NOTE: THIS IS NOT A RECIPE FOR SOMEONE IN THE 1ST FEW MONTHS OF A CANDIDA DETOX DUE TO THE VINEGAR IN THE CAPER BRINE. IF you can find capers without white vinegar then you could make this while on a Candida Detox (RAW apple cider vinegar would be ok). OTHERWISE, wait AT LEAST 6 months to make this OR make the recipe with olives (in a non-vinegar brine - read the label) in place of the capers...or ditch the capers all together.
Frozen grass-fed chuck roast, partially defrosted
Extra Virgin Olive Oil (EVOO)
Fresh cracked pepper
Himalayan sea salt
Fresh lemon wedges
Caper berries (preservative-free)
1/4 cup red onion, diced
Shave very thin slices off of your half frozen chuck roast and place your slices on a large plate, only 1 layer thick. Partially defrosting a frozen chuck roast is essential to being able to slice the beef super thin...which is what makes carpaccio...CARPACCIO! A fresh, raw roast will NOT slice properly, nor will a frozen solid roast.
Drizzle the carpaccio slices with olive oil, caper berries, fresh cracked pepper, sea salt, and a drizzle of fresh lemon juice. Be sure not to get any caper juice on the carpaccio if you are on a Candida Detox, as the brine contains a lot of white vinegar. Pile some arugula and diced red onion on in a creative fashion to make a presentable appetizer to serve.
Throw all into pot of boiling water cook until cauliflower is soft.
You can roast cauliflower instead, but it needs to be very soft.
When cooked, drain excess water and add 1/2 stick butter, 1 cup broth, and 1 cup cashew/almond milk. Add more liquid if it needs to be smoother. Season with Himalayan sea salt and pepper to taste.
Blend until smooth with immersion blender. Enjoy!!! WOWzers!!
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