As with all the recipes here...none are mine...but all look delicious


I can't believe it's cauliflower pizza crust by cleo


1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley

rainbowlaserdragon

http://www.naturalhealthtechniques.c..._Technique.htm

What You Need To Do Dry Brushing:

To dry brush, use a soft natural fiber brush with a long handle, so that you are able to reach all areas of your body. One with a removable head with a strap for your hand is a good choice.

A loofah sponge or a rough towel can also be used. Most nylon and synthetic fiber brushes are too sharp and may damage skin although I found a softer bath brush with nylon bristles that seems to do the trick. The important thing is to find something...

rainbowlaserdragon

The cauliflower cakes are easy, breezy!!!

1 16 oz. bag frozen cauliflower (you could certainly use fresh, I just happened to have a bag in the freezer), cooked for about 8 minutes until soft, drained well then riced or smashed really good
1 egg
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
salt & pepper to taste
1/4 tsp. red pepper flakes
1/2 tsp. garlic powder (or 1-2 cloves of garlic minced)
1/2 tsp. onion powder
1-2 T. expellar pressed coconut oil

Mix all ingredients (except coconut oil)...

rainbowlaserdragon

JELLO FLUFF
1 small package sugar free jello, any flavor
4 ounces cream cheese, softened
About 2 cups ice cubes

In a medium bowl, dissolve the jello in 1 cup boiling water, stirring 3 minutes. Add 1 1/2-2 cups ice cubes and stir until the jello starts to thicken; about 3 minutes. Remove any unmelted ice. In a small bowl, beat the cream cheese with a mixer until smooth. Add a small amount of the jello (2 tablespoon or so) to the cream cheese. Beat until smooth and creamy. Add the cheese mixture to the rest of the jello; beat on high until foamy. Pour into servings...

rainbowlaserdragon

Baba Ghanouj

* 1 large eggplant
* 3 tablespoons sesame tahini
* 2 cloves garlic, minced
* 2 tablespoons nonfat yogurt
* 1/2 cup parsley, chopped
* juice from 2 lemons
* 1/2 teaspoons salt
* 2 tablespoons plus 1 teaspoon organic extra virgin olive oil

Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork; bake at 350°F until soft and wilted, about 20 minutes.

Scoop out pulp into a bowl; add the rest of the ingredients and...

rainbowlaserdragon