Monthly Archives: October 2015

Vegetable Coconut Curry

Vegetable Coconut Curry
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Ingredients
  1. 1 tablespoon coconut oil (or olive oil)
  2. 1 small yellow or white onion, diced
  3. 4 cloves of garlic, minced
  4. 1 tablespoon fresh grated ginger (or 1 teaspoon ground)
  5. 1/2 cup organic broccoli florets
  6. 1/2 cup organic diced carrots
  7. 1/4 cup diced tomato
  8. 1/3 cup snow peas (or sugar snap peas)
  9. 1 tablespoon curry powder
  10. pinch of cayenne
  11. 2 cans of lite coconut milk
  12. 1 cup of vegetable stock
  13. Celtic sea salt and black pepper to taste
Instructions
  1. Heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch of salt and pepper and stir. Cook, stirring frequently until softened (approx 5 minutes).
  2. Add curry powder, cayenne, vegetable stock, coconut milk and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes
  3. Add snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  4. Taste and adjust seasonings as needed. May need more salt.
Risa Groux Nutrition http://risagrouxnutrition.com/

Jicama Fries (Baked)

Jicama Fries (Baked)
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Ingredients
  1. 1 jicama (approx 1 pound), peeled and cut into ¼ inch thick fries
  2. 1 tablespoon of olive oil
  3. 1/2 teaspoon of Celtic (or Himalayan) sea salt
  4. 1/2 teaspoon of smoked paprika
  5. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Place jicama fries on a steamer and steam for about 20-25 minutes.
  2. Preheat oven to 400 degrees. Place a cooling rack on a cookie sheet.
  3. In a large bowl, toss the jicama fries with the olive oil and the spices.
  4. Arrange on the cooling rack and bake for 45 minutes until browned, turning halfway through.
  5. To make it crispier, broil for the remaining 5 minutes.
  6. Serve immediately.
Risa Groux Nutrition http://risagrouxnutrition.com/

Cocoa Avocado Mousse

Cocoa Avocado Mousse
Cocoa Avocado Mousse
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Ingredients
  1. 1 large avocado
  2. 1/4 cup cocoa powder
  3. 1/4 cup unsweetened nut milk (almond or cashew)
  4. 1/4 cup honey
  5. 1 teaspoon vanilla extract
Instructions
  1. Put everything into a food processor or blender. Process for 10-15 seconds and then stop and scrape down the sides. Then process again until nice and smooth.
  2. You can eat it right away or chill for a little while. Don’t let it sit too long in the fridge - once the avocado starts oxidizing a lot, it will alter the flavor, and not in a good way!
  3. If you want a more milk chocolate flavor, use a little less cocoa powder and more honey.
Risa Groux Nutrition http://risagrouxnutrition.com/

Quinoa Tabbouleh

Quinoa Tabbouleh
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Ingredients
  1. 2 cups uncooked quinoa
  2. 1 large organic hot house cucumber, sliced and chopped into cubes or triangles
  3. 1/2 clam shell of organic cherry tomatoes, cut in halves or quartered
  4. 1/4 cup of fresh mint, chopped
  5. 1/4 fresh regular parsley, chopped
  6. Lemon juice of a whole juicy lemon
  7. 1 Tablespoon of olive oil
  8. Salt and pepper to taste
Instructions
  1. Cook the quinoa in water or vegetable broth.  Add all the other ingredients together and serve.
Risa Groux Nutrition http://risagrouxnutrition.com/

Butternut Squash Soup

Butternut Squash Soup
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Ingredients
  1. 1 tablespoon coconut oil
  2. 1 medium onion, diced
  3. 2 stalks celery, diced
  4. 2-3 teaspoons mild gluten-free curry powder
  5. 4 cups diced butternut squash
  6. 4 to 6 cups light vegetable broth (or fresh water)
  7. Sea salt and fresh ground pepper, to taste
  8. 1 tablespoon pure maple syrup or raw agave nectar, to taste
  9. ½ to 1 cup coconut milk
Instructions
  1. Heat the coconut oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.
  2. Simmer until the squash is very soft and fork tender- maybe 30 minutes. Add a bit more water if you need to keep the squash from sticking to the pot.
  3. Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste.
  4. Warm through gently and serve.
Risa Groux Nutrition http://risagrouxnutrition.com/