Author: Kimberly Roberto

Advanced & Core Plan

Makes 2 Servings

8 small leeks or 4 large leeks cut in half
sea salt
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar or apple cider vinegar
3 tablespoons extra virgin olive oil
2 teaspoons capers

Suggested accompaniments:

• Baby dills or other sliced pickles
• olives
• hard cooked eggs, sliced in half

Trim leeks removing tough outer layers and root ends.  To wash, make a slit, lengthwise down each leek and put in a large pot of water.  Swish to remove any sand or dirt.

Bring a large pot of water to a boil and add leeks, cooking for 8-10 minutes or until leeks are tender when pierced with a knife.  If you have cut large leeks in half, they may come apart.  Drain and cool to room temperature.

Mix mustard and vinegar in a bowl.  Whisk in olive oil to make a thick dressing.  Season with sea salt and pepper.

Arrange 4 leeks on each plate and drizzle with dressing, top with capers and serve the garnish on the side.

NOTE:  This can also be done with parboiled asparagus

Advanced & Core Plan

Servings: 6

1 head cauliflower, “riced” (see below)
1/4 large onion or 1/2 small onion, grated or finely chopped
2-3 tablespoons coconut oil
2 cloves garlic, pressed or finely minced
2 teaspoons cumin
2 teaspoons chili power
1 cup organic chicken stock
1/2 cup salsa (check ingredients or make homemade)
1/2 – 1 tsp sea salt

Optional:  chopped black olives, cilantro, organic cheese

To “rice” the cauliflower:  If using a heavy duty blender like a Vita-Mix, chop the cauliflower into florets and put into the canister, add filtered water to cover cauliflower, turn on blender to low-med speed and wet-chop until the consistency of rice.  Drain off the water.  If you do not have a heavy duty blender, simply use a grater to grate the florets into “rice”.

Heat coconut oil in a non-toxic skillet until melted.  Add onion and garlic and sauté for 2-3 minutes or until soft.  Add cauliflower, cumin, chili powder, salt, chicken stock, and salsa.  Simmer until most of the liquid is boiled off and the cauliflower is cooked through.  (The finished product will be a little firmer than regular rice).

Top with optional toppings if desired.

MAIN DISH IDEA:  Great served with a simple chicken dish:  chicken breasts topped with salsa (check ingredients) cooked at 350 degrees for 15 minutes, add organic cheddar cheese and cook for another 15 minutes.  Super easy!!!