Sunday, October 28, 2012

Green Curry With Turnip 'Rice' And Lentils

Some of our raw dinners contain one or two cooked elements/ingredients that gets predigested with the enzymes raw foods provides. We do not eat anything cooked without adding a sufficient amount of enzymes to predigest the food. Last week we didn't have cauliflower for cauliflower 'rice', so we decided to try out 'turnip' rice, with some green curry sauce made with raw coconut milk.
Turnips enhance blood purification. They are high in vitamin K and have antioxidant and anti-inflammatory benefits. Lentils are high in folic acid which allows for cellular growth and DNA repair. Coconut meat has enzymes, so we didn't heat it after we prepared our home made coconut milk. This recipe is served at room temperature but is very tasty! Give it a try. Enjoy!

Green Curry With Turnip 'Rice' And Lentils Recipe
Serves 2-4 
Green curry paste (pre-prepare these ingredients, you will need a mortar and pestle) 
Ingredients: 
1 tbsp organic curry leaves (ground) 
2 tbsp organic coriander seeds (lightly fried- dry, and then ground) 
2 tbsp organic cumin powder 
1 tbsp organic turmeric powder 
sea salt 
black organic pepper 
1 inch of organic ginger root (finely chopped) 
2 small organic shallots (finely chopped, let sit for 10 min) 
3 large organic garlic cloves (finely chopped, let sit for 10 min) 
4 tbsp of organic coconut oil (or peanut oil) 
6 or so small organic dried lemon grass sticks (pre-soaked for 1-2 hours)
2 tbsp of lemon juice (or lime) 

Other Ingredients: (cook your lentils before starting)
1/2 cup of organic lentils (pre-soaked for 24 hours, cooked for 20 minutes or so and then cooled to room temperature)
2 organic turnips (you can substitute with 1/2 organic cauliflower)
1 large organic carrot
a bunch of organic Italian parsley or cilantro
1 organic celery stalk
300 ml of natural/organic coconut milk*
sea salt 
black organic pepper

Directions: 
1. In a small mixing bowl, add all green curry paste ingredients (ground curry leaves, ground coriander seeds, ground cumin powder, ground turmeric powder, salt, pepper, chopped ginger, chopped shallots, chopped garlic, coconut oil, lemon grass and lemon juice. 
2. Using a hand blender, blend all ingredients to make a paste. Set aside. 
3. Pulse chop turnip in a food processor. Place in a large mixing bowl. Set aside.
4. Chop carrot, celery, and parsley/cilantro in a food processor, then add to turnip 'rice'. Set aside.
5. Heat a small pan at medium-low heat and add some coconut oil.
6. Heat green curry paste for about 5 minutes, stirring occasionally. 
7. Once heated, remove from heat, set aside and let cool.
8. Once cooled, add coconut milk and stir. Mix well. Set aside.
9. Add lentils to turnip 'rice' mix and mix well.
10. Add salt and pepper and make necessary adjustments.
11. Prepare two plates with turnip 'rice' mix.
12. Pour an even amount of green curry sauce over top of both plates.
13. Serve and enjoy.

* To make coconut milk:
1. Drain the water from a natural coconut and set it aside. 
2. Crack open the coconut and break it into pieces.
3. Juice the coconut meat (once removed from coconut shell). 
4. Mix an equal (150 ml each) amount of coconut water (previously drained) and coconut cream to provide you with the 300 ml necessary for the recipe above. (If there is more coconut cream than water, you can add store bought coconut water to complete.)
Note: This recipe can also be served warm by heating your green curry paste with coconut milk (step 6., skip step 7. and 8.) but keep in mind you will lose those enzymes.
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