This tasty curry features red kuri, a beautiful winter squash. Photo by Mike Haller (CC BY 2.0) If red kuri is not available in your area, feel free to substitute a winter squash of your choice. Red kuri is a naturally sweet, versatile squash that is great for baking and stuffing, in addition to stir-frys and curries. Kuri, like all winter squash, is high in vitamins A, C, riboflavin and thiamin, as well as the minerals calcium, potassium and iron and an excellent source of fiber. Winter squash have anti-inflammatory, antioxidant and blood sugar benefits. Enjoy this beautiful dish on a crisp autumn’s day.
Prep ½ cup coconut, shredded 1 medium red kuri squash 1 tablespoon coconut oil 1 sweet onion 2 cloves garlic 2” fresh ginger 3 cups cauliflower 2 cups kale 1 lime quinoa Preheat oven to 350°. Toast coconut in a dry skillet over medium heat, 2-3 minutes, stirring constantly. Cut squash in half; spread 1 tablespoon coconut oil on cut sides. Place in a baking dish cut sides down and bake for 30-45 minutes, or until tender. While squash is baking, prep other ingredients. Peel and dice onion. Peel and press or mince garlic. Grate ginger. Chop cauliflower and kale. Juice lime. Following package instructions, make enough quinoa for 4 servings. Curry 2 tablespoons coconut oil 2 teaspoon coriander, ground ½ teaspoon salt 1 teaspoon turmeric 1 teaspoon mustard, ground 1 teaspoon chile powder, ground ½ teaspoon cayenne, or to taste ½ teaspoon cumin ¼ teaspoon cardamon 2 cups chicken broth 1 can coconut milk Sauté onion, garlic and ginger in 2 tablespoons coconut oil in a Dutch oven or soup pot over medium heat. When onion is translucent, add cauliflower, spices and chicken broth. Simmer 20 minutes, or until cauliflower is al dente. When squash is cooked, scoop out flesh and add to cauliflower. Stir in kale, coconut milk and lime juice. Simmer until kale is bright green and tender, stirring occasionally. Serve Ladle over quinoa and sprinkle toasted coconut on top. Preparation: 30 minutes active, plus 45 minutes to bake Serves: 4
0 Comments
Is the morning egg routine a little boring?
Prep
1 yellow onion 3 cups shiitake mushrooms 2 leaves kale 2 cloves garlic Finely chop onion, mushrooms and kale. Peel and press or mince garlic. Sauté 1 teaspoon turmeric ½ teaspoon thyme, dried ½ teaspoon oregano 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon olive oil 1 tablespoon butter In a large frying pan, sauté onion, garlic, turmeric, thyme, oregano, salt, pepper, in olive oil and butter over medium heat until onions begin to soften and spices are fragrant. Add mushrooms and kale and continue to cook, stirring frequently, until kale is bright green. Bake 10 eggs ½ cup Parmesan cheese Distribute mushroom mixture to 10 muffin tins. Crack an egg into each tin. Distribute cheese among tins. Bake for 12 minutes at 400°. Serve Allow to set for a few minutes before serving. Enjoy! Preparation: 45 minutes Serves: 6 A favorite for Sunday brunch, this dish reheats well and is a good choice for a do-ahead weekday breakfast.
Prep
3 eggs 2 sprigs rosemary 1 bunch green onions ½ pound Brussels sprouts 2 portabella mushrooms 2 cloves garlic 2 inches fresh ginger 1 sweet potato 1 lemon Separate eggs, set aside. Stem rosemary, and chop. Chop green onions, Brussels sprouts and mushrooms. Mince or press garlic. Press ginger. Peel and dice sweet potato. Juice lemon. Sauce 5 tablespoons butter 1 tablespoon turmeric Melt butter in a small saucepan over medium heat. Add rosemary and turmeric, cook for a minute or two. Remove from heat and set aside. To prepare the sauce, combine egg yolks with ¼ cup of water and lemon juice in the top part of the double boiler or a small bowl that will fit over the saucepan of simmering water. Whisk mixture for several minutes, until it begins to thicken. Slowly add butter mixture and continue to whisk until well mixed and sauce is thickened. Remove from heat and set aside. Hash 4 eggs 2 tablespoons coconut oil 2 teaspoons pepper ½ teaspoon salt Sauté onions, garlic and ginger in a skillet over medium heat. While onions are cooking, heat 2 inches water in a small saucepan or double boiler until simmering. When onions are soft, add sweet potatoes and ¼ cup water. Cover and cook a further 8–10 minutes, stirring frequently. When sweet potatoes are soft, add Brussels sprouts and portabella and cook 4–5 minutes longer, stirring frequently. Season with salt and pepper. Prepare eggs as desired; if scrambling, mix in separated whites to avoid waste. Serve Divide hash among plates; serve each with an egg and sauce. Preparation: 30 minutes Serves: 6 This is a complex, interesting dish.
Prep
1 cup brown rice 1½ cups vegetable broth ¼ cup pumpkin seeds ⅓ cup cilantro 1 cup spinach 1 clove garlic ½ cup celery ½ lemon Cook rice in a medium saucepan with broth, according to package instructions. Allow to cool. Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally. Finely chop cilantro, spinach and garlic. Slice celery and lemon. Assemble 3 tablespoon extra-virgin olive oil 1 tablespoon walnut oil ½ teaspoon salt ½ teaspoon ground pepper ¼ cup feta cheese ¼ cup dried cranberries In a small bowl, combine oils, salt and pepper, whisk gently. In a large bowl, combine cilantro, spinach and garlic. Toss with oil mixture. Stir in celery, salt, pepper, and pumpkin seeds. Stir in rice. Sprinkle with feta and cranberries. Toss again right before serving. Serve Serve with a squeeze of lemon. Preparation: 45 minutes Serves: 4 My poached egg bowl makes a warm and gently nutritious meal.
Prep
quinoa 2 cloves garlic, chopped 1 shallot, chopped 3 cups spinach, chopped 2 carrots ½ inch ginger Cook quinoa according to package directions, enough to make four servings. Peel and finely chop garlic and shallot. Chop spinach. Shred carrots. Grate ginger. Stovetop ½ tablespoon white vinegar 4 eggs ½ teaspoon salt ¼ teaspoon freshly ground pepper 2 tablespoons coconut oil ¼ teaspoon turmeric Heat one inch of water along with vinegar in a shallow pan over high heat. When the water begins to simmer, lower heat to medium and gently crack eggs into water, add salt and pepper. Continue to simmer until whites are opaque. Sauté shallot, garlic and spices in coconut oil; add quinoa and spinach. Continue cooking until spinach is just wilted; keep warm until ready to serve. Serve Divide quinoa and spinach mixture into bowls, serve with an egg. Preparation: 20 minutes Serves: 4 For a healthy and satisfying take on tacos, I have added sweet potato and substituted chard for taco shells.
Prep
1 large shallot 2 cloves of garlic 1 lime 1 can black beans, or 2 cups cooked beans 1 large sweet potato 1 bunch chard 1 avocado ¼ cup cilantro Peel and finely chop shallot and garlic. Juice lime. Rinse and drain beans. Grate sweet potato, leaving skin on. Cut the chard leaves from the stems, set aside. Finely chop chard stems. Peel, pit and slice avocado. Roughly chop cilantro. Filling 1 tablespoon coconut oil 2 teaspoons curry powder ½ teaspoon turmeric 2 teaspoons cumin ½ teaspoon chili powder (optional) Salt and pepper to taste ½ cup water Sauté garlic and shallot in coconut oil until shallot is soft. Add spices and sauté a few minutes longer, stirring constantly. Add sweet potatoes, chard stems, lime juice and water; cover and simmer until sweet potatoes are nearly done, adding more water if necessary and stirring occasionally. Add in black beans and continue to cook until beans are warm and liquid is gone. Wraps Rinse chard leaves, but don’t dry them. Heat a dry skillet, place leaves individually or a few at a time on skillet and cover. They will steam with the water left on the leaves from rinsing. Watch them carefully; it only takes about a minute! Serve Wrap a few spoonsful of the filling in each leaf. Garnish with avocado and cilantro. Preparation: 30 minutes Serves: 4 “A delightful retreat from the bland chicken patties of yesterday.”
Prep
2 garlic cloves ⅔ cup cilantro 3 green onions 1 teaspoon fresh ginger Peel and finely chop the garlic. Finely chop the cilantro and onions. Grate the ginger. Patties 1 pound ground chicken 1 teaspoon red chile powder (or to taste) 1 teaspoon fish sauce ½ teaspoon Himalayan salt ½ teaspoon pepper ½ lime ½ teaspoon turmeric 2 tablespoon coconut oil 2 tablespoon hemp seeds Mix garlic, cilantro onions and ginger along with the chicken, chile, fish sauce, salt, pepper, lime juice and turmeric. Form into patties, rub lightly with oil, and roll edges in hemp seeds. Grill Sauté or grill about 8 minutes on each side, or until done. Serve Mixed salad greens Serve over a bed of your favorite greens Preparation: 15 minutes Serves: 4 This dazzling salad is a big hit with guests and at potlucks.
Prep
½ cup pumpkin seeds 1 bunch kale 1 large golden beet 1 large red beet ½ red onion 2 tablespoons fresh dill 1 clove garlic ½ lemon Toast pumpkin seeds in a dry skillet over medium heat, stirring frequently. Separate kale leaves from stems, slice leaves and stems. Peel and dice beets. Chop red onion and dill. Mince or finely slice garlic. Juice lemon to make 1 tablespoon juice. Marinade Himalayan salt Freshly ground black pepper 3 tablespoons red wine vinegar Place kale, beets and onion in a large mixing bowl and season liberally with salt and pepper. Mix and top with the vinegar. Set aside. (This can be done up to a couple hours in advance.) Salad 6 tablespoons extra virgin olive oil ½ cup crumbled feta Whisk together the oil, garlic, dill, lemon juice. Toss the oil mixture with the kale, beets and onion. Add feta and pumpkin seeds. Mix and serve. Serve Serve salad topped with feta and pumpkin seeds Preparation: 20 minutes Serves: 4 The secret to a good stir-fry is preparation!
Prep
Sprouted rice or quinoa 1 shallot 2 cups shiitake mushrooms 2 cups broccoli florets 3 large carrots 6 cloves garlic 1½ inch piece ginger 2 cups chicken, cooked 1 lime Cook quinoa or rice according to package directions, to make 2 cups cooked grains. Finely chop shallots. Roughly chop mushrooms, and broccoli. Thinly slice carrots. Mince or finely chop garlic, grate ginger. Shred or roughly chop chicken meat. Slice lime into wedges. Stir-fry 2 tablespoons coconut oil ½ cup coconut aminos ½ teaspoon Himalayan salt 1 tablespoon turmeric ½ cup sugar snap peas Heat coconut oil in a wok or large skillet. Add shallots and cook 1 minute, stirring frequently. Add mushrooms; cook 2 minutes, stirring frequently. Add garlic and ginger, then carrots and broccoli; cook 3 minutes, stirring frequently. Stir in coconut aminos, salt and turmeric. Add peas and chicken; cook long enough to warm chicken. Serve Serve over rice or quinoa with lime wedges. Preparation: 45 minutes Serves: 4 This is a mellow, yet pleasing curry  This gentle curry is a sweet combination of sweet and mild heat. In addition to balancing the squash’s natural sweetness, the curry paste provides antioxidants and cancer-fighting benefits. If you prefer a more robust curry taste, feel free substitute with a stronger curry paste. Winter squash, such as butternut, provides many vitamins and minerals such as B vitamins, potassium and magnesium, as well as Omega 3 and fiber. Prep
1 cup shallot, finely chopped 2 cloves garlic, thinly sliced 2 pound butternut squash 1 can chickpeas ½ cup cilantro 2 cups quinoa Peel and slice shallot and garlic. Peel and remove seeds from one large butternut squash, chop into bite-sized chunks. Rinse and drain one can chickpeas. Chop cilantro. Cook quinoa according to package instructions. Curry 1 tablespoon coconut oil 1 can coconut milk 3 tablespoons mild curry paste, or more to taste 1 teaspoon salt In a large pot over medium heat, melt coconut oil. Add shallot and garlic and cook, stirring frequently, until shallot is soft, about 3 minutes. Add coconut milk, curry paste and salt, bring to a boil. Add squash, return to boil. Reduce heat and simmer, uncovered, 15 minutes or until squash is tender. Stir in chickpeas and cilantro, continue to cook until warmed through. Serve 1 lime Slice lime into wedges; serve curry with a squeeze of lime over a bed of quinoa. Preparation: 30 minutes Serves: 4 |
Archives
July 2018
Categories
All
|
RSS Feed