A collection of recipes I created over the years I lived out a "Nutritarian" lifestyle. Some may be great, some not-so-great, but I wanted to experiment! Nutritarian principles are explained in Joel Fuhrman M.D.'s books *Eat to Live,* *Eat for Health,* etc. More information is available at drfuhrman.com . (I eat differently now, but still healthy!)
Thursday, October 22, 2009
Craving Curry
My plate was so pretty at supper I asked hubby Glenn to take a photo of it:
CAULIFLOWER CURRY
Use the link to see the recipe (cauliflower, tomatoes, red onion, coriander from our garden, cumin, hot green pepper, cilantro from a frozen paste made earlier this summer from our garden). I made it with just one tablespoon of oil and with part of an anaheim pepper instead of a jalapeno, and most of a small can of diced tomatoes and their juice. For the rest of the family I served rice and pork chops with this.
Verdict--Very Good. I prefer sweet curries, but this has a nice, clean flavor. Hubby thinks it could use more hot pepper.
RAITA SALAD
1 cucumber, partially peeled and sliced fairly thin
1/4 cup plain lowfat yogurt
1 teaspoon honey
several fresh mint leaves, snipped
dash of salt
Verdict--Very Good. I wanted something cool to go with that cauliflower!
MOOSEWOOD HUMMUS
I have the original of The New Moosewood Cookbook (Mollie Katzen's Classic Cooking), and the above link explains the procedure and ingredients for Mollie Katzen's recipe. I omitted the scallions, yogurt, and cumin, and I scanted on the tahini, but I doubled up on the garlic. I haven't had tahini in the house for a long time, so we got used to olive-oil hummus, which is good but different from this.
Verdict--Excellent. I really enjoyed this as a dip for baby-cut carrots. Very satisfying and rich.
TODAY'S MENU
Breakfast--Leftover steel-cut oats with apples, microwaved with a handful of frozen blueberries and a sprinkling of walnuts
Lunch--Leftover STUFFED GARDEN VEGGIES (I was thrilled to find these in the back of the fridge--one pepper and one zucchini boat, with the tomato sauce garnish!); giant pear
Snack--Small orange
Supper--CAULIFLOWER CURRY, RAITA SALAD, HUMMUS with carrots to dip in it, steamed green beans from our garden, small serving of sweet white wine
Supper turned into a feast tonight!
Labels:
beans,
cauliflower,
Middle Eastern,
nutrition data,
others' recipes,
salad ideas
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I decided today (10/30) to do a nutrition analysis of 10/29 and today, to compare. According to Fitday.com, here's this day: 1550 calories, 45g. fat (25% of calories), 243g. carb (60g. fiber!!!), 61g. protein.
ReplyDeleteI got a whopping 471% of the RDA of Vitamin C and 419% of manganese. I had close to or over 200% of Vitamins A and B6 and copper, phosphorus, and thiamin. Close to or over 100% of the RDA for calcium, iron, niacin, pantothenic acid, potassium, riboflavin, and (well) sodium, plus zinc. I had under 50% of the RDA of B12 (29%), Vitamins D and E, and selenium, but I take a multivitamin to cover those shortfalls.
I was experimenting with some fun recipes, and I'd redo the hummus with less tahini for one.