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Curried Fava Beans (makes 2 servings)
• 1 large yellow onion cut in pieces
• 2 garlic cloves, peeled
• 1-inch piece of fresh gingerroot, peeled and chopped
• 1 Tbsp olive oil
• 1 Tbsp curry powder
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp dry mustard
• 1/4 tsp cayenne
• 1/4 tsp ground allspice
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1 cup water
• 1 ½ cups canned fava beans (substitute 1 ¼ c cooked lentils if unavailable)
• 2 medium sized carrots, halved lengthwise and sliced into thin semicircles
• 3/4 cups green peas
• 1/2 tomato, diced
• 3/4 cup light coconut milk
• salt and freshly ground pepper to taste
Preparation:
1
Pulse the onion, garlic, and ginger in the NutriBullet until smooth.
2
Heat olive oil in a large saucepan over low heat.
3
Add the onion, garlic, and ginger puree, cover, and cook about five minutes
to mellow the flavor, stirring occasionally.
4
Stir in the spices, then add carrots and water.
5
Cook, covered, for 20-30 minutes, until carrots are tender.
6
Add the fava beans, tomatoes peas, coconut milk, coconut. Salt and
pepper to taste.
7
Simmer another 10 minutes.
8
Serve alone or over ½ cup of brown rice, quinoa, or bulgar wheat.
Nut Loaf
• 8 oz chopped mixed nuts
• 1 onion, chopped
• 1 clove of garlic, minced
• 1 red pepper, chopped
• 1/2 cup broccoli, finely chopped
• 1 stick of celery, chopped
• 1 grated carrot
• 1 cup mushrooms, finely chopped
• 2 oz sprouted wheat breadcrumbs** (recipe to follow)
• 1 oz regular, unbleached whole wheat flour
• 5 oz vegetable stock
• 1 tsp thyme
• 1 tsp oregano
• salt and pepper to taste
• 1 Tbsp olive or coconut oil
Preparation:
1
Preheat oven to 375 °F.
2
Heat oil in a pan and sauté the onion for a few minutes.
3
Add pepper, celery and mushrooms and sauté for 2 more minutes.
4
Add the garlic and grated carrot and fry for one more minute.
5
Remove from heat; add flour and stir.
6
Add vegetable stock, nuts, breadcrumbs, thyme, oregano, and a little salt
and pepper.
7
Grease the inside of a loaf tin with olive oil or olive oil
spray. Put the mixture into the tin, pressing it down
with a spoon.
8
Bake for around 35 minutes.
9
Slice into ½-thick slices and serve with a large raw
vegetable salad.
**Sprouted wheat breadcrumbs: Toast two slices
of Eziekiel or other sprouted wheat bread to medium
brown. Place in Short Cup and pulse 2-3 times in
NutriBullet until just broken up.
DINNERS
NUTRIBULLET,
• 1
NUTRIBULLET,
• 1
/2 tsp ground cinnamon
NUTRIBULLET,
/2 tsp ground cinnamon
• 1
NUTRIBULLET,
• 1
/2 tsp dry mustard
NUTRIBULLET,
/2 tsp dry mustard
• 1
NUTRIBULLET,
• 1
/4 tsp cayenne
NUTRIBULLET,
/4 tsp cayenne
•
NUTRIBULLET,
•
1/4 tsp ground allspice
NUTRIBULLET,
1/4 tsp ground allspice
• 1
NUTRIBULLET,
• 1
/4 tsp turmeric
NUTRIBULLET,
/4 tsp turmeric
Heat oil in a pan and sauté the onion for a few minutes.
NUTRIBULLET,
Heat oil in a pan and sauté the onion for a few minutes.
dd pepper, celery and mushrooms and sauté for 2 more minutes.
NUTRIBULLET,
dd pepper, celery and mushrooms and sauté for 2 more minutes.
dd the garlic and grated carrot and fry for one more minute.
NUTRIBULLET,
dd the garlic and grated carrot and fry for one more minute.
Remove from heat; add flour and stir.
NUTRIBULLET,
Remove from heat; add flour and stir.
dd vegetable stock, nuts, breadcrumbs, thyme, oregano, and a little salt
NUTRIBULLET,
dd vegetable stock, nuts, breadcrumbs, thyme, oregano, and a little salt
LLC
-inch piece of fresh gingerroot, peeled and chopped
LLC
-inch piece of fresh gingerroot, peeled and chopped
bsp curry powder
LLC
bsp curry powder
/2 tsp ground cardamom
LLC
/2 tsp ground cardamom
/2 tsp ground cinnamon
LLC
/2 tsp ground cinnamon
/2 tsp dry mustard
LLC
/2 tsp dry mustard
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