Creamy Cauliflower Sauce

Ingredients:

• 8 large garlic cloves, minced
• 2 Tbsp butter
• 5-6 cups cauliflower florets
• 6-7 cups vegetable broth or water
• 1 tsp salt (more to taste)
• 1/2 tsp pepper (more to taste)
• 1/2 cup milk (more to taste, can use unflavored almond/soy/rice milk)

Directions:

1. Garlic: saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned. Remove from heat and set aside.

2. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain. 

3. Puree: Use a slotted spoon to transfer the cauliflower pieces to a food processor or blender. Add 1 cup vegetable broth or cooking liquid, sautéed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce to be. You may have to do this in batches depending on the size of your food processor/blender. Serve hot. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

Use as a pasta/pizza sauce or add to rice.

Serving size: 1/2 cup (recipe makes about 10 servings)

Nutrients Per Serving:

Calories: 52

Protein: 2 g

Fat: 3 g

Carbohydrate: 7 g

Fiber: 2 g

Sodium: 588 mg

Potassium: 212 mg

Phosphorus: 43 mg

recipe source: http://pinchofyum.com/creamy-cauliflower-sauce

Creamy Avocado Sauce

Ingredients:

• 1 medium, ripe avocado
• 1/2 lemon, juiced
• lemon zest
• 2-3 cloves of garlic
• 1/2 tsp salt, or to taste
• 1/4 cup fresh basil (optional)
• 2 Tbsp extra virgin olive oil

Directions:

Place garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Add the pitted avocado, basil, and salt. Process until smooth and creamy.

Serves about 3 if mixed with pasta, can also be used as a sandwich spread.

Nutrition Facts Per Serving (based on 3 servings)

Calories: 162

Protein: 1 g

Fat: 16 g

Carbohydrate: 6 g

Fiber: 3 g

Sodium: 392 mg

Potassium: 258 mg

Phosphorus: 30 mg

NUTS CHEESE

1/4 cup pistachios
1/2 cup pine nuts
1/4 cup almonds
1 Tbsp olive oil
1/4 C lemon juice
1 teaspoon herbs (basil, rosemary, oregano, etc depending on LEAP results)
1/2 tsp salt
water, if necessary
--> finely chop nuts in food processor. Add oil, lemon, and herbs- blend until smooth. Add as little water as possible to keep a thick consistency. Salt to taste

OR (For Phase 6):
1/3 macadamia
2/3 cup cashews
1 Tbsp oil
1/4 cup lime juice
1/2 bunch cilantro
1/2 red bell pepper
1/2 teaspoon salt

NUTRIENT INFORMATION (estimate 2 Tablespoon serving):
Calories 120
Carbohydrate 4 g
Fat 11 g
Protein 3 g
Fiber 1 g
Sodium: 145 mg
Potassium: 130 mg
Phosphorus: 90 mg