Veggie Coconut Curry

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I crave coconut curry all the time and luckily for me, I have a restaurant just down the street that can satisfy my craving.  But that was before I realized how easy coconut curry is to make.  I pretty much thought about all the vegetables that would taste good smothered in coconut milk (so like, everything) and added in rice to make one of my favorite meals. The other exciting news?  Follow this recipe and enjoy leftovers for days.

Ingredients

-1 small cauliflower, chopped into bite-size pieces (or use 1/2 a large cauliflower)

-1 German butterball potato, cut into small pieces

-1/2 green bell pepper, chopped into small pieces

-1/2 red bell pepper, chopped into small pieces

-1 carrot, chopped into 1/4 inch slices

-1/2 onion, diced

-4 cloves garlic, minced

-1 tablespoon ginger, minced

-1 tablespoons coconut oil

-1 tablespoon coconut sugar (optional)

-1 can coconut milk (full-fat)

-2 tablespoons Thai red curry paste (found in a can in ethnic/Thai section at store)

-1 tablespoon tamari

-1 tablespoon rice vinegar

-optional: cilantro or basil for garnish

 

Instructions

1. Make a pot of jasmine rice.

2. Heat a large pan over medium-high heat.  Add coconut oil.  When the oil is hot, add potato, salt, and pepper and cook for five minutes.  Add about 1/4 cup water and place a lid on the pan to steam.  Add more oil if necessary. When the water has evaporated, add more water and allow to steam.  Add cauliflower. Continue to add water and steam until potatoes are slightly tender.

3. Add carrots to the pan and add more salt and pepper. Add more oil if necessary.  Cook for about 3-5 minutes until slightly softened and add the peppers, onions, garlic, and ginger. Add more salt and pepper.  Cook for about 5 minutes or until you can pierce the peppers with a fork.

4. Add the red Thai curry paste to the pan and mix it in with the vegetables. Cook for another 2 minutes.  Pour in the coconut milk, 1/2 cup water, and sprinkle coconut sugar. Stir to combine over medium heat.  Maintain a gentle simmer (reducing heat if need be) and cook long enough until everything is tender to your liking, about 5-10 minutes.

4. Remove from heat and stir in tamari and rice vinegar.  Serve over rice and add fresh herbs for garnish.

 

Nourishing Beef Bone Broth

You can roll your eyes at the bone broth trend all you want, but the truth is, there’s a reason bone broth restaurants are popping up in major cities and making headlines. While I enjoy bone broth, it feels silly paying $5 for a cup of straight broth, and truth told, with this recipe I can make it better myself at home (and it’s not hard!).

Why drink bone broth?

Bone broth is essentially an anti-aging tonic.  It’s full of pure nutrients and minerals straight from the bones of animals, like chickens, beef, pork, turkey, or lamb, simmered for hours with water and roasted vegetables.  Unlike regular broth which is made with just the bones of animals, bone broth usually calls for some meat on the bones during the cooking process. Grandmothers have been making it for ages, swearing that its healing properties aid the body’s immune system and gut, alleviate inflammation and joint pain, and make skin soft and hair shiny. It makes perfect sense considering bone broth is rich in many important nutrients including phosphorus, potassium, magnesium, protein, collagen, gelatin and glycine.  Drink it regularly to aid your body in good health!

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Making bone broth is easy enough. It’s recommended to use a mix of bones with and without meat, and choose bones from organically-raised animals only.  You don’t want to extract any potentially harmful additives that could’ve been given to the animals. Same goes for the rest of the ingredients in the broth.  This recipe is for beef bone broth, but you’d essentially do the same thing with this recipe as you’d do if you were using bones from a different animal.  If you so desire, which I highly recommend, you can add your favorite herbs or spices to the broth too to make it more flavorful.

Ingredients

-4 bones beef bones (aim for a mix of bones, some with a little meat and some without)

-1 yellow onion, quartered

-1 leek, chopped

-2 medium carrots, chopped

-2 celery stocks, chopped

-4 cloves garlic, halved lengthwise

-2 bay leaves

-2 tablespoons peppercorns

-1 tablespoon pink Himalayan sea salt or regular sea salt

-1 tablespoon apple cider vinegar

 

Instructions

1- Preheat oven to 450 degrees F.  Place chopped onion, leek, carrots, celery and garlic into a roasting pan along with the beef bones.  Roast for 15 minutes, take out and toss the veggies, then roast for another 15 minutes. Turn oven off.

2- Fill a large stockpot with about 12 cups of water (preferably filtered) and add the bay leaves, peppercorns, salt, apple cider vinegar, and roasted vegetables and bones with any juices and scrapings from the roasting pan.  Add more water to the pot if the water doesn’t cover the bones all the way. Optional- add herbs or spices.  I added a mix of Italian herbs.

3- Cover the pot and bring to a gentle boil.  Reduce heat to simmer, and cook with the lid ajar slightly. Simmer for at least eight hours and up to 24 hours, occasionally skimming the foam and excess fat from the top with a spoon or lettuce leaf, if you have one. The longer you let the broth sit, the more flavorful it will be.

*Note- do not leave the house with the stove on or leave it on overnight while you sleep. You can always continue to simmer it the next day.

4- Remove the pot from the heat and let it cool slightly.  Discard the bones and vegetables by straining the broth with a fine-mesh sieve into a large container. I then transferred the broth to a glass mason jar and made sure to skim the rest of the fat off the top.

Store the broth in the fridge for up to five days and up to six months in the freezer.

Cheers to good health!

 

 

 

 

 

The James Bond Shower

James Bond always ended his showers by turning the temperature down to freezing cold.  It may not sound super enticing at first, but cold showers have several health benefits.  Next time you’re showering try even turning the water to freezing cold for the last few seconds of your shower.  I know, you’re probably shivering just thinking about it (especially those of you on the East Coast right now), but cold showers actually have several health benefits.  Personally, I find the cold water to be extremely refreshing, even if it’s cold outside.  Don’t believe me?  Try it for yourselves!  Here are some reasons why you should try this:

1. Wake yourself up-   Cold showers increase alertness.  When that cold water hits us, we begin to increase our oxygen intake, which speeds up our heart rate and releases a rush of blood throughout our bodies.  As a result, we gain more energy to help get us through our days.

2.  Beautify your hair and skin- I love natural beauty secrets, so I’m going to share this one with you: Cold water is excellent for maintaining healthy skin and beautiful hair.  Hot water dries our skin out and strips our skin of its healthy natural oils.  Cold water will firm your cuticles and pores and will close up your pores so that dirt cannot get in.  Never shower with hot water.  Keep the water warm or preferably cold, which will keep hair looking smooth, shiny, and healthy.  The cold water will flatten follicles and increase their ability to grip the scalp.

3. Boost your immunity-  A cold shower is a remedy for problems of the skin and heart.  The cold water will improve circulation and help the arteries pump blood, which helps our heart health.  There are other reported health benefits, like lowering blood pressure, clearing up clogged arteries, and improving the immune system.

4.  Lose some weight- Cold showers burn fat, the bad kind.  There are two types of fat: white fat and brown fat. White fat is what I’m referring to as the “bad kind.”  It’s fat that so many of carry around on our waist, thighs, neck, and lower back and that’s usually a struggle to lose.  We accumulate white fat when we consume unnecessary calories that our bodies don’t need to function and don’t burn enough of these calories off for energy.  Brown fat is the “good fat” and generates heat to keep us warm.  When taking a cold shower, the brown fat will burn calories to keep us warm.  According to Scandinavian research, exposing our bodies to cold temperatures increases our metabolic rate of brown fat by fifteen fold, thus aiding us with weight loss.Image result for benefits of cold showers

5.  Boost your post-workout recovery time- Perhaps you’ve seen athletes taking ice water baths before.  It looks god awful, but there’s a reason these athletes are enduring the cold water.  There’s no need to be as extreme as to take an ice water bath, but the cold water will reduce soreness after a workout.

6.  Get happy-  Cold showers create an anti-depression effect when the impact of the cold receptors of the skin send electrical impulses from the nerve endings to the brain. The cold water not only improved mood, but also helps us relax and hardens us to stress.

Sources: Medical Daily, Life Hack