COCONUT CASHEW CURRY
1 tablespoon of coconut oil or extra virgin olive oil
1 teaspoon brown or black mustard seeds
1 teaspoon of whole cumin seeds
1 tablespoon of curry powder
pinch of red chili flakes
1 can of coconut milk
1 cup of water
2 to 3 tablespoons of cashew butter
1 inch piece of fresh ginger, peeled and finally grated- I get mine at Trader Joe’s frozen
3 large carrots, peeled and sliced into diagonals
3 small red potatoes ot one yam, cut into cubes
¼ fresh green beans, trimmed and cut in half
1-2 cups of cauliflower florets
1 to 2 cups of chopped napa or savoy cabbage
1 tablespoon of freshly squeezed lemon juice
1 teaspoon of Herbamare or sea salt
Garnish with fresh Cilantro chooped
1 cup of raw cashews, roasted
Heat a large pot or skillet over medium heat, Add the oil, mustard and cumin seeds and saute for about 30 secs or until they begin to pop. Add curry and red chili flakes and stir in with the oil. Then immediately so the spices don’t burn pour the coconut milk and water. Add the cashew butter and stir it in. Grate the ginger in and add the carrots and potatoes. Cover and simmer for 5-10 minutes depending on size of veggies .
Then add green beans and simmer 5 more minutes.
Then add cauliflower and simmer 5 more minutes.
And at the end add the cabbage, lemon juice and salt at the end to layer those fresh. You want veggies tender but not overcooked. Total time should be 25-30 minutes.
Recipe from Nourishing Meals by Alissa Segersten and Tom Malterre, MS, CN
For post reset and great for holiday healthier low glycemic version no flour!
Chocolate Walnut Brownies
2 cups of raw walnuts
1/2 cup of cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon of sea salt
2 large organic eggs
1/2 cup of maple syrup-good kind Costco Canadian Amber on that is good price point and quality
1 tablespoon of vanillaPreheat oven to 350 degrees and grease an 8 * 8 inch glass baking dish with coconut oil.Place walnuts in a food processor fitted with S blade and process until finelly ground just before it turns into butter. Then add remaining dry ingredients and pulse to combine.Add the wet ingredients and process until smooth. You will still have and feel the tiny pieces of walnuts and that is fine and works!Pour batter into baking dish and spread evenly and bake for 25 min and you can cool for 20 before cutting.I just love them and the fat from the walnuts make them so moist. Make sure to cover to keep moisture.
This recipe came from Nourishing Meals from Alissa Segersten and Tom Malterre, MS, CN.
Zuchinni and Chickpea Salad with Tahini Yogurt
¾ cup of plain whole Greek yogurt
2 TBSP of tahini
1 tsp of grated lemon zest plus 1 TBSP of lemon juice
1 ½ tsp plus 2 TBSP extra virgin oil, plus more to serve
Salt and pepper
15 ½ ounce can of chickpeas rinsed and drained
1 small shallot, halved and thinly sliced
2 TSBP red wine vinegar
2 tsp of za’tar
2 small zucchini quartered lenghtwise and thinly sliced on a steep diagonal
¼ cup lightly packed fresh mint & dill and Cilantro finely chopped
Ground Suman to serve
1) In a medium bowl whisk the yogurt, tahini, lemon juice and zest, 1 ½ teaspoon of oil, ½ tsp of salt and ¼ tsp of pepper: set aside
2) In a large microwave sage bowl put the chickpeas, shallots, vinegar and zaatar. Make sure you cover with with a paper towel trap the steam that will help wilt the chick pea shallot mixture. Mix the chikcpeas mid way while you microwave to mix spices in.
When done uncover and let cool.
3) When the chikcpeas have cooled you will add the zucchini, 2 TBSP of oil, mint, dill and cilantro. Taste and season with salt and pepper.
4) scoop the yogurt mixture in the middle of platter and spoon the chickpea zucchini mixture around like a wreath. Drizzle with additional oil and sumac.
Source: Milk Street, Vegetables