Vegetable Stir-fry with Cauliflower Rice
This dish is from Dr. Lipman’s kitchen, where his wife is an amazing cook. It’s truly a favorite of mine. Loaded with fiber and phytonutrients, this is a healthy way to feel clean and light the next day, without getting weighed down by grains.
And the cauliflower rice is addictive!
I eat this as a meal, but you can serve this with a side of chicken or fish.
Vegetable Stir-fry with Spiced Cauliflower Rice
2-3 servings
Vegetable Stir-fry
Ingredients:
2 tablespoons coconut oil
1 teaspoon sea salt
1 tablespoon ginger, minced
2 garlic cloves, minced
1 tablespoon tamari
1 small yellow onion, chopped
1 cup carrots, cut into ¼” thick pieces
1 cup kale, chopped in medium size pieces
Preparation:
1. Heat coconut oil in pan or wok.
2. Sprinkle in ginger and garlic until it becomes brown.
3. Add vegetables and cook until they’re tender.
4. Add tamari and extra seasoning to taste.
Spiced Cauliflower Rice
Ingredients:
1 medium head cauliflower
1 clove garlic, minced
1 tablespoon ginger, minced
2 garlic cloves, minced
1 heaping tablespoon grass fed butter
½ cup yellow onion, chopped
½ teaspoon cumin
½ teaspoon turmeric
½ teaspoon ground ginger powder
Sea salt and freshly ground pepper to taste
Preparation:
1. Rinse cauliflower and slice into big pieces.
2. Using a cheese grater, grate cauliflower into a coarse texture so it resembles rice or use a food processor and simply pulse until desired texture is reached.
3. Heat the butter in a pan over medium heat and add garlic and onion, cooking for a few minutes, until fragrant.
4. Add in grated cauliflower and spices, and continue to cook for another 4-5 minutes, until heated throughout.
5. Season with salt and pepper.
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