No Potato Shepherd’s Pie

• 1 head of cauliflower, chopped
• 1/2 cup low-fat Greek yogurt (optional) 
• 1 tablespoon pure butter (optional)
• 1 tablespoon olive oil or coconut oil 
• 1 lb grass fed ground beef 
• 1- 8 oz jar of tomato paste  
• 1 medium onion, diced
• 1 cup frozen peas (or 2- 10 oz frozen organic)
• 2 medium carrots, peeled and chopped (optional)
• 1 cup vegetable broth (or salted water)
• Sea salt and fresh ground black pepper, to taste

Preheat oven to 400 degrees.

Lay the cauliflower on a parchment lined baking sheet. Spray lightly with cooking spray. Roast for 15-20 minutes until cauliflower is tender. Or you boil in shallow  pan in salted water  about 5 minutes 

Transfer cauliflower to the bowl of a food processor and add the yogurt and butter. Season with salt and pepper, and process until smooth and creamy.

Brown the ground beef in a skillet.  Add the onion, carrots, and peas and stir until well combined. Add broth. Add  the tomato paste and stir.

Spread the vegetable mixture in a 8x8 casserole dish or divide into individual ramekins. Top with the pureed cauliflower and spread it on top. At this point you can put in freezer safe dish (I like pyrex glass dishes with tight fitting lids) and cook later-thaw and bake. 

Bake for 10 minutes until heated throughout. For a brown top you can set oven to broil for a few minutes -watch closely  Serve hot.

HW Notes: I did not use the yogurt, butter, or broth. I do not feel anything is wrong with these  ingredients just I did not have them .  I am going to use 2 - 10 oz. bags of organic frozen cauliflower to make more "mashed potatoes" next time. Which I was  surprised that they were creamy good and tasted like real mashed tators.  I also used the full 10 oz bag of peas. Substituted salted water for the broth to barely cover cauliflower and boiled in shallow pan on stove top for about 5 minutes. Used about 1/4 cup half n half to make the cauliflower creamy in food processor. 

Watermelon Salsa

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http://www.bhg.com/recipe/watermelon-salsa/

• 
  
• 
  
• 3
  cups chopped watermelon
• 1/2
  cup chopped green onions
• 1
  lime, zested and juiced

Directions

1. In a bowl stir together watermelon, onions, lime peel, and juice. Season to taste. Cover and chill for up to 4 hours. Drain before serving.

Nutrition Facts (Watermelon Salsa)

Per serving: 
• 13 kcal cal., 
• 0 g fat
 
• (0 g sat. fat, 
• 0 g polyunsaturated fat, 
• 0 g monounsatured fat), 
• 0 mg chol., 
• 1 mgsodium, 
• 3 g carb., 
• 0 g fiber, 
• 3 g sugar, 
• 0 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

Triple Ruby Relish

http://www.bhg.com/recipe/triple-ruby-relish/

• 16
  ounces strawberries, hulled and chopped
• 1/2
  cup chopped watermelon
• 6
  radishes, cut into strips
• 3
  tablespoons white balsamic vinegar
• 1
  tablespoons snipped fresh mint

Directions

1. In a large bowl combine strawberries, watermelon, and radishes. Add vinegar. Let stand 10 minutes. Drain. Toss with mint. Store any remaining relish in the refrigerator for up to 2 days.

Nutrition Facts (Triple Ruby Relish)

Per serving: 
• 22 kcal cal., 
• 0 g fat
 
• (0 g sat. fat, 
• 0 g polyunsaturated fat, 
• 0 g monounsatured fat), 
• 0 mg chol., 
• 1 mgsodium, 
• 5 g carb., 
• 1 g fiber, 
• 4 g sugar, 
• 0 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

Spicy Watermelon Salsa

http://www.bhg.com/recipe/pork-tacos-with-watermelon-salsa/

• 1 1/2
  cups chopped seeded watermelon

• 1
  fresh banana or Anaheim peppers, finely chopped*

• 1/4
  cup snipped fresh cilantro

Chop and mix...REady. 

Melon-Fresh Herb Sorbet

Ingredients

• 4
  cups seedless melon chunks (watermelon, cantaloupe, or honeydew)
• 2
  lemons or 3 limes, juiced (6 tablespoons)
• 4
  5 inch sprigs leafy herbs (basil, mint, thyme, sage, tarragon, or your favorite herb) or 2 teaspoons crushed lavender flowers
• 1
  cup sugar
• 2/3
  cup water
• 1
  tablespoon honey
• 1/8
  teaspoon salt

Directions

1. In a food processor or blender, combine melon with half the citrus juice; cover and process or blend until smooth. Transfer to a bowl and set aside.
2. In a small saucepan combine fresh herbs, sugar, water, remaining citrus juice, honey, and salt. Bring to boiling over medium heat. Reduce heat; simmer 5 minutes, stirring occasionally. Strain herb mixture into melon puree. Place bowl over container of ice water; stir for several minutes or until mixture has chilled to about 40 degrees F. Cover; refrigerate 2 to 4 hours.
3. Transfer chilled mixture to 1- to 2-quart ice cream freezer; freeze according to manufacturer's instructions. Store, covered, in freezer. Makes 8 servings.
4. 
   

Hw: author says it can be made with whatever is in season just keep fruit to liquid ratio. 

Pink Power Smoothies

http://www.bhg.com/recipe/pink-power-smoothies

• 1 1/2
  cup small fresh cauliflower florets
• 2
  cups watermelon cubes (seeds and rinds removed)
• 1 1/2
  cups frozen unsweetened whole strawberries
• 1
  6 ounce carton strawberry Greek yogurt
• 2
  tablespoons strawberry preserves (optional)

Directions

1. In a small saucepan cook cauliflower in enough boiling water to cover, about 10 minutes or until very tender. Drain and rinse with cold water to cool quickly.
2. In a blender combine cooked cauliflower, watermelon, strawberries, yogurt, and, if desired, strawberry preserves. Cover and blend until very smooth, stopping and scraping sides of blender as needed.
3. Pour into tall glasses and serve immediately.

Watermelon Lime Sparkle

• 2 cups cubed watermelon

• 2
  ounce (1/4 cup) fresh lime juice
• 2
  ounce (1/4 cup) honey
• 24
  ounce (3 cups) sparkling mineral water, chilled

Directions

1. In a blender puree watermelon with lime, honey until very smooth. You can add ice for a cool summer treat or Serve over ice.

Histamine Intolerance food List

http://www.food-intolerance-network.com/food-intolerances/histamine-intolerance/histamine-intolerance-hit-tolerated-foods-list.html

Watermelon Feta Mint Skewers

http://www.bhg.com/recipes/seasonal/summer-watermelon-recipes/#page=12

Just cube watermelon, skewer on some feta and mint, and you’re done.

Asian Style Spiral Salad

http://www.simply-gourmet.com/2014/05/asian--spiral-salad--chicken.html

Makes 4 adult servings

Prep Time:  25 minutes

1 carrot, peeled

1 red or green apple

lemon juice (for apple)

1 yellow beet, peeled

1 zucchini, peel left on

4 large red radishes, peel left on

toasted almonds, optional

black sesame seeds, optional

cooked chicken pieces, optional

Meat is optional for this dish.  Chicken, beef or shrimp work well.  This is a great salad to use any leftover meat in the refrigerator from the night before, this is what we do.

Dressing:

Makes 1/4 cup 

2 tablespoons extra-virgin olive oil 

2 tablespoons Mirin.  

Mirin is a japanese sweet cooking rice wine.  It can be found in the asian section of most grocery stores.

1.  Spiral all of the vegetables into a large bowl.

2.  Prepare a small bowl with 1 cup of cold water and juice from half a lemon.  Spiral the apple and add to the lemon water.  This will prevent the apple from turning brown.

3.  Combine the two dressing ingredients into a jar with a lid.  Shake.  Pour over salad and toss.

4.  Salad is best served immediately.  Everything is crunchy and crisp.   Add any optional ingredients and toss again.  Leftovers should be stored in the refrigerator and will soften a bit as it sits in the dressing.

Detox Salad

• 3 large beets, peeled and shredded {makes 2-3 cups}
• ½ head green cabbage, finely chopped {makes about 2 cups}
• 1 bunch dinosaur kale, de-stemmed and shredded {makes about 2 cups} ( HW: not sure what she means by dinosaur kale but I would think kale baby or mature would be fine) 
• 1/2 cup fresh cilantro, finely chopped
• zest of 1 lemon {~1 Tbl}

Detox Salad Dressing

{double recipe for heavier dressing}

• 2 lemons, juiced {~4 Tbl}
• 1/3 cup sunbutter {directions below}
• 1 Tbl fresh ginger, grated
• 4 Tbl apple cider vinegar 

Directions:

Detox Salad

Combine all the ingredients in a large mixing bowl.

Detox Salad Dressing

Combine all ingredients in a food processor or blender and blend for 1-2 minutes, or until smooth and creamy.

Note: to make sunbutter, place ½ cup sunflower seeds in a food processor for ~5 minutes, or until “buttered.” 

Plate

Toss the salad ingredients with the dressing. Plate and top off with a generous sprinkling of the fresh lemon zest.

PINEAPPLE GUACAMOLE

http://www.gimmesomeoven.com/pineapple-guacamole-recipe/#_a5y_p=3562958

INGREDIENTS:

• 3 ripe avocados, peeled and pitted
• 1 jalapeno, stem and seeds removed, minced (add more or less to taste)
• 1 1/2 cups diced fresh pineapple, plus extra for topping
• 1/2 cup finely chopped red onion
• 1 Tbsp. fresh lime juice
• 1/4 cup fresh cilantro leaves, finely chopped
• 1/2 tsp. coarse sea salt
• dash of cumin
• 
  

DIRECTIONS:

Mash together avocados, jalapeno, pineapple, onion, lime juice, cilantro, salt, cumin with a fork until well-mixed.

Serve immediately, garnished with extra fresh pineapple and chopped cilantro, served with corn tortilla chips.  Or cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate.

STRAWBERRY AVOCADO SALSA

http://lecremedelacrumb.com/2015/05/strawberry-avocado-salsa.html

Sweet strawberries, bright avocados, red onions, cilantro, and spicy jalapeños come together in a tasty summer salsa you can whip up in minutes!

INGREDIENTS

• 1 pound strawberries, hulled and diced
• 2 large avocados, pitted and diced
• ½ red onion, diced
• 1-2 jalapeños, seeded and very finely chopped (see note)
• juice of ½ lime
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ⅓ cup cilantro leaves, roughly chopped
• tortilla chips, for serving