Category Archives: Food

VEGGIE CASHEW CURRY LETTUCE WRAPS

13. 04. 2018 || Food Friday

Hey guys

One of my favorite bloggers posted about a dish she made, and I’m like why not re-blog it. So here is a yummy tasty dish of Veggie 

This delightful dish is soooo GOOD.

Enjoy.

Crispy romaine leaves stuffed with spicy and flavorful, wholesome ingredients, all in a fun, interactive meal that will get your kids begging for more veggies!

Crispy romaine leaves stuffed with spicy and flavorful, wholesome ingredients, all in a fun, interactive meal that will get your kids begging for more veggies!

It’s Gluten Free, Vegan and Specific Carb Diet friendly. And it can be easily adapted – you can add some chicken or white fish on top for the carnivores at the table to add to their wraps. Or to make it fully SCD, sub riced cauliflower for the grain!

Speaking of grain, this particular recipe calls for millet, which is an ancient Gluten-free grain from Africa, that is actually in the seed family. It has a deliciously sweet and nutty flavor and is incredibly high in protein. But the best part is that it literally cooks up in 20 minutes!

But you could also sub quinoa or rice for the millet, if you’ve got those in the pantry.

Here’s What you Need: (Serves 4-5)

1 cup millet cooked in 2 cups vegetable stock (Or rice/quinoa) (SCD: Sub riced cauliflower)
1/2 head of cauliflower, broken into florets and steamed
1 bunch of asparagus, ends trimmed, and chopped
2 large carrots, diced
1 red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp fish ginger, grated on amicroplane
1 heaping Tbsp curry powder
1 cup vegetable stock
Juice of 1 lime
14 drops pure liquid stevia – or 2 tsp honey/agave
1/2 can of coconut milk (light or regular)
Romaine lettuce leaves – about 3 per person
Cilantro, chopped
Green onions, chopped
Chopped cashews or almonds

Tools:
Sauce Pan
Steamer Basket
Non-stick frying pan
Microplane Zester
Good Chef’s Knife (This is the one I use and love)

Directions:
Cook the millet per package directions, until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep the veggies and steam the cauliflower for about 5 minutes, until the florets are somewhat tender, but not fully cooked. Remove steamer basket, and shock them by rinsing under cold water. Set aside.

Then, in a big pan, sautè the onion and carrots in 1 Tbsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium heat, until the onions have softened. Next, add the asparagus, and let it cook for about 3 minutes. Then, stir in the peppers. Let them cook for about 2-3 minutes. Then, stir in the garlic, ginger, and steamed cauliflower. Let those cook for about 4 minutes. Pour in the vegetable stock, lime juice, and stevia drops. Let that warm through. Finally, stir in the coconut milk and let it warm through.

Serve by filling a lettuce cup with millet (or grain of choice), your veggies and sauce, and garnish with cilantro, green ions, and chopped nuts. I also served a little extra sauce on the side for dipping. YUM!!

This meal was fabulous! Crunchy, fresh, spicy, cooling, slightly sweet – just perfect!

These Curry Lettuce Wraps had a lotgoing for them. Not only were they beautiful to the eye, but they were also really flavorful! There was a warm, sweet-heat from the ginger and curry, which was compliments do beautifully by the cold and crunchy lettuce cups!

And the millet was nutty and wonderfully chewy. It soaked up the sauce brilliantly. I’m telling ya – I made this for my family, and they joked that they could drink the sauce, it was so good! Creamy and luxurious – just how a curry should be!

The touch of fresh cilantro and crunch of the cashews finished the dish stupendously!

And any leftovers would be superb in a omelet in the morning for breakfast, or as topper for a salad or grain bowl for lunch, too!

OK – time to do a face mask and get ready for bed!

See ya tomorrow!

What are you watching on Netflix right now?

For more recipes, you can get my e-cookbook here, or visit my food blog,GlutenFreeHappyTummy!

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VEGGIES

13. 04. 2018. || Food Friday

Vegetables are certain parts of plants that are consumed by humans as food as part of a savory meal – Wikipedia
Most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries. The scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing.

Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended.

Turnip
Broccoli
Cauliflower

Vegetables can be categorized into Leafy and salad vegetables (Water spinach, Cabbage, Spinach, Pumpkin leaves, etc), Fruits (Pumpkin, Tomato, Avocado, Cucumber, Pineapple, etc), Flowers & Flower Buds (Cauliflower, Broccoli, etc), Podded Vegetables (Okra, Soybean, Pea, etc), Stem and Bulb Vegetables (Garlic, Celery, Onion, etc), Root & Tuberous Vegetables (Beetroot, Carrot, Cassava, Ginger, Potato, Carrot, Turmeric, Tunip, Tigernut, Yam), Sea Vegetables (Sea Grape, Sea Lettuce, etc).

Continue reading VEGGIES

LOVE; A CATALYST FOR FOOD SECURITY

Feb 20, 2018 | A Call To Action

“LOVE is our true destiny. We do not find the true meaning of Life by ourselves alone….We find it with another”.

These words from Thomas Merton ring loudly in our ears this beautiful Valentine’s Day morning as we reflect on how love affects food security in Nigeria.

Continue reading LOVE; A CATALYST FOR FOOD SECURITY