YOUR HEALTHY PLATE: Spinach & Chickpea Curry

Let this list of spices inspire you! Sure, you can reach for the curry powder in the spice cabinet, but wait! Don’t! You are not going to believe the difference between THAT and THIS. It’s diamonds vs. paste. Top shelf vs. moonshine. Everything you’ve ever wanted vs. anything you’ve ever settled for. You will be so grateful, and your tastebuds will, too.

If you’d like, you can serve this beautiful curry with a bowl of rice and a plateful of cucumber slices. The original recipe comes from So Vegan. So check it out.

1 medium onion, peeled and chopped coarsely
2 cloves garlic, peeled
1 thumb-sized chunk of ginger, peeled and chopped roughly
4  large tomatoes, quartered
1 tsp. cumin
2 tsp. coriander seeds
1 tsp. turmeric
1 tsp. garam masala
1 tsp. mustard seeds
1 tsp. hot chili powder
3 1/2 cups chickpeas, drained and rinsed
1/4 cup coconut cream
3 cups raw spinach
1 handful fresh coriander leaves
pinch of salt
1/2 fresh lemon
1 tsp. coconut oil for frying
sliced cucumber for garnish

1. Add onion, garlic, ginger and tomatoes to a food processor and process until smooth.
2. Crush the mustard seeds and coriander seeds until fine, either with the side of a knife blade or a mortar & pestle.
3. Heat 1 teaspoon coconut oil in a frying pan on medium heat.
4. Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chili powder for 2 min.
5. Add the onion and tomato mixture, stir well, and simmer on low heat for 20 min.
6. Add coconut cream and chickpeas, stir well, and heat for 3-5 min.
7. Add a pinch of salt, a drizzle of lemon juice, and a small handful of coriander.
8. Add all the spinach, and stir briefly until wilted.

Serves four.


YOUR HEALTHY PLATE: Breakfast Blueberry Scones

You may not have realized, but scones don’t need to be made with wheat flour. These gorgeous scones, made from nut flour, are flavorful and sweet, gentle and crumbly on your tongue, and full of nourishing ingredients. Whether you’re wheat-sensitive or simply curious, these scones are the perfect treat if you’re looking for a sweet, nutritious something to enjoy with your morning tea or coffee.

1 1/3 cups cashew or almond flour
1/2 cup arrowroot flour
1/8 tsp. salt
1 tsp. baking powder
1/4 cup coconut oil
1 tsp. fresh lemon peel, chopped fine
3 tbsp. maple syrup
2 tsp. vanilla
1 egg
1 cup blueberries, fresh or frozen

Preheat oven to 350F.
C
ombine cashew flour, arrowroot flour, salt, and baking powder in a medium bowl.
In a second bowl, combine coconut oil, maple syrup, lemon peel, vanilla, and egg.
Add wet ingredients to dry ingredients, and stir with a spatula to form a well-combined dough.
Gently f
old in blueberries.
Pour batter into a round 9-inch pan. 
Bake 30 minutes, until crust turns golden brown.
Allow to cool 10-15 minutes. Use a sharp knife to cut into 6 beautiful wedges.

Thank you to greatist.com for this lovely, lovely recipe.



YOUR HEALTHY PLATE: Vitamin C Tea

Some days, all you can think about is a little something light to drink. Most of us limit our tea choices to what’s available on the shelf at the grocery store, but the fact of the matter is that you can make tea blends yourself if you ever decide that you would like to try. This particular recipe, with its tart and satisfying combination of Vitamin-C-rich plants and slightly astringent saffron, is from QuitoKeeto, which also displays the most drool-worthy, if pricey, selection of kitchenware and housewares on its site. Check it out and you’ll see what I mean. Continue reading



YOUR HEALTHY PLATE: The Barefoot Gypsy’s Tabouli

Here is an absolutely fantastic recipe for tabouli from my lucky friend Judith, who got it from her mom, who got it from her mom, who got it from her mom, and so on, which is why my friend Judith is so lucky. Pick up what you need next time you go shopping, so you can make it in time for next weekend’s celebrations!  Continue reading