1/2 head of broccoli, roughly chopped
1 stalk celery, roughly chopped
1/4 trimmed leek, cleaned and sliced
Pinch each of chopped fresh rosemary, chili powder, and curry powder
Cayenne pepper to taste (optional)
4 ounces wild-caught salmon
1/4 avocado, sliced
Cilantro, sliced green onions, and sliced watermelon radishes to taste
1-2 tablespoons Brain Octane Oil
Cooked and cooled white rice (optional), seasoned with ground turmeric to taste
1 . Cook salmon using your favorite method (poaching is recommended).
2 . While salmon cooks, prepare broccoli leek base. Season a pot of water generously with salt and bring to a boil. Add broccoli, celery, and leeks and boil for 10 minutes, or until soft.
3 . Drain veggies and reserve about 1/2 cup of the cooking liquid.
4 . Transfer veggies to a blender and blend until fully pureed, adding a tablespoon of cooking water at a time until it reaches a veggie mash consistency. (You can also do this in your cooking pot with an immersion blender.) Add rosemary, chili powder, curry powder, and cayenne (if using), and mix well.
5 . Add broccoli leek base to a bowl and top with rice, cooked salmon, avocado, and remaining veggies. Drizzle with Brain Octane Oil and serve warm.
Nutritional Information (1 bowl):
Net Carbs: 7.7g