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...
Read MoreReal Butter
WHY BUTTER IS BETTER Health Topics – Food Features Written by Sally Fallon and Mary G. Enig, PhD Saturday, 01 January 2000 12:00 (the numbers within the paragraphs are footnotes) When the fabricated food folks and apologists for the corporate farm realized that they couldn’t block America’s growing interest in diet and nutrition, a movement that would ultimately put an end to America’s biggest and most monopolistic industries, they infiltrated the movement and put a few sinister twists on information going out to the public. Item number one in the disinformation...
Read MoreCell Phone Safety
CLICK THE FOLLOWING LINKS FOR IMPORTANT INFORMATION: ————————-> #Cell Phone Safety# www.mercola.com/cellphonesthenewcigarettes? ______________________________________________________________________ 10 Precautions for Cell Phone Use from “Anti-Cancer – A New Way of Life” by David Servan-Schreiber, MD, PhD. 1. Do not allow children under twelve years of age to use a cell phone except in emergencies. The developing organs of a fetus or child are the most sensitive to any possible effects of exposure to electromagnetic...
Read MoreEasy Mayo
2 egg yolks 1 TBSP lemon juice or apple cider vinegar 1 tsp good quality mustard 1/4 tsp pure salt 3/4 cup extra virgin olive oil (or a combination of olive oil and coconut oil) METHOD 1 – IMMERSION BLENDER: Add ingredients to tall measuring cup in order listed. Add oil gently, as to not stir up the other ingredients – you want the egg yolks to stay on the bottom of the cup. Gently place immersion blender into cup & keep pressed against the bottom while you slowly pulse the blender. You should start to see mayo forming at the bottom of the cup & rising up. After a...
Read MorePasta Salad w/ Eggplant, Tomatoes & Basil
2 medium eggplant, peeled & cut into rounds (between 1 & 1.5 pounds) 1/2 cup extra virgin olive oil, plus extra for brushing on eggplant pure salt & freshly ground black pepper (for sprinkling on eggplant) 1/4 cup lemon juice 1 tsp lemon zest 1 large garlic clove, minced or crushed 3/4 tsp pure salt 1/2 tsp red pepper flakes (or more) 1 lb whole grain pasta 2 large tomatoes, cored, seeded & diced 1/2 cup packed basil leaves, shredded (small food processor works well) Place eggplant slices on a broiler sheet (in a single layer). Lightly brush eggplant with oil &...
Read MoreZucchini Marinara
extra virgin olive oil garlic (about 4 medium cloves), minced 1 medium zucchini, shredded 1 (28 ounce) package whole, peeled, plum tomatoes salt (doesn’t need much – 1/2 tsp max) fresh basil – as much as you want (I use A LOT!) (I’d say at least 1/2 cup packed) freshly ground black pepper Generously coat the bottom of a medium pot with olive oil. Saute garlic over medium heat for 2 or 3 mins. Add shredded zucchini & saute another minute or 2. Add tomatoes, and once boiling, lower heat & let simmer uncovered for 30 mins. As it’s cooking, break up the...
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