1.5 cups brussel sprouts, halved and rinsed
2 tbs (or more) coconut oil
Heat coconut oil until melted. Add brussel sprouts and cook until soft and slightly browned. Salt and add 4 fresh basel leaves. Cook about 2 more minutes and remove from heat. Tasty both hot and cool.
3 cups chopped portabello mushrooms
1/2 cucumber chopped
1/2 large shallot, thinly sliced
10 stalks broccolini
1/4 tsp salt
1/3 cup brown rice vinegar
2 tbs olive oil
3/4 cup thinly chopped cilantro
red pepper flakes (to taste)
Chop vegetables and mix in a large bowl. Take all dressing ingredients and mix using a food processor. Toss in to vegetable mix and VOILA! Place in fridge for at least 2 hours to allow mixing of flavors.