Paleo Shitake Spinach Soufflé

Paleo Shitake Spinach Soufflé Recipe-

Ingredients:

• 5 oz. organic baby spinach – finely chopped
• 4 slices veggie bacon, rough chopped
• 4 to 6 large shitake mushrooms, rough chopped
• 1 cup freshly grated celery root
• 4 green onions (scallions), finely chopped
• 4 whole eggs plus 10 egg whites (Note: if you are using eggs, please get organic, from free range chickens eggs that are raised on soy-free diets—trust me, the flavor is well worth the price, and it is much healthier for you, too)
• ½ tsp. celery salt
• ½ cup Thai coconut milk
• 6 whole pecans, finely chopped
• 1 tbsp. coconut oil
• 1 ripe but still firm avocado, peeled and sliced, for garnish
• 12 asparagus stalks, steamed tender, for garnish

 Directions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Chop up the veggie bacon and sauté it in a saucepan over medium-high heat, until almost crispy.
3. While the bacon is cooking, chop your green onions and mushrooms, and grate the celery root.
4. Once the bacon is near-crispy, add in the celery, mushrooms and green onions.
5. Sauté on low heat now, while you chop the spinach and put place in a large mixing bowl.
6. Add coconut milk, eggs, and lastly the sautéed ingredients into the bowl, a sprinkle in the celery salt.
7. Stir and blend all ingredients together thoroughly, and then pour the mixture into a deep 9″ glass pie pan.
8. In the coconut oil, lightly roast the chopped pecans, stirring and tossing to make sure they are well coated with the oil.
9. Ladle the toasted chopped pecans on top of the soufflé, centered on the dish.
10. Bake for 35 to 40 minutes, or until a toothpick or knife inserted into the center comes out clean.
11. Serve your Paleo Shitake Spinach Soufflé garnished with sliced avocado and 2 or 3 stalks of steamed asparagus.

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