh parsley
• salt and pepper to taste

Directions:

1. Heat 1/4 cup vegetable broth for sautéing, or coconut oil if desired. Stir in onion, celery, and carrot. Stir frequently for about 5 minutes.
2. Add zucchini, thyme, and bay leaf, and cook for another 2 minutes.
3. Stir in tomatoes and vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in beans and pasta (if desired), and simmer for 10 minutes.
4. Add spinach and parsley last, just before serving. Stir in and let settle for a minute. Season with salt and pepper to ...

Dr. Mark Hyman shared this warm and comforting soup by his friend  Amie Valpone of The Healthy Apple. It’s nourishing, delicious, and creamy without any dairy.

Ready in: 1 hour

Serves: 2- 4

Ingredients:

1 large butternut squash, sliced in half lengthwise and seeds discarded

1 tablespoon extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

2 ¾ cups unsweetened almond milk (or any other dairy-free milk alternative), plus more if needed

Large pinch of ground cinnamon

Instructions:

Step 1: Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.

Step 2: Place the butternut squash onto the prepared baking sheet facing up. Drizzle with the oil and sprinkle with salt and pepper.

Step 3: Roast in the oven for 50 minutes or until the squash is tender. Set the squash aside to cool for 5-10 minutes.

Step 4: Then, use a large spoon to scoop out the squash flesh and place it into a food processor. Add the almond milk, sea salt and pepper to ta...

Try this incredibly tasty and hearty lentil soup full of delicious plant-based protein from Chef Sally Cameron. Choose between Instant Pot or Stovetop as your preferred cooking method and garnish with your heart’s content - yum! And for more incredible recipes check out all the goodness from Chef Sally at A Foodcentric Life. 

Click here to view the recipe.