Thai Chicken Curry

Serves: 4

Ingredients:

3 Tbsp yellow curry powder
1 tsp ground ginger
2 Tbsp coconut oil
1 onion, chopped
2 cloves garlic, crushed
1 lb skinless, boneless chicken breast halves - diced
1 small head cauliflower, chopped
1 (14 ounce) can unsweetened coconut milk (Native Forest)
1/3 cup chicken stock (homemade is best)
1 tsp sea salt
1 tsp ground black pepper

Directions:

Heat skillet over medium heat, add oil, curry powder and ginger and stir until fragrant.
Add onions and garlic and cook until tender.
Stir in the chicken and cook 10 minutes, or until juices run clear.
Add the cauliflower to the skillet and pour in the coconut milk and chicken stock.
Season with sea salt and pepper.
Reduce heat to low. Simmer, stirring occasionally for 30 minutes.

Variations:

For a vegetarian version skip the chicken and use more veggies.

Chia Berry Pudding

Prepare this pudding the day before for a delicious morning treat.

Serves: 2

Ingredients:

2-3 cups washed berries of your choice
½ tsp pure vanilla extract or 1 vanilla bean seeded
Liquid Stevia to taste (or some raisins or a date you soaked ahead of time) - optional
Pinch of sea salt
½ cup chia seeds
Coconut milk (Native Forest)

Directions:

Blend all ingredients in a high speed blender or food processor until smooth.
Allow to sit in refrigerator for at least one hour or overnight for pudding the next day. Enjoy!
Sprinkle with cinnamon if you like.

Kale with Pine Nuts and Raisins

This kale recipe is always a hot with my clients and becomes a favorite staple in their menu.

Prep Time: 5 minutes

Cooking Time: 7 minutes

Serves: 4

Ingredients:

1/4 cup toasted pine nuts (or any raw nut of your choice)
3/4 lb kale washed, stems removed and shredded
2 tsp extra virgin olive oil
2 cups water
4 garlic cloves, minced
1/3 cup organic raisins
Sea salt to taste

Directions:

Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes or until the kale is just tender. Drain and set aside.
Rinse out the skillet, dry, heat over medium heat and add olive oil (careful not to burn the oil).
Add garlic and sea salt and saute for 30 seconds. Add raisins and stir for about 30 seconds.
Add pine nuts or nut of your choice and stir for another 30 seconds or so. The raisins should be glossy and slightly puffed.
Add kale, stir and saute until heated through. Serve immediately and enjoy.

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Red Lentil Soup With Curry and Coconut Milk

This is a lovely soup. Serve it over rice for a light dinner. Red lentils are the best since they do not require soaking and cook up in 15 minutes or less.

Ingredients:

3 Tbsp coconut oil
2 medium onions, chopped (2 cups)
1 cup red lentils
3 medium carrots, peeled and roughly chopped (1 cup)
14-oz. can coconut milk (Natural Value in can)
4 cups of water
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 Tbsp curry powder
½ cup chopped cilantro

Directions:

In medium saucepan, heat 2 Tbsp oil over medium heat.
Add onions, and cook, stirring often, until onions start to brown, about 10 minutes.
Add 4 cups water, lentils, carrots, coconut milk, 1 tsp salt and bay leaf.
Cover, and bring to a boil.
Reduce heat, and simmer, partially covered, until lentils are tender, about 15 minutes.
Meanwhile, in small skillet, heat remaining 1 Tbsp oil over medium heat.
Add garlic, ginger, curry powder and cilantro.
Cook, stirring often, until fragrant, about 2 minutes.
Add to soup.
Remove bay leaf.
In food processor or blender, puree soup in batches until velvety smooth.
Taste, and add a bit more salt if desired.
Serve it warm over brown basmati rice with a shredded veggie slaw.

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Winter Squash Stew

Ingredients:

1 butternut squash, seeded, peeled, chopped (acorn, pumpkin, delicata .. etc)
1 onion, diced
2 cloves garlic, chopped
Veggie or chicken stock (try to purchase low sodium, organic chicken broth), bone broth
2 tsp curry powder
1 1/2 tsp cumin
sea salt to taste
olive oil or coconut oil

Directions:

Saute finely minced onions and minced garlic in a splash of olive oil or coconut oil.
Add spices, stir, then place cubed squash into pot, cover with stock.
Boil until tender.
Mash or blend in blender until smooth and return to the pot to heat through. Use an immersion blender if you have one so you do not have to clean the blender.

Variations: You can add chopped fresh cilantro or parsley, and/or toasted pumpkin seeds for garnish.

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Bok Choy Apple Slaw

Bok choy is rich in Vitamin C, a good source of folate and wonderful for cancer prevention. It has more beta-carotene than other cabbages, and it also supplies considerably more calcium. The stalks and leaves have quite different textures, so in culinary terms, it's like getting two vegetables for the price of one.

Prep Time: 5 minutes

Yields: 3-4 servings

Ingredients:

5 stalks of bok choy (about 1/2 a head), thinly sliced
1 organic Granny Smith apple, sliced
1/2 a small red onion, thinly sliced
1/2 cup raw sunflower seeds

Dressing:

2 Tbsp raw organic apple cider vinegar or fresh lemon juice
2 tsp honey, brown rice syrup or a pinch of stevia
1 tsp ground coriander
1 tsp dijon mustard (like Annie’s or Westbrae)
1/4 cup extra virgin olive oil
Sea salt and black pepper to taste

Directions:

Combine all ingredients in a bowl. Either eat immediately or chill for up to 1 hour and add the apples just before eating.

Variations:

Use cabbage instead of bok choy.
Use carrot slices instead of onion.
Use an Asian pear instead of apple.
Add fresh herbs like cilantro, parsley, mint or scallions.
Double the dressing ingredients and use on leftover grains.

1 spaghetti squash, halved lengthwise and seeded*
2 Tbsp extra virgin olive oil
1 onion, chopped
1 1⁄2 cup chopped tomatoes
3⁄4 cup crumbled goat milk feta cheese
3 Tbsp sliced black olives
2 Tbsp chopped fresh basil

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.
Remove squash from oven, and set aside to cool enough to be easily handled.Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic and sauté for 2 to 3 minutes.
Stir in the tomatoes, and cook only until tomatoes are warm. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.
Toss with the sautéed vegetables, feta cheese, olives, and basil.
Serve warm.

www.allrecipes.com
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Creamy Sweet Potatoes with Almond Butter

These sweet potatoes are so yummy and very easy. Who says sweet potatoes are only for the holidays?

Yields: 2 servings

Ingredients:

1 medium sized sweet potato, baked

1 Tbsp orange juice

1-2 Tbsp 100% Grade B organic maple syrup

½ tsp cinnamon

Pinch nutmeg

1 Tbsp creamy almond butter

Directions:

Peel and chop the sweet potato.

Blend in a food processor along with the orange juice, maple syrup, cinnamon, and nutmeg, until creamy and smooth.

Heat gently on the stove. Stir in the almond butter until well-incorporated.

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Creamy Peach Smoothie

Ingredients:
2 peaches
1 banana
3 Tbsp hemp seeds or protein powder
1/2-1 cup coconut water
Bee pollen
Cinnamon
Big handful of spinach or baby spring mix
Mint leaves (optional)

Directions:
Combine all ingredients, and blend on high until smooth. Sprinkle some bee pollen on top, cinnamon and top with mint leaves.