top of page


Roasted Cauliflower : 

1 organic head cauliflower, chopped 

2 tablespoons melted coconut oil 

¼ teaspoon curry pepper 

Sea salt & pepper 

Curried Coconut Quinoa & Greens 

2 teaspoons melted coconut oil 

1 medium yellow onion, chopped 

1/2 teaspoon turmeric 

2 tablespoons curry powder 

1 can full fat coconut milk 

1/2 cup bone broth 

1 cup quinoa, rinsed and cooked

4 cups baby arugula or, spinach


  1. Roast for cauliflower at 375F for 25, turning halfway, until the cauliflower is tender and golden crisp.

  2. Cook the quinoa.

  3. In a large pan, warm coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring frequently, about 5 minutes.

  4. Add the spices and combine well and continue cooking for 2-3 minutes. Then add the coconut milk, cooked quinoa and cauliflower. Turn heat to low and cook for 5-8 minutes minutes, then remove the pot from heat and mix in spinach. 

  5. Season with salt and pepper and enjoy. Add organic or ground turkey for more protein.

Curried Coconut Quinoa and Greens: Project
bottom of page