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I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
Vegetable Curry
Ingredients
1-1/2 T curry powder
1 T. smoked paprika
2 tsp turmeric
1 T. ground coriander
2 tsp ground cumin
2 T Nutritional Yeast
1 T. Liquid Aminos
1 teaspoon sea salt
3 tablespoons coconut oil
1 large yellow onion, chopped
1 tablespoon chopped garlic
1 14-ounce can full-fat coconut milk
1 14-ounce can reduced-sodium vegetable broth
4 cups 1-inch chunks sweet potatoes (chop in desired size, toss in avocado oil and bake on a sheet pan at 375, for 35 min)
1 large sweet red pepper, diced
I small head cauliflower, broken into bite-sized florets
3/4 cup frozen peas
1 bunch kale or dark green of choice, trimmed and chopped
1 zucchini - sliced
1/4 cup chopped fresh cilantro
1 tablespoon raw honey
Directions
Sauté the onion and garlic just until soft on medium heat, with1/2 tsp salt.
Add the Liquid Aminos and kale and sauté until wilted, about 15min.
Add the bell pepper and sauté about 5 min.
Add the vegetable broth, coconut milk and the rest of the seasoning, and stir gently.
Turn heat to med-low, and add the peas, sweet potatoes. Add the honey - stir
Allow the mixture to simmer on low for at least 20 min, to allow the flavors to meld.
Finish with cilantro, taste and adjust seasoning according to your liking.
Notes
This dish is even more exceptional the next day!