Tuesday, June 24, 2014

coconut cashew curry

Here is another recipe from the book I mentioned in the previous post called Nourishing Meals.  I had to make some changes based on the ingredients I had. SO. GOOD. Even the kids enjoyed it.


1 Tbsp. coconut oil
1 tsp. mustard powder (or mustard seeds)
1 tsp cumin (or cumin seeds)
1 Tbsp. curry powder
pinch chili powder
1 can coconut milk
1 cup water
3 Tbsp. almond butter (or cashew butter if you have it)
1-inch piece fresh ginger, peeled and finely grated
3 large carrots, peeled and sliced
1 yam, cut into cubes (or a couple small red potatoes)
1/4 pound fresh green beans, trimmed and cut in half
2 cups cauliflower florets
2 cups chopped savoy or nappa cabbage
1 Tbsp freshly squeezed lemon juice
1 tsp. sea salt
cooked quinoa or rice


fresh cilantro, chopped
1 cup raw cashews, roasted (place in baking dish and roast at 350ยบ for about 12 minutes, or just golden)

1. Heat a large pot or skillet over medium heat. Add the oil, mustard and cumin (if using seeds saute for 30 seconds until they begin to pop) then stir in curry and chili powder. Immediately pour in coconut milk and water. Add almond butter and stir. Grate ginger into the pot. Add carrots and yam. Cover and simmer 5-10 minutes, depending on the size of the vegetables.

2. Add green beans and simmer 5 minutes. Add the cauliflower and simmer for 5 minutes more. Add the cabbage, lemon juice, and salt; cover and simmer a few more minutes or until vegetables are tender but not too soft.

3. Serve curry over quinoa. Garnish each bowl with chopped cilantro and roasted cashews.

african peanut and red quinoa soup

I have been working my way through a delightful cookbook called Nourishing Meals Healthy Gluten-Free Recipes for the Whole Family (I also have the newest book by the same authors, Alissa Segersten and Tom Malterre). It is a wonderful book that teaches how to eat in a way that benefits health. They make gluten-free and whole foods recipes that are beautiful and delicious. Here is one dish we recently tried (with a few modifications). This soup is full of vegetables and the quinoa provides extra energy and protein.


1-2 Tbsp. extra virgin olive oil or coconut oil
1 medium onion, chopped
4-5 garlic cloves, crushed
2-3 Tbsp. fresh grated ginger
4 carrots, peeled and chopped
2 small red bell peppers, chopped
8 cups water, vegetable or chicken stock
7-8 Tbsp. creamy peanut butter (all natural if possible because it doesn't contain hydrogenated oils)
pinch of red chili powder (more if you like more spice. You can also use crushed red chili flakes)
2 cups thinly sliced savoy cabbage
large handful fresh cilantro, chopped
3-4 cups cooked red quinoa
1-3 tsp. sea salt

1. Heat a large stockpot over medium heat. Add the oil, then add onions; saute for 5-10 minutes, until softened. Add garlic and ginger; saute another minute. Then add carrots and red bell pepper. Saute for 3-5 minutes.

2. Add water or stock, peanut butter, and chili powder. Cover and simmer for 15-20 minutes, until vegetables are tender. Stir in cabbage, cilantro, and cooked quinoa. Add salt to taste (if you are using salted stock you may not need much at all).

3. Simmer for a few more minutes, until cabbage is tender. Serve each bowl with an extra sprinkling of crushed red chili flakes and more chopped cilantro if desired.

Monday, June 16, 2014

fruit pops

Tasty and colorful without any harmful food dyes, these fruit popsicles are super easy to make and fun to eat. Use as much organic fruit as possible. Recipe adapted from the Whole Life Nutrition Cookbook.


3 cups watermelon puree (about 1/4-1/2 of a melon) or another type of melon puree
about 2 1/2 cups of fresh fruit. Here is one of the many options (mango is also a delicious addition):
1/2 cup fresh blueberries
1/2 cup fresh cherries, pitted and chopped
1/2 cup chopped fresh strawberries
1-2 kiwis, peeled and sliced
1 peach or nectarine


1. Cut the watermelon into chunks and puree in blender until smooth. strain out seeds if any.
2. Set out about 12 popsicle molds (you may need more or less depending on the size).
3. Fill each halfway with the fruit mixture then pour in the watermelon puree until filled. Place a popsicle stick in each and freeze for  6-8 hours.
4. To serve, run molds under warm water until the popsicles release.