Food Recipes | February 13, 2024

Curried Coconut Chickpea Stew

Ingredients:

• 1 tablespoon coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 cups spinach leaves
• Salt and pepper to taste

Culinary:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until the onion is translucent.
2. Stir in curry powder and cook for another minute until fragrant.
3. Add diced tomatoes with their juice and coconut milk. Bring to a simmer.
4. Add chickpeas and continue to simmer for 10 minutes.
5. Stir in spinach and cook until just wilted. Season with salt and pepper.
6. Serve hot, accompanied by rice or naan bread.

Pesto Zoodle Bowl

Ingredients:

• 4 medium zucchinis, spiralized
• 1/2 cup homemade or store-bought pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Culinary:

1. Toss spiralized zucchini (zoodles) with pesto until well coated.
2. Mix in cherry tomatoes and pine nuts.
3. Season with salt and pepper to taste.
4. Serve topped with grated Parmesan cheese.

Garlic Lemon Roasted Brussels Sprouts

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste

Culinary:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, lemon zest, lemon juice, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 20-25 minutes, until caramelized and tender.

Simple Mango Chia Pudding

Ingredients:

• 1 cup coconut milk
• 1/4 cup chia seeds
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 ripe mango, diced

Culinary:

1. In a bowl, mix coconut milk, chia seeds, maple syrup, and vanilla extract.
2. Stir well, then let sit for 5 minutes. Stir again to break up any clumps.
3. Cover and refrigerate for at least 4 hours, or overnight, until it has thickened.
4. Serve topped with diced mango.

Smoky Paprika Roasted Almonds

Ingredients:

• 2 cups raw almonds
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt

Culinary:

1. Preheat oven to 350°F (175°C).
2. In a bowl, toss almonds with olive oil, smoked paprika, garlic powder, and sea salt until well coated.
3. Spread almonds in a single layer on a baking sheet.
4. Roast for 10-12 minutes, stirring halfway through, until fragrant and slightly darkened.
5. Let cool before serving.