Christine Chowning

1 date water 1 garlic clove, pressed 1 T fresh ginger, finely grated ¼ C sunflower butter Juice of ½ lime 4 T coconut aminos 1 T sesame oil ⅛ tsp salt red pepper flakes 2 T olive oil 1 lb. chicken tenders salt pepper INSTRUCTIONS Put date in a small cup and add enough water to complete cover date. Microwave on high for 1 minute and allow to soak until date is needed later. In a small bowl whisk together garlic, ginger, sunflower butter, lime juice, coconut aminos, sesame oil, and salt. Remove date from water. Cut pit out of date and discard. With a fork smash date until it turns into a paste. Whisk date paste with the rest of the "Seed Butter" sauce. Add a dash of red pepper flakes to sauce, enough to add as much heat as prefered. Combine chicken tenders with sauce and sit for 20 minutes or leave off and use as a dressing. In a skillet warm 2 T of olive oil over medium-high heat. Add chicken tenders and saute on each side for 3-4 minutes o

1 medium heads cauliflower, cut into bite-sized pieces 1 Tbsp. extra-virgin organic coconut oil, divided use 1 (13.66-oz.) can unsweetened organic lite coconut milk 1 cup shredded unsweetened coconut 2 fresh lime juice, divided use 4 tsp. finely chopped lime zest ½ cup finely chopped cilantro; reserve a small amount for garnish ¼ tsp. sea salt (or Himalayan salt) 1-2 cloves of garlic Instructions Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside. Heat oil in large nonstick skillet over medium-high heat. Add cauliflower & garlic; cook, stirring frequently, for 4 to 6 minutes. Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates. Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until li