Tag: healthy recipes

Easy Peasy Coco’ Curry

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I don’t like to use the term “curry” loosely. Not everything swimming in a sauce in Indian cuisine is considered a curry. Look on a menu at an Indian restaurant and you won’t really find that word listed anywhere. The word to me is just not sexy even though the flavors that are born from adding curry powder to various dishes can ultimately lead to something sweet, spicy, cozy, comforting and warming. Descriptive enough for you?

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Roasted Corn Salad

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Summer is upon us and I am SO excited!

Seriously…I am really ready for the sunshine, beach weather, warmth, bonding, vacations and everything that comes with the territory of the season.

One of my FAVORITE things about summer has to be the food.

There are so many goodies in season for summer. Peaches, cherries, corn, greens…I can go on and on and on and on.

Summer is really all about eating cooling foods and I have the recipe to keep you cool and satisfied.

So as soon as you hear your tummy grumbling after reading my recipe, head on over to your closest farmer’s market and grab some goodies!

What You Need: 

2 ears of corn roasted until slightly browned over open flame or grill, kernels removed and set aside (or you can buy the frozen roasted corn from Trader Joe’s, just defrost the entire bag and use in this salad)

2 avocados, cubed

2 vine ripened tomatoes, diced

2 cloves of garlic, smashed and diced

1 shallot, diced

Juice of 1 lime

Handful of cilantro, roughly chopped

Pink Himalayan Sea Salt to taste

 

How You Make it: 

  1. Combine all ingredients in a large bowl. Season with salt. Serve.

How easy is that? I think I might need a snack after talking about this…

Off to the fridge!

Peace, love and no beef!

Guramrit

 

 

Vegan Peanut-less Pad Thai

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I am going to be honest. I have NEVER ever had Pad Thai. I don’t know what it’s supposed to taste like. I just know that it involves noodles, peanuts, limes and cilantro. Since my recent peanut allergy (literally discovered this last year when I broke out in hives from eating peanut butter- super bummer), I have avoided trying Pad Thai for my own sanity. Then, I came across a WONDERFUL recipe during one of my lunch time adventures in Barnes & Noble. I salivated the moment I read the ingredients and jumped for joy upon the mention of peanuts being optional. I adapted this version of Vegan Pad Thai from a fellow Vegan food blogger and writer of the incredible cookbook, Isa Does It (seriously, check her out- amazing recipes). Not only is this recipe incredibly simple, it will have you craving Pad Thai practically every night of the week. If I could cuddle up with a bowl of this Pad Thai and have it sing me a sweet lullaby, I would be a happy woman.

What You Need: 

  • 8 oz pad thai rice noodles or buckwheat soba noodles (my family loved this version- a little heartier), cooked according to package directions and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 package (or 2 if you’re incredibly hungry) of extra firm organic sprouted tofu, cut into 1.5 inch cubes
  • 4 cups broccoli, sliced
  • 6 cloves garlic, minced
  • 2 cups green onion, thinly sliced
  • 2 cups cilantro, chopped
  • 4 oz mung bean sprouts
  • Lime Wedges for serving

For the sauce: 

  • 2 tablespoons tomato paste
  • 5 tablespoons tamari or soy sauce
  • 6 tablespoons brown sugar (I went for dark brown for added sweetness)
  • 1/4 cup fresh lime juice
  • 3 tablespoons Sriracha
  • 2 tablespoons mellow white miso
  • 1/4 cup water

How You Make It: 

  1. Make the tofu. After removing the tofu from the liquid, dry it off as much as possible and cut into cubes. Heat a cast iron skillet (or any skillet will do) on high heat. Add a tablespoon of oil to the skillet and add tofu immediately. Stir frequently and cook until tofu is browned and crispy. Remove from the pan, set aside.
  2. In the same pan, add a teaspoon of oil and half the minced garlic. Toss in the broccoli and sauté for 5 minutes. Remove from skillet and set aside with tofu.
  3. In a small bowl, mix all of the ingredients for the sauce. Mix until most of the miso has dissolved.
  4. Add remaining oil and garlic to a pan over medium-high heat. Cook until the garlic is fragrant and toss in half of the cilantro and all of the green onion. Stir until slightly wilted. Pour in half of the sauce and heat through.
  5. Add in the noodles and toss to coat. Add back tofu, broccoli, mung bean sprouts and the rest of the sauce.
  6. Serve immediately with lime wedges and the rest of the cilantro.

Is it sad to say that my mouth started to water after writing this?

Grab a fork or some chopsticks and slurp up this sweet and spicy goodness. Your stomach will thank you.

Peace, love and NO beef!

Guramrit

Mama’s Green Soup for the Soul

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Working, running errands and actually having a life is really a lot of work and boy is it exhausting. Who in the world has time to whip up a full blown meal at the end of one of those “is this day ever going to end” days? Not I! This soup is probably the EASIEST and most nourishing soup you can possibly make (thank you mom). It takes no more than 10 minutes to prepare including blending time. Without further ado, here is the recipe!

What You Need:

  • 2 zucchini, quartered
  • 1 cup of parsley
  • 5 stalks of celery (or more depending on your like/dislike of celery), chopped
  • Bragg’s Liquid Aminos, to taste
  • Garlic Powder, to taste

How You Make It: 

  1. In a deep pan bring 2 cups of water to a boil. Toss in veggies and cook until celery and zucchini are tender.
  2. Remove most of the water, still reserving at least 1/4 cup. Let veggies cool for about 2-3 minutes.
  3. Toss into a blender (please be careful, this will be hot). Blend until desired consistency is achieved.
  4. Mix in garlic powder and Bragg’s Liquid Aminos (soy sauce or tamari works wonders as well). Serve immediately.

Benefits:

  1. Zucchini is loaded with Vitamin C- say hello to sexy skin, healthy immune system, overall wellbeing and farewell to free radicals ; it keeps your eyes healthy and strong (thanks to its phytonutrients); great source of Manganese, which is a great source of collagen, keeping your skin nice and supple, giving it that much needed bounce.
  2. Parsley helps detoxify our livers, helps cut down on the development of bad bacteria (the kind that makes your breath stink), protects your blood vessels, helps fight illness and more. Bring on the parsley! We love you!
  3. Celery is a great friend to those detoxing and for fans of Ants on a Log (think nut butter and raisins on top of a celery stick, yum). Celery reduces inflammation, keeps you calm, your body alkaline (too much acid = sickness), aids digestion and is said to give your sex life a boost.

Your mind, body and soul will appreciate this simple (and super healthy) soup.  Cozy on up on the couch and slurp up this green goodness. Who knew the simplest meal could taste so good?

Peace, love and NO beef.

Guramrit