You can have a Christmas party without grains and sugars –  we proved it yesterday:)  Thank you to everyone who brought the delicious food, and thanks for braving my snowy, hilly, driveway.  I’ve got the recipes links for about half of the food that was shared, and the whole recipe for the cauliflower soup.  NOTE:  No one expected “cauliflower soup” to be so delicious, but it was.  OMG:  herb-y, hot, creamy, wintery and warming.

Magic Cookie Bars, All Day I Dream About Food.  The sweetened condensed milk takes 90 minutes to make, plan accordingly.

Bacon Jam from the cookbook, Beyond Bacon.

Goji Berry Sea Salt Drops, from Food Babe.

Bacon wrapped dates stuffed with Manchego cheese, and Bacon wrapped dates NOT stuffed – both versions are delicious.

Paleo Snickerdoodles, Elana’s pantry.

Paleo Molassas Spice Cookies, Elana’s pantry.

Paleo Coconut Milk Bread, The Spunky Coconut.

Peanut butter Caramel Shortbread bars, All Day I Dream About Food.

Peanut Butter Cookies, Elana’s Pantry ( these were supposed to be Vegan, but I used butter)

Star Butter Cookies, Elana’s Pantry

Paleo Pecan Sandies, Elana’s Pantry

Chunky Monkey Muffins, Primal Cravings cookbook

Sorry, there was a lot more food on the table, but no cards with links on them:(  I’ll do a better job monitoring that next year I promise!

The Cauliflower Soup Recipe:

2 leeks, including 2 bunches of greens, roots trimmed

2 tbsp olive oil

2 tbsp unsalted butter

1 celery rib, with extra leaves, coarsely chopped

2 tbsp finely minced garlic

2 tsp curry powder –   this ingredient surprised me bc I tasted NO hot spicyness at all

2 tsp ground ginger

6 cups chicken or vegetable broth (more if necessary)

Juice of half a lemon

1 head cauliflower, cored and broken into florets

1 cup half and half

salt and pepper to taste

Cut leeks in half lengthwise. Wash to remove dirt.   Pat dry and thinly slice crosswise.   (2) Heat oil w the butter in heavy pot over low heat. Wilt the leeks and celery w leaves until softened, 10 minutes, add garlic during the last 5 minutes.  (3)  Stir in the curry powder and ginger, cook over low heat to permeate the vegetables, 1 minute.  (4) Add broth, lemon juice, and cauliflower florets. Raise heat to high and bring to a boil, reduce the heat and simmer, partially covered, until the cauliflower is very tender, about 15 minutes. Cool slightly. (5) Puree in a food processor until very smooth, adding half and half though the feed tube.  Add extra broth for desired consistency. Season w Salt and Pepper.   Sprinkle with crystalized ginger or sliced scallions.