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Here are a couple of summer recipes you may enjoy:  These have an Indian base utilizing some curry powder, (curry offers anti-inflammatory properties) as well as a distinctive fresh flavor.

CURRIED VEGGIES:

2 tsp grape seed oil or ghee (clarified butter)

1/2 tsp mustard seeds (lighty toast then grind up)

1 TB green chili, minced, bell pepper, chopped

1 small cauliflower, cored and cut into small florets.

1/2 tsp. curry powder

1/4 to 1/2 tsp. sea salt

1 tsp. corander posder

1/8 tsp turmeric powder

1 TB water

1 1/2 cups peas

3 TB finely grated coconutj

2TB fresh cilantro chopped and juice 1/2 small lime.

In a large saucepan heat oil, butter or ghee, and add mustard seeds, curry and green chili and peppers, add cauliflower and cover and dry steam over very low heat, adding sea salt, coriander and turmeric as veggies cook.  stir frequently. A wok works fabulous for this dish. jAdd water if veggies start to stick. cook about 5 mins.

CUCUMBER RAITA

Since this is made with yogurt, this makes a heavy companion to any carbohydrate dish like rice or chapatis, so you can also substitute Sweet spaghetti squash to go with the curried veggies and with this cucumber raita.

1 small cucumber peeled and grated

1  1/2 cup plain yogurt, (this can be coconut yogurt, soy yogurt, goats milk yogurt, or traditional dairy based if you do fine with dairy)

2 tsp. grapeseed oil or safflower oil

pinch of curry powder

1/2 tsp mustard seeds

1 TB Nori chopped up / or Kari Leaves (which are curry) can be used and obtained at Indiana Markets.

1/4 sea salt

2 TB chopped cilantro

In small bowl, mix cucumber with yogurt.  squeeze any extra water from cucumber before adding to yogurt.  In small saucepan heat oil, and add curry, mustard seeds, and curry or nori leaves and sizzle briefly. Pour into cuke mixture add sea salt & cilantro mix well. Enjoy