Get Stoned with Stone Fruit (6/25/11)
Listen to this podcastWhat’s Up Doc? (6/18/11)
Listen to this podcastRoasted Carrot Coconut Soup
- 6 cups carrots, peeled and cut into large chunks
- 2 Tablespoons olive oil
- 4 cups vegetable stock
- 2 chipotle peppers, canned in adobo, chopped
- salt and pepper to taste
- 1 15-oz can coconut milk
Preheat an oven to 425F. Line a large baking sheet with parchment paper and arrange the carrots in a single layer on the sheet. Drizzle the carrots with the oil and roast them, stirring occasionally, for 25 to 30 minutes.
Place the carrots, stock, chipotles and a sprinkle of salt and pepper into a medium-size saucepan and bring to a simmer over medium heat. Reduce the heat to low and continue simmering the soup for 5 minutes.
Remove the soup from the heat and transfer to a food processor or blender and puree, in batches, until the soup is completely smooth. Place soup back in pot, and over medium heat add coconut milk and heat until a gentle boil. Serve.
Hot Topic: Decreasing Inflammation Naturally (6/11/11)
Listen to this podcastGreen Vegetable Curry over Yellow Rice
Serves 6
Preparation Time: 25 minutes
Cooking Time: 20 minutes
- 1 jalepeno pepper, seeds and ribs removed, sliced
- 3 cloves garlic, crushed
- 1 2-inch slice fresh ginger, chopped
- 1 teaspoon lemon zest
- 1 15-oz can coconut milk
- Juice from one lemon (get its zest off first)
- 1 bunch cilantro, chopped (chop entire bunch, stems and all!)
- 1 teaspoon sea salt
- 2 large carrots, sliced
- 2 sweet potatoes, peeled and cubed
- 2 bunches spinach, washed and sliced
- 1 lb shiitake mushrooms, sliced
In a food processor, puree pepper, garlic, ginger and lemon zest until chopped into fine pieces. Add coconut milk, lemon juice, cilantro and salt and blend well.
Gather vegetables and slice carrots, cube sweet potatoes. In a large skillet, combine sweet potatoes and carrots with coconut milk mixture. Bring to a boil, reduce heat to a medium simmer and cook until potatoes are fairly softened, about 15 minutes. Add spinach and sliced shiitakes and cook 5 minutes more, or until all vegetables are tender. Serve over yellow rice.
Yellow Rice
Nutrition All-Star: Turmeric is a powerful anti-inflammatory spice. I like to add it to my grains while cooking. It produces a beautiful yellow color and provides extra nutritional benefit.
- 3 cups water
- 2 teaspoons ground turmeric
- 1 1/2 cups brown basmati rice
In medium saucepan, bring water and turmeric to a boil. Stir in rice, return to a boil. Reduce heat and cook until rice is done, about 35-40 minutes.
Tart Cherry Juice Cocktail
- 8 oz tart cherry juice
- 20 drops kava tincture
Mix together and enjoy!
Oh, Cherry (First broadcast 7/10/10)
Listen to this podcastMillet Coconut Pudding with Cherries
1 c Whole millet, rinsed
2 c Water
Soak the millet in water overnight. Drain.
1 15-oz can coconut milk
1 cup unsweetened almond milk
1 cup chopped almonds, plus more for garnish
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
Agave to taste
Fresh or dried tart cherries
Coconut to garnish
Bring milks, soaked millet and salt to a boil in saucepan. Reduce heat to medium-low, and simmer 20 to 30 minutes, or until millet is tender, stirring frequently.
Stir in raisins, almonds, vanilla, cinnamon, and cardamom. Cook 5 minutes, until thickened. Season to taste with agave nectar and add more milk if necessary for desired consistency. Serve warm, garnished with coconut and chopped almonds, if desired.
