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MINI-PREP DAY

Day Eleven is your mini-cooking day. This additional prep session ensures your food is fresh and as close to peak nutrition as possible.

STEP ONE: ROAST CAULIFLOWER

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Ingredients

  • 1 head cauliflower
  • sea salt to taste
  • 1 Tbsp avocado oil

Instructions

  1. Preheat oven to 400 degrees F.

  2. Cut cauliflower into florets. Put the cauliflower upside down and cut around the core. This makes it super easy and less messy!

  3. Using a colander, wash cauliflower florets well. Using a clean kitchen towel, dry cauliflower florets.

  4. Put florets on a baking sheet. Add sea salt and avocado oil. Toss well. Spread florets across the baking sheet in one layer.

  5. Roast for 25 minutes, stirring halfway through cooking time.

Recipe Notes

Roast cauliflower with the sweet potatoes.

STEP TWO: ROAST SWEET POTATO

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Ingredients

  • 1 organic sweet potato
  • 1 Tbsp avocado oil
  • dash or two Himalayan sea salt

Instructions

  1. Preheat oven to 400F.

  2. Scrub sweet potato skin well. Cut into ½-inch cubes. Put cubes on baking sheet. Top with avocado oil and sea salt. Stir to combine well. Spread cubes across baking sheet in one layer. Roast for 25-30 minutes, until golden brown. 

Recipe Notes

Roast sweet potatoes with cauliflower.

STEP THREE: MAKE VEGAN PESTO

Pesto
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Ingredients

  • 1/2 cup raw unsalted almonds
  • 3 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1 1/2 cups spinach tightly packed
  • 1 1/2 cups basil leaves
  • 2 small cloves garlic
  • 2 Tbsp lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/2 avocado

Instructions

  1. Put the almonds, nutritional yeast and sea salt in a food processor. Process until the nut mixture becomes coarse grounds.

  2. Add the remaining ingredients and process until smooth.

STEP FOUR: MAKE RAW APPLE CIDER VINAIGRETTE

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raw apple cider vinaigrette

Ingredients

  • ¼ cup raw apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/3 cup cold pressed extra virgin olive oil
  • sea salt and fresh black pepper to taste

Instructions

  1. Combine all ingredients in a mason jar. Shake to combine well.

STEP FIVE: MAKE PANCAKE BATTER

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Ingredients

  • 1 1/2 cups rolled gluten-free oats
  • 1 1/2 cups unsweetened almond milk

Instructions

  1. In a blender, put rolled oats and almond milk. Blend on high until smooth and creamy. Transfer to a mason jar (or any food container) and refrigerate overnight.