30 minute Curry

It’s the season for warm meals to feed and nourish our bodies.  There is nothing better than coming home from the chilly day and eating curry.  This recipe is simple, quick and involves only 1- pot.   Play with the different veggies and bases.  See what looks seasonal at the market and add to this flavorful dish.

• 1 red pepper sliced

• ½ pound shiitake mushrooms sliced

• ½ yellow onion chopped

• 1 sweet potato chopped

• ½ medium zucchini chopped

• 2 carrots peeled and chopped

• 3 stalks celery chopped

• 2 cloves garlic

• 1 ½ teaspoon turmeric 

• 1 teaspoon ground cumin

• 1 teaspoon curry paste

• 1 can full fat coconut milk

• Handful of parsley, rough chip 

• Handful of cilantro, rough chop

• Salt and pepper to taste

Start by chopping all the veggies and herbs and set aside.  Oil large pan or wok with avocado oil.  Add chopped sweet potato, red bell pepper, yellow onion, carrot, celery, and zucchini.  Add salt and let simmer for about 5 minutes or until onion is translucent.  Add garlic, spices, and full fat coconut milk to pan along with curry paste. Mix well until spices and paste are well combined.  Let curry simmer on low for about 15 minutes or until vegetables are soft enough to pierce a fork through.  Take curry off heat and then add fresh chopped herbs. Enjoy over a bed of brown rice or quinoa along with a protein like chicken or tempeh.  

What dishes are you excited to make this coming winter? Comment below

Summer Squash Soup

Soup might be the last thing you think to eat during the summer time, but you might want to rethink that!  This pureed soup has local summer veggies with simple ingredients that make eating light and your digestion moving easy.  You can add protein like chicken or tempeh, brown rice or quinoa, or simply just eat plane.  Pick any squash that looks fresh and local!

• 2 large Zucchini (or any other squash)

• 1 medium yellow onion chopped 

• 4 stalks of celery rough chopped

• 3 cloves garlic 

• 1 tablespoon turmeric

• 2 teaspoons cumin

• 1 teaspoon red pepper flakes

• 2-3 tsp salt

• Pepper to taste

• Handful parsley 

• 1 cup broth (veggie, bone broth, chicken)

• ½ to a whole can of light coconut milk (less coconut milk with make the consistency creamier) 

Wash, trim, and chop all veggies and set aside. Heat a large pot over medium/high heat with 2 tablespoons of EVOO.  Add the onion, celery and salt and let cook down for 4-5 minutes.  Add zucchini, garlic, herbs, and spices.  Cover pot and let veggies cook for another 5 minutes. After 5 minutes add your liquids. The more liquid you put in the soup the thinner the consistency.  Let the soup simmer at low/medium heat for 10 -15 minutes or until the veggies are fork tender.  Shut heat off and then slowly pulverize to get desired pureed consistency. Enjoy!  Can store in fridge up to 5-7 days or 2 months+ in freezer.  

Three Bean Salad

This is another dish inspired by the local produce here in Southern California and the classic “Three Bean Salad”.  String Beans remind me of summer days spent on the Beach with my family.  It’s a simple salad that feeds many and lasts well in the refrigerator.  Happy Summer Everyone!

• 1 Pound String Beans (green or yellow),  trimmed and cut in quarters

• 4-5 stalks of celery, chopped

• 1.5 cups garbanzo beans or 1 large BPA free can of beans

• ¾ cup heirloom cherry tomatoes cut in half

• ½ cup red onion chopped

• handful of rough chopped Basil

• ½ handful of rough chopped parsley

Dressing:

• ½ cup olive oil

• ¼ cup apple cider vinegar (with the Mother)

• 1 tbs honey

• ½ tsp Dijon mustard 

• 1 tsp minced garlic

• 1 tsp sea salt

• Pepper to taste

Wash, dry, trim and chop all the veggies and place in a large bowl.  Mix all dressing ingredients in a bowl and them slowly add to the salad.  Mix well and let sit for at least 30 minutes before eating.  Store in airtight glass Tupperware up to 5 days.