Thursday, January 3, 2013

Snap Pea Curry! GF, V, BED!

Anyone else watch So You Think You Can Dance? I love that show…some of those contestants are just stupid talented! I took dance for 11 years, but there’s no way I could pop and lock like those folks!
such bright colors!
Tonight, we took a culinary trip to the Middle East and had a Snap Pea Curry! It was sooo delicious! The sauce was creamy and fabulous! Packed with veggies and flavor, this gluten-free, vegan, and Body Ecology Diet friendly dinner really hit the spot! And it filled the house with a fantastic aroma!
evening lake sun!
Here’s what you need:
1/3 head of cauliflower, broken into florets and steamed
handful of sugar snap peas, cut in half
2 large carrots, cut in half and sliced into strips
1 red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 heaping tsp curry powder
1 cup vegetable stock
juice of 1 lime
10-12 drops pure liquid stevia
1/2 can of coconut milk (light or regular)
cilantro, chopped
green onions, chopped
chopped cashews or almonds
the millet was the perfect sauce “sponge” :)
Start out by prepping your veggies and steaming your cauliflower for about 5 minutes, until they’re somewhat tender, but not fully cooked. Take them out, and shock them under cold water. Set aside. Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 6 minutes on medium, until the onions have softened. Then, stir in your peppers, and snap peas. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, and steamed cauliflower. Let that cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through. Serve over millet (or rice), and garnish with cilantro, green onions, and chopped nuts. YUM!!
the bright sun reflecting off the lake!
With this curry, I served baked cod from Lobsta Bakes. This wild, ocean-caught fish was so succulent and sweet! I baked it for 25 minutes at 400 degrees in 1 tsp EVOO, salt, pepper, lemon zest and juice. Delicious!
the cashews provided the perfect *crunch!*
This meal was SO fantastic! It was delightfully fresh and flavorful!! The textures, flavors, and colors made this meal a 10! First, the textures were fabulous! The veggies were crisp-tender, and coated in this creamy, luxurious sauce! The millet was chewy and soaked up all the flavor from the sauce. The cashews provided a wonderful *crunch* to finish it off!
gluten-free, vegan, and body ecology diet friendly!
Next, the flavors were outrageous! The sweet-heat from the curry powder and ginger paired beautifully with tangy lime and rich coconut milk. The bright cilantro added a wonderful freshness! But it was the sauce that took it over the top! My mom joked that she could just drink the sauce! It was tangy and spicy-sweet, rich and luxurious!
what a meal!
And finally, the colors just jumped off the plate! The bright red peppers, orange carrots, salmon-yellow sauce, and green snap peas! A beautiful display of spring’s finest produce!
yum yum yum!
Do you like to dance?
I love dancing! One of the best parts of living in NYC is going out on the weekends and dancing with your friends! It’s so fun to get dressed up and bust a move:)
I was so thankful to have my chef's knife for this recipe. here's the one I use:

See ya tomorrow!

1 comment:

  1. 3 Researches REVEAL How Coconut Oil Kills Belly Fat.

    The meaning of this is that you actually burn fat by consuming coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from large medicinal journals are sure to turn the traditional nutrition world upside down!


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