by Sue Rapley | Oct 21, 2026
Roasted Root Vegetable Medley Ingredients N The Veggies 4 Carrots 2 Beets (or substitute 1 or 2 for parsnips, turnips, radish, and/or any winter squash) About 10 Brussels sprouts (for the cleanse, roast a few pounds of just these at once) 1 Medium/Large onion 2 Sweet...
by Sue Rapley | Oct 15, 2026
Sauteed Bok Choy and Mushrooms Ingredients N The Vegetables: 1/2 tablespoon olive oil 1/2 tablespoon coconut oil 1 large bok choy, cut crosswise into 1/2 inch-wide strips (about 7 cups) 4 ounces fresh shiitake or cremini mushrooms, sliced 1-2 garlic cloves, minced }...
by Sue Rapley | Oct 15, 2026
Mashed Potauliflower Ingredients N The Mash: 1 head of cauliflower, cleaned with coarse stem removed and coarsely chopped 2 Tbsp olive oil 3-5 garlic cloves, minced or pressed Unrefined sea salt and black pepper to taste } Prep Time: 10 Minutes } Cook Time: 10 Minutes...
by Sue Rapley | Sep 24, 2026
Baked Cauliflower Ingredients N The Cauliflower: Cauliflower Florets Olive Oil Sea Salt Black Pepper 1 small onion, cut up Onion sprinkles for flavor Paprika } Prep Time: 10 Minutes } Cook Time: 30 Minutes } Total Time: 40 Minutes Yields: 4 Servings Directions Cut...
by Sue Rapley | Sep 24, 2026
Roasted Asparagus Soup Ingredients N The Soup: 12 ounces asparagus 1 tablespoon garlic infused olive oil 2 cups chicken stock or vegetable stock 1 avocado peeled and cubed ½ lemon juiced 1 tablespoon ghee or coconut oil sea salt to taste fresh ground pepper to taste }...
