Carrot Ginger salad
serves 4
6 large carrots, peeled grated – place into large bowl
juice from 1 lemon – add to carrots and mix in
2″ section of fresh frozen ginger, grated – mix into carrots
1/2 c diced parseley or chives – add to carrots
3 T olive oil – add to carrots
season to taste with salt & pepper
Cauliflower Mango Curry with Cashew Nuts
Serves 4-5
3 T olive oil, heated in large wok or cast iron frying pan
Add 1 large diced onion – slowly caramelize on medium heat, stirring frequently
When onions are caramelized, add 1 stalk diced celery, sautee with onion, stirring frequently
Add 3 cloves diced garlic, stirring frequently
Add 1 large head cauliflower florets, sautee, stirring frequently on medium heat, until cauliflower florets are half cooked
In a small bowl, mix together: 3 T soy sauce, 1/4- 1/2 c apple juice, 2 T peanut butter dissolved in 1/4 c hot water – add to cauliflower mix and cover, turn heat to lowest setting
simmer for a few minutes until cauliflower is cooked through – “al dente” (not too cooked)
If needed, add a bit of water so the sauce isn’t too thick
In the meantime, cut a fresh mango into small pieces, add to the cauliflower, simmer briefly
Place cauliflower dish onto platter and sprinkle with 1 c roasted cashew nuts
Garnish with chopped cilantro
Serve with Basmathi rice or Qinoa
Can substitute broccoli or winter squash for cauliflower; can substitute 8 dried apricots cut into small pieces for mango; can substitute peanuts for cashews