Cauliflower Curry

Cauliflower Curry

• 1 tsp. coriander, freshly ground
• 1 tsp. cumin
• 2.5 tsp. yellow curry powder
• 1 tsp. turmeric
• 0.25 tsp. cinnamon
• 1 tsp. ginger
• 1 c. onion, diced (used white and green onions)
• 3 cloves garlic, smashed and minced
• 1 15oz. can diced tomatoes
• 1 sweet potato, diced or 2 c. pumpkin/squash, diced
• 1 15 oz. can unsweetened coconut milk
• 0.75 c. bone broth
• 0.75 tsp. sea salt
• 1 head cauliflower, chopped into bite-size pieces
• 1 c. spinach, chopped 

Combine the spices (coriander, cumin, curry, turmeric, cinnamon, ginger) in a small bowl. Saute the onion on low until soft. Add the garlic and spices, then add the remaining ingredients. Pressure cook for 6 min. Use natural or quick release.

Mango lassi

Mango lassi

• 1 c. mango; diced, fresh or frozen
• 1 c. yogurt
• 1/2 c. milk
• 1/4 to 1/2 tsp. ground cardamom
• pinch of turmeric
• 1/2 c. water (optional)

Use a blender to combine mango, yogurt, milk, cardamom, and turmeric. Use the water to thin to desired consistency.

Dressing for kale chips

Dressing for making kale chips in the dehydrator

• 1/4 c. olive oil
• 1 Tbs. apple cider vinegar
• 3 Tbs. water
• 1.5 Tbs. nutritional yeast
• 1/8 tsp. cayenne
• 1/4 tsp. turmeric
• 1/2 tsp. chili powder
• 2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt

In a liquid measuring cup, mix together the wet ingredients (first three). Then, in a small bowl, mix together the dry ingredients (last seven ingredients). Add the dry ingredients to the wet ingredients and pour into a large bowl. Toss a couple large handful of large kale leaves in the bowl with the dressing to coat. If the leaves are too heavily coated, add more kale leaves. Place folded up leaves on dehydrator racks (using sheets, not screens). Dehydrate at 125 degrees F until crisp (leaves should be brittle, may be too wet from oil).

Sweet potatoes, peas, and greens with ginger, curry, and turmeric

Sweet potatoes, peas, and greens with ginger, curry, and turmeric

• 2 large sweet potatoes
• 5/6 shallots
• 2 Tbs. butter
• 2 Tbs. olive oil
• 3 cloves garlic
• 4 tsp. ginger, shredded or minced
• 3 to 4 tsp. curry powder
• 1 to 2 tsp. turmeric
• ~1 c. peas
• ~1 c. chopped spinach or sweet potato leaves

Cook the sweet potatoes.

Saute the shallots in butter and olive oil.  Add garlic, wait ~30 sec., then add ginger, curry, and turmeric.  After ~30 sec., add the peas and chopped greens.  Dice the sweet potatoes and add them too.  Heat on low until greens are wilted and warm throughout.  Serve over rice.