Some darn good recipes!
I have written a lot about food and the various ways it benefits (or de-rails) your body. I haven't shared many specific ways of preparing food to get the most out of it. No longer must you subsist on raw kale and steak (although that is delicious)! My friend Serena Bloom shared these recipes with me and I'm sharing them with you.
Super Green Smoothie
1 organic pear, peeled and cored
1 organic apple (non-mealy, think honey crisp apples), peeled and cored
2 organic celery stalks
2 cups organic spinach leaves, washed
Half a head of organic romaine lettuce, washed
Juice from an organic lemon
1 organic banana, mostly green
1/3 bunch organic cilantro
1/3 bunch organic parsley
1-2 cups water
Add 1 cup of water to a food processor or blender with the romaine lettuce, spinach, and herbs. Puree this mixture until smooth. To the blender add in the apple, pear, banana, and lemon juice. Pulse the mixture a few times until incorporated. Toss in the celery and puree once again, pulsing to ensure complete emulsification.
This should make approximately 3 servings of the green smoothie. Chill covered in the fridge for up to 2 days. You can create a more liquid smoothie by increasing the amount of water in the recipe.
The smoothie will be pretty tart. If you prefer a slightly sweeter drink, use a completely ripe banana instead of a green one.
Turkey Curry With Mashed Parsnip
1 turkey breast or 3 medium sized turkey breast tenderloins (organic) cut into chunks
1 can coconut milk (light, if you prefer)
1 quart organic reduced sodium chicken stock
3-4 tbsp Thai red curry paste
1-2 tbps PB2 dehydrated peanut
1 tsp Thai fish sauce
1 lime (organic)
2 tbsp minced, peeled, ginger (organic)
3 garlic cloves, mashed (organic)
1 small garnet yam, peeled and cut into large chunks
3 medium carrots, peeled and sliced into large chunks
1 red onion, chunked
1 red bell pepper, seeded and cut into chunks 1 cup broccoli florets
1 scallion, slivered
1 bunch basil, chopped
½ cup chopped cilantro
1 tsp olive oil
3 parsnips, peeled and cut into chunks
Heat 1 tsp of olive oil in a deep skillet over medium-high heat. Brown all sides of the turkey breast. Toss in the chopped onion, minced ginger, and garlic. Sautee until the onion begins to sweat and the ginger becomes fragrant. To the pan add in the yam, pepper, and carrot. Deglaze the pan with the chicken stock. Add in just enough to fill the pan approximately ½ inch (this should be approximately 2/3 of the quart).
In a separate small/medium sauce pan, add the parsnips and the remaining chicken stock. Bring to a boil over medium-high heat and cook until tender. Remove from heat and allow the parsnips to rest in the chicken stock until you’re ready to mash them.
Bring the turkey/vegetable mixture to a simmer and stir in the curry paste, PB2, and fish sauce. Cook over medium-high heat, uncovered, until the yams are fork tender and the liquid has reduced by half. Stir in the coconut milk and return to a simmer (do not boil). Add in the broccoli, reduce the heat to medium-low and allow this to simmer until the liquid has once again reduced. Stir gently to avoid mashing the yams.
Drain the parsnips and return to the sauce pan. Mash with a fork or potato masher until the parsnips are approximately the texture of rice. If you’re looking for a higher fat content, you can mash the parsnips with a tsp of coconut oil; otherwise just use a small amount of the boiling liquid.
Serve the curry over the mashed parsnips and garnish with sliced scallion, chopped basil, chopped cilantro, and a squeeze of lime. If you want a sweeter curry, add more of the dehydrated peanut to the curry as it cooks. You can also add in a small amount of palm sugar or stevia powder.
1 head of cauliflower cut into small florets
1 small red onion, chopped
3 small purple potatoes, peeled and chopped
4 garlic cloves, crushed
1 inch piece of ginger, peeled and crushed
1 tsp coriander seeds
1 tsp cumin seeds
¼ tsp mustard seeds
¼ tsp ground turmeric
1 cup water, divided
1 serrano chili, split with the stem intact
2 tbsp coconut oil
Sea salt to taste
2 tbsp olive oil
Melt one tablespoon of coconut oil over medium heat. Sautee the coriander seeds, mustard seeds, and cumin seeds until lightly browned/fragrant. Transfer the seeds to a coffee or spice grinder and grind into a fine powder. Heat the remaining oil and add the ginger along with the garlic to the pan. Stir in the ground spice mixture, turmeric, and ½ cup water. Cook while stirring until thickened.
Add the chopped onion, Serrano chili, and cauliflower to the pan along with the remaining water. Stir to coat, cover, and cook until the cauliflower is fork tender (stir often). In a separate pan, heat 2 tablespoons of olive oil over medium heat. Cook the purple potatoes until fork tender. Once the cauliflower is cooked through, stir in the potatoes. Uncover and cook this mixture until most of the water has evaporated from the pan.
Serve immediately with fresh cilantro as a garnish. Season with salt and pepper at the table.