Recipe for Summer Restoration

Plant Based Cooking with Deborah Coffey

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Best Supportive foods:
FRUITS:
All edible local wild berries, blackberries, blueberries, gooseberries, strawberries, raspberries, elderberries, papaya, mango, pineapple, peach, apricot, and cherries, all melons and apples.

VEGETABLES:
Bitter foods and herbs; hot greens such as mustard greens, watercress, and collards; stronger greens are arugula, radicchio, tango, frisee, dandelion leaves, spinach, chard, cabbage, cauliflower, asparagus, peas, green beans, sprouted mung beans, lentils, sea palm and nori for minerals, artichokes, eggplant, artichokes, and onions.

HERBS AND SEEDS:
Flax, chia, garlic, ginger, cayenne, ginseng, red clover, sorrel, nettles, rosemary.

GRAINS:
Oats, oat bran, corn, quinoa, and brown rice, and brown rice.

Foods to Avoid in Summer:
These foods stress the heart and small intestine in summer:

Alcohol and drugs, sugar and honey, foods with chemical additives, coffee, chocolate, and ice cream. Avoid overeating, especially meat, cheese, and eggs.

Ref: The Seasonal Detox Diet, Carrie L’Esperance 2002

Step One
Ingredients:

  • Curry Paste
  • 1TB cumin seeds
  • 1 tsp fenugreek seed
  • 3-4 large garlic cloves
  • 2 TB ginger root
  • 1-2 jalapeno chiles, or 1 dried red chile seeded optional
  • 1 tsp turmeric
  • 1 tsp fresh ground nutmeg
  • 2 TB tamari
  • 2 tsp fresh squeezed lemon

Place all ingredients in blender or mini food processor. Process until the ingredients form a paste. This will keep for 2 weeks.

Step Two:
Vegetarian Curry

  • 2 packages of tempeh, cut into cubes
  • 2 TB coconut oil melted in pan
  • ½ cup of chopped red bell pepper
  • ½ cup of chopped green bell pepper
  • ½ cup of red onion
  • 1 cup chopped carrots
  • ¾ cup curry paste
  • ½ cup water or veg. stock
  • 1 1/2 cup coconut milk
  • 2 TB lemon juice

Heat pan, then add coconut oil, add tempeh to pan and let brown on all sides, set a side. Add vegetable mix and sauté until slightly soft then add tempeh. Add curry paste, veg. broth, coconut milk, and lemon juice. Cover and allow curry to cook for 15 mins. Serve over basmati rice, millet, or quinoa. Serves 4, great as leftovers for a busy work week.