Mashed “Potatoes” (makes 4 servings)
Place a steamer basket in a large pot with 2″ of water. Bring to a boil, then reduce the heat to medium. Place the cauliflower in the basket, cover, and steam for 15 to 20 minutes, or until tender.
Remove from heat and drain. In a blender, food processor, or food chopper, combine the cauliflower, milk, butter, salt, and pepper. Blend or process until smooth
Per serving: 131 calories, 4 g protein, 11 g carbohydrates, 9 g total fat, 6 g saturated fat, 4 g fiber, 214 mg sodium.
Dr Davis provides these additional notes regarding this recipe:
Although not a grain, potatoes yield too many carbohydrates when cooked. This is a problem in your 10-Day Detox because excessive carbohydrates turn off your capacity to lose weight by triggering blood sugar and insulin to high levels. Rather than simply subtracting another common staple from your dinner table, here is a way to not just replace mashed potatoes, but to create something that tastes even better, but with none of the problems. Replace butter with extra-virgin olive oil for a dairy-free version.
Here’s to feeling great!
Follow along with Levi Prince and gang in this Book 2 on their fantastical adventures at camp. This series is geared towards young adults, but i had a blast reading along. Easy read, fast-paced, excellent story line, and message. Print and kindle copies available at several venues. Click through on Goodreads.
Other great young adults books by Amy C Blake:
Looking for gift ideas? Don’t even forget about books – and these are highly recommended.
2 1/2 cup almond meal/flour
1/4 cup ground flaxseeds
1 teaspoon onion or garlic powder
2 cups shredded mozzarella cheese – divided
1/2 teaspoon sea salt
2 large farm eggs
1/2 cup extra-virgin olive oil
1/2 cup water (may not need this much)
8-10 ounces of grass finished ground beef or lamb or home made beef or lamb sausage
1 cup pizza sauce
Optional ingredients i usually add: sliced black olives and sliced fresh mushrooms, extra cheese
Preheat the oven to 350°F .
Use a Ninja Blender (mine is called a Fit Blender i believe) or some other type.
In a large bowl, combine the almond flour, pumpkin, sesame flour, ground flax seed, 1 cup of the mozzarella cheese, onion powder, and sea salt. Mix well. Then i add the two large eggs, 1/4 cup olive oil, and the water. Mix and combine thoroughly.
Butter a 10″ x 15″ pan (i use a stone jelly roll pan). Place the dough on the pan, then spread the dough by hand. You may have to keep your fingers wet using olive oil or water to keep it from sticking to your hands.
Bake for 20 minutes.
When you are ready, spread the pizza sauce, i sprinkle some Parmesan cheese if i have any, but usually i don’t, so i use some shredded raw cheddar or whatever i have on hand. Then crumble the cooked meat on top of that followed by optional olives and/or fresh mushrooms. Top with remaining mozzarella or other cheese. Bake for another 12 minutes.
Cut into about 12 pieces; this is very filling. One piece may fill you right up!
I’m no good at sticking with the Wheat Belly diet with the exception of keeping grain out of my diet, and by default, milk, simply because even grass based, organic, real milk doesn’t agree with me and i’m not going to buy almond or coconut milk. But i do keep this ‘granola’ made up and stored in a Ziploc Bag in the freezer – just dipping out about 1/4 cup for brecky most mornings and usually eat without milk, but sometimes 1/2 sliced organic banana. Most of my organic nuts and seeds come from Food To Live which can be ordered directly from their website or some are available through Wal-Mart online ordering.
My version of Wheat Belly‘s Apricot Ginger “Granola”
5 dried or apricots or more likely i use prunes
1/4 cup coconut oil, melted
2 teaspoons vanilla (Mexican pure)
2 cups raw sunflower seeds
2 cups raw pumpkin seeds
1 cup chopped raw pecans
1 cup chopped raw almonds (these aren’t available in the US; mine come from Italy)
1 teaspoon ground ginger
1 teaspoon ground allspice
NO SWEETENER (it really doesn’t need it, but you can always drizzle a bit of pure local honey on top, then eat with a spoon).
Doing MUCH better with ragweed allergies to the point that, as long as i stay far away from the plants themselves, i can spend considerable time outside without effects and even without taking meds. Almost back to health.
So, during this transition, i’ve taken the task of dragging all our bits and pieces of feedbunks together and making a plan to repair and rebuild to the extent of my ability and with no other expense except labour and reasonable amount of time.
Given the retail prices of N, P, and K – (Nitrogen, Phosphorus, and Potassium) from Butterfield Grain Associates in Meadville, MO.
Nitrogen – 3.71 lbs times .42/lb = $1.56
Phosphorus – 1.63 lbs times .35/lb = $0.57
Potassium – 8.875 lbs times .29/lb = $2.57
Total NPK value = $4.70 per 1250 lb hay bale or $12.17 per ton.
This value doesn’t include micronutrients and the organic matter in manure and wasted hay, including calcium, magnesium, etc.
Purchased bales of mature warm season grasses weigh about 1250 lbs each. I sent core samples to Ward Laboratories to have analysed for feed value as well as fertilizer value. Here are the results: