cool coconut curry salad

I am calling this a salad because it's cool, crisp, and fresh. This recipe is inspired and adapted from tasty-yummies, a blog full of awesomeness that everyone should check out!

Curry is my go-to for a quick, easy, anything-goes dinner. I make it all the time yet I haven't ever posted a curry recipe, besides my curried lentils!

The last few days have really started feeling like summer. Yes, this is Hawaii, doesn't it always feel like summer? No, not when it's raining and I am wearing my Ugg boots. It was very summery the last few days though! And I was lucky enough to be on spring break and actually get to go to the beach and enjoy them! Woo-hoo!

Anyway, summer. This recipe is the perfect transition into warmer weather. Fresh crisp veggies, warm brown rice noodles, and creamy chilled coconut curry. Just as I have adapted this recipe from tasty-yummies, you should also get creative and adapt your own! Try buckwheat soba noodles, red or green curry paste, or any variety of fresh veggies, or even tofu!

cool coconut curry salad:

the sauce:

• 1/2 cup soaked cashews, drained and rinsed
• 1 can coconut milk (I used lite coconut milk)
• 1 clove garlic
• 1 Tbsp fresh lime juice
• 1 Tbsp chopped turmeric (or 1/2 tsp ground turmeric)
• 1 Tbsp chopped ginger
• 2 Tbsp yellow curry paste (Mae Ploy is my fave)

Combine all sauce ingredients in a blender and blend until smooth. Chill in the fridge while you prepare everything else. Its nice if you make the sauce ahead of time so it has time to get nice and cold!

yes, that is a homemade margarita, complete with hawaiian gingerade and grand mariner! 

the bulk:

• brown rice noodles (4 oz)
• noodled carrots
• snow peas
• dino kale
• thai basil

Prepare all veggies as desired. Cook noodles as directed and drain. Now it's time for construction:

Step 1: sauce
Step 2: noodles

Step 3: veggies

Step 4: more sauce

Step 5: eat your hear out! And enjoy that margarita because its spring break! 

This recipe makes two servings, with a little sauce left over. The leftover sauce is good on just about anything. Douse sandwiches and salads, or dip raw veggies and nori rolls in it! 

cherry + turmeric acai bowl

cherry trees on my dad's property in North Idaho

Talk about antioxidants! Woah! Cherries, turmeric, and acai berries are all packed with healthy antioxidants, good for immunity and fighting inflammation. I was feeling like I was coming down with something this morning and I knew I needed to do something about it! Hopefully my morning run, followed by this vitamin-rich smoothie bowl (that is also covered in superfoods) will do the trick!

What are antioxidants and how do they work? Good question! We are always hearing about them and how good they are for us, so here's the scoop:

Highly reactive chemical substances called free radicals roam around our bodies looking for electrons to steal from other molecules. When this electron transfer takes place, the molecule is said to be oxidized. Once oxidized, these substances can cause serious damage to cells and their DNA. Not good.

Antioxidants are electron donors who stabilize free radicals and oxidized molecules by giving them an electron, thus preventing and repairing damage done by free radicals. Free radicals are in the body naturally but higher levels are caused by toxins or environmental pollutants. Antioxidants are found in fruits and vegetables. Many vitamins act as antioxidants such as vitamin E, C, and beta-carotene.

So eat your plants to heal your body!

cherry + turmeric acai bowl

• 1/2 frozen banana
• 1 cup frozen cherries
• 1 Sambazon acai smoothie packet 
• 2 Tbsp chia seeds
• 1" piece fresh turmeric
• 1" piece fresh ginger (optional, ginger gives it a real kick!)
• about 1 cup of milk of your choice (I chose almond milk)

Throw it all in the blender and process until smooth. Start out with a little less than a cup of milk and add more as needed to blend. As for the toppings...

• homemade granola
• hemp seeds
• cacao nibs
• and anything else that tickles your fancy!

Don't forget to be creative! And let me know how your smoothie bowls turn out! 

potato + corn chowder

I am nose deep in a new health read right now, The Starch Solution, by Dr. John A. McDougall, which claims a plant-based, starch-centric diet will lead us to health and weight loss. For me, this is saying, "have your cake and eat it too!" I'm very intrigued to see what I learn and take from this book. I started it because I want to learn all the angles of eating plant-based as seen by a professional. I am studying nutrition at school but I also feel like it is up to me to do my own research and make my own decisions about what I should be eating.

With that being said, my diet is very balanced and I believe in everything in moderation. But I am willing to try this theory out (up the starch and lower the fat) to see what happens.

This soup is simple, quick, creamy, vegan, and oh so comforting.

potato + corn chowder

• 3 medium sized red potatoes
• 1 small onion
• 2-3 cloves garlic
• 2 Tbsp olive oil
• 3 cups water
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups frozen corn
• 1 cup plain unsweetened almond milk
• 1 Tbsp nutritional yeast
• 1/3 cup fresh dill
• 2 Tbsp lemon juice

Dice the garlic and onions. Cube the potatoes with the skin on. Heat olive oil in large pot, add garlic, onion, and potatoes. Cook, stirring constantly for 5 minutes. Add water and salt and pepper. Bring to a boil and cook for 15 minute, or until the potatoes are soft.

Add the corn, almond milk, and nutritional yeast. Bring the soup back up to a boil. Remove from heat and carefully blend with a hand blender (I always seem to splash myself) or in batches in a blender. The reason I like the hand blender for this soup is that I can easily control how chunky I want it, and when it comes to potato soups, I like me some chunks.

Once you've got the consistency you want, return to heat if necessary. When it reaches desired temperature, remove from heat and add fresh chopped dill and lemon juice. Serve immediately!

I love leaving the skins on red potatoes, it adds a texture and color you can't get from another veggie. By adding the fresh herbs and lemon at the end, the green color will stay fresh and bright!

Enjoy your starch!