SIDES

Low Carb Rolls (Bear/Tiger)

• 1.25 cup almond flour
• 5 Tablespoons psyllium husk powder(buy on Amazon, local grocery store or Vitamin Shoppe)
• 2 tsp baking powder
• 1 tsppink himalayan sea salt
• 2 tsp organic apple cider vinegar
• 1 cup boiling water
• 3 egg whites
• 2 tablespoon sesame seeds(optional)

Directions:

Homemade Salad Dressing

• ½ cup apple cider vinegar
• 1tbls dijon mustard
• ¼ tsp dried thyme
• 2 TBL EVOO
• salt and pepper to taste
• Shake to mix and serve.

Mashed Cauliflower (Bear & Deer)

1 head organic cauliflower (or 3 cups riced cauliflower)
2-3 cloves garlic
2-3 tablespoons organic grass-fed butter, or olive oil
Sea salt and pepper to taste

• Wash the head of cauliflower. Cut off the stalk, and cut up the rest of the head into smallish pieces.
• Place a steamer basket in the bottom of a big pot with about an inch of water- it shouldn’t go over the top of the steam basket.
• Place the cauliflower and the garlic in the pot, cover it, and steam until cooked – should slide off fork when you poke it.
• Drain it in a strainer and let it cool. When cooled then add the cauliflower in food processor, Ninja or Nutribullet along with grass fed butter or olive oil, salt and pepper, a. Then just blend it all up!
• If it seems like it’s too thick, you can add a little bit of almond milk to thin it.
• EXTRA SPECIAL TREAT. Cook 4-5 strips of uncured/nitrite/nitrate free bacon crumble and mix in after blending.

Cauliflower Couscous (Bear & Deer)

Ingredients:
1 large head of fresh cauliflower (or 3 cup riced cauliflower)
1/4 cup chopped onion
2 tablespoons pine nuts
2 tablespoons raisins, dried (unsweetened) cranberries, or chopped dried apricots
1 tablespoon olive oil, separated into two 1.5-teaspoon servings
1/2 to 1 teaspoon cumin
1/2 to 1 teaspoon cinnamon

Note: I used pine nuts, but walnuts, pistachios, almonds, and pecans would all be very tasty. Mix it up and see what you like best.

Directions:

• Prep the Cauliflower.
• Wash the cauliflower & break it into florets. Cut off the stem part (The stems can be chewy and unpleasant, and they don’t cooperate with the food processor).The processing of the cauliflower has to be done in batches to get the right consistency. Sorry! If you want deliciousness, you’re gonna have to do a little work.
• Place a handful of florets in a food processor and PULSE until the cauliflower looks like couscous. Dump that batch into a bowl and repeat until all of the florets have been reduced to cauliflower dust. Measure about 3 cups for now, and put the rest in the fridge for later.
• Cook the Cauliflower.
• Place the 3 cups of cauliflower in a microwave-safe dish and nuke for 5-7 minutes. It should be pretty tender. Set aside. The annoying prep work is almost done.
• Sautée the Onions.
• Heat 1.5 teaspoons of olive oil over medium heat. When it starts to shimmer, add the onions and dried fruit, if you’re going that way. (And I recommend you do… like, plan your other fruit that day around this pilaf. For real. Or leave the fruit out if you must. I made this without the pine nuts and fruit in a pinch, and it was almost as good.)
• Sautée the onions and nuts and fruit over medium-ish heat until the onions and nuts begin to brown. Be gentle and give them time. The natural sugars in the onions will caramelize into a deep, rich flavor.
• Add the Spices and Cauliflower.
• Mix the spices together in a little cup. To replace their fabulousness, they need to be in embraced by some fat, so here’s what you do: Push the onions to the side of the pan, and add the remaining 1.5 teaspoons of oil. Let it heat up a bit, then add the spices and stir stir stir everything together: onions, nuts, oil, spices, all co-mingling in happy harmony. When things get all fragrant, toss in the cauliflower and stir stir stir. Sprinkle the whole shebang with salt and pepper. Stir stir stir.

Raw Tabbouleh (Bear & Tiger)

• 1 bunch cilantro
• 1 bunch parsley
• 2 scallion stalks
• 1 large tomato
• 1 avocado, diced
• 1 cup almonds
• 1 lemon, juiced
• 1 TBSP olive oil
• 1 tsp sea salt

Directions:

• Add cilantro, parsley, scallions, tomatoes and avocado to food processor and blend.
• Pulse almonds separately until fine. Add to cilantro mix.
• Combine lemon juice, oil, and sea salt and pour mixture over vegetables.

Bacon, Broccoli & Cashews (Bear & Tiger)

1 broccoli head, chopped into bitesize pieces
1 package of bacon, chopped(organic nitrite/nitrate free)
½ cup toasted cashews
1 tablespoon oil (olive, grapeseed or coconut)

Directions:

• Cook bacon in a frying pan for 4‐5 minutes or until crispy. Remove bacon from pan and combine with raw broccoli.
• Add cashews and drizzle with the oil of your choice!

Honey Apple Slaw (Bear & Deer)

2 cups packaged coleslaw mix (or make your own by combining chopped green and purple cabbage, shredded carrots, and maybe some orange bell pepper)
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup flaxseed oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed

Directions:

• In a bowl combine the coleslaw mix, apple, celery and green peppers.
• In a small bowl, whisk remaining ingredients.
• Pour over coleslaw and toss to coat.