Lemon Asparagus & Kale Risotto

This is such a fantastic, healthy recipe! It’s gluten free, vegan, dairy free goodness. It’s full of veggie powerhouses: kale, cauliflower and asparagus.

High in fiber, it helps aid in digestion and elimination…giving you that healthy glow. It’s full of iron which helps the formation of enzymes. transporting oxygen to various parts of the body. They are known for their powerful antioxidants and are high in cancer fighting Vitamins K, A and C as well as Calcium. In fact, the Calcium in these bad boys is healthier than dairy because it’s more bio-available (that is, your body is able to utilize it more easily and fully). They help fight inflammation, aids in weight loss, fight cancer and helps balance hormones.

You can buy the cauliflower rice or you can easily make it yourself y cutting it into small pieces and process it in a food processor or blender until the pieces are fine and rice like.

This recipe was adapted from Every Last Bite.


1 onion, diced
4 cloves garlic, minced
2 Tbsp olive oil, divided
2 Handfuls organic kale
3 Cups cauliflower rice
1 lb Asparagus, cut into 1″ pieces
1 Cup fresh peas (frozen will work)
1 Cup veggie broth
3 Tbsp coconut cream (the top solid part only)
3 Tbsp lemon zest
salt and pepper


Preheat the oven to 400 degrees. Line 2 cookie sheets with parchment paper.

Place cauliflower rice and garlic onto one and coat with 1 Tbsp olive oil, sea salt and pepper. Bake for about 15 – 20 min,

On the second sheet, put asparagus and kale, remaining olive oil, salt and pepper. Bake for 15 min (be careful not to overcook).

Meanwhile, in a med saucepan, saute onion. Add peas, broth and cream. Remove from heat. Stir in lemon zest and other veggies. Top with baked fish (pictured), chicken…or as is.