Spring Asparagus with Morels


This is a great seasonal veggie dish that works well as a side but is also hearty enough as a vegan or vegetarian main dish (I double the recipe if using it as a main).


  • 6 Morels, Quartered lengthwise
  • 2 Cups Asparagus, chopped into 1 1/2” pieces
  • 1/2 Cup Shallots, finely minced
  • 3 Tablespoons Amontillado Sherry or dry white wine
  • 4 Cloves Garlic, minced
  • 1 Tablespoon Virgin, Organic Grass-Fed Ghee or Organic Coconut Oil
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 tsp Thyme, fresh (or 1 tsp if using dried)
  • 1 tsp Lemon zest, freshly grated
  • Pink Himalayan salt or sea salt and freshly ground pepper to taste.

Optional Additions:

  • Red pepper flakes
  • Truffle Oil
  • Organic grass-fed butter instead of olive oil


  1. In a large sauté pan, heat coconut oil on medium heat. Sauté morels, shallots, thyme, and garlic for about 3 minutes.
  2. Add asparagus and sauté for another 2 minutes.
  3. Add sherry/wine and continue to cook another 2-3 minutes or until asparagus is bright green and slightly tender but still crunchy.
  4. Toss with extra virgin olive oil, salt and pepper and taste to make sure seasoning is to your taste.
  5. Sprinkle top of dish with lemon zest and serve.

Roasted Spiced Cauliflower


3 Tbsp olive oil

1 Tbsp crushed red pepper

2-3 garlic cloves, crushed and chopped

1 Tbsp fresh ginger, grated

1 ½ teaspoon turmeric 

1 jalapeño, finely diced (optional)

1/3 tsp black pepper


1 head cauliflower, cut into florets

Sea salt and freshly ground pepper


  • Preheat oven to 450 degrees.
  • Whisk together all ingredients except the cauliflower in a small bowl.
  • Place cut cauliflower in a large resealable bag; pour olive oil mixture over cauliflower in bag. Seal and toss so that cauliflower is well-coated.
  • Pour cauliflower into a single layer in a 9x12 baking dish and season with salt to taste
  • Cover and roast for 20 minutes; uncover and cook 10 minutes more, until cauliflower is a light golden brown.

Serve hot.

Serves 2-4

Truffled Cauliflower Mash

Tastier & healthier than potatoes!


One medium-sized head of cauliflower, chopped into florets

2 Tbsp unsweetened almond or coconut milk

3 garlic cloves, finely minced

1 tsp sea salt

1 tsp white pepper

1 tsp fresh thyme, chopped (optional)

1 tsp fresh chives, chopped (optional)

1-2 tsp black truffle oil (optional but you won't want to leave it out once you try it!)


  • Place steamer basket in medium pot filled with two inches of water and place pot on stovetop at high heat.
  • When water boils, add cauliflower to steamer basket. Reduce heat to low and cover, steaming for five to seven minutes, or until tender.
  • Drain cauliflower and place in food processor or blender. Add the almond milk, garlic, thyme, and chives. Blend until smooth (add milk if you want it creamier).
  • Add sea salt, pepper, and truffle oil and process 30 seconds more. Serve warm.

Ideal to serve under your favorite fish or chicken main dishes.

(Serves 2)