On making cauliflower rice:  If you don't have a food processor, just finely chop the cauliflower.  You can also buy pre-riced cauliflower and roast it.  Be sure not to over process the cauliflower when cooked.  You don't want to make a puree.  Just lightly chop.
Feel free to use other veggies besides kale and carrots.  All work great.
I found that almond milk works great in this recipe.  Keeps it light and smooth.  Cashew and coconut milk work as well.
You can add other toppings such as crackers, nuts, cheese, etc.  You can also add in cooked chicken or meat.

1.  Preheat oven to 350.
 
2.  Mix salt, cumin, paprika, and cayenne.  Season chicken.  Roast for 20 minutes.  Remove.  Rest for
5 minutes.  Cut into cubes.
 
3.  While roasting chicken, boil broth.  Add sweet potatoes.  Cook over high until tender (approximately
10 minutes).  Remove sweet potatoes.  Add broccoli stems, garlic, and jalapeno pepper.  Reduce heat and boil 15 minutes.  Add florets and coconut milk and continue to boil until broccoli is tender (approximately 5 minutes).  Remove the pot.
 
4.  Transfer broth and veggies to food processor until smooth.  Return to pot and add chicken, sweet potatoes, and cilantro.  Reheat.
​Serves 2.

1. Heat Oil in a pan over medium heat until shimmering.
2. Add the Red Pepper Flakes  (add more for more heat and spice) and cook for 20-30 seconds just to bring out the oils.
3. Add the Shallot and stir for 20-30 seconds.
   
4. Add Arugula and saute. While it is getting soft and about 30 seconds before you remove it, it will be wilty, but maintains its brilliant color, add the garlic and cook for the last 30 seconds.
5. Serve while hot and with ANYTHING!

​Soooooooo Gooooooood!!!!!!!