Veggie Curry over Millet! GF, V, BED!

Tags

body ecology diet friendly, broccoli, carrots, cashews, cauliflower, cilantro, curry, ginger, gluten free, millet, peas, red peppers, vegan

Happy Wednesday!! Half way through the week! Aaaand 13 days until Christmas!! Super exciting!!

One of the best things about the Holidays is getting together with people you love. Family, friends – being together makes everything “merry and bright” :) So, I thought I’d share a recipe that you can whip together if you’ve got expected, or unexpected company!

what a plate!

So tonight for dinner, I had a special treat. I made a big meal for everyone! Let me tell you, curry is a crowd pleaser! I made a big batch of Veggie Curry over Millet! It gave me so much joy to be able to cook for the people I love:)

carrots and peppers and peas, oh my!

This meal was packed with veggies. And the great thing about it is that you can literally throw in any veggies you have in your fridge! Party!

luxurious sauce!

And it’s gluten free, vegan, and Body Ecology Diet friendly!

 

gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need: (Serves 5 adults)

1 1/4 cups millet cooked in 2 1/2 cups veg stock

1/2 head of cauliflower, broken into florets and roasted or steamed
1 big stalk of broccoli, broken into florets and roasted or steamed
1 red pepper, chopped
2 large carrots, chopped
1 yellow onion, chopped
1 1/2 cups sugar snap peas, cut in half
1 Tbsp grated ginger
3 garlic cloves
1 rounded tsp Curry Powder
salt and pepper

Garnish:
cashews,
chopped
cilantro, chopped
3 green onions, sliced

Sauce:
1 cup veg stock
juice of 1 lime
15 drops pure liquid stevia (BED use alcohol free)
1/2 can of light coconut milk

Preheat oven to 400 degrees. Put your broccoli and cauliflower florets on an olive-oil-sprayed baking sheet, and spritz them with olive oil. Bake for about 15-20 minutes, until golden brown.

so colorful!

Cook your millet until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep your veggies.

cashews give it a fabulous crunch!

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your carrots, and let them cook for about 3 minutes. Then, stir in your peppers and peas. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, broccoli and cauliflower. Let those cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through.

gorgeously roasted broccoli!!

To serve, make a bed of millet, and pile on those veggies! Garnish with cilantro, cashews and green onions! And don’t skimp on the sauce — it’s the best part!

mmmm!

This meal was superb! Everyone thoroughly enjoyed it:) The flavors are so exotic and exciting! It’s spicy, somewhat sweet, a little tangy, a little creamy — just delicious! In fact, my parents joked that they could drink the sauce it was so good! Well alright! Haha

lovely millet!

And the millet is perfect for this dish. It soaks up the sauce beautifully. If you’ve never tried millet, I definitely encourage you to try it! It’s comparable in texture to couscous. It’s fantastic and a nutrition powerhouse!

so flavorful and colorful!

And the cilantro adds just a fabulous fresh bite, while the cashews provide a satisfying crunch to finish it off!

Yummy Veggie Curry!

What’s your “go-to” meal when you have company?

Until Next Time!

 

Veggie Curry Lettuce Wraps! GF, V, BED!

Tags

asparagus, Body Ecology Diet, carrots, cashews, cauliflower, cilantro, curry, ginger, gluten free, millet, red peppers, vegan

Hey guys! Happy Weekend! Can you believe that Thanksgiving is only a few short days away!? I am so excited to go home and be with family. I’ll also be contributing several SCD dishes to the table, which I am so excited to share with you!

One will be a SCD & Vegan Pumpkin pie, as well as a SCD & Vegan Green Bean Casserole! I am SO. PUMPED. haha Recipes will come soon!

a fun and interactive meal!

So tonight, since we’re going to be focusing on “Traditional American Fare” this coming week, I thought I’d shake it up with something exotic!

mmmmmm!

Fabulous Veggie Curry Lettuce Wraps!

the cilantro adds a wonderful freshness!

I’ve made a similar dish before…but Mexican! And they were a bit hit. So tonight, I thought, why not spice it up with a little curry! Lettuce wraps are cooling, crunchy, and delightfully satisfying!

Veggie Curry Lettuce Wraps!

It’s Gluten Free, Vegan, and Body Ecology Diet friendly! And, it can easily be adapted for vegans and non-vegans alike — my dad grilled some chicken for the carnivores at the table to add to their wraps:)

what a plate!

Here’s what you need: (serves 4-5)

1 cup millet cooked in 2 cups veg stock
1/2 head of cauliflower, broken into florets and steamed
1 bunch of asparagus, ends trimmed, and chopped
2 large carrots, diced
1 red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 heaping tsp curry powder
1 cup vegetable stock
juice of 1 lime
14 drops pure liquid stevia (BED use alcohol-free)
1/2 can of coconut milk (light or regular)
Romaine lettuce leaves – about 3 per person
cilantro, chopped
green onions, chopped
chopped cashews or almonds

Gluten Free, Vegan, and Body Ecology Diet friendly!

Cook your millet until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep your veggies and steam your cauliflower for about 5 minutes, until they’re somewhat tender, but not fully cooked. Take them out, and shock them under cold water. Set aside.

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your asparagus, and let it cook for about 3 minutes. Then, stir in your peppers. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, and steamed cauliflower. Let those cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through.

so colorful!

Serve by filling a lettuce cup with millet (or rice), your veggies & sauce and garnish with cilantro, green onions, and chopped nuts. I also served a little extra sauce on the side for dipping. YUM!!

so crunchy and fabulous!

This meal was fabulous! Crunchy, fresh, spicy, cooling, slightly sweet – just perfect!

The millet soaked up the sauce beautifully!

These Curry Lettuce Wraps had a lot going for them! Not only were they beautiful to the eye, but they were also really flavorful! There was a warm, sweet-heat from the ginger and curry, which was complimented so beautifully by the cold and crunchy lettuce cups!

tender-crisp asparagus and carrots!

And the millet was nutty and wonderfully chewy. It soaked up the sauce brilliantly! My parents joked that they could drink the sauce it was so good! Creamy and luxurious — just how a curry should be!

the red pepper and cauliflower shine :)

The touch of fresh cilantro and crunch of the cashews finished the dish stupendously! :)

A fun and interactive meal for sure!

What are some of your favorite Thanksgiving dishes?

Until Next Time!

Exploring NYC and Curry Apple Quinoa! GF, V!

Tags

almonds, apple, curry, gluten free, New York City, quinoa, spinach, vegan

I love NYC. There’s so much about it that makes it one of a kind.

Like this weekend, I decided to just walk around and enjoy the crisp hours of the morning. I did my work out in a little open square which felt like it was right out of Europe.

After walking around a little more, I came across a farmer’s market as well as a street fair! There were all these little vendors selling everything from jewelry to decorative rugs.

Flowers and little trees too. It was fun to be in the hustle and bustle.

chocolate stiletto!

And then there were all these little food stalls too. I didn’t have anything, as I had just eaten my Carrot Dessert Pudding for lunch, but it was still fun to look! :)

Again, I’m posting another archive recipe tonight. I’m just so zonked after babysitting for 9 hours – creating a dinner from scratch seems like a daunting task, so I scoop a big bowl of soup and crash on the couch. :P I’ll get into a groove soon and be back with the original recipes again.

But until then, let the deliciousness continue with my Curry Apple Quinoa!

Gosh, quinoa (when I could eat it) was one of my faaaavorites. And especially this preparation. It was BURSTING with flavor!! I mean, wow! What a palate explosion!

First, let’s have a quick little chat about quinoa….what the heck is it?

Quinoa is an ancient, gluten-free grain that is a superfood! It is a complete protein — containing all 9 essential amino acids. It contains magnesium, as well as copper and manganese, which are antioxidants! Easily digestible, it contains both soluble and insoluble fiber! Not to mention, it tastes amazing!

Unfortunately, it is not on the Specific Carb Diet. And because of the Apples and Agave, this recipe is not Body Ecology Diet friendly either. But it IS gluten free and vegan!

Here’s what you need: Serves 3-4

1 cup quinoa
2 cups veg stock
2 apples, diced
1/2 cup almonds, toasted and chopped
1/2 cup raisins
handful of chopped spinach

Sauce:
juice of a lemon
1 t agave
3 green onions, finely sliced (just the whites and light green)
1 t curry powder
1/4 t salt
ground pepper
1 t EVOO

Here’s the deal: Cook your quinoa in 2 cups veg stock for 15-18 minutes. In the meantime, prepare your apples and nuts, and make the sauce.  Combine the sauce ingredients in a bowl and whisk to combine. After the quinoa finishes absorbing the liquid, take it off the heat and put the spinach on top and cover so it wilts.  After a few minutes, fluff the spinach in with a fork, and add the apples, raisins, almonds, and curry sauce. Fold everything together gently with a fork.

I think the best part of this pilaf was two things: 1) the flavor, and 2) the textures. First, the flavor was so complex! The first thing that hits you is the warm, spicy heat from the curry powder, and then you get a burst of sweetness from the raisins, and a zing of sweet-tartness from the apples! All of that, paired with the nuttiness of the quinoa, makes it a real winner.  Finally, the textures! There are so many! The quinoa is a little crunchy, a little chewy; the apples are super crunchy, while the raisins are sticky-chewy and moist. Then the almonds bring an unexpected *pow* crunch! Every bite is different!

How do you explore your city?

Let’s make it a great Wednesday!

Cooking Video & Veggie Curry Pasta! GF, V!

Tags

asparagus, basil, carrots, cilantro, curry, gluten free, pasta, red peppers, vegan

Exciting news!!! Over the weekend, I made a cooking demonstration video! You can check it out here! I’m really excited about it:)

So anywho, I have to be honest – these past few days, I’ve been babysitting until 6:30 and coming home exhausted. So as a result, I’ve been having leftover soup for dinner – hence all the archive recipes.

But I love recipes from way back when – my diet was not so strict (I’m on the Specific Carb Diet now), and it’s fun to see how far GFHT has come!

So tonight, I thought I’d share my Veggie Curry Pasta! Oh my gosh I remember this dish – I still dream about it! haha

And it’s Gluten Free and Vegan!

Unfortunately, it is not suitable for the Body Ecology Diet or Specific Carb Diet.

This was a game-changing meal at my house – it was the first tofu dish my dad ever ate…and he LOVED it!

Here’s what you need:

1/2 red onion, diced
4 garlic cloves, minced
2 tsp ginger, grated
1 bell pepper, diced — yellow in this case
6 mushrooms, sliced
4 carrots, diced
4 green onions, sliced
1 bunch of asparagus, in 1 inch pieces
1/2 cup raisins
1/4 cup cilantro
1/4 cup basil
1 T curry powder
1 tsp turmeric
1 block of Tofu, prepared & diced — see below

Sauce:
1 cup light coconut milk
1 healthy squeeze of agave — about 1 1/2 tsp
2 T tamari (GF soy sauce)
1 1/2 Tbsp ginger, grated
2 big garlic cloves, minced
juice of 1/2 a lime
3 tsp red curry paste

Tofu Marinade:
2 T tamari
2 T water
1 tsp agave
1 tsp apple cider vinegar
1 T fresh ginger, grated
2 big cloves of garlic, minced
1/2 tsp EVOO
1 green onion, sliced

Yes, that is a super long list of ingeredients…but, it is totally worth all the slicing and dicing. Put some good music on, get in your veggie prepping “groove” and get ready for an amazing meal.

So here’s what you do.

1) Tofu needs to be drained. So I take it out of the package and slice it into 8 slabs. I then place those on a paper-towel-lined baking sheet and put a couple more towels on top and then put a big frying pan on top of them and press all the extra water out of the tofu.

2) While its pressing, I make the MARINADE!

3) Then I cut each slab into tiny little cubes and put all the little cubes into a bowl with the marinade and let them sit — coated — for about 15 – 20 minutes.

4) Put all the cubes onto a tin foil-lined baking sheet sprayed with olive oil in a single layer and pour rest of marinade over. Pop in a 400 degree oven for 30-35 minutes, turning each over half way through.

This is a definitely a labor of love for your tofu, but let me tell you, it is delicious and sooo worth it. They caramelize and almost become like candy. My dad actually loved it!

Ok, now onto the rest of the recipe. It is very easy…its just the slicing and dicing!

Saute your onions, carrots, and peppers in a big frying pan with 1 tsp EVOO for about 5 minutes, until they start to get tender. In the meantime, make the sauce in a separate bowl (I used a Pyrex measuring cup) by combining all the ingredients and set aside. Next, add your asparagus and let it cook for about 4-5 minutes, before adding in your mushrooms. Let them release their moisture, and then add in your garlic, ginger, green onions, and spices. Stir those around until every veggie is coated. Then stir in your sauce, raisins, and tofu cubes. Once your (GF) linguine noodles have finished cooking, put them in the pan, along with most of the basil and cilantro, and toss to coat. Garnish with the green parts of the green onions, basil, and cilantro.

This meal was absolutely fantastic. It definitely has a spicy kick to it! But oh boy, there was so much flavor and a delicious array of fresh veggies!! Part of the reason this dish was so wonderful was the contrasting flavors going on: The first thing that hits you is the warm, spice from the curry! It’s a deep heat, that is complimented so beautifully by the sweet, chewy, raisins! The asparagus gives a green, earthiness to the dish, while the peppers and carrots provide a slightly sweet undertone. The tofu also chimes in with a fantastic, caramelized, salty-sweet accent. All this rounded out perfectly with the fresh cilantro and basil. Wow, oh wow.

OK, I hope everyone’s week is off to a great start!

Do you like tofu? What’s your favorite tofu dish?

Until tomorrow!

Veggie Curry Zucchini Pasta! GF, V, BED, SCD!

Tags

Body Ecology Diet, broccoli, cashews, cilantro, coconut, curry, ginger, gluten free, grain free, pasta, peas, red peppers, SCD, Specific Carbohydrate Diet, zucchini

What a great day. Sunday might be my favorite day of the week. Today, my mom and I had a movie marathon. This is a rare occasion, but my mom has been doing a lot of work lately – as in ALL summer with the fire at the lake home and a class she’s teaching in the fall — she deserved a day of R & R.

Veggie Curry Zucchini Pasta!

We watched one foreign film that was in subtitles haha, and then What’s Eating Gilbert Grape. This second movie was really good. Johnny Depp and Leo DiCaprio were in it as little guys! Leo was only 18! It was the movie that really launched their careers. It was SO well acted!

Gluten Free, Vegan, SCD and BED!

So, our movie marathon lasted until 6:45, and I hadn’t started dinner yet. Oops! Oh, well, totally worth it:) So I needed something fast….my brain was scanning my options, and then I suddenly remembered something…

delicious!

I recently received an email from a reader about how much they enjoyed my Vegan Curry Pasta! I looked back at that recipe and remembered just how much I loved it too! And it was fast!

Vegan Curry Pasta inspiration!

So I “SCD-Legalized” it by replacing the brown rice noodles with zucchini noodles, and omitting the tofu! It was delish! And the best part — on the table in 30 minutes!

yum!

And it’s Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet friendly!

what a plate!

Here’s what you need: serves 2

1 cup broccoli florets
1/2 cup frozen pea
1 red pepper, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 1/2 tsp fresh grated ginger
fresh cilantro, chopped (garnish)
cashews, chopped (garnish)
2 tsp curry powder
salt and pepper

2 zucchini, “noodlized” – either with a spiralizer, mandolin, veggie peeler or knife

Sauce:
1/2 cup veg stock
juice of 1 lime
15 drops pure liquid stevia (SCD use 1/2 tsp honey)
1/2 cup of light coconut milk

Preheat oven to 400 degrees. After you “noodlize” your zucchini, spread the noodles out onto an olive-oil-sprayed baking sheet, spritz them with olive oil, and sprinkle with salt and pepper. Bake for about 15 minutes, stirring half way through. OR, if you have more time, bake for about 30 minutes at 250 degrees.

Meanwhile, prep your veggies. In a large frying pan, saute your onions in 1 tsp EVOO, salt, pepper, and the curry powder for about 3 minutes. Then, add in your other veggies, garlic and ginger, and allow them to cook for about 3 minutes. Finally, add in your sauce ingredients and frozen peas. Let them warm through. The veggies will still be crisp-tender.

Top your zucchini noodles with the veggie curry, and garnish with cilantro and chopped cashews!

slurpy zucchini noodles!

This meal was superb! We thoroughly enjoyed it:) The flavors were so exotic and exciting! It was spicy, somewhat sweet, a little tangy, a little creamy — just delicious! In fact, my parents joked that they could drink the sauce it was so good! Well alright! haha

such colorful veggies!

The textures were lovely too. The zucchini noodles were so slurpy and wonderful with the crunchy veggies and velvety sauce! To be fair, this would have been just a knockout over a bed of rice or millet — something that could absorb the sauce — but for a grain free gal, this was pretty doggone incredible!

the cilantro adds the perfect freshness!

And I couldn’t believe how fast it came together! Curry in a hurry, I’d say!

what textures!

What are your favorite “marathon” movies? Adam Sandler flicks? Period pieces? Twilight?

Off to watch more movies!! :)

See ya tomorrow!

This recipe is featured in Slightly Indulgent Tues, Real Food Forager, Tasteful Tues, Tues at the Table! Allergy Free Wed!

Veggie Curry over Millet! GF, V, BED!

Tags

Body Ecology Diet, broccoli, carrots, cashews, cauliflower, cilantro, curry, ginger, gluten free, millet, peas, red peppers, vegan, Wisconsin

Another beautiful day up North. One of the cool things about this rented cottage (we’re here because of the fire at our lake home) is that the house is on a hill leading down to the water. Ours is practically on the water, but this one is even with the tree line. And there are floor-to-ceiling windows in the great room. It’s so awesome to watch the eagles fly right outside the windows, doing their “exercises” and flight patterns. So majestic. I love it. Don’t you wish you could fly sometimes? :)

What a plate!

So tonight for dinner, I had a special treat. My aunt and uncle came back up to the cottage for the weekend, and so I made a big meal for everyone! Let me tell you, curry is a crowd pleaser! I made a big batch of Veggie Curry over Millet! It gave me so much joy to be able to cook for the people I love:)

carrots and peppers and peas, oh my!

This meal was packed with veggies. And the great thing about it is that you can literally throw in any veggies you have in your fridge! Since we are leaving and returning home tomorrow, I used up all our extra veggies! It was a party! :)

luxurious sauce!

And it’s gluten free, vegan, and Body Ecology Diet friendly!

gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need: (Serves 5 adults)

1 1/4 cups millet cooked in 2 1/2 cups veg stock

1/2 head of cauliflower, broken into florets and roasted or steamed
1 big stalk of broccoli, broken into florets and roasted or steamed
1 red pepper, chopped
2 large carrots, chopped
1 yellow onion, chopped
1 1/2 cups sugar snap peas, cut in half
1 Tbsp grated ginger
3 garlic cloves
1 rounded tsp Curry Powder
sat and pepper

Garnish:
cashews, chopped
cilantro, chopped
3 green onions, sliced

Sauce:
1 cup veg stock
juice of 1 lime
15 drops pure liquid stevia (BED use alcohol free)
1/2 can of light coconut milk

Preheat oven to 400 degrees. Put your broccoli and cauliflower florets on an olive-oil-sprayed baking sheet, and spritz them with olive oil. Bake for about 15-20 minutes, until golden brown.

so colorful!

Cook your millet until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep your veggies.

cashews give it a fabulous crunch!

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your carrots, and let them cook for about 3 minutes. Then, stir in your peppers and peas. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, broccoli and cauliflower. Let those cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through.

gorgeously roasted broccoli!

To serve, make a bed of millet, and pile on those veggies! Garnish with cilantro, cashews and green onions! And don’t skimp on the sauce — it’s the best part!

mmmm!

This meal was superb! Everyone thoroughly enjoyed it:) The flavors are so exotic and exciting! It’s spicy, somewhat sweet, a little tangy, a little creamy — just delicious! In fact, my parents joked that they could drink the sauce it was so good! Well alright! haha

lovely millet!

And the millet is perfect for this dish. It soaks up the sauce beautifully. If you’ve never tried millet, I definitely encourage you to try it! It’s comparable in texture to couscous. It’s fantastic and a nutrition powerhouse!

so flavorful and colorful!

And the cilantro adds just a fabulous fresh bite, while the cashews provide a satisfying crunch to finish it off!

Yummy Veggie Curry!

What’s your “go-to” meal when you have company?

Until tomorrow!

This recipe was shared on Melt in Your Mouth Mon, Meatless Mon, Sugar Free Sun, Mon Mania, Allergy Free Wed,  Recipe Box, GF Wed, What’s Cooking Wed, Health2Day!

Veggie Curry Lettuce Wraps! GF, V, BED!

Tags

asparagus, Body Ecology Diet, carrots, cashews, cauliflower, cilantro, curry, ginger, gluten free, millet, red peppers, vegan

Well it’s officially HOT in Cincinnati! Today was the first day of the summer that we broke 100 degrees! Yikes!

a fun and interactive meal!

You know what that means —- NO OVEN!!! :)

mmmmmmm!

As I mentioned yesterday, my Bro and his wife moved into town (YAY!), and today was the day their stuff arrived! Those poor movers who had to unload the truck in this heat! We were sure to supply them with ice-cold gatorade!

the cilantro adds a wonderful freshness!

I knew that after unpacking all day, they were going to come home exhausted, hot, and famished — so I wanted to have a delicious and filling meal waiting for them:) — I wanted to help, but I can’t lift anything heavy right now because of my Ulcerative Colitis flare — so I was on dog duty — watching Roxy and Vino:)

Roxy — the queen of the house :)

Vino — my “nephew” :)

So tonight for dinner, I served fabulous Veggie Curry Lettuce Wraps!

Veggie Curry Lettuce Wraps!

I’ve made a similar dish before…but Mexican! And they were a bit hit. So tonight, I thought, why not spice it up with a little curry! Lettuce wraps are cooling, crunchy, and delightfully satisfying! Sounds like the perfect meal for after a day of manual labor!

what a plate!

It’s Gluten Free, Vegan, and Body Ecology Diet friendly! And, as with last night’s meal – it can easily be adapted for vegans and non-vegans alike — my dad grilled some chicken for the carnivores at the table to add to their wraps:)

Gluten Free, Vegan, and Body Ecology Diet friendly!

Here’s what you need: (serves 4-5)

1 cup millet cooked in 2 cups veg stock
1/2 head of cauliflower, broken into florets and steamed
1 bunch of asparagus, ends trimmed, and chopped
2 large carrots, diced
1 red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 heaping tsp curry powder
1 cup vegetable stock
juice of 1 lime
14 drops pure liquid stevia (BED use alcohol-free)
1/2 can of coconut milk (light or regular)
Romaine lettuce leaves – about 3 per person
cilantro, chopped
green onions, chopped
chopped cashews or almonds

Cook your millet until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep your veggies and steam your cauliflower for about 5 minutes, until they’re somewhat tender, but not fully cooked. Take them out, and shock them under cold water. Set aside.

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your asparagus, and let it cook for about 3 minutes. Then, stir in your peppers. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, and steamed cauliflower. Let those cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through.

so colorful!

Serve by filling a lettuce cup with millet (or rice), your veggies & sauce and garnish with cilantro, green onions, and chopped nuts. I also served a little extra sauce on the side for dipping. YUM!!

so crunchy and fabulous!

This meal was fabulous! Crunchy, fresh, spicy, cooling, slightly sweet – just perfect!

The Millet soaked up the sauce beautifully!

These Curry Lettuce Wraps had a lot going for them! Not only were they beautiful to the eye, but they were also really flavorful! There was a warm, sweet-heat from the ginger and curry, which was complimented so beautifully by the cold and crunchy lettuce cups!

tender-crisp asparagus and carrots!

And the millet was nutty and wonderfully chewy. It soaked up the sauce brilliantly! My parents joked that they could drink the sauce it was so good! Creamy and luxurious — just how a curry should be!

the red pepper and cauliflower shine:)

The touch of fresh cilantro and crunch of the cashews finished the dish stupendously! :)

A fun and interactive meal for sure!

What has been your experience with moving? Any advice?

Until tomorrow!

This recipe is featured on Wellness Weekend & Fresh Bites Fri & Fight Back Fri! & Allergy Friendly Fri!

Snap Pea Curry! GF, V, BED!

Tags

Body Ecology Diet, carrots, cashews, cauliflower, cilantro, coconut, curry, gluten free, millet, peas, red pepper, vegan, Wisconsin

Anyone else watch So You Think You Can Dance? I love that show…some of those contestants are just stupid talented! I took dance for 11 years, but there’s no way I could pop and lock like those folks!

such bright colors!

Tonight, we took a culinary trip to the Middle East and had a Snap Pea Curry! It was sooo delicious! The sauce was creamy and fabulous! Packed with veggies and flavor, this gluten-free, vegan, and Body Ecology Diet friendly dinner really hit the spot! And it filled the house with a fantastic aroma!

evening lake sun!

Here’s what you need:

1/3 head of cauliflower, broken into florets and steamed
handful of sugar snap peas, cut in half
2 large carrots, cut in half and sliced into strips
1 red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 heaping tsp curry powder
1 cup vegetable stock
juice of 1 lime
10-12 drops pure liquid stevia
1/2 can of coconut milk (light or regular)
cilantro, chopped
green onions, chopped
chopped cashews or almonds

the millet was the perfect sauce “sponge” :)

Start out by prepping your veggies and steaming your cauliflower for about 5 minutes, until they’re somewhat tender, but not fully cooked. Take them out, and shock them under cold water. Set aside. Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 6 minutes on medium, until the onions have softened. Then, stir in your peppers, and snap peas. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, and steamed cauliflower. Let that cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through. Serve over millet (or rice), and garnish with cilantro, green onions, and chopped nuts. YUM!!

the bright sun reflecting off the lake!

With this curry, I served baked cod from Lobsta Bakes. This wild, ocean-caught fish was so succulent and sweet! I baked it for 25 minutes at 400 degrees in 1 tsp EVOO, salt, pepper, lemon zest and juice. Delicious!

the cashews provided the perfect *crunch!*

This meal was SO fantastic! It was delightfully fresh and flavorful!! The textures, flavors, and colors made this meal a 10! First, the textures were fabulous! The veggies were crisp-tender, and coated in this creamy, luxurious sauce! The millet was chewy and soaked up all the flavor from the sauce. The cashews provided a wonderful *crunch* to finish it off!

gluten-free, vegan, and body ecology diet friendly!

Next, the flavors were outrageous! The sweet-heat from the curry powder and ginger paired beautifully with tangy lime and rich coconut milk. The bright cilantro added a wonderful freshness! But it was the sauce that took it over the top! My mom joked that she could just drink the sauce! It was tangy and spicy-sweet, rich and luxurious!

what a meal!

And finally, the colors just jumped off the plate! The bright red peppers, orange carrots, salmon-yellow sauce, and green snap peas! A beautiful display of spring’s finest produce!

yum yum yum!

Do you like to dance?

I love dancing! One of the best parts of living in NYC is going out on the weekends and dancing with your friends! It’s so fun to get dressed up and bust a move:)

See ya tomorrow!

This recipe is featured in Tastetastic Thurs & Whole Foods Wed & Allergy Free Wed & Pennywise Thurs!

GF, Vegan Asparagus & Cauliflower Curry and a Bear Alert!!

Tags

almonds, asparagus, Body Ecology Diet, carrots, cauliflower, coconut, curry, ginger, gluten free, millet, vegan, Wisconsin

Bizzare happenings up here in the Northwoods last night! I went to bed around 11:30, and our neighbor’s dog was just barking incessantly. We’re talking … non-stop. And this was a big dog — with a deep, bellowing bark — and everything echos off the water. I had a horrible night sleep — waking up every 1 1/2 – 2 hours. And every time, that dog was still barking away like there’s no tomorrow.

What’s in that tree?!?

So in the morning, my parents and I groggily stumble into the kitchen, red-eyed and grouchy from no sleep. My dad, always the answer-man, goes and talks to our other neighbor — do they always let their dog bark like that? Were they gone on vacation? Was it hurt? — It turns out, there was a bear cub up in the tree outside their house last night!! That’s why the dog was having a conniption! Which only means one thing: there’s an angry, protective mama bear out there wanting to get her cub down! I hope they get that little guy down soon!

gluten-free, vegan, and Body Ecology Friendly!

So now onto dinner tonight — **big toothy grin**

the nuts, cilantro, and green onions finish the dish perfectly!

Tonight I made a delicious Asparagus and Cauliflower Curry over Millet! My parents raved about it, saying I could serve it at a restaurant! Aw, shucks — thanks guys:) Haha — but no really, it was outstanding!

a plate full of curry goodness!

Here’s what you need:

1/2 head of cauliflower, cut in florets and steamed
6 spears of asparagus, cut into 1/2 inch pieces
1/2 large yellow onion, diced
2 big carrots, cut into 1/4 inch pieces
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 heaping tsp curry powder
1 cup vegetable stock
juice of 1 lime
10-12 drops pure liquid stevia
1/2 can of coconut milk (light or regular)
cilantro, chopped
green onions, chopped
chopped cashews or almonds

cauliflower, asparagus, and carrots, oh my!

Start out by prepping your veggies and steaming your cauliflower for about 5 minutes, until they’re somewhat tender, but not fully cooked. Take them out, and shock them under cold water. Set aside. Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt and pepper. Allow them to cook for about 6 minutes on medium, until the onions have softened. Then, stir in your asparagus, and curry powder. Allow that to cook for about 6 minutes. Next, stir in your garlic, ginger, and steamed cauliflower. Let that cook for about 4-5 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through. Serve over millet (or rice), and garnish with cilantro, green onions, and chopped nuts. YUM!!

so healthy and delicious!

I served this with baked cod. Lobsta Bakes‘ wild, ocean-caught, cod is so moist and flakey! I baked it at 375 for about 25 minutes in 1 tsp EVOO, salt, pepper, lemon zest and juice. Classic.

I’ve set a place for you!! :)

This meal was phenomenal! The flavors, textures and colors made this meal so spectacular! The curry and ginger gave a hot and spicy note, while the coconut milk’s rich sweetness cooled it down. There was the subtle hint of lime and garlic that paired just beautifully with the nutty almonds and bright, fresh cilantro!

yummy asparagus! mmmm!

Next, the textures! Oh my Gosh, the veggies were wonderfully tender, but still with a nice “bite” to them. The almonds had a wonderful crunch, and the nutty millet soaked up the creamy, luxurious sauce perfectly!

so healthy and delicious!

Finally, the magnificent colors! Orange, green, coral, and yellow — gorgeous! This meal was wonderful — and it filled the house with such a delicious aroma! And not only was it gluten-free and vegan, but it was also Body Ecology friendly! (I’ve added in carrots!! Yay!))

fantastic, nutty millet!

Make it a Happy Tummy Day!

What did you think of the outcome of Idol? Way to go Phillip!

Bring on the Heat! Broccoli Curry — Body Ecology Style!

Tags

asparagus, Body Ecology Diet, broccoli, buckwheat, cilantro, curry, vegan

Bring on the heat!!

careful…it packs a punch!

It is going to be 88 degrees in Cincy tomorrow — but it was fiery hot in the kitchen tonight!! This curry was HOT!! — I’m talking, mouth on fire, get me some water, kind of spicy!

gorgeous asparagus and broccoli!

Tonight for dinner, I made a Broccoli and Asparagus Curry over Buckwheat, with Broiled King Clip. The difference between this and my typical curries is that it was dry! It was basically just the curry spice without the curry moisture. Due to my new food allergies, and Body Ecology Diet restrictions, this curry didn’t have coconut milk, or peanuts, or raisins, or agave. It was literally just the curry spice. But that’s ok…it was tasty, just REALLY hot and spicy!

so yummy and healthy!

Here’s what you need: (serves 2-3)

1 bunch of broccoli, cut into florets, roasted
8 asparagus spears, cut into 1 inch pieces
1 onion, diced
5 garlic cloves, minced
4 green onions, sliced
cilantro, chopped
veg stock
curry powder
cumin
coriander
1/2 cup buckwheat cooked in 1 cup veg stock

Preheat oven to 350. Place broccoli florets on an olive-oil-sprayed baking sheet and toss with 1 tsp EVOO, salt, pepper, and curry powder. Bake for about 30 minutes, flipping half way through. While they roast, saute your onions in 1 tsp EVOO, salt, pepper, curry powder (about 1 1/2 tsp), cumin and coriander (about 1/2 tsp each). Let them soften for a few minutes, and then stir in your asparagus. Let them cook for about 4 minutes, then stir in your garlic. Let it cook, and then deglaze with your veg stock — about 1/2 cup. After about 2-3 minutes, stir in your green onions, and roasted broccoli, just to coat the florets with flavor. Serve atop buckwheat, garnished with cilantro. mmm!

phenomenal crust on the King Clip!

Finally, the King Clip. Wow – we had never had this type of fish before, but boy was it good! Lobsta Bakes‘ wild, ocean-caught King Clip is a gorgeous white fish. It is slightly denser than cod, but just as tender, and sweet! I broiled it with EVOO, salt, pepper, chili powder, and paprika. It was delicious — spicy, and with a wonderful crust!

so innocent looking…but it’ll get’cha!

This meal was great. So flavorful, and packed the heat! It was wonderful and I enjoyed it, but I don’t think I’m going to be making it again until I can eat coconuts and peanuts again. You see, the wonderful thing about curries, is that they are SO multifaceted.  Yes, they are hot and spicy, but they also have a cooling factor from the coconut milk, which also gives it moisture, an intense sweet bite with the raisins, and a crunchiness from the peanuts or cashews. Without those wonderful aspects of a traditional curry, it’s just hot and spicy! So the exotic flavor was great, but it would have been better with the creamy, cooling coconut milk for sure!

superb nutty buckwheat!

Tomorrow’s already Thursday! Where has this week gone?!

so tender and succulent!

Happy Tummies!