For Sunday brunch I made Cauliflower Steaks and eggs topped with fiddleheads.

Fiddleheads are a wild fern that taste like asparagus,  also high in potassium, iron, and omega 3's. 

Ingredients for Steaks

• 1 head cauliflower cut into 3/4" steaks ( cut stem side down and handle carefully)
• 1 Tsp paprika
• 1/2 Tsp onion powder
• Salt/Pepper
• 1 Tbsp avocado oil ( substitute what you prefer)

Preheat oven to 425 F, season your steak both sides and bake for 20 min. Flip over carefully with spatula and bake another 15-20 min. During this time roast 2 garlic cloves for 30min to be used in the sauce recipe. 

Ingredients for Sauce

• 2 Roasted bell peppers
• 1/2 C unsweetened Almond milk
• 2 Garlic cloves, roasted
• 1 Tbsp fresh Orange Thyme, or any variety 
• 1 Tbsp horseradish
• 1/2 Tbsp ghee or butter

In a small sauce pan bring to a simmer ghee, garlic, almond milk, thyme and horseradish. Allow the flavors to combine for 3-4 min. Remove from heat, in a food processor place the bell peppers and the sauce and combine well till smooth. 

Fiddleheads

Rinse your fiddleheads well, and remove any of the brown hairs carefully. I chose to steam mine for 5 min, to keep the natural flavor.  But you could sauté or roast them, they are not meant to be eaten raw, so choose which method you prefer. I topped this dish off with a fried egg and some red chili flakes. 

Sunday Funday call for crepes, I topped these with Morrell's and green beans

Crepes

• 4 eggs
• 1/2 C Oat flour
• 1/4 C flour
• 1/4 C Mesquite flour
• 1 C unsweetened Rice Milk Or Almond milk
• 1 Tbsp melted ghee or butter
• handful of diced chives

When preparing crepe batter makes sure to sift you flour well to remove the lumps, and then combine all ingredients well. I allow at least 30 min for batter to sit before I cook with them. I also use a crepe maker or you could use a skillet on medium heat. Spray with non stick spray and scoop out 1/4 C of batter, using a crepe ladel spread out thin into a circle. Cook for a few minutes each side, place parchment paper in between each layer to prevent them sticking. 

Filling 

• 1 Garlic clove minced
• 1 shallot diced
• 2 C of Morrell mushroom or variety chopped
• 2 C green beans 
• 1 C unsweetened Almond milk
• 1/2 C bone broth or veggie
• 1 Tbsp dried nettles
• handful of diced chives
• 1 Tbsp ghee or butter
• 1 tsp paprika
• 1/2 tsp chicory powder
• salt/pepper
• 1 Tbsp flour 

In a sauce pan heat ghee, garlic and shallot sauté for 3 min. Then add broth, almond milk, mushrooms, green beans, nettles, and all seasonings. Bring to a boil then let simmer on low  for 10 min, add in chive, flour and season with salt and pepper. 

It's the season for Morrell mushrooms, I was inspired by Native American cuisine when making this dish

Ingredients - Serves 2

• 2 C Morrell mushrooms, cleaned and rough chop
• 1 C veggie or bone broth
• 1 Can Coconut milk ( Native Forest is what I prefer, leave overnight in the fridge)
• 1/2 C Bell pepper, diced
• 1/2 C Leeks, diced 
• 2 Tbsp Nettles, dried 
• 1 Tbsp Ghee or butter
• 2 Tbsp mesquite flour or whatever you prefer
• 2 cloves of garlic, roasted
• 1/4 Tsp ground Mustard
• 1/2 Tsp ground Chicory root
• 1 Tsp dried Thyme 
• 2 Large zucchini or 4 small made into noodles
• Salt/Black pepper

In a large saucepan heat Ghee, garlic and broth and simmer 2 min. Add leeks, mustard, chicory root, thyme, and nettles cook for 2 min. Remove the Coconut Cream from the can leaving the liquid out and add to sauce pan, then add Morrell's and bell pepper. Allow this to simmer on low for 6-8 min to combine flavors well. Then to thicken the sauce add mesquite flour, cooking for another 3-5 min. Season with salt/pepper, then toss in noodles and remove from heat. 

Oatmeal in a Jar is so versatile and the perfect on the go breakfast

Chocolate Ginger and Orange oatmeal

• 1 C oats
• 1 C greek or bulgarian yogurt, plain
• 1 tsp raw carob or cacao powder
• 1 tbsp chia seeds
• 1 tbsp honey
• 1 mandarin orange
• 1 tsp fresh ginger

In a mason jar mix oats and yogurt well, then add cacao, honey, ginger and chia seeds. Cover and fridge over night, then top with fresh orange and zest. 

Almond butter and Strawberry Protein packed oatmeal

• 1 C oats
• 1 Tbsp almond butter
• 4 fresh strawberries or handful of dried
• 1 Tbsp hemp hearts
• 1 C almond milk

In a mason jar mix oats and almond milk well, then add the almond butter and hemp hearts. Place in fridge overnight and top with strawberries. 

Banana Coconut and Walnut Oatmeal

• 1 C Oats
• 1 C Coconut Milk
• 1/2 ripe banana
• Handful of walnuts chopped
• 1 tbsp ground flaxseed
• 1 tsp unsweetened coconut
• drizzle of honey

In a mason jar mix oats and milk. then add flax seed and cover and fridge overnight. Top with sliced bananna and walnuts. 

•  

As the weather warms up I like to create new juices and smoothies. They are easy on your digestive system and give you instant energy.

Orange Immunity Blast Smoothie

• 1 small golden beet diced
• 1/2 frozen bananna
• 1 mandarin orange
• 2 C Coconut milk
• 1/2 tsp turmeric powder
• 1 Small chunk of ginger
• 1/2 tsp cinnamon 
• 1 tbsp hemp hearts (optional)
• 1 small carrot

Strawberry Basil and Kale Juice

• 1/2 bunch lacinto kale
• 4 ripe strawberries
• 3-4 basil leaves
• 1 16 oz coconut water
• 1/4 C kale micro greens