Hot Topic: Decreasing Inflammation Naturally (6/11/11)

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Green 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!