~2 packages of Trader Joe’s broccoli rice (or 2 large heads of organic broccoli riced)
~2 garlic cloves, minced
~2 leaks, chopped into disks1/4” thick
~2 long celery stalks, sliced horizontally
~1/2 cup white onion, chopped
~Celtic sea salt and pepper to taste
In a large pan, heat ghee and add garlic, onions, celery and leeks. Saute for 3-5 minutes then add broccoli rice. Stir until soft and combined. Add Celtic sea salt and pepper to taste and serve.
~ 2 bundles or 1 pound radishes, greens removed and halved
~1/2 tablespoon olive oil
~ salt and pepper, to taste
~ 1 tablespoon ghee
~ 1-2 teaspoons whole grain mustard
~ 1 tablespoon finely chopped fresh chives
- Preheat oven to 425°F. Line a large baking sheet with parchment paper, then set aside.
- In a medium bowl, toss halved radishes with olive oil and a sprinkle of both salt and pepper until evenly coated. Bake 30-40 minutes, tossing half way and cooking until radishes begin to become lightly golden in spots and are tender throughout.
- Five minutes before radishes are finished cooking, melt butter. Whisk melted butter and mustard together until combined. Lightly stir in chives.
- Remove radishes from baking sheet, and place back into previously used medium bowl. Pour mustard mixture over radishes and toss until evenly coated. Serve immediately.