The Best Gluten Free Challah!

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For health reasons I’ve been gluten free for thirteen years, and in all that time, Shabbat has always been the hardest. The sweet smell of challah - like forbidden fruit - has left me wanting many a Friday night. A few months ago I went to a special Shabbat dinner, at the amazing chef Daniela Gerson’s house. While everyone was digging into the steaming challah I thought, “Maybe one bite will be okay…” Of course one bite led to four, and for the next few days I was not feeling so hot.

After wallowing in my gluten-filled sorrows for a while, I thought, “enough is enough!”

It’s important for me to be part of this tradition, and to feel linked to this lineage. I longed for the experience of sharing in this ancient ritual around a table with friends and family, but frozen, crumbly, gluten-free store bought rolls just weren’t doing the trick.

Plus, I felt called to participate in the process itself of making challah, a tradition that has been passed down through generations of Jewish women around the world.

So, I decided: I’m baking my own gluten-free challah!

This recipe is adapted from a strong, wonderful woman named Rachel; I had the privilege of eating Shabbat lunch at her home a few months back. I’ve made adjustments to the original recipe to incorporate even more nourishing ingredients, because as I found on my search to nourish my soul with freshly baked challah, that’s not mutually exclusive with nourishing my body. Finding this connection with my mind, body and spirit around a Shabbat ritual has brought me closer to wholeness this year.

HOLY CHALLAH, THIS IS GLUTEN FREE?!

Makes 12 Challah Muffin rolls, or use these to make them into 4 traditional challah shaped rolls - sadly traditional braiding doesn’t work with this recipe.

While this challah recipe has a few steps that will keep you coming back to it over a couple hours, if you’re home for a morning or afternoon it’s a great practice to serve as a reminder to check in and prepare for Shabbat.

INGREDIENTS

In order to make this as nourishing, sustainable and yummy as possible I recommend using organic ingredients whenever available.

  • 1 envelope of dry yeast

  • 1 tsp raw honey or coconut sugar

  • 1/4 cup warm water

  • 2 1/4 cups Gluten Free oat flour (I use bob’s red mill or bulk, though you can make your own)

  • ½ cup GF rice flour

  • ¼ cup GF potato starch

  • ¼ cup GF tapioca flour

  • 1½ tsp salt

  • 2  rounded tsp xanthan gum

  • 3 large pasture raised eggs + 1 egg yolk divided

  • 1/4 cup raw honey

  • ¼ cup melted coconut oil ( I put mine in the 200 degree oven to get it melty)  or olive oil

  • ½ cup almond milk

  • ½ cup warm water

METHOD

  1. Preheat the oven to 200°F.

  2. Add the coconut sugar or tsp of honey to a bowl and mix it with ¼ cup warm water. Add the yeast and mix well, whisking with a fork until combined. Let the yeast mixture sit for about 5 minutes until frothy.

  3. Meanwhile add the dry ingredients in one large bowl, mixing together gently to combine.  

  4. In a separate bowl combine the honey, oil, milk, eggs, and warm water.

  5. Pour the wet mixture into the dry mixture slowly and mix to combine. Then add the yeast mixture.

  6. Mix well for 3-5 minutes, with your hands. Use this time to think about all the women making challah around the world and sit in that space, especially when your hands get tired. You could also use a stand mixer, I’ve used a hand mixer before as well but find the cleanup isn’t always worth it. The dough should be wet feeling but not too wet.

  7. Turn the oven off and cover your mixed dough with parchment paper. Put the dough in the warm but off oven. Let sit for about an hour. The dough should almost double in size.

  8. Take the bowl out and turn the oven back on to preheat to 200°F.

  9. Lightly grease a muffin pan, small loaf pans or the challah silicone pans, see link above, with coconut oil. I like the paper towel method. Give the dough a gentle mix and spoon it into your lightly greased pans.

  10. Turn the oven off. Cover the pans/muffins/challah silicone with parchment paper and put it back in the warm but off oven and let the dough rise for a second time. It should double again, about 40 min-1hr.

  11. Remove the rising challah from the oven.

  12. Preheat oven to 375°F. Once preheated bake your uncovered challah muffins at 375°F for 10 minutes. (15 for small loaf pan or 15-20 for larger challah silicone)

  13. Remove pans from oven and remove the muffins or loaves from the pan, they should be solid enough to take out by now. Place them on a parchment lined cookie sheet, and glaze with egg yolk (I like to use a brush here but a good finger rub will work), add garlic granules, poppy seeds, sesame seeds, honey or any other topping. Lightly glaze loaves with the egg yolk, then return to oven.

  14. Bake uncovered at 375°F for 7-10 minutes for muffin rolls, up to 20 minutes for a whole loaf. Look for a golden top before removing.

  15. Cool on a wire rack and try to hold back from tearing off a piece right then!

Active Meditation Practice- Is it for you?


 Why You Might Want to Try an Active Meditation Practice

Do you find yourself struggling to sit still during a sitting meditation? Are you more restless for a week or two of the month then others? Do you find clarity in movement? If so an active mediation practice may be better suited to you than others you may have been exposed to in the past. I hope this post helps you learn a little about the practice I use, what is active meditation and how to #cyclesync it with your life. 

Active meditation or movement meditation is a meditation practice that looks a little different than some of the meditations you may have been exposed to in the past. It is the practice of engaging in movement, while continuing to focus on the breath for a specified period of time, and then often followed by a period of stillness to experience sit in the clarity and benefits. This is compared to passive meditation which is more silent seated.

Click on the photo to watch a speed up photo of my Seed to Tree meditation practice! I set a 4 minute song on usually and do the practice for the length of the song, and then sit in a fetal position or on my knees still for another 30 seconds to 1 minute!

Click on the photo to watch a speed up photo of my Seed to Tree meditation practice! I set a 4 minute song on usually and do the practice for the length of the song, and then sit in a fetal position or on my knees still for another 30 seconds to 1 minute!

There are different parts of our natural cycles throughout the month, depending on your menstrual cycle, or the way we are feeling in our minds and bodies throughout the month. Not every day is the same (or does it need to be!). 

If you are a menstruating human, during the end of week 1 and throughout weeks 2 of your cycle you might find yourself more restless. This would be an ideal situation to try a more active meditation practice. In the luteal phase and during your bleeding days a more passive practice may sit better with you (no pun intended). Alternatively, if you are someone who simply struggles with a passive meditation practice but still wants the benefits of meditating (there are many!) trying an active meditation can be super useful. Take my dear friends, Erin Rachel Dopplet’s quiz to find out what kind of meditation practice is best for you.

I personally do a hybrid of different meditation practices, but more often than not lean to a more active practice. Seed to tree is one of my favorites and at a 4 minute a day practice is super easy to add into your personal ritual routine. Meditation is proven to increase calm, focus and awareness, and it is never too late to start! It also is a a great practice for reducing inflammation and stress and creating opportunities for deep mind body soul connection, between you, your highest self and others. According to my meditation guru Erin, if you do seed to tree for 40 days straight you’ll witness a miracle, and to be honest, I did :)

Mint Chip 'Nice Cream' - A Delightful Frozen Treat

Mint chocolate chip is one of my favorite ice cream flavors, ever! There’s something about the crisp coolness of the mint and the crunchy bits of the chocolate that screams summer to me!

Recently I was hosting an event and was inspired to recreate the mint chip magic with ‘nicer’ ingredients ;) I’ll also be trying this with a coconut instead of banana base later this summer, so stay tuned.

I didn’t measure anything exactly, and you don’t need to either! Use this as an opportunity to play and get creative based around my suggestions!

These eyeballed amounts made about 3 cups of nice cream! So feel free to try making half, after serving to lots of friends and eating a scoop size amount a few times we still have some in the freezer!

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Ingredients:

5 bananas, sliced in at least 5 parts and frozen

Small handful of spinach - for color and nutrition! It’s tasteless in this :)

Capful of vanilla extract

A few drops of mint flavor, I use Simply Organic Peppermint Flavor (don’t love the oil but in such small amounts I’m OK with it) You could try this with fresh mint, I have had mixed success with that!

Large handful of Cacoa Nibs, (you can totally use chocolate chips, I prefered to keep it super squeaky clean this time)

Dash of Almond or hazelnut milk, for a little fat and to make it creamy.

Method:

In a food processor, add the bananas and process until a creamy mixture begins to take form. Add in the spinach, mint flavor, and vanilla extract. Slowly add about tablespoon amounts of nut milk until desired consistency is reached. Remove from food processor and stir in cocoa nibs!

Enjoy immediately!

I store leftovers in the freezer and allow them to defrost for about 20 minutes before eating, in order to get the right consistency :)

I hope everyone finds someone who looks at them like Danny looks at this nice cream!! #relationshipgoals

I hope everyone finds someone who looks at them like Danny looks at this nice cream!! #relationshipgoals

Shallot Strawberry Balsamic Dressing

As spring goes on and strawberries become more abundant, I always begin to experiment with more ways to use them ( the early ones don’t always even make it home from the market!) Last year a few creations that came to me during later strawberry season, were Strawberry Avocado Salsa (In S.O.U.L Foods), and a Strawberry Nice cream, which the tutorial for is on my Instagram Page!

The first of this year, is this delicious strawberry Balsamic dressing. Seriously, y’all it’s almost like dessert! This would be fab for a caprese salad, or as a marinade for chicken. I served on a salad of some beautiful red butter lettuce, a few additional sliced strawberries, sliced radishes and a few raw red onions.

Try it and let me know what you’re putting it on, besides a spoon and eating from the jar, which might happen too!

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Shallot Strawberry Balsamic Dressing

Ingredients

1 small shallot

4-6 Sweet Strawberries

2-3 Tablespoons of Balsamic Vinegar

1/3-1/2 cup of extra virgin olive oil

Salt and pepper to taste

Method:

In a blender, add the shallot, strawberries and balsamic vinegar.

Turn the blender on and combine, after 30 seconds begin to slowly pour in the olive oil, streaming it in until mixture emulsifies.

When fully combined, either leave as is or thin to desired consistency with water.

Taste and adjust, more balsamic for more tanginess or more salt for a more rounded flavor.

Enjoy in the fridge for up to 5 ish days!

Raw Avocado Key Lime Pie

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This Avocado Key Lime Pie is so refreshing and delicious, it will convert everyone who tries it into a raw desert loving being!

I have been making this pie for years, but always with regular limes. Who can ever find key limes, especially organic ones?! But, my first visit to my new farmers market in LA there they were. A small basket of key limes, just waiting to be the center piece of my first shabbat potluck in Santa Monica! If using key limes, increase the amount of juice by a tablespoon or two, since they are sweeter! Perhaps even try reducing the maple syrup and tasting as you cook, since it’s a raw filling that is made in the blender, it never hurts to try less and adjust for taste! I waited until right before serving to garnish with sliced key limes. You could also garnish with shredded coconut or coconut whipped cream! Enjoy!

Raw Avocado Key Lime Pie

Serves: 10, Vegan, Raw, GF, Refined Sugar-Free

Ingredients

Crust:

2 Cups of Raw Unsalted Cashews

1/2 Cup Unsweetened Shredded Coconut

1 Cup Pitted Dates

1/8 Teaspoon Sea Salt

Filling:

1 Large Avocado

1 1/2 Cups of Raw Cashews

1/2 Cup Coconut Oil

1/4 Cup Freshly Squeezed Lime Juice

1/3 Cup Maple Syrup

1 Teaspoon Vanilla Extract

Pinch of Sea Salt

1 Tablespoon Lime Zest

Method

1. Soak the cashews for the filling. Place cashews in a bowl. Cover them in

room temperature or cold water. Let rest for 2-3 hours on the counter.

Alternatively, cover them in boiling water and let sit for 30 minutes.

2. Meanwhile, make the crust. Combine all crust ingredients in the bowl of a

food processor and let run until the mixture is sticky and semi smooth

consistency.

3. Lightly oil the bottom and sides of a 9-inch pie pan with coconut oil.

Press the crust mixture evenly in the bottom and up the sides of the pan.

4. When the cashews are finished soaking, rinse them thoroughly and add them

to a blender. Add the remaining filling ingredients to the blender and

blend until the mixture is silky and smooth.

5. Pour the filling into the pie pan with the crust. Smooth the top with a

spatula.

6. Place the pie in the freezer for at least an hour. Transfer to the

refrigerator for about an hour or two before serving. Serve chilled.

Nourishing Sweet Treat- Chocolate Avocado Pudding with Coconut Whipped Cream

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This chocolate avocado pudding is easy, delicious, healthy and you probably have everything you need for it already! And the coconut whipped cream will go great with anything from berries, to coffee or to eat with a spoon ;) Since these treats are so simple, I think they are the perfect time to share my cooking without recipe philosophy with you all!

This may be a surprise to some of you, but I really don’t like cooking from recipes! Reading a cookbook is my idea of a fun Saturday morning, but the actually act of following one isn’t really my jam. Measuring specific amounts make cooking, one of my most beloved activities sometimes feel like a chore. And furthermore, I truly believe that in cooking (baking is another story! which is why I’ve learned to follow a recipe when baking) no two dishes will ever come out the same, spices are more or less potent in different people’s kitchens, lemons aren’t always the same amount of sour, and all ovens don’t cook as evenly as each other, so it’s important to learn how to cook without a recipe, so you can taste and adjust flavors without instruction as needed.

Something I advocate for, is using a recipe, as inspiration, the combination of ingredients and flavors to inform you on what foods to bring into your kitchen and life, and the style or method of cooking to educate you on different ways on how to treat said food. The specifics, in my opinion, can bog you down. By learning to make recipes your own and feel intuitively in the cooking process comes with time and practice, but once it comes theres little looking back! Learning to cook sans recipe, or using the recipe as inspiration but paving your own way with it makes cooking for yourself and loved ones a more sustainable practice.

So for this divine Chocolate Avocado Pudding with Coconut Whipped Creme, I will be sharing the ingredients used, eyeballed amounts, brief ‘what you need to know’ instructions and an invitation to make it yourself and taste to adjust the ingredient amounts.

Serves 3- ish ;)

Pudding Ingredients :

2-3 medium avocados

A few splashes of almond milk or coconut milk

Two soup sized spoons of raw cacao

A capful of vanilla extract

A generous drop of raw local honey

A pinch of sea salt

A scoop of collagen (optional, but gut health is important y’all!)

Method

Add all of the ingredients to a blender and puree until smooth! Might take a few times of smooshing down the sides. Put in a bowl or individual ramekins, and refrigerate until ready to serve. Optional: Top with coconut whipped cream. Enjoy!

Coconut Whipped Cream Ingredients

The cream from 1-2 chilled cans of coconut milk, (365 brand has a great cream to liquid ratio!)

A few drops of Maple Syrup

Pinch of Sea Salt

Method:

Add all ingredients into a bowl and whip with a hand mixer! Chill until ready to serve.

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Celebration of Citrus Season Salad with Mint and Red Onion

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I’ve noticed since shopping for produce almost exclusively at the farmers market my attitudes toward fruit have completely changed! A strawberry is so much sweeter, when you’ve been waiting all winter for the first sight of it in Spring, and by the end of Summer I can’t wait for the shift to persimmons. I feel so much more connected to the earth, the seasons and the cycle of life when I’m eating locally and seasonally. See S.O. U. L Foods for more Seasonal and Local eating inspiration! In winter, in California, when we have a bounty of fresh citrus, nothing is more disappointing then a fruit salad, filled with flavorless melon and overly large, and seemingly out of place grapes and berries. Rather, we should use what’s in season to inspire us and enjoy the flavor nature has to offer specifically at this time!

Citrus in season is a brightness that is much needed in the dark days of January and February and carries us through March. The vibrant colors are breathtaking and complement the other oranges of this season, like sweet potato and squash. Rich in Vitamin C, and less likely to be cooked out, (as vitamin c is by many foods since it’s sensitive to heat) citrus fruit supports our immune system during flu season. There are also so many fun varieties they unless you were a very lucky child of foodies, you likely never had in your lunchbox. We’re going beyond navels and mandarins my friends! The deep rich color of blood oranges, will blow your mind, while the tangyness from a tangelo will surely have you going back for more!

This salad is inspired by a dear friend of mine. I arrived at her home for our monthly book club meeting, she had two beautiful and bountiful bowls with varied citrus ready to be peeled and turned into something magical. We caught up while peeling and segmenting citrus, sliced a red onion thin, added a generous glug of Olive oil and a pinch of sea salt. It was the perfect accompaniment to our intimate gathering, talking of love, careers, travels and oh yeah, the book! ;) All I did differently a few days later when recreating was sub in a few different varieties of oranges, (hello tangelos!) and the addition of mint, for extra brightness. Cilantro might also be nice!

I want to thank Twin Girls Organic Farms for growing such beautiful fruit, for me to turn into salad art this year!

I hope you have time to make this salad this citrus season. I promise you’ll come back to it year after year. Consider playing around and seeing what additions you might make to this medley of fruits and veggies to make it your own.

Celebration of Citrus Season Salad with Mint and Red Onion

Serves 4 as a side dish

Ingredients:

A mix of 6-8 navel or cara-cara oranges, blood oranges, tangelos, mandarins, or any other varieties you might enjoy! I like a mix for the extra color and flavor they provide

1 small red onion

A generous glug of Olive Oil

A pinch of celtic sea salt, or other sea salt you enjoy

A small handful of mint leaves, the larger ones torn

Method:

Segment your oranges in a way that feels fun and natural to you! I like to slice whole circles of the orange, then peel the outer part, and tear the oranges into 2-3 part segments.

Thinly slice your red onion into half moons.

Combine oranges and onion in a bowl.

Add olive oil and salt, top with mint leaves.

Enjoy.

Happy Hormone Tzatziki Sauce- Perfect For Meal Prep

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One thing I love about this sauce/dip is that you can make it in less time than it takes me to spell Tzatziki. No joke. And that’s not just because I’m a poor speller, please excuse any typo’s from here forward as I have other strengths, I promise! Including, helping people meal prep in a way that it’s integrated in their lives, and enhances their lives. Let’s break down one of my meal prep strategies, which is Sauces and Dips. In this strategy, on meal prep day you make 2-3 different sauces or dips, and potentially a big batch of protein and/ or a sheet tray of roasted veggies, or you can save that for later in the week/night of since it’s simple to do even after work.

So let’s say on Sunday evening you made three sauces and dips. Monday night you come home, and roast a head of broccoli, and a filet of salmon. Both get a simple olive oil and salt treatment, and roast in the oven in under 20 minutes. When the food is finished cooking, you take a handful of arugula and put it in a plate bowl (more on this in another post, how plate bowls are the perfect dish ever!) a few pieces of broccoli and a piece of salmon. Top it with one of the sauces you made, perhaps this super simple happy hormone Tzatziki sauce! Yummy Mediterranean inspired meal.

The next day you pack leftovers for lunch, or the following night for dinner, but this time you top it with a different sauce you made! Perhaps it’s a cilantro pumpkin seed pesto, or a maple miso sauce. Totally different flavor profiles completely changes the dish, adds variety and keeps life interesting! Viola, two in one meals, done and done. I do an entire workshop on the art of meal prep! Want to find out more? Contact me through this site! In the meantime, happy eating:)

Time for the recipe!

Nourishing Ingredients:

The Cream of 1 can of Organic Coconut Milk*

3 Tbs of Chopped Dill or more to taste

1 small Persian cucumber, finely chopped or thickly grated (think grated carrot texture)

2 cloves of garlic, grated

The juice of 1/2 -1 lemon or 1/4 of a small preserved lemon finely chopped. I did half and half last time and it was DIVINE!

Salt to taste, more than you might think!

Water or remaining coconut milk to thin the sauce

Optional: 1-2 tsp of olive oil for depth of flavor

* I love the Whole Foods 365 brand because it consistently has a great cream to milk ratio. You can also use coconut yogurt for this recipe with some extra tang, Use a little less lemon if that is the case!

Method:

Mix all ingredients together. If too thick, add water or remaining coconut milk to thin until desired texture. Taste and season accordingly. Keep in the fridge for 5-6 days and enjoy <3. Makes about 1- 1/2 cups of dip/sauce.

Here I served the Tzatziki with greek style meatballs, roasted veggies and lettuce for wrapping.

Here I served the Tzatziki with greek style meatballs, roasted veggies and lettuce for wrapping.

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CHAGA + CBD +COLLAGEN HOT CACAO RECIPE

While I know that compared to the rest of the country it's basically beachy weather here in San Francisco, these damp 40-50 temperatures have still had me feeling winter. Recently on a chilly afternoon, when I wanted to cuddle up with a book but still had a few hours worth of tasks I wanted to check off my to-do list, I decided to get cozy with this clear-headed, energy-producing and nourishing drink before taking on the rest of the afternoon. Here is the recipe everyone on Instagram asked for, along with the "why's" of the ingredients that went into this cup of cocoa. 

Nourishing Ingredients: 
2-3 Tablespoons of Chaga Mushroom Powder
1-2 cups of water or mixture of water and favorite nondairy milk. 
2 Tbs of Raw Organic Cacao Powder
2 teaspoons of MCT Oil with CBD---> can sub this with coconut oil, ghee and CBD product of choice. 
2 teaspoons of date syrup/maple syrup/raw honey or 1 whole date, pit removed 
Dash of Vanilla Extract 

FUN OPTIONAL ADD-INS: 
1/2 teaspoon of Pearl Powder 
1 tsp of Reishi or Ashwagandha Powder 
1 scoop of Collagen---> optional, see notes for the WHY 

* I buy my Chaga from the bulk section at a health food store, where it is not yet ground into powder. You can buy it online here. Or the powder here. You can also consume the entirety of the product, for this drink, I choose to steep it instead. 

Method: 
If you bought your Chaga mushrooms not pre-ground, in a clean coffee grinder, fresh grind the Chaga mushrooms. Transfer 2-3 tbs of the Chaga powder to a french press, add enough hot water to your french press for a single serving, unless you are using water and nondairy milk, in which case do half the amount of water to make a stronger tea, and let steep for 5 minutes.
In the meantime, add the rest of your ingredients to a blender. 
Pour your Chaga tea into the blender and blend until frothy, about 15 seconds. 
Pour into your favorite mug and enjoy :) 

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Cauliflower Tabbuleh

Grain-Free+Colorful+ Herbacious Cauliflower Tabbuleh 

I'll admit, I've been making Quinoa Tabbuleh for years as an alternative to the bulgur traditionally used. Since my obsession with cauliflower rice began a couple years ago I decided to try out really fine cauli rice as a sub for bulgar, the result, a delightfully crunchy cruciferous side dish to compliment any Mediterranean Style Meal you may be making.  For all the lovely ladies reading this! While I don't always steam the cauli rice, hence the crunchiness, in order to be conscious of goitrogens, found in cruciferous veggies, like cauliflower, kale, broccoli, cabbage, etc, which can be bad for our thyroid health, if this is going to make it in your regular routine or you're already healing a hypoactive thyroid, steaming the cauli rice for a minute or two will go a long way to make this better for you! You could also roast the cauliflower rice with a little olive oil and lemon juice @350 for 10 minutes if your oven is already on!

I'll admit, I've been making Quinoa Tabbuleh for years as an alternative to the bulgur traditionally used. Since my obsession with cauliflower rice began a couple years ago I decided to try out really fine cauli rice as a sub for bulgar, the result, a delightfully crunchy cruciferous side dish to compliment any Mediterranean Style Meal you may be making.

For all the lovely ladies reading this! While I don't always steam the cauli rice, hence the crunchiness, in order to be conscious of goitrogens, found in cruciferous veggies, like cauliflower, kale, broccoli, cabbage, etc, which can be bad for our thyroid health, if this is going to make it in your regular routine or you're already healing a hypoactive thyroid, steaming the cauli rice for a minute or two will go a long way to make this better for you! You could also roast the cauliflower rice with a little olive oil and lemon juice @350 for 10 minutes if your oven is already on!

Ingredients   1 medium head of cauliflower  1/3 cup diced red onion  2 cups packed chopped parsley measured after chopping with leaves &amp; stems  1/4 cup chopped mint leaves measured after chopping  1/4 cup chopped cilantro leaves measured after chopping  1 garlic clove minced or crushed  1 cup or about 3 plum tomatoes chopped, if using vine tomatoes make sure to drain some of the liquid  2-3 small Persian cucumbers diced into small pieces  1 red bell pepper diced into small pieces  3 tablespoons fresh lemon juice one large lemon  4 tablespoons extra virgin olive oil  1/2 teaspoon allspice  1/2 teaspoon baharat* optional  1/4 teaspoon crushed red pepper flakes  Salt and pepper to taste  INSTRUCTIONS  Add cauliflower florets to a food processor and pulse until desired size. A little smaller then 'packaged' cauli rice, but not quite cauli cous cous. You may need to do this in batches.  If you're going to cook your cauliflower (thyroid health!) steam or roast the cauliflower rice. See notes above. Let cool before mixing together.  Mix together the onions, parsley, mint, cilantro, garlic, tomatoes, cucumber, pepper, spices with the cauliflower. Toss to combine.  Drizzle the lemon juice and olive oil over the top and sprinkle over the salt and red pepper flakes. Toss again until mixed well and serve immediately. Store up to 2-3 days in an air tight container.

Ingredients

1 medium head of cauliflower

1/3 cup diced red onion

2 cups packed chopped parsley measured after chopping with leaves & stems

1/4 cup chopped mint leaves measured after chopping

1/4 cup chopped cilantro leaves measured after chopping

1 garlic clove minced or crushed

1 cup or about 3 plum tomatoes chopped, if using vine tomatoes make sure to drain some of the liquid

2-3 small Persian cucumbers diced into small pieces

1 red bell pepper diced into small pieces

3 tablespoons fresh lemon juice one large lemon

4 tablespoons extra virgin olive oil

1/2 teaspoon allspice

1/2 teaspoon baharat* optional

1/4 teaspoon crushed red pepper flakes

Salt and pepper to taste

INSTRUCTIONS

Add cauliflower florets to a food processor and pulse until desired size. A little smaller then 'packaged' cauli rice, but not quite cauli cous cous. You may need to do this in batches.

If you're going to cook your cauliflower (thyroid health!) steam or roast the cauliflower rice. See notes above. Let cool before mixing together.

Mix together the onions, parsley, mint, cilantro, garlic, tomatoes, cucumber, pepper, spices with the cauliflower. Toss to combine.

Drizzle the lemon juice and olive oil over the top and sprinkle over the salt and red pepper flakes. Toss again until mixed well and serve immediately. Store up to 2-3 days in an air tight container.