Spicy Kale and Sweet Potato Stir Fry
This recipe is and anti-oxidant, anti-inflammatory recipe that is hard to beat.
I really don’t know if you can eat any healthier than this.
Organic kale and sweet potatoes, garlic and coconut oil with crushed red pepper flakes.
This meal is fairly inexpensive, really.
Especially when you consider how much nutrition you get for the money and how filling this is.
Start with about 2 tablespoons of coconut oil and 3-4 cloves of garlic. ( I always use a lot of garlic! )
Saute in a pan and add 3-4 large sweet potatoes, washed, with skin on and diced into 1 inch cubes.
Cook these ingredients together until the sweet potatoes get soft.
The fat in the coconut oil helps your body to process the vitamin A in the sweet potatoes, which, by the way, has been found to be beneficial in protecting the body against skin cancer as seen on the Dr. Oz Show.
Mine became mushy but I didn’t care. This is soooooo good!
Massage the kale….yes. Massage it, wash it and chop it up and add to the pan and cook unit soft.
Add crushed red pepper flakes and salt to taste.
You will crave this dish. I promise.
You will feel satisfied but not heavy and you will have done yourself a favor.
I also added some turmeric, ginger and cumin.
These are my favorite spices and they are great for your health.
I have been going on about coconut oil lately so please don’t get bored with me.
Coconut oil is so incredibly beneficial to you health and especially to brain health and is showing promise mitigating the devastating effects of Alzheimer’s disease.
It tastes great, it’s good for you.
Use it every chance that you get.
Enjoy and share!
Posted in: Food on a Budget, Healthy, Ingredients, Recipes
Tags: Alzheimer's disease, anti-inflammatory, anti-inflammatory diet, anti-inflammatory foods, anti-inflammatory recipe, anti-oxidant, anti-oxidant foods, coconut oil, cumin, Dr. Oz, easy vegan recipe, garlic, ginger, health benefits of coconut oil, health benefits of sweet potatoes, health benefits of turmeric, kale, skin cancer, skin cancer prevention, Skin cancer protection, sweet potatoes, turmeric, vegan, vegan meal, vegan recipe, vegetarian, vegetarian meals, vegetarian recipe, Vitamin A
Celebrating Winter Sunshine with Buckwheat Soba Noodles with Green Curry Coconut, Red Pepper and Asparagus!
This is not so much a recipe as one woman’s quest for a fresh and spicy meal on an unusually warm and sunny winter day!
A trip to the neighborhood grocer yeilded fresh ginger, avocados, limes a jar of green curry paste, soba noodles….
You get the idea.
This dish is quick and easy to prepare.
I can’t get everything cleaned, cut, chopped and sauteed before the noodles are finished cooking.
You will want to time it so that you don’t overcook them.
I sliced some ginger with the red pepper and asparagus and added a little coconut oil to lightly sautee the veggies.
You can put this together pretty fast.
Squeeze fresh lime juice over everything before serving, it really brightens the flavors!
Toss chopped cilantro into the draining noodles to gather just enough heat to bring out the herb’s pungent aroma!
Fresh avocado is creamy and perfect with the spicy green curry and coconut sauce.
I also made a batch of whole wheat linguine but the soba were slightly better.
Not in flavor but in texture.
Try this for a nice meatless meal that is flavorful and filling.
Posted in: Green Living, Healthy, Ingredients
Tags: asparagus, avacado, Buckwheat noodles, buckwheat soba noodles, cilantro, coconut, coconut oil, easy meals, easy recipe, ginger, green curry, green curry coconut sauce, green curry paste, lime, meatless meal, quick noodle dish, quick pasta dish, red pepper, soba noodles, spicy noodle recipe, Thai noodles, Thai recipe, vegan, vegan meal, vegan recipe, vegetarian, vegetarian meal, vegetarian recipe, whole wheat noodles
Brown Rice with Tofu, Scallions, Ginger and Black Bean Sauce!
After a long Saturday spent writing; cooped up in the house on a snowy afternoon I just needed something fresh, spicy and satisfying.
Brown rice with tofu and black bean sauce was the ticket.
Ginger and scallions added the fresh crunchy spicy thing.
Make sure to sautee the ginger or add it while the rice is boiling.
Too raw and it can be intense!
I added alot of crushed red pepper.
I love the heat!
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: black bean sauce, brown rice, cheap meal, easy meal, ginger, green onion, green onions, healthy recipe, inexpensive recipe, rice bowl, rice dish, rice recipe, scallions, tofu, vegan meal, vegan recipe, vegetarian meal, vegetarian recipe
Broccoli, Spinach and Pinto Beans with Ginger, Garlic and Red Chili Paste
I wish that my meals looked as good as they taste.
How can I convince you that nutritious, yummy vegan meals are satisfying and delicious when they look so awful in photographs?
Food photography is indeed an art unto itself; an art which I have not mastered and do not see doing so in the near future.
However, making this stuff look good must take a talent far beyond my reach so I will have to ask you to indulge me; trust me, this food is great, not just nutritionally balanced but tasty!
When I make a meal like this I consider all the nutritional elements and the flavor notes, as well.
Some ingredients just lend themselves to certain herbs and spice combinations. Sometimes it’s nice to think outside the proverbial box and combine the unexpected.
And getting over the notion that you need a pound of flesh at every meal will liberate you to introduce your palate to flavors and textures that will seduce into a new way of eating.
It will also allow you to obtain necessary nutrition and micro-nutrients from foods which you haven’t been eating.
For my main meal of the day I consider a few things: I like to eat a lot of vegetables, I need to incorporate a healthy fat, and I like to make sure that there is protein.
Herbs and spices are important to healthy body function and can help fight off disease and increase overall wellness.
This recipe includes fresh ginger and garlic as well as crushed red pepper and red chili paste.
Coconut oil and avocado help provide that creamy mouth feel which leads to satiety and provide a vehicle for fat soluble nutrients.
1 TBSP coconut oil
2 TBSP red chili paste (or to taste)
1 TBSP crushed red pepper flakes
3-4 cloves garlic, sliced
fresh ginger to taste, sliced
2-3 Cups of broccoli
1-2 cups fresh spinach
1/2 cup pinto beans
1 avocado sliced, for garnish
In a frying pan, saute coconut oil, garlic, ginger, red chili paste and crushed red pepper.
Add the broccoli and spinach and allow to cook; Just a few minutes on high.
Add 1/2 cup of pinto beans and allow to cook on medium heat for about 10-15 minutes.
Serve with sliced avocado.
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: avocado, broccoli, coconut oil, garlic, ginger, pinto beans, red chili paste, spinach, vegan, vegan meal, vegan recipe, vegetarian, vegetarian meal, vegetarian recipe
…It all started with cake!
It all started with cake and a snow storm and the gorgeous organic produce in my refrigerator.
Sometimes when I’m shopping I don’t have any particular recipe in mind. I simply pick up things that catch my eye, are in season, especially ripe, smell good or are just pretty.
So that is how I ended up with a coconut, that gorgeous ginger root and a million organic carrots!
What to do with carrots on a cold snowy day in the middle of winter? Soup, of course!
But to begin my day, baking a cake seemed to be the most natural thing in the world to do to get things rolling. Chocolate, raspberry and fresh whipped cream was beckoning.
Cake would be a nice treat at the end of a long day.
2 cups flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening
2 eggs (1/3 to 1/2 cup)
1 teaspoon vanilla
4 ounces melted unsweetened chocolate (cool)
Heat oven to 350 degrees F.
Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans.
Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Pour into pan(s). Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Coconut Carrot Ginger Soup
About 20-30 carrots
5-6 cloves of garlic
A nice sized piece of fresh ginger root 5-6 inches long
2 tsp ginger powder
1 can organic coconut milk
One whole coconut ( use the water and flesh)
2-3 cups vegetarian stock
2-3 Tbsp coconut oil
Salt and pepper to taste
Cilantro, for garnish
Avocado, for garnish
Peel and chop the carrots then sauté with garlic and coconut oil.
Start grating the ginger and add to sautéing carrots.
Add the ginger powder.
Let things start to lightly caramelize then add the stock.
Allow to cool then transfer the mixture to the food processor and puree.
Add the coconut milk to the mixture and continue to puree.
Transfer to a soup pot and add the coconut water and flesh.
Add ginger powder if necessary.
Salt and pepper to taste.
Serve warm with fresh cilantro and avocado garnish.
I added curry powder to the dough
Kale, yellow waxy potatoes, garlic, coconut oil, coconut milk, red curry paste, curry powder
Courtesy of Laylita’s Recipes
Making empanada dough is not as hard as it sounds, especially if you have a food processor, and even if you don’t it is still pretty easy because the dough should not be overworked and requires minimal kneading. Also, these days it is very easy to find the empanada discs already made (frozen) in Latin grocery store, and even though I was skeptical at first they are actually quite good, but it also always fun to have them homemade and you can also customize the dough by adding spices, herbs, etc that will complement or contrast with the fillings.
Ingredients for 15 medium size or 25 small empanada discs:
3 cups all purpose flour
¼ teaspoon salt
6 oz unsalted butter (1 ½ sticks), cold and cut into 12 pieces
4-5 tbs water
Mix the flour and salt in a food processor.
Add the butter, egg and water until a clumpy dough forms.
Form a ball and chill in the refrigerator for about 30 minutes.
Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
Use immediately or store in the refrigerator or freezer to use later.
Posted in: Healthy, Indulgences, Ingredients, Recipes
Tags: avocado, beans, carrot, carrot ginger coconut soup, cheese, chocolate cake, cilantro, coconut, coconut milk, coconut oil, coconut water, curry, dark chocolate, empenada, garlic, ginger, heavy cream, kale, potato, raspberry preserves, refried beans, sofrito, vegan, vegan meal, vegan recipe, vegan soup, vegetarian empenada, vegetarian meal, vegetarian recipe, vegetarian soup, whipped cream