red curry kelp noodle bowls in coconut broth with perfect vegan, grain & nut free coconut flour flatbread

ingredients:
1 small onion, diced small
3 tablespoons coconut oil
1 garlic clove, minced
juice from 1 lime, divided
1 cup carrots, sliced small
2 cups cauliflower florets
3 tablespoons thai red curry paste, divided
2 cups coconut milk
chopped fresh cilantro 
1 package kelp noodles
sea salt + ground black pepper, to taste

heat the coconut oil over low heat in a medium sauce pan and sauté onions & garlic until translucent. add in half the lime juice, a pinch of sea salt, garlic and 1 tablespoon red curry paste. stir and cook for a minute more. then add in the carrots and cook for 3 more minutes. lastly, add the cauliflower and 1/2 cup coconut milk. simmer on low for 15 minutes or until veggies are tender. pour in remaining coconut milk, curry paste, pinch of sea salt, cilantro & lime juice. simmer until veggies are soft. 
to assemble the bowls: rinse your kelp noodles and cut into smaller pieces into a bowl. pour curry over top and garnish with cilantro, lime juice & pepper.

delicious & versatile garlic flatbread:

perfect to pair with soup or dunk in hummus & 100% allergen free!
I even made a batch the other day and left out the savory spices to use it as a pancake/crepe. because these are very high in fiber, they are so satisfying! 

ingredients:
½ cup coconut flour 
1 Tablespoon psyllium husk powder 
2 pinches sea salt
1 cup hot water
optional ingredients:
½ teaspoon garlic powder
¼ teaspoon ground cumin
minced dried or fresh herbs

-heat the water to just below a boil. whisk together all other ingredients and then mix in the water until it starts to come together. let it rest a few minutes, then roll into 6 even balls. flatten with your hands, or roll between parchment paper until 1/8-1/4 inch thick. bake on a parchment lined tray at 350F for 15-20 minutes, or cook up individually in a greased skillet until done.