Frugaholics Anonymous that is. I am eating an alarming amount of fruit lately! Good thing I'm a cheap bastard who rakes all the local chinese groceries for bargains or I'd be spending a small fortune. Take today for instance. I have eaten:
1 nectarine
1/4 Papaya
Large number of strawberries
1 banana
1 mango
1/2 a pineapple
I think the main reason is that I've discovered the joy of a massive fruit smoothie for breakfast. It's like kicking off your morning with dessert! My fave combo:
1 peach
1 banana
4 strawberries
1/4 cup papaya
1 kiwi fruit
1 tspn flaxseed oil
1 tbspn supergreens powder (there are different brands out there)
1 1/2 tbspn hemp protein
2 capsules of acidopholous
1/4 cup of water
I could seriously eat this for breakfast, lunch and dinner, but I'd probably get the runs!
Showing posts with label daily dish. Show all posts
Showing posts with label daily dish. Show all posts
Friday, March 6, 2009
Wednesday, January 7, 2009
Daily Dish - Coconut Rice Curry
Since I love to cook I'm going to occasionally post a recipe for what I made for dinner. All recipes featured are my own creation.
Coconut Rice Curry
3 cups cooked brown basmati rice
1 cup cubed med-firm tofu
1 cup chopped cauliflour
1 cup chopped brocolli
1 cup chopped zucchini
1/4 cup chopped onion
1 finely chopped garlic clove
2 tablespoons olive oil
250 ml Coconut Milk
1 cup vegetable stock
1 tablespoon peanut butter
1 teaspoon rice vinegar
splash of lemon juice
2 Tablespoons Agave syrup (or honey for non vegans)
Curry Powder
Cumin
Tumeric
Salt
Cooking time: about 1/2 hour, including preparation
Saute the onions and garlic with the spices in the olive oil until tender. Add the rice, coconut milk, vegetable stock, syrup, peanut butter, lemon juice and rice vinegar, stirring together well. Keep simmering the mixture, stirring occasionally, until the sauce thickens and starts to absorb into the rice. When the sauce is nice and thick, toss in the veggies and tofu. Cover with a lid to cook the veggies for about 5 -8 minutes (until cooked but not too soft). Serve!
Coconut Rice Curry
3 cups cooked brown basmati rice
1 cup cubed med-firm tofu
1 cup chopped cauliflour
1 cup chopped brocolli
1 cup chopped zucchini
1/4 cup chopped onion
1 finely chopped garlic clove
2 tablespoons olive oil
250 ml Coconut Milk
1 cup vegetable stock
1 tablespoon peanut butter
1 teaspoon rice vinegar
splash of lemon juice
2 Tablespoons Agave syrup (or honey for non vegans)
Curry Powder
Cumin
Tumeric
Salt
Cooking time: about 1/2 hour, including preparation
Saute the onions and garlic with the spices in the olive oil until tender. Add the rice, coconut milk, vegetable stock, syrup, peanut butter, lemon juice and rice vinegar, stirring together well. Keep simmering the mixture, stirring occasionally, until the sauce thickens and starts to absorb into the rice. When the sauce is nice and thick, toss in the veggies and tofu. Cover with a lid to cook the veggies for about 5 -8 minutes (until cooked but not too soft). Serve!
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