04 Aug Coconut Curry with Cardamom & Garlic | Kale Ginger Pineapple Smoothie
“NUMEROUS SCIENTIFIC STUDIES NOW CONFIRM THAT A WHOLE FOODS DIET COMPRISED PRIMARILY OF VEGETABLES, FRUITS, GRAINS, LEGUMES, AND NUTS WITHOUT ADDED OIL, SUGAR, AND SALT IS OPTIMAL FOR HUMAN HEALTH, NOT ONLY PREVENTING A BROAD RANGE OF DISEASE AND ILLNESSES, BUT ALSO REVERSING SOME OF THE MOST DANGEROUS CHRONIC CONDITIONS. THIS FINDING IS OF THE HIGHEST IMPORTANCE TO THE COMMONWEALTH BECAUSE IT COMMUNICATES A TRUTH THAT HAS THE POWER TO SAVE LIVES.”
Daytime Vegan Menu #32
BREAKFAST SMOOTHIE: KALE, GINGER, PINEAPPLE
LUNCH: CREAMY COCONUT CURRY WITH CARDAMOM & GARLIC
Creamy Coconut Curry with Cardamom, Scallion, & Garlic
Curry Curry Curry! I could eat curry everyday. Jamaican curry, Indian curry, Malaysian curry. I’m obsessed! This coconut curry is pretty great. I love it because it’s super easy to make. Just blend the ingredients and add it to the pot with coconut milk. You can eat this with rice noodles like I usually do, or sweet potato noodles (a new favorite gluten free noodle of mine), or just with steaming brown rice!
Give it a try.
Health Benefits Of These Meals:
- Kale, Ginger, Pineapple Smoothie: Ginger is a powerful medicine that just might inhibit ovarian and prostate cancer cell growth. Here are two more articles discussing the various benefits of ginger. Here is one more study! Researchers suggest that the supplementation of kale juice affected blood pressure, blood glucose, and lipid profiles in subclinical hypertensive patients. This finding suggests that kale juice intervention might be effective in plasma lipid profile control in the subgroup of hypertensive patients. Here is another study showing the positive effects kale has on lipids.
- Coconut Curry with Cardamom and Garlic: Substantial evidence indicates that garlic extracts can inhibit certain bacteria and serve as antifungal agents. Garlic has been shown to retard tumor growth in human subjects in some parts of the world. Another benefit of garlic is it helps regulate the body’s blood pressure. So whether you have problems with low or high blood pressure, garlic can help equalize it.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
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- 1 teaspoon ground cardamom or 6 cardamom pods
- 2 tablespoons curry powder
- ½ tablespoon garam masala
- 2 sprigs green onions
- 1 cup cilantro
- 6 garlic cloves
- 1 large knob, approximately 1 heaping tablespoon, fresh ginger
- 6 curry leaves (optional)
- salt to taste
- 2 tablespoons water
- 2 ½ cups coconut milk
- 1 cup water or vegetable stcok
- 1 cup bok choy, roughly chopped
- 1 cup broccoli florets, fresh or frozen (thawed)
- 2 cups cooked white rice noodles
- Blend the first 10 ingredients together until you have a green curry paste. If your blender is having trouble blending it then add another tablespoon of water at a time until it begins to blend.
- Place a large pot on medium-high heat. Add the coconut milk, water/vegetable stock, and the curry paste you made. Stir and bring to a simmer. Once it is simmering reduce the heat to low, cover with a lid, and let cook for about 10 minutes to allow the flavors to merry.
- Meanwhile, cook the rice noodles according to the packet instructions. If there are no instructions, I usually boil about 4 cups of water, add the noodles, and cook for 6 – 7 minutes, drain, drizzle with a teaspoon of sesame oil ( or any oil you have so they don't stick) and set aside.
- After the coconut curry has cooked for 10 minutes add the broccoli and cook 5 – 10 minutes, depending on how cooked you like your broccoli. For this dish I like mine to be crisp and not to soft. Next add the bok choy and turn off the heat. The heat of the curry will cook the bok choy enough.
- Place some rice noodles in you bowl. Pour our desired amount of the coconut curry over the noodles and serve.
- 5 kale leaves
- 1 tablespoon fresh ginger
- 2 cups water, filtered if possible
- 2 cups pineapple juice or orange juice
- ¼ inch slice of lemon
- Blend everything together until smooth. Add water to adjust the sweetness and consistency, if desired.
Lemon peel and pith have many health benefits so I like to blend whole slices of lemons in my smoothies. If your blender is not strong enough to blend lemon with the peel attached to it then I would use the juice of 1 or 2 lemons (taste to see how many you want to use).