On a visit to spend the Christmas holidays with her, I studied cooking in Cambodia and Thailand. Amanda took some classes with me and we learned so much. I gained a great appreciation for these spicy dishes. My daughter and I now use curry in many of our home cooked meals. It is amazing how good it is, even in the warm summer season.

Curry dishes are rich and savory. Curry spice powders come from Asia. These spices provide a range of health benefits. One key ingredient is the turmeric. Studies have shown that turmeric can help prevent everything from Alzheimer’s disease to cancer.

This recipe is gluten free, and vegan.

Serves 4

Ingredients:

2 T. toasted Sesame oil or coconut oil

2 to 4 ounces thai yellow curry paste

3  cups  of coconut milk

1 red onion, chopped into ½ inch pieces

4 sweet potatoes cut into 1-inch pieces

1 head of cauliflower, cut into 1 inch chunks or flowerlets

1 pound of sliced mushrooms

1 carrot chopped

Tamari – wheat free fermented soy sauce from non-GMO soy or coconut aminos

1 tsp. Turmeric

1 tsp. unrefined sea salt

1 tsp. freshly ground black pepper

Directions:

1. Heat the oil in a 4-quart heavy pot set over medium-high heat, and when the oil is hot, add the curry paste, oil and onion. Sauté them for 2 minutes, stirring frequently.
2. Add the coconut milk, and other ingredients to the pot and sauté another 2 minutes.
3. Reduce the heat to medium-low, cover, and simmer for another 30 minutes, until sweet potatoes and cauliflower are soft. Keep an eye on the mixture and add more liquid if needed.
4. Taste and adjust seasonings and coconut aminos/soy sauce.
5. Serve warm with some cooked whole grain, sprouted rice.
6. This dish can keep well for up to 5 days in the fridge or freeze it and warm it up another day.

The post Healthy, Vegan, Gluten-free, Curry Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

This is one of our favorite salads to eat,  especially after holidays of rich, heavy meals. Many of my clients have made it and loved it. Now, I’m documenting it here so you can refer back to this recipe over and over again! If you haven’t tried it, it is a must!

I call it a detox salad because it contains a very detoxifying green leafy herb called cilantro and the spice turmeric.

Cilantro can help the body rid itself of heavy metals. We get metal toxins in our bodies from a variety of places including dental fillings, aluminum deodorant, the aluminum foil we use in food preparation and storage, vaccinations, cadmium from secondhand smoke, and polluted air. Metal toxins are harder to rid our bodies of than other toxins, but cilantro is highly effective in helping the body detox them. Cilantro is also a good source of dietary fiber and iron, magnesium and manganese. I love the light flavor it adds to my salad mix and this is a great way to add it to your food!

This salad also contains the spice turmeric, which is anti-inflammatory, increases liver function, is detoxifying, and can help regulate blood sugar. Tumeric works 1000 times better if it is combined with some oil and black pepper, so having it in a salad is wonderfully healthy!

My daughter, Amanda, and I like to add greens to almost all of our recipes. It makes them healthier and lighter. If we are having a rice or pasta dish, when it’s warm and ready to serve, just combine it with salad greens. It is so easy and absolutely delicious!

Ingredients:

1 c. romaine lettuce, torn into bite-sized pieces
1 c. cilantro, chopped
1 red pepper, seeded and chopped
1/2 c. chopped tomato
1 ½ or 2 c. warm, sprouted and cooked green lentils
1 tsp. minced red onion
1 avocado, pitted, peeled and chopped into chunks
2 T. extra virgin olive oil
¼ tsp. curry powder
¼ tsp. turmeric
unrefined sea salt to taste
fresh ground pepper to taste

Directions: Combine all ingredients well and enjoy!

Note: This is also a salad you can enjoy warm or make ahead of time and store in the fridge for a few days, I love it when the flavors have a chance to meld together. Just remember to chop the avocado later right before serving.

Variation: You can substitute beans for the lentils.

This recipe makes one to two servings.

Please leave a comment and join the conversation!

I love to hear what you think!

The post Detox Salad Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.