Cruciferous (non-leafy)

Thai Red Curry

Posted by on Apr 26, 2010 in Chicken, Cruciferous (non-leafy), Recipes, Stews, Chilis, Curries, String Beans, Pole Beans | 3 comments

Thai Red Curry

For the Veggies/Protein: 1 – 2 TBSP coconut oil 5 cups assorted chopped vegetables (carrots, zucchini, bell pepper, bamboo shoots, mushrooms,    broccoli, cauliflower, string beans) protein of choice (pre-cooked): shrimp, diced chicken, or tempeh 1/2 cup to 1 cup fresh basil leaves For the Sauce: 1 (14 oz) can unsweetened coconut milk 1 to 2 TBSP Thai red curry paste 2 & 1/2 TBSP natural sugar (or about 15 drops of liquid stevia) 2 TBSP tamari/soy sauce If you’d like to eat this curry over a grain: cooked brown rice (I like short grain) or cooked quinoa Cook rice according to...

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Tangy-Sweet Coleslaw

Posted by on Apr 20, 2010 in Cruciferous (non-leafy), Non-Leafy Salads, Recipes, Salads, Vegetables | 1 comment

Tangy-Sweet Coleslaw

  3 cups shredded green cabbage (about 1 small head) 2 carrots, grated (about 1 cup) 1/2 cup (more or less) thinly sliced red (or vidalia) onion 3 or 4 TBSP extra virgin olive oil 3 TBSP apple cider vinegar 4 & 1/2 tsps raw honey or 5 drops of liquid stevia freshly ground black pepper to taste Place all ingredients in a mixing bowl & toss well. Makes approx 6 servings. ______________________________________________________________________________________ SIDE NOTES: ~  Talk about fresh?!  This is a love at first bite coleslaw, and a great way to get some cancer fighting cabbage...

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Garlic Soup – Mexican Style

Posted by on Apr 20, 2010 in Cruciferous (non-leafy), Recipes, Soups | Comments Off on Garlic Soup – Mexican Style

Garlic Soup – Mexican Style

1 head garlic, cloves separated, peeled & crushed 1/2 cup fresh cilantro leaves, chopped (save stems for the broth) 1 large ripe avocado, quartered & sliced 2 limes 2 cups bite-size broccoli florettes 1 large carrot, peeled, halved lengthwise & diced 1 jalapeno pepper (with seeds), sliced into paper-thin rings 1/2 cup white miso, or to taste In a medium saucepan over high heat, combine 6 cups of water, garlic & the cilantro stems and bring to a boil. Reduce heat & simmer, covered, for 10 minutes. Strain out the solids & return the broth to the saucepan. Cover to keep...

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Vegetable Fried Rice

Posted by on Apr 17, 2010 in Cruciferous (non-leafy), Entrees, Grains (non breakfast), Recipes, Rice, Vegetables | Comments Off on Vegetable Fried Rice

Vegetable Fried Rice

coconut oil, butter, or ghee 1 medium onion, diced 3 medium carrots, diced 3/4 cup frozen peas (if you think of it ahead of time, let them thaw) 1 small head of broccoli, chopped into small florets 2 cups cooked brown rice 2 TBSP tamari/soy sauce a few scrambled eggs, coarsely chopped (optional) pure salt & pepper to taste If not using left over rice, get that going first (1 cup dry makes 2 cups cooked). Heat oil in a large skillet & saute onions a few mins until softened. Add carrots & cook another few mins until softened. Add broccoli and saute a few mins more. Finally, add...

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