15 minute best red curry ever. Did I mention it's clean?

I have got a bowl full of yum!

The time has come again for me to do my 3 day cleanse. When I first did the cleanse it was much harder for me. Now it is so easy. I actually feel too full to finish my daily food portions. I love it because you get to eat real food.  If you are interested in trying out a 3 day no exercise cleanse, email me and I will send you over all the info. It is Vegan, Organic, Non-gmo, whole food cleanse.


This is the quickest easiest meal you can make... IF you have a trader joes nearby. When I am in a time bind I buy their asian stir fry veggie blend and whip this up. This is my go to meal when I am cleansing. It contains the veggies needed and your healthy fat. Totally cleanse approved. When we are not cleansing we just add our favorite chicken, fish or shrimp. You can add zoodles for a vegan thai ramen. We love it and I would eat it on or off the cleanse any day of the week!


15 minute Clean Red Curry  

1 tablespoon avocado oil
2 cloves garlic, minced
1 Tbsp ginger minced
1 jar red curry paste (4Tbsp estimate)
4 cups broth
1 15-ounce can coconut milk
1 tablespoon fish sauce
1 package asian stir fry veggies mix from trader joes
-or-
Mixed raw veggies of choice (example: bell pepper, onion, mushroom, water chestnuts, bamboo shoots etc.)


Put on the stove a large pot (that has a lid for later use) with the oil on medium-high heat. Add the garlic, ginger, and veggies and cook them them until they are fragrant .. just a few minutes.

Add the curry paste. Stir everything together.

After a few minutes, add the broth, coconut milk, and fish sauce. Cover with the lid and bring everything to a boil.

Let the soup simmer, uncovered, for 5 minutes. 

Serve!

OPTIONAL: Serve with Lime Wedge, Jalapeno slices and 1 tsp freshly chopped Cilantro.

Raw Pad Thai Salad

I recently was blessed to review Raw Food French Style by Delphine de Montalier

This fabulous book contains 115 recipes for the curious omnivore from a new generation of French chefs. This stylish and accessible take on the next big trend in food includes soups, salads, juices, seafood, raw and seared meat, and deserts. This book made me want to rush to the farmer's market so I could get busy making the scrumptious healthy dishes. 

Wanting to tell you all about the book I quickly picked a recipe that I knew we would love. Raw Pad Thai. "Traditionally, Pad Thai calls to mind the fried rice noodle dishes commonly served as street food in Thailand. A typical Pad Thai also includes some simple raw ingredients - such as radish, herbs, and bean sprouts, which are available on the day. This flexibility extends to the Pad Thai here. Depending on season and taste you can vary the vegetables at will." -Delphine De Montalier  The salad was so easy to make and is full of thai flavor. We all loved it. Enjoy!

Raw Pad Thai Salad

adapted from Raw Food French Style

8 ounces baby spinach

1 small sweet onion

11 ounces asparagus

1/2 green pepper

2 green onions

1/2 bunch cilantro

Dressing: 

2 Tbsp olive oil

2 Tbsp apple cider vinegar

1 garlic clove

juice and zest of 1 lime

1 tsp gluten-free soy sauce -or- braggs amino acids

2 pinches chili pepper

sea salt and fresh ground pepper to taste

Crushed nuts for garnish (cashews or peanuts)

Wash and prepare all vegetables. Everything needs to be thinly sliced, grated, or cut julienne style.

Toss all ingredients to combine them, set aside while you make the dressing. 

For the dressing, mix together in a small bowl the olive oil and the vinegar. Add the garlic, stirring to blend smoothly. Stir in the lime juice, zest, soy sauce, and chili pepper. Add a little salt and pepper to taste. Pour the dressing over the salad ingredients and toss well to coat the ingredients evenly. Chop the cashew nuts coarsely and either scatter the on top of the salad or offer them separately.

Red Pepper and Chicken Coconut Curry

 

My husband loves a good red curry. It is his favorite dish by far. I am always making it different ways to find out which way is his favorite. He likes it authentic, with not too much coconut. Just enough to give it a creamy texture. So many recipes call for too much. So far this one is his favorite version. I like it because it is packed full of nutrients. All you need is a trip to your local farmers market and a few spices and you can easily make this wholesome dish at home. 

I realize it isn't the most photogenic dish. Any of you that eat red curry, know that it is really hard to make it look "gourmet". I assure you it tastes amazing. 

Gluten-Free Red Pepper and Chicken Coconut Curry

adapted from the Cafe Sucre

2 tablespoons olive oil

2 medium onions, coarsely chopped

2 stalks celery, roughly chopped

8 ounces carrots, peeled and roughly chopped

1 tablespoon garlic

1 tablespoon red curry paste (my hubby likes it spicy so I use 2 TBSP).

1 tablespoon curry powder

1 teaspoon coriander

1 teaspoon tumeric

1 teaspoon cumin

2 teaspoons finely chopped fresh ginger

1 tablespoon finely chopped lemongrass

2 tablespoons fresh basil

3 tablespoons brown sugar

3 cups low sodium chicken broth

1 cup chopped bell peppers, you can use just red or mix it up with all different colors. 

1 teaspoon sea salt

1 13.5 ounce can coconut milk

1 can water chestnuts

1 can bamboo shoots

1 cup mushrooms

1/2 cup diced thai basil

4 cups thai sliced chicken breast

1 cup julienne sliced bell peppers

juice of 1 lime

Heat the olive oil in a medium sauce pan set over medium heat. 

Add the onions, carrots and celery and cook until onions are translucent, approximately 8-10 minutes.

Add the garlic and next 10 ingredients through the brown sugar (you can use 2 TBSP sucanat if you are looking for a lower glycemic index ingredient to use), and cook another 2 minutes, stirring occasionally. 

Add the broth, peppers and salt and bring to a boil. Reduce heat to a medium simmer and cook for 50-60 minutes or until the carrots are super tender.

Remove from heat, add coconut milk and puree in batches or use an emersion blender which is my preferred method because you can do it right in the pan.

Add mushrooms, bamboo shoots, water chestnuts and let simmer for 10 minutes.

With your chicken breast, you want to cut it on a diagonal angle very thin, against the grain. 

Add chicken, bell peppers, lime and cook another 10 minutes. 

Serve over Asian rice noodles or rice. 

Hot and Sweet Ginger Fried Rice

 

A few days back I made some Ginger Curry Sea Bass that was SO good! I served it with this rice. The perfect combo. This rice is tangy and full of ginger that just makes your taste buds so happy! This is a great side dish to make. You can make it ahead of time and easily reheat it when you are in a time crunch.

Hot and Sweet Ginger Fried Rice
adapted from Simply Reem

3 cups rice, cooked, preferably a day old
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 cup chopped green onions
½ cup chopped cilantro
Salt as needed.
1 teaspoon lime juice

For Sauce-
1 tablespoon ginger, minced
3 tablespoons honey
2 tablespoons gluten free soy sauce
1 tablespoon hot sauce
2 teaspoons vinegar

In a bowl mix all the ingredients for sauce and keep it aside. 

Heat the canola oil in a large wok or skillet on high heat. When the oil starts to shimmer add the rice and stir-fry it for a minute.

Now quickly add the sauce and keep stir-frying the rice for another minute. 

Add the green onions (reserving 1 tablespoon for sprinkling on top) and sesame oil and stir-fry for 1-2 minutes. 

Remove the wok from the heat; add the chopped cilantro and lime juice and toss everything well. Check for seasoning and add salt if needed. 

Top the rice with reserved green onions and serve immediately.

Gluten-Free Weekly Recipe Round-up

Another week has come to a close. I hope it was a great one for all of you. I had a very productive week with cooking, exercise, bible study, and friendships. It is the perfect balance! Life is good and I'm loving every minute of it! 

Here is the round up of gluten-free dishes I made this past week. Enjoy!

Gluten-Free Weekly Recipe Round-up

3 Minute Hollandaise Sauce

Gluten-Free Spinach Artichoke Dip

Roasted Vegetable Curry

Gluten-Free Lava Cakes

Szechuan Chicken

Olive Garden Salad Dressing

Roasted Vegetable Curry

I have told you before how excited I am with my "Naturally to your door" organic produce delivery service. I cannot say enough what a great service this is. They do a tremendous job and the produce is beyond amazing. 

This past week I got some green cauliflower. I had not worked with it before. 

While it looks interesting, it really just tastes like cauliflower. So I set out to make a healthy side dish for our dinner. I decided on Roasted Vegetable Curry. It was so yummy. My husband said it is now one of his favorite side dishes I make. 

Gluten-Free Roasted Vegetable Curry
Slightly adapted from Sea Salt with Food

2 TBSP Thai Kitchen Red Curry Paste
1 Cup of Vegetable Stock
400 ml Coconut Milk
1 Large Lime, juiced
1 Small Cauliflower, cut into florets, blanched and drained
1 Large sweet Onion, peeled and diced~about ¾ inch
1 Broccoli
2 TBSP Canola Oil
6 dried red chili peppers
Sea Salt, to taste

Preheat the oven to 450˚F. 

In a medium mixing bowl. Add red curry paste, vegetable stock, coconut milk, and the juice of one lime. Whisk until combined. 

In a large roasting pan, combine cauliflower, onion, broccoli, dried chili peppers, oil, and sea salt. Pour the curry mixture over the vegetables and stir to coat. 

Roast in the oven for about 20 to 25 minutes, or until all the veggies are fully cooked and golden in color. 
Salt to taste and serve!

Szechuan Chicken

We love Szechuan  tyle food. You can really take a base recipe for the sauce and add anything you would like. Shrimp, Fish, Beef, Veggies... it all goes well with it. If I present any of these to my family they are gone in a flash.  It is also really easy to make. Enjoy!

Gluten-Free Szechuan Style Chicken

4 teaspoons gluten-free soy sauce -or- braggs amino acids, divided

2 teaspoons rice wine

2 teaspoons corn starch, divided

1 1/2 teaspoons sesame oil, divided

2 Boneless Chicken Breasts cut into bite size pieces

1 tablespoon balsamic vinegar

2 tablespoons chicken broth

1 teaspoon sugar -or- stevia

3 tablespoons canola oil

10 dried red chilies

1 tablespoon garlic, grated

1 tablespoon ginger, grated

4 green onions, sliced

Mix the 2 teaspoons gf soy sauce -or- braggs, rice wine, corn starch, and 1/2 tsp sesame oil and marinate the chicken in it for 20 minutes or more.

Add 2 teaspoons gf soy sauce -or- braggs , balsamic, broth, sugar and corn starch and set aside.

Heat one tablespoon of the canola oil in a pan over medium-high heat, add the marinated chicken and saute until just about cooked to your liking and set aside.

Heat the remaining canola oil in a pan over medium-high heat, add the chilies and saute until fragrant, about a minute.

Add the garlic and ginger and saute until fragrant, about a minute.

Add the sauce mixture, bring to a boil, add the Chicken, and green onions, remove from heat and stir in the remaining sesame oil.

Serve!