I started off my day right this morning with one EXTREMELY green juice! Celery, cucumbers, kale, spinach, lemon, ginger, and an apricot. Holy yum! I felt great and was ready to take on the day!
No amount of juice could have prepared me for the weather though. The weather today has been absolutely insane. Most businesses in the area shut down around 3:00 due to a tornado warning AND a flash flood alert. The sky turned an eerie green almost instantaneously and torrential downpour stranded me as well as the rest of the city. Hail pelted relentlessly at my windows and I thought to myself “I had better cook some food while the power’s still on!” The only question was what to make?
I don’t know about you all, but lately I seem to be on a Middle Eastern/Indian food kick. Curry powder, cumin, and paprika have been my go-to spice trio for the past few months (My Italian mother is not at all thrilled by my lack of basil, oregano, and thyme). I ended up throwing together a kale and chickpea curry, served over a bed of brown rice, and what’s better to wash down that tastiness with than a mango-papaya smoothie? Enjoy both of these recipes. Whether you make them together or separate, they will taste amazing!
Kale Chickpea Curry on Brown Rice
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 tomato, chopped
- 3 cloves garlic, chopped
- 1 tsp red curry paste
- 1 can chickpeas, undrained
- 1/2 bunch kale (4-6 stems), roughly chopped
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 tsp coriander
- 1 cup brown rice, uncooked
- Unsweetened coconut shavings, for garnish (optional)
Start cooking the rice while you work on the rest of the dish on another burner. Once your rice is simmering, pour the olive oil into a separate pan and cook the garlic and onion on medium heat for 5 minutes.
Add in the tomatoes after the onions have become translucent, and add in your seasonings as well (curry paste, paprika, cumin, coriander). Let simmer for another 5 minutes. Then add your can of undrained chickpeas. The liquid should give the mixture a stew-like consistency. Simmer the mixture for 10-15 minutes.
Right before taking the mixture off the heat, add the kale. Cook just until it wilts.
Serve over a bed of brown rice. Add coconut shavings for garnish.
Tropical Smooth Dessert
- 1 cup frozen mango, cubed
- 1 cup frozen pineapple, cubed
- 1 cup frozen papaya, cubed
- 1 can full fat coconut milk
Add all ingredients into your high-powered blender and blend on high until the consistency reaches that of ice cream. You must freeze the fruit thoroughly prior to blending for this recipe to work properly.