1 T Coconut oil
1 red onion sliced or chopped
2 Potatoes boiled with skins and cubed (1/2")
1 cup peas fresh or frozen
1 cup cabbage or brussels sprouts shredded
1t Garam masala
1t Garlic powder
1/2t curry powder
1/4 c Coconut milk
Salt to taste
Sauté onions in coconut oil until soft and slightly brown.
Add spices and sauté for a minute or two.
Add coconut milk toAdd coconut milk to deglaze the bottom.
Add coconut milk to deglaze the bottom of the pan and incorporate spices into the sauce.
Add cabbage and cook until soft.
Stir in potato cubes and peas.
Add salt to taste.
If you need more liquid, add a tablespoon or two coconut milk as desired.
Enjoy with rice, quinoa, scooped up with a roti, or filled in a wrap.
This recipe is from a Medical Medium blog post. Here's the link: https://www.medicalmedium.com/blog/warm-spiced-roasted-vegetable-salad
But you can go directly to the blog for many more amazing healing recipes that are quick, easy, nutritious and delicious.
1 cup raw Cashews
2 cups Greens (Kale/ Spinach/Arugala etc)
1 cup fresh Basil (or 1 Frozen Basil cube*)
2 cloves Garlic
1/2 Lemon juiced
1 Tablespoon Olive Oil
Put everything in a blender and process until creamy.
Enjoy with pasta, pizza, salad, or whatever you wish.
*FROZEN BASIL CUBE
Place fresh basil leaves in a blender, blend and freeze in an ice cube tray. Use as needed in any recipe that calls for fresh basil. That's it!!!
I love wraps, and really missed them when I went off grains. And then I found these recipes online. So rather than reinvent the wheel, I'm re-posting the show and tell videos. I've tried the flax wraps raw (dehydrated) and cooked. They are good either way. I always use coconut oil to cook, so that's what I used instead of the sunflower oil. I also rolled the tortilla between two sheets of parchment paper.
Yield: 2 wraps
• 1/2 head cauliflower, cut into florets or 1 package Cauli Rice
• 1/2 tsp. curry powder
• 1/4 tsp. salt
Garlic Herb Wraps:
Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder
1. Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. ( Omit this step if using Cauli Rice.)
2. Place the Cauli crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for about 8 minutes, until tender.
3. Drain the cauliflower in a sieve, then transfer to a nut mylk bag or clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps as thin as possible. Be sure that there is no parchment paper showing through the mixture in any area of the wrap.
4. Bake for about 17 minutes until dry and pliable. Allow to sit a minute or two, and gently place the wrap side of the parchment paper down on a wire rack to cool, and carefully peel off the parchment paper, so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.
These delicate wraps are best served within a few hours of baking.
Anything you like to eat in a wrap. Since the video lady doesn't seem to know how to wrap a wrap, I wrapped how wrappers who know how to wrap a wrap wrap. ( Question: How many wraps in that?)
1 cup cashews, soaked
1 lime or lemon juiced
Sea salt, to taste
Drain off all the soak water for the cashews. Do not use that water for blending. Use fresh water. Start with a 1/4 cup of water and add more if needed for blending.
Blend all the ingredients to make a thickish spread. Make sure water is minimal otherwise the cheese will become too thin and watery.
You can flavor cashew cheese any way you like. You can make it a bit spicy by adding in chipotle and cayenne. You can add scallions and garlic, or rosemary and sage or chives to make some amazing flavors. Experiment!!!!
Place chicken / shrimp in a bowl and marinate with all the spices. Quick stir fry in coconut oil in a pan or wok until cooked through. Remove from pan and cut into strips/pieces to easily wrap in tortillas. Add onions, and red peppers. Stir fry for 1 or 2 minutes. Taste for salt, and add as needed.
Wrap in warm tortillas, with Guacamole and Cashew Sour Cream (see recipes).
1 potato with skin
1 sweet potato with skin
2 carrots with skin
1 Red onion
2 garlic cloves
1"piece of ginger root
1-2" turmeric root
2 stalks celery chopped into pieces
Salt and pepper to taste
1t each: parsley, sage, rosemary and thyme
4 cups water
Wash and rough chop root veggies into chunks and place in a pot.
Add the rest of the ingredients and water to the pot.
On stovetop: Cover and cook on medium heat for 60 minutes.
In Instant Pot: Set to Soup or Manual Setting fo 30 minutes. Natural release.
Using a colander, strain soup liquid into a saucepan .
In High speed blender: Blend the veggies until creamy with about 1 - 2 cups of soup liquid. Add blended veggies to the liquid in the saucepan, and stir. ENJOY!!!!
(Makes about 8 cups)
About This Page
Healthy eating is an important part of holistic self-care. This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness.