Curried Macaroni

INGREDIENTS:

• gluten-free elbow macaroni
• organic curry powder
• agave nectar
• 1 can organic kidney beans
• 1/4 cup golden raisins (optional)

COOKING INSTRUCTIONS:

Cook bag of gluten free macaroni until al dente, then drain. Rinse and drain kidney beans. Combine macaroni with kidney beans and raisins in large bowl. Then add agave nectar and curry powder to taste (about 1 TBS agave nectar;2 TBS curry powder - but it's up to you). Stir gently (so as not to crush kidney beans.)

Add a side salad, and you have a quick easy lunch.

What's the "killer" aspect of this recipe? Curry contains curcumin, which has been shown to kill cancer cells.

Breakfast Burrito

Here's a breakfast idea for those mornings when you have a little time and want a hearty, home-cooked breakfast. Of course on those OTHER mornings (the hectic ones) you're having a hemp shake (see "Hemp Protein: The Cravings Killer," below.)

INGREDIENTS

• 1 egg

• 1 tsp cooking oil
  
• 1/4 cup pinto beans (canned)
  
• 1/4 cup salsa

• 1/4 cup guacamole

• 1 slice vegan cheese


• handful of chopped cilanto


• 1 spelt tortilla

COOKING INSTRUCTIONS

• Heat tortilla in low (200 degree) oven.


• Scramble one egg (or egg subsitute) and pour into non-stick pan.


• Add pinto beans.


• When eggs are cooked and beans heated through, turn off heat.


• Remove warmed tortilla from oven and fill with eggs, beans and cheese.


• Add guacamole, salsa and cilantro.


• Admire your creation!

Cute Little Pasta Shell Soup

When's the last time you ate a turnip? Okay, but how about a rutabaga? Exactly the point of this soup - it gives you a chance to add some variety to your diet - and it's yummy - and ya gotta love those cute little pasta shells.

INGREDIENTS:

• 2 TBS cooking oil


• 1 chopped onion


• 1 chopped turnip


• 1 chopped rutabega


• 3 chopped carrots
  
• 14 oz can chopped tomatoes

• 1 TBS tomato paste


• 1/4 cup chopped roasted red pepper slices (from jar)


• 6 cups vegetable broth


• 2-4 cloves chopped raw garlic (or to taste)
  
• 1 14 oz can kidney beans (or any beans you like)


• 1/2 cup dried brown rice (or, okay REAL if you want) pasta shells
  

COOKING INSTRUCTIONS:

• Heat oil in stock pot and add chopped onion.


• Cook 5 mins, until softened.


• Add chopped carrot, turnip, rutabaga.


• Add canned tomatoes, puree, and chopped red peppers.


• Pour in vegetable stock and bring to boil.


• Stir, then cover and simmer 30-45 mins.


• Add pasta to pot, and bring to boil. Add water if needed.


• Lower heat and simmer uncovered for about 10 minutes, or until pasta is tender.


• Stir in kidney beans and garlic, remove from heat.
  Season w/salt and pepper and desired spices to taste (marjarom, oregano, basil, etc.)

• Serve with parmesan cheese (or the soy version, if vegan.)

Garlicky Nutty Spinach Salad

Spinach contains magnesium, a mineral with calming effects, and folic acid, which can help prevent depression. So eat your spinach and get happy!

INGREDIENTS:

• 6 oz (or one bag) organic spinach, washed and de-stemmed


• 1 head garlic (yep, a whole head - that's about 10 cloves)


• 1 cup pine nuts


• vegetarian/imitation bacon bits to taste (about 1/4 cup)


• 1 TBS coconut oil (for roasting garlic)


• for dressing, mix together:


• 1/2 cup olive oil


• 1/4 cup lemon juice (juice of one lemon)

COOKING INSTRUCTIONS:

• Roast garlic. Place whole, unpeeled head of garlic in ceramic dish and drizzle with cooking oil. Place in 250 degree oven for 15-20 mins. - or until your entire house smells like garlic. I know your grandma roasted garlic by wrapping it in aluminum foil, but don't you do it. Garlic comes in its own wrapper - perfect for roasting - as is. No need to wrap it in anything.


• Reserve 1 or 2 cloves of RAW garlic - Do not roast.


• Toast pine nuts (either on the stove, in a non-stick pan, or by placing them in with the garlic) until golden-brown.


• Place washed spinach into serving bowl.


• When garlic is soft, remove from oven and let it cool a bit. Then, squeeze softened cloves out of their skins, onto spinach. (I've burned my fingers many times doing this - so observe the "let it cool" part.)


• Sprinkle still-warm pine nuts onto spinach (if they wilt the spinach a bit, all the better.)


• Add imitation bacon bits (or okay, the real thing, if you MUST.)


• Add olive oil-lemon dressing, the reserved raw garlic, and salt and pepper to taste.


• Serve immediately, and eat it ALL. (It doesn't save well.)
  

Garlic Facts:

• Studies show that people who eat garlic regularly have a lower rate of stomach and colon cancer.


• Garlic has been proven to lower bad cholesterol and raise good cholesterol.


• Eleanor Roosevelt attributed her excellent memory to eating three cloves of garlic per day. (Nobody said it'd make you beautiful - just smart.)


• Garlic is a nervine (calming agent.)


• Garlic kills yeast, fungus, and bacteria.


• Eating lemon eliminates garlic breath.

Curry in a Hurry

INGREDIENTS:

• 2TBS coconut oil
• 2 TBS curry powder
• 1/2 tsp. cinnamon
• 1/2 cup golden raisins
• 1 red onion (chopped into 1/2" pieces)
• 2 cloves garlic (chopped)
• 16 oz. firm tofu (chopped into 1" pieces)
• 1 1/2 cup apple juice
• veggies of your choice, all diced:
• 1 head cauliflower
• 1 zuchinni
• 1 eggplant
• 1 carrot
• 1 sweet potato
• 1 red pepper
  

COOKING INSTRUCTIONS:

• Saute onion and garlic in large stock pot until onion is translucent.
• Meanwhile, pan-sear tofu separately (for a minute or two - just to add firmness.)
• Add curry powder and cinnamon to onion garlic mixture and continue to saute 1 min more.
• Add apple juice.
• Add veggies, tofu and raisins.
• Cover pot and simmer for 25 mins, or until veggies are tender.

Turmeric/Ginger Mix: The Cold Killer

I love this little concoction. It's easy (well except for the ginger-peeling part), tasty and makes you feel like you're doing something soooo good for your body.

There are tons of claims about the benefits of both turmeric and ginger. Some people say turmeric kills bacteria and fungus, eliminates boils, reduces inflmation - and even kills cancer cells. Ginger is supposed to help with digestion and respiration and reduce cold symptoms.

Pineapple contains bromelain which is a digestive enzyme that some say reduces inflamation and clears the sinuses.

Put them together, and this snack is one powerful little cold-killer!

INGREDIENTS:

• 1/2 cup pineapple (preferably fresh, but if you can't find it, use organic canned)


• 1-2 inch section of fresh ginger, peeled and chopped fine, in food processor


• 1-2 TBS turmeric
  

INSTRUCTIONS:

• Mix together and feel the burn! (You might want to add the ginger incrementally, until you develop a tolerance for the ginger burn. I love it, but then I'm kind of a nut.)
  

Greens!

Based on a recipe from one of the first cookbooks I ever owned, "The Frugal Gourmet Cooks American" (from back in the '80s) here is an easy, tasty way to eat your greens. It's also a great excuse to visit your local farmer's market. There are a bunch in LA; two of my favorites are Gigi's Market at The Americana (in Glendale) and the Montrose Harvest Market.

INGREDIENTS:

• 2-4 TBS cooking oil of your choice (make sure you choose an oil that tolerates high heat)


• 2-3 fresh chopped tomatoes (or canned, if out of season)


• several cloves of crushed garlic (to taste - I won't even tell you how many I use)


• combination of greens (cleaned, de-stemmed and chopped), e.g. mustard greens, spinach, kale
  

COOKING INSTRUCTIONS:

• Saute garlic in oil in large covered pot until slightly browned.


• Reduce heat and add greens and tomatoes.


• Cover pot and simmer (briefly) until greens are wilted.


• Season with sea salt.


• Optional: add one clove of crushed RAW garlic.


• Optional: red pepper flakes or tabasco if you like things hot.