Tuesday, June 29, 2010







Curried Vegetables. This is a recipe from the Whole Life Nutrition Blog, which can be found here. It's great blog with many whole food and GF recipes. It is one of my favorite food blogs as well! And because of that, I felt like I should share my cooking experience from this recipe.




I followed the recipe (http://www.nourishingmeals.com/2010/06/fresh-vegetable-curry.html) for the most part, but used asparagus instead of green beans, which was awesome. However, I think asparagus just went out of season so that may not be as easy to repeat now. But in general this is a good filling not to hard to make meal. This is also a good way to get a large variety of vegetables into one meal. I tend to make curry a lot as one of my staple dinners, which is somewhat similar to this but with coconut milk. I think I was excited about this recipe because some days I feel like curry but the coconut milk seems heavy. I do love coconut milk though, and do consume quite a lot! I eat a lot of coconut oil too. Coconut oil is fantastic for you.

It's great for cooking, because it holds stable when heated to a medium temperature. Most oils go bad when heated! Which creates lots of free radicals in our bodies

Coconut oil has a high amount of lauric acid,  another high source of lauric acid is breast milk. Lauric acid has a role of killing bad bacteria and viruses in our bodies.

Coconut oil is also beneficial for calcium absorption. There is a lot of info out there that we do not take on as much calcium from dairy products as once thought, so it is important to get calcium from other places as well. Coconut is a helpful source!

Coconut oil also helps with weight loss, digestion, increased energy, diabetes, skin care, healing cuts, and many more things! This web site has some good info on coconut oil as well.

The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition

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