A friend and I occasionally visit a tea salon and try new dishes and teas. I tried a spicy coconut curry for the first time and was blown away. It was tasty and I just kept thinking about how long I had been missing out.
I decided that I would look at several recipes for coconut curry and then take what I wanted from them! The result was an amazing dinner that I will definitely make again!
To make the Coconut Curry base:
Use equal parts – 1 Cup Vegetable Stock & 1 Cup Unsweetened Coconut Milk
For every cup of stock/coconut milk combo use – 1 Tablespoon of Olive Oil, 1 Teaspoon Curry, 1 Teaspoon of Red Pepper Flakes, 1 Teaspoon of diced Garlic, 1 Teaspoon of Sea Salt, 1 Teaspoon of Cracked Black Pepper
Veggies Used: Organic Broccoli, Carrot, Mushroom, Green Onion, Sweet Pepper
The first round of veggies that were put into the pot were finely diced. The second round of veggies were kept slightly larger by quartering and thinly slicing.
When the soup was almost finished cooking the larger veggies and rice noodles were added. This helped create depth and texture within the soup.
The soup was delicious and definitely hit the spot!
You Will Need: About 6 Medium to Large Apples 1/2 Cup Sugar 1/4 Cup Brown Sugar 1Tbs Cinnamon 3Tbs Corn Starch 2Tbs Vegetable Shortening ~~~ Combine all of the ingredients except the vegetable shortening into the slow cooker. Evenly coat … Continue reading →
**Organic Peaches **Organic Local Cabbage **Fresh Cracked Pepper **Pink Himalayan Sea Salt **Organic Lemon **Fresh Grated Organic Carrot **Basil
In a container, combine grated cabbage, grated carrots, and diced peaches. Next, top the mixture with basil, pepper, salt, and the juice from 1 medium sized lemon. Mix and coat the coleslaw evenly before covering, and then refrigerating over night. Stir before serving. Enjoy!
Try this recipe out and be sure to share it with me! Tag your photos on Instagram #NaturallyMzDezy and follow me @MzDezy.
I absolutely love brussel sprouts! Many many people have told me how much they despise them. Lots of people have had bad experiences with this little vegetable, BUT I think that a second chance should be given. Fresh brussel sprouts definitely make a difference, and I try to avoid frozen ones. Steaming is the usual way that I cook then, but this time I tried something a little different.
In a bowl mix:
Fresh cracked black pepper
Pink Himalayan sea salt
Organic red potatoes, fresh organic brussel sprouts, and fresh organic sweet onions are tossed in the mixture before being spread evenly on a lined baking sheet.
Bake for 40 minutes on 300 degrees
What do you think of brussel sprouts? Try this recipe out and share your thoughts and pictures! Follow me on Instagram @MzDezy and tag your photos with #NaturallyMzDezy
Fresh organic pineapple was sliced and chunked into wedges. Next the chunks were rolled in a mixture of:
These coated pieces of pineapple were then placed in a baking dish and baked for about 20 minutes on 350 degrees. The pineapple was cooked until it started to become tender, but not completely soft. Served warm, this treat would pair nicely with a scoop of ice cream.