Roasting vegetables adds a new depth of flavor to your food without getting rid of the nutrients. Adding nuts or seeds helps elevate the dish to a new flavor profile. Cashews are great for protein and healthy fat.
2 large heads of broccoli, cut in 1/4 inch pieces
2 Tbs of coconut/olive oil/ grass fed butter
1 tsp of sea salt (more to taste)
3 thinly sliced garlic cloves
1/2 cup of raw cashews
Preheat the oven to 400 degrees. In a large, oven-safe skillet, (if you don't have an oven-safe skillet, transfer to cookie sheet when ready for the oven) heat the oil/butter over medium heat. Toss in the garlic and let it sizzle to a light brown color; about 2 minutes. Next, drop in the cashews and let them soften up for about 1 minute, then add the broccoli. Stir for 2-3 minutes until the broccoli is evenly coated by the oil, remove from the heat and put the broccoli into the oven for 12 minutes or until the broccoli is lightly toasted brown and crispy. Remove and serve hot and fresh....
5 cups of Corn Kernels (frozen corn or 6 ears of corn)
6 cups water or (2 cups of vegetable stock and 4 cups water) see step 2
Salt to taste
1 tablespoon extra virgin olive oil or Grass Fed Butter
1 medium white onion, chopped
2 garlic cloves, minced
2 poblano chilies or 1 Large poblano
¼ cup chopped fresh cilantro or 2 tablespoons minced chives (optional)
If have fresh corn take the corn off the cobs. You should have about 5 cups kernels. Frozen sweet corn is a good substitute for fresh. Set aside 1 cup of the kernels.
This step is only if you have fresh corn. If not add waterPlace the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheeseclot...