Cauliflower Soup
  • 2 Tbs butter (organic preferred)
  • 1 large white onion, chopped
  • 3 cloves garlic, crushed
  • 1/4 all purpose flour
  • 1 tsp sea salt
  • 2 cups milk (organic or raw milk preferred)
  • 1 cups chicken broth (free range organic preferred)
  • 1 large head cauliflower, cut into 1 inch pieces
  • 1 tsp dijon mustard
  • 2 cups shredded cheddar cheese (organic preferred)
In large pot, melt butter over medium heat. Add onion, and cook until brown. Add garlic, and cook an additional 2 minutes, Keeping on low so not to burn the Garlic. Add flour and salt and cook 2 minutes, stirring frequently. Slowly stir in chicken broth, milk, and 1 1/2 C water. Add cauliflower. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until cauliflower is tender, about 20 minutes. Remove from heat. Add cauliflower mixture to blender in batches, and puree until very smooth. Return to pot and heat over medium heat, stirring occasionally. Reduce heat to low. Stir in mustard and 1 1/2 C cheese; continue stirring until cheese is melted and smooth. Garnish with additional shredded cheese. Enjoy!

Simple ketchup
The typical recipe calls for some sugar, but a sugar-free version tastes just as good and a little bit more tangy. This recipe yields 1.5 cups.

 •1 can (6 ounces) tomato paste
 •2 tbsp vinegar or lemon juice
 •1/4 tsp dry mustard
 •1/3 cup water
  •1/4 tsp salt
 •1 pinch ground cloves
 •1 pinch ground allspice

 1. Combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the flavors blend and enjoy!