Monday, January 14, 2013

fervent foodies yo

and you thought the mullies was only big on hot mamas & papas.

i'm hot on real food foodies...period.

becky is one hot fervent foodie (she even coined the phrase thank you very much!)  i'm lucky enough to live a street down from her and her hot hubbie brad and i'm so excited to share her real food tips & tidbits today.  we're planning a garden this summer...and i can't hardly wait!!!!!


Dawn Jackson Blatner is someone you may want to check out.  She's now a well-known Chicago nutritionist.  She appears regularly on Dr. Oz Show, in USA Today, Dateline, Newsweek, Cooking Light, and WebMD.  She's also the nutrition consultant for the Cubs.  Anyway, she has a resourceful website if you are interested!

Here's one of her recipes I made the other nite.  You could substitute out the cornstarch with another thickening agent (like arrowroot).  YUM!!!!!  Don't leave out the lime and onion topper! 

1 can (13.5 ounce) light coconut milk
1 Tablespoon grated fresh ginger
1 Tablespoon minced fresh garlic
1 Tablespoon curry powder
2 pounds carrots, cut on bias about 1/2” thick
Salt and pepper, to taste
1 cup water
1 can (15 ounce) garbanzo beans, rinsed and drained
3/4 cup coarsely chopped walnuts
1 Tablespoon cornstarch whisked into 1/4 cup cold water
4 cups cooked brown rice (use frozen pre-cooked to save time
1-2 limes, juiced
3 green onions, chopped

1.  In large pot, simmer coconut milk, ginger, garlic and curry power for 2 minutes.
2.  Add in carrots, salt and pepper and simmer for 8 minutes.
3.  Add in water, beans and walnuts and simmer for 5 minutes.
4.  Add cornstarch-water mixture. Simmer for 3 minutes, until sauce is thickened.
5.  Serve on brown rice and top each serving with drizzle of lime juice and green onions.

thanks becky!
this was a goodie and we sure loved this:)


have you ever heard of being a flexitarian?  dawn wrote a book on it and i have to say, it describes what i'm trying to do with my family more than anything else nowadays.

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