About Me

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I homeschool and have a health ministry for friends, family, and health lovers world-wide. I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too). I'm married, and have two small kids and two grown step kids. Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV

Wednesday, November 16, 2016

Parchment Baked Salmon 4 Ways recipes

These are so good and easy!

5 Ingredient Coconut Curry Chickpeas recipe (vegan, gluten-free, soy-free)

Love this! So good and healthy!

I use all organic ingredients in this. Instead of cornstarch I use tapioca flour. Also, I make my own red curry paste that I found on google.

From this website: http://pinchofyum.com/5-ingredient-coconut-curry

prep time:  
cook time:  
total time:  
serves: 3-4
INGREDIENTS
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 2 small heads broccoli (and/or other veggies of choice)
  • 1 can chickpeas, rinsed and drained
  • ½ tablespoon cornstarch dissolved in 2 tablespoons cold water
  • optional: minced garlic or onion
  1. Saute broccoli (and onion/garlic if you're using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
  2. Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
  3. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.