Persimmon & Beet Mahi-Mahi Burger with Turmeric Cauliflower Rice

For the Mahi-Mahi Burger: Pan-sear the wild mahi-mahi burger in avocado oil for 4 minutes on each side until cooked through. Simultaneously, sauté chopped persimmon in coconut oil until softened. Top a slice of sprouted flax toast with 1/2 an avocado, then place the cooked mahi-mahi patty on top. Add the sautéed persimmons, chopped scallions, fresh parsley, and boiled beets. Serve immediately.

For the Turmeric Cauliflower Rice: Add 1/2 bag of cauliflower rice to a pan. Add a few splashes of water, turmeric, pink salt, and pepper. Steam until the cauliflower rice is tender. Stir in steamed broccoli (if using pre-steamed), cherry tomatoes, and more chopped scallions. Enjoy alongside the burger.