Last recipe source

The red Thai curry came from this book. 

Red Thai with Fall Vegetables

This is sooooo easy!
 Make some rice with this or eat as a stew.

Red Thai with Fall Vegetables

2 cans unsweetened coconut milk (each 14 oz)
1 tbsp red curry paste
1 tbsp turmeric
1 tbsp mild paprika
2 large sweet potato peeled and cut into 1" cubes
4 medium size onions, peeled & quartered
1/2 head cauliflower cut into 1" florets
salt, to taste
3 green onions chopped
thai hot sauce or tabasco sauce, for serving (optional)

1. Shake 1 cup of the coconut milk vigorously, open it, and pour 1 cup of the coconut milk into a large saucepan. Stir over medium heat until it has thickened slightly, 3 minutes.

2. Gradually add the red curry paste, turmeric, and paprika, stirring continuously with a spatula or whisk. Reduce the heat and summer, stirring for 3 minutes.

3. Shake the remaining can of coconut milk, open it, and stir in the sweet potatoes and the onions. Cook over medium-low heat, stirring frequently for 15 minutes.

4. Add the cauliflower and cook until all the vegetables are tender and the sauce has thickened, 15 minutes. Season with salt. Sprinkle the green onions over top.

Use any vegetable combo you like. And it's better with the whole coconut milk but you can use light milk but sauce won't be as thick and flavourful.

Wisdom from Alice

Be curious. 

Take naps.

Go ahead - have a coffee once in a while.

Be cute. Get as many kisses and hugs as you can.

Get a grip.

Tarini's Carrot Lemon Ginger Soup

Tarini's Carrot Lemon Ginger Soup

1/4 cup butter

1 1/2 cups chopped onion

1 tbsp ginger grated

1 1/2 tbsp chopped garlic

1 1/4 lb (3 cups) chopped carrots

2 tomatoes (peeled and chopped)

1 1/2 tsp grated lemon zest

3 cups stock

2 tbsp lemon juice

Melt butter in large pot and saute onions, garlic, ginger until softened. Add carrots, tomatoes, stock, and zest. Bring to a boil. Simmer until carrots are very soft. Use hand blender to puree until smooth.

Add lemon juice and add salt and pepper to taste.

Delicious topped with sour cream.

Enjoy!

A little yoga routine

Just sit down and relax. Feel the love in your heart for all things.

Join the soles of your feet together. Breathe deeply.

Stretch your legs out wide. Lean forward if you can, still keeping back straight.

Smile.

Child's pose.

Downward dog. Yahoo!!

Sphinx.

Happy baby pose.

Seated twist. Be gentle :)

Shake your belly into laughter.

Lie down and breathe. Be still. Draw your eyes inward and down

away from your eyelids.

May this day be the very best day of your life!

Mati's Curried Citrus Quinoa

Mati's Curried Citrus Quinoa

1 cup quinoa

1 cup veggie broth (low sodium)

1 cup water

1/4 cup fresh orange juice

2 tbsps fresh lemon juice

2 tbsps olive oil

1 tsp dijon mustard

2 tsps honey

1 tbsp curry powder

2 tbsps minced red onion

1/2 cup raisins

sea salt to taste

1/2 cup toasted sliced almonds

Bring quinoa, veggie broth and water to a boil. Reduce heat and simmer, covered until quinoa is tender. About 15 to 20 minutes.

While the quinoa is cooking, prepare the dressing by whisking together the juices, olive oil, mustard, honey, and curry powder in a large bowl.

Stir in the cooked quinoa, red onion and raisins. Season to taste with salt.

Refrigerate until cold. Stir in half toasted almonds just before serving and sprinkle the rest on top.

Yummy.

I had this warm too and I loved it.

Paleo Granola

This is a super good granola for everyone not just those of us who don't eat gluten :)

Paleo Granola

2 cups blanched, sliced almonds

1 cup pecans

1 cup chopped walnuts

1 cup sunflower seeds

1 cup pumpkin seeds

1/4 cup sesame seeds

1/4 cup freshly ground flax seeds

3/4 cup unsweetened coconut flakes

1/2 cup honey

6 tbsps coconut oil

1 tsp vanilla

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp ground ginger

1/2 tsp sea salt

1 cup dried cranberries

Preheat oven to 275 F.

Combine all the nuts and seeds and the coconut in a large bowl.

Over low heat, combine honey and coconut oil until heated through. Stir in vanilla and spices until smooth.

Pour over the nut/seed mixture and mix well.

Spread into a big baking pan or baking sheet.

Bake for about 45 to 50 minutes or until golden brown, stirring every 15 minutes or less to keep edges from burning and to cook evenly. Watch carefully.

Remove from oven and let cool. And then add cranberries (or other dried fruit)

Enjoy!!