Elena For Reels

This is actually the second time I fixed this recipe.  It’s been four months now that I have avoided eating starchy food and I wanted to stick to it so I fixed myself a bowl of low-carb risotto today.

You would have known by now that most of the food I prepare are easy and cook fast. This is one of them.

Ingredients:

• 2 cups cauliflower
• 1.5 lbs portobello mushrooms, sliced
• 1 tbsp coconut oil or extra virgin olive oil
• 1 small onion, minced
• 1 small garlic, minced
• 1/2 cup vegetable broth (or chicken broth)
• 1/2 cup grated parmesan cheese
• 2 tbsp heavy cream
• parsley, finely chopped
• salt and pepper, to taste
• butter

Directions:

• Pulse cauliflower florets in a food processor until ‘rice’ forms. You can also use a cheese grater.
• In a skillet over medium heat cook mushrooms until tender.
• Add onion, garlic and cauliflower. Add vegetable/chicken stock and cook until tender.
• Add heavy cream, chopped parsley and cheese.
• Season with salt and pepper.

Enjoy!

“The healthy man is the thin man. But you don’t need to go hungry for it: Remove the flours, starches and sugars; that’s all.”
― Samael Aun Weor