Finally the Right Recipe!

Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes Yield: 4 servings Ingredients: 1 1/2 pounds Brussel Sprouts 2 Tbls Olive Oil Kosher Salt 1 Tbls Sriracha 3 Tbls Honey 1 Lime, juiced Instructions: Preheat oven to 400 deg F Cut off the stem end of the sprouts and pull off any yellow outer leaves. Cut all sprouts in half. Place sprouts in a large bowl, drizzle with olive oil and season generously with Kosher Salt. Toss to coat. Place in a single layer on a baking sheet with a thin layer of olive oil on it. Roast for 35-40 minutes until crisp and golden brown on the outside and tender on the inside. Meanwhile, combine sriracha, honey, and lime in a small bowl. Season with Kosher Salt. Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately.

Rainbow Roll-Ups : carrots , cut into matchsticks cucumbers , cut into matchsticks red cabbage curry hummus cooked rice  or  quinoa  (optional) peanuts and cilantro collard greens  (leaf) Peanut Sauce : 3/4 cup  peanut butter 1/4 cup  soy sauce  (tamari or coconut aminos if gluten free) 1/4 cup  rice vinegar 1/4 cup  water 2 tablespoons  honey 1 clove  garlic Curry Hummus INGREDIENTS 2 14-ounce cans  chickpeas , drained and rinsed 1/2 cup  coconut milk  (more as needed) 1 1/2 tablespoons  red curry paste 1 tablespoon  curry powder 1 clove  garlic 1 teaspoon  sea salt Curry Hummus INSTRUCTIONS Blend or pulse in a food processor until smooth. Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!             I like to add a little squeeze of lime and a pinch of c...