Fresh broccoli and cauliflower cut into small florets, then tossed in a mixture of coconut oil, chopped peanuts, lemongrass, kaffir lime leaves and a pinch of blonde palm sugar. Oven roasted at high heat until fork tender and partially caramelized, then served over a curry of coconut milk, galangal, red chilies, star anise and coriander..
- Our Bangkok Vegan Kitchen- Green Curry (themenopausalminimalist.wordpress.com)
Dark red kidney beans in a curry of fresh ginger, onions, garlic, tomatoes and chilies with toasted cumin and coriander, turmeric and cilantro, served over a bed of green tea-germinated brown rice..
Germinated brown rice is approximately 10-20 times higher in protein and amino acids (including GABA) than white rice. Soaking the rice in freshly-brewed green tea adds a pleasing flavor and increases the medicinal value. It also helps to prevent the rice from spoiling during its 18-24 hour germination period.
For more information about germinated brown rice, please see this excellent article at Kitchen Stewardship
The warm heat of Kashmiri chili with fresh ginger, garlic, toasted spices and cooling, fresh watermelon, served with pan-seared, wild Gulf shrimp and aged Basmati rice..
1/2 pound fresh shrimp, peeled & deveined
2-1/2 cups fresh watermelon, cut into 3/4-inch cubes, divided
1/3 cup diced onion
3 garlic cloves
1-1/2 tablespoons ghee or clarified butter
1-inch piece true cinnamon
1 tablespoon Kashmiri chili powder
1 inch fresh ginger, peeled
1 tablespoon whole coriander seeds, toasted
1 teaspoon whole cumin seeds, toasted
1 teaspoon nigella sativa (charnushka)
1/2 teaspoon turmeric
pinch of sugar
sea salt and black pepper to taste
1 fresh lemon
Combine garlic, coriander, cumin, nigella, turmeric, ginger and sugar in a large Molcajete (a mortar made of volcanic stone), using a pestle to grind into a pulp. Add half of the watermelon and grind into a thin paste. Scrape contents into a clean bowl, season to taste with salt and pepper and set aside.
Heat ghee in a heavy-bottomed saucepan over medium-low heat. Place cinnamon in hot ghee and cook until it begins to unfurl, about 5 minutes. Don’t let the butter burn.
Remove cinnamon and discard; increase heat to medium high. Once the ghee is shimmering, add the onions and shrimp and sear quickly until very lightly-browned, about 2 minutes. Add watermelon and spice mixture, and let sizzle and fry until thickened, about 3 minutes.
Add remaining chunks of watermelon, stir to combine and heat another 2 minutes. Squeeze a fresh lemon over the top and serve hot with aged basmati or naan, if you like.
A riff on the familiar Jamaican dish, this version adds sweet potatoes and fresh scallions to the long-simmered goat, fresh ginger, garlic and tomatoes. Scotch bonnet peppers and Caribbean curry powder add a quickly-building, lingering heat..
Sear a pound of cubed local, pastured goat in a very hot, greased Dutch oven until nicely browned on all sides. Add a chopped yellow onion and cook, stirring infrequently until the onions are browned, about 5 minutes. Add a chopped Scotch bonnet pepper (2 if you’re brave), a clove or two of minced garlic, a teaspoon or so of freshly-minced ginger and stir to combine.
Add a tablespoon of good Caribbean curry powder (turmeric, cumin, coriander, fenugreek, star anise, black pepper and the all-important allspice) and fry until fragrant.
Reduce heat to medium and add 2 cups of chopped tomatoes, half a tablespoon of vinegar, a few sprigs of fresh thyme and enough stock (preferred) or water to just barely cover the meat.
Bring the pot to a boil, then lower heat, partially cover and simmer until the meat is tender and the liquid has reduced in volume by about 1/3, about 4-5 hours, adding diced sweet potatoes during the last hour. Remember to give the pot a stir once an hour and add a little liquid if needed to keep it from drying out.
Adjust flavor with sea salt and black pepper if you think it necessary, then ladle into bowls, top with slivered scallions and a sprig of thyme and serve immediately.