This tasty curry features red kuri, a beautiful winter squash.
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.
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
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.
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.
Ladle over quinoa and sprinkle toasted coconut on top.
Preparation: 30 minutes active, plus 45 minutes to bake
Related to the dandelion, burdock root provides a base for this delightfully simple, unpretentious dish.
Pretty and flavorful, it is sure to impress even the most die-hard meat fans in your life. Burdock root has been prized for its healing properties in traditional Asian and European societies for centuries. Western medicine is just beginning to recognize burdock root’s potential as an anti-inflammatory, antioxidant, and antibacterial agent. Burdock is rich in calcium, flavonoids, iron and potassium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.
2 cups burdock
1 sweet potato
2 cups broccoli
2 cups kale
Peel and slice burdock root, julienne carrot. Dice sweet potato. Chop up broccoli and kale.
2 tablespoon coconut oil
4 cups chicken broth
¼ cup tamari
Heat oil in large pot; add burdock, carrot, sweet potato and chicken broth. Bring to a boil, reduce heat; simmer, covered, 20 minutes.
Add broccoli and kale, return to a boil; cover and simmer a further 5 minutes. Remove from heat and stir in tamari.
Ladle into bowls and enjoy!
Preparation: 45 minutes
Is the morning egg routine a little boring?
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.
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.
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°.
Allow to set for a few minutes before serving. Enjoy!
Preparation: 45 minutes
Kale is one of the healthiest vegetables, and you can’t go wrong with the other nutrient-rich ingredients this salad.
This lovely, bright salad is a great introduction to the peppery and lovely watercress. Watercress is a humble, cruciferous, aquatic green leafy vegetable eaten since ancient times. Long considered food for the lower classes, it has only recently regained popularity due to hits high nutritional value. Watercress provides numerous health benefits, including cancer prevention, lowering blood pressure and healthy bone support. It is rich in vitamins and minerals such as vitamin C, iron, calcium and folate. Among other benefits, an increase in folate consumption has been shown to improve cognition and verbal fluency – good news for prevention of cognitive decline!
6 cups watercress
¼ cup sweet onion
½ cup slivered almonds
Prepare watercress by rinsing in cold water, then removing and yellowed or limp leaves. Trim excess stems. Peel slice avocado. Finely slice sweet onion. Seed pomegranate.
Toast almonds in a dry skillet over medium heat, stirring frequently.
¼ cup rice vinegar
4 teaspoons tamari
1 teaspoon honey
3 tablespoons extra virgin olive oil
Whisk together vinegar, tamari, and honey until blended, then stir in oil.
Toss watercress with enough dressing to coat, stir in onion, pomegranate seeds and almonds.
Divide watercress among plates, garnish with avocado slices.
Preparation: 15 minutes
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