Josh is a close friend of one of my sons. He is a very accomplished trumpet player – Principal Trumpet with the Hong Kong Philharmonic! He made this dish when several of us were in Amsterdam over the New Year’s holiday. It was yummy and so satisfying! Truly nourishing andy tasty – doesn’t get much better than that!

SAUCE INGREDIENTS:

• 2 cans organic coconut milk
• 6 cloves organic garlic, diced
• 3 dried organic chipotle peppers, finely chopped with seeds
• 2 heaping tablespoons organic curry powder
• 1 organic lemon (or lime), juiced
• 2 tablespoons organic maca powder
• 2 tablespoons extra virgin organic coconut oil
• Himalayan salt and organic black pepper to taste

ORGANIC VEGETABLES:

• 2 sweet potatoes, chopped
• 1 onion, diced
• 3 carrots, chopped
• 12 medium mushrooms, quartered
• 1 one ear sweet corn, kerneled
• 1 bell pepper, chopped
• 10 g organic mint (or basil), chopped

GARNISHES:

• 2 cups quinoa, cooked with 3 cups ionic silver water
• 10g organic mint (or basil), chopped
• 2 tablesppons organic coconut flakes
• 2 tablespoons organic ground flaxseed meal
• 1 mango, sliced
• 2 tablespoons organic hemp hearts

1. Begin by starting the quinoa cooking in a cooker. Quinoa is a great food for vegetarians; an excellent rice substitute it is gluten free and a great source of protein. If you don’t have a rice cooker, get one! It saves so much time and is so easy to use, I can’t believe I lived without one. I have an ionic silver water generator at home that I use for drinking and cooking, but that is definitely harder to find than a rice cooker.
2. Next take a large pot and add the garlic, chipotle peppers, curry powder, maca powder, coconut oil, coconut milk, salt, pepper, and lemon juice. Heat to a simmer. Beware! The chipotle peppers I use are surprisingly spicy and give a great kick to the recipe. Those who are less accustomed to the great benefits of spicy food might consider reducing the number of peppers until you toughen up your taste buds. The curry powder contains several spices that are good for you, most notably turmeric which is a great anti-inflammatory. The maca powder gives me a great feeling of energy and I agree with those who claim it to have aphrodesiac qualities. Coconut oil is a miracle product, with many benefits for body, mind and skin.


Lemon and Curry Spices

3. Add the vegetables in the following order: sweet potatoes, onion, carrots, mushrooms, sweet corn. Simmer gently. After 20 minutes add the bell peppers and mint and cook for another 7-10 minutes. I like to only lightly cook the bell peppers so they stay crunchy and fresh. If you can’t find these specific vegetables don’t worry. The vegetables listed in this recipe are only intended to be a guideline. I suggest you visit your local organic farmers’ market and get whatever is fresh, local, and healthy looking. For this recipe I chose fun bright colored vegetables for the variety they bring to the visual presentation of the dish.
   

   Fresh Organic Mint

4. Now you’re ready to eat! Serve the curry in a bowl, with the quinoa, flax seed, and mango to the side. Top with mint and coconut flakes. The garnishes are packed with superfood goodness; the flaxseed is one of the best sources of Omega 3s in the world, as are the hemp hearts, which are also a great protein source for vegetarians. I like to eat this dish Thai style, which means taking some quinoa, flax seed, and mango in a spoon and then dipping the spoon in the curry bowl. Delicious! This recipe will serve 4 and can be easily expanded. I suggest you fill the pot with veggies and enjoy plenty of healthy leftovers later. Enjoy and let me know how it turns out!