As the semester is coming to a close I have more time to think about cooking. I love being in my kitchen with all the fresh veggies and fruits. Besides wasting away in a book, I love thinking about all the flavors I can put together to make a fabulous dish. The star flavor in this dish are the fresh organic strawberries. I picked these up from Whole Foods and I was completely taken by the fresh sweetness. Sugar cannot compare to the unbelievable sweetness packed in these strawberries. Later on in the week I used them for a protein smoothie.
I finished this dish with something my grandmother does with her oatmeal. She pours cold milk over her oats after she has cooked and plated her dish, packed with butter and sugar no less. In my dish, the clean tribute to my grandmother, instead of dairy milk, I used coconut milk and nixed the sugar and butter. Believe me, you will not miss it! In fact, this dish is kid tested. I made this for my 8 year old nephew one Saturday morning. I let him pick his toppings and he ate it up!
As you know, I am a busy lady. Cooking highly technical and ingredient rich meals, though I love to, does not always fit into my schedule. So I try to keep an arsenal of easy one pot meals that are highly nutritious. This is a meal that I will forever return to. In fact, I loved it so much I made it twice in one week, dinner and lunch. Cook Quinoa according to package instructions. Add lemon and dill. Season well with salt. Add Kale stir and cover. Cook until Kale is slightly soft. I like to have a little crunch to my veggies so I didn’t allow the Kale to cook to much.
There is nothing like spicy food to help keep warm and full in the winter. I have not always been a spicy kind of girl, but I’m growing to really appreciate the flavors and spices. This dish is simple. Another homage to the Sweet Potato Soul Blog. Her original dish (episode #9) used potatoes and tomatoes and carrots and a whole lot of other veggie goodness. I used the same brand of Thai Green Curry paste (from my local Asian market), but added different veggies. While at the market I saw a head of Napa Cabbage and was interested in trying it, as I never had before. I also picked up fresh green peas. These are the staples. In a wok with coconut oil I sauteed a tablespoon of the Thai Green Curry. I then added the cabbage, peas and fresh cilantro. To this I added one can of coconut milk (this brings down the heat of the curry). Let this shimmer until peas are nice and soft. Serve over Jasmine rice. You will fall in love with this simple dish. Try mixing it up and adding your favorite veggies. Just follow the same technique and you will have a Thai Green Curry dish that you will love!
This has been my morning. School work and a lite breakfast of Trader Joe’s Honey Oatmeal flakes cereal with coconut milk and grapes. It’s very cold and gray today so I needed something bright and warm to the core. I went over the Sweet Potato Soul‘s blog to grab this warm turmeric and ginger drink. She calls it Turmeric Heaven and it is indeed heavenly. After you heat the mixture it turns into this beautiful mustard gold color with an airy turmeric froth on top. I absolutely love this drink. It can possibly replace my morning coffee. Click the link to get the recipe.
For my recipe I made a few changes because I didn’t have some of the ingredients. Instead of dates I used a tablespoon of Trader Joe’s carrot juice for sweetness. Be sure to read the ingredients to this juice. Trader Joe’s has two different types; one of which has sardines and anchovies. Not vegetarian and certainly not vegan. I also added about an 1 inch piece of a banana and I used coconut milk.
I woke up this morning feeling great. I actually got up a half hour early to prepare and eat breakfast, and watch CNN. For breakfast I had half a grapefruit, 1 slice of whole grain toast (plain), scrambled eggs (1 whole egg & 2 egg whites) with a little cheese and olives. Instead of coffee I had a potent cup of green tea flavored with a kumquat. All tasty and fulfilling.
Today I will be conscious of my dietary weaknesses. I know that in a few hours I will be hungry. I need to prepare now to head off that hunger so that I will not binge on empty calories and nutrient depleted foods. To guard myself I have prepared orange slices and carrots. I also have a powerful kale and cucumber smoothie. For lunch I have a protein rich dark leafy green salad with a humus and lemon dressing. The only other thing that I need to add in today is water. Most of the time I’m thirsty not hungry, but instead of hydrating I go for the junk. Hopefully all of this will help to keep me on track.