You can now find this recipe on Our Growing Edge, a monthly blogging event showcasing the side of us that is still learning and experimenting! 

This recipe is one of my favorite winter comfort meals! Simply mix it up and leave it to simmer the flavors together. I cannot believe it took me this long to throw these flavors into a soup. Nutty peanuts, fruity basil, spicy chili paste and creamy coconut milk all combined to make a simply delicious and heart warming stew. 

Peanuts, a southern staple and an essential ingredient in many thai inspired dishes. These delightful nuts actually grow in the ground as roots and have been used for thousands of years by South American tribes. Peanuts are packed with antioxidants and healthy fats making them an excellent addition to any heart healthy diet. Recent studies have also discovered that peanuts may help reduce the risk of stroke, Alzheimer's, gallstones and colon cancer. 

Chickpeas are a healthy foodie's best friend, I have added them to everything from sandwiches to desserts! Eating at least one cup of beans per day has proven to help suppress appetite, lower bad LDL-cholesterol levels and help control blood sugar levels. Chickpeas provide a hefty dose of both fiber and protein which helps keep you full longer. These delicious beans also have a very neutral flavor making them an easy addition to any meal! 

Gluten Free, Vegan

Ingredients:

1 large onion, chopped

1 green bell pepper, chopped

1 large zucchini, chopped 

3 cloves garlic, minced 

28 oz stewed tomatoes 

3/4 cup filtered water 

2 cups cooked chickpeas

1/3 cup creamy unsw organic peanut butter

3 tbs thai green chili paste

1/2 tsp cumin

1/2 tsp chili powder 

1 tbs sriracha sauce (or 1/4 tsp cayenne) 

1 cup light coconut milk

juice of two limes 

2 handfulls fresh chopped basil or 1 tbs dried basil

crushed roasted peanuts for garnish

fresh chopped basil or cilantro for garnish 

Instructions:

For the slow cooker, add all ingredients to the cooker and thoroughly mix to combine. Set the temperature to low and slow, cook for about 6 - 8 hours or until all veggies are cooked through and all flavors are intertwined. Finally, add in the coconut milk and lime juice, stir to combine. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

For the stovetop, in a pot heated over high heat, add your chopped onions, bell pepper, zucchini and garlic along with 1 tbs coconut oil. Reduce the heat to medium and cook until the onions are soft. Next, toss in the cumin, thai chili paste, chili powder, salt and pepper. Briefly stir ,then add in the stewed tomatoes, chickpeas, peanut butter, sriracha and 3/4 cup filtered water. Bring to a boil and simmer for about 20 - 30 minutes or until all flavors are fully developed. Finally, stir in the coconut milk and lime juice. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

Post by: Rebecca 

Spring has finally sprung along with all the new beautiful new life! Green leaves, fresh flowers, new buds, and the smell of rain are all signs that remind me of the beautiful world God has created! Spring also means more fresh veggies and flowers will start showing up in my posts. Yes! 

This odd recipe truly is one of my all-time favorite snacks! Cauliflower might be one of your least favorite veggies, but I promise this irresistible snack might just change your mind on that one! These flavor packed cauliflower bites have that crunchy texture that we all know and love, so feel free to swap some of these out for those cheetos hiding around in your daily lunchbox. 

Cauliflower is one of the most versatile veggies around. It can be used in anything from dips, to desserts, but my favorite thing about cauliflower is that it can be completely transformed by the dehydrator! In this recipe, I combined zesty spices with a somewhat bland veggie to create a snack worthy of sharing. Combine it with a sweet and savory sauce, and it is brought to a whole new level. All I am going to say is that my mother loves this recipe, and she is... a cauliflower hater (she'll come to her senses one day). 

Every foodie should have a jar of tahini in the house, at all times. No matter what flavor or taste you are going for, tahini will add its own touch of zing, which marries well with any palate. Tahini is made from sesame seeds, which are a great source of calcium, maganese and copper. This tiny seed can also help prevent migraines, normalize sleep patterns during menopause, lower high blood pressure and reduce PMS symptoms! 

Cauliflower is an excellent source of vitamin C and K, along with many other essential nutrients. Among the most benefits of cauliflower are digestive health, detox support, anti-inflammatory properties and cardiovascular support! When preparing cauliflower, be sure not to overcook, since many of it's key nutrients can be lost.

Nutritional yeast has risen in popularity over the past few years, and it is to no surprise!  This powerful supplement is known for its delicious cheezy flavor and is often used in place of cheese. Nutritional yeast is low in calories and fat, while also providing an array of vitamins and minerals. This inactive yeast also holds a hefty amount of protein and essential B vitamins, such as B1 B2, B6 and B12!

Gluten Free, Vegan, Raw, Low Carb

Ingredients:

1 large head cauliflower

2 tsp melted coconut oil

Spice Mix:

4 tsp chili powder

4 tbs nutritional yeast

1 tsp ground caraway

1 tsp smoked sea salt (or regular)

2 tsp smoked paprika

2 pinches cayenne pepper 

freshly ground black pepper to taste

1 tbs freshly ground dried papaya seeds (optional) 

1 tbs sesame seeds 

Sweet Tahini Sauce:

3 tbs roasted tahini 

1 tbs unsweetened sunflower butter

1 tbs agave nectar (or honey)

1 pinch sea salt

2-4 tbs water (depending on what consistency you want) 

Instructions:

Create your spice mix by tossing all the seasonings together in a small bowl. 

Wash and chop your cauliflower into somewhat large pieces (about 1 - 2 square inches). Place the bites in a large bowl and toss with the melted coconut oil, followed by the spice rub. Throughly coat the cauliflower pieces until almost all the rub has coated them. If the spices do not seem to be sticking enough, add about 2 tbs water to move it along. 

Spread the cauliflower pieces evenly on lined dehydrator trays, then dehydrate on 115F for about 8 hours (or overnight). *see below for oven instructions 

For the tahini sauce, combine the tahini, sunflower butter, salt and agave in a small bowl, mix to combine. Finally add in the water and continue to mix and combine. Enjoy alongside some crispy cauliflower bites!

*If you do not have a dehydrator, simply roast the cauliflower in the oven at 375F for about 45 minutes. They will not have the same texture, but they will taste just as delicious! 

Post by: Rebecca 

                Featured Articles from FEM by mgid: