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Cauliflower Rice with Toasted Walnuts

11/21/2021

INGREDIENTS

4 cups organic cauliflower rice
½ cup chopped walnuts
½ cup mixed organic vegetables
1 tablespoon coconut oil
1 garlic clove, minced
Salt and freshly cracked black pepper to taste.

DIRECTIONS

In a large sauté pan, toast the walnuts over medium heat until slightly fragrant and golden, stirring occasionally to prevent burning. Transfer to a bowl and set aside.
Add coconut oil and sauté the garlic for about 1 minute, add mixed vegetables and sauté for about 2-3 minutes. Add the cauliflower rice and salt, sauté for 4 minutes then cover and reduce heat to low while allowing the steam to cook the rice and vegetables for about 4 minutes. Sauté again and once rice look translucent, or taste tender remove from heat and add black pepper and walnuts.
Serve warm.

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Sugar-Free Hibiscus Cranberry Sauce

11/21/2021

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INGREDIENTS

1 cup plant-based sugar alternative (Whole Earth)
½ cup water
½ Hibiscus tea (1 Hibiscus tea bag brewed in a ½ cup of hot water for 5 minutes).
2 teaspoon orange zest

DIRECTIONS

Bring sugar, water, and hibiscus tea to a boil in a medium saucepan. Stir until sugar is dissolved.
Add cranberries, orange zest, and return to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally..
Cover and completely cool at room temperature. Refrigerate for 1 hour or until firm before serving. Makes about 2 1/4 cups.

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Cooking with Dianne Morin

Cauliflower Rice with Toasted Walnuts

Sugar-Free Hibiscus Cranberry Sauce

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