A super yummy recipe for ‘curry in a hurry’

This easy peasy recipe is bound to get your tastebuds sizzling. I’m addicted and make it almost every week in winter (it’s my get-back-on-track ‘curry in a hurry’ – perfect if you have been overindulging in chocolate and pinot gris… not that you would ever do that, of course!).


Ingredients:
• 1 can of light coconut milk
• 2 heaped tsp of green curry paste
• A splash of umeboshi plum vinegar (for flat tummies)
• 1 can of organic mixed beans
• A large handful of green beans
• ¼ of a winter squash
• A small handful of raw cashews
• Instant brown rice

Preparation: 5 mins
• Peel and roughly chop winter squash into fat chunks
• Top and tail green (runner) beans and chop in half
• Open cans and drain mixed beans
• Prepare instant brown rice

Cooking: 15 mins
• Place a wok or large pan on medium heat
• Mix the curry paste with a dash of coconut milk in the wok
• Add in the veggies, cashews and beans
• Throw in the rest of the coconut milk
• Add a splash of umeboshi vinegar (for that touch of MasterChef)
• Add rock salt and pepper to taste
• Simmer for 15 minutes, maybe 20
• Check that the squash and beans are cooked
• Serve on a bed of brown rice
• Add a sprinkle of gomasio if you’re feeling fancy
• Et voilà!

Serves: 
• 4 people OR
• 2 people twice (almost tastes better the next day!) OR
• 2 hungry people

Notes to the chef:
• You can use red or yellow curry paste if you prefer
• If you’re lazy like me, just use whichever veggies are left in your fridge. Sweet potato, baby corn and capsicum taste great in curries too.
•  If you’re not feeling the ‘veggie’ part, you can add organic chicken, organic beef, salmon fillets, or prawns.
• For those of you who like it hot (read: mouth on fire, eyes watering and sexy sweat beads trickling down your face) you can use up to four heaped teaspoons of green curry paste. I actually used five the other day! This is not for the faint hearted though. I grew up in Asia and I like a kick to my curry.

And there you go. A 20-minute, mouth-watering, tastebud-tingling thai veggie curry. If it’s Friday and you’re feeling naughty, it tastes beautiful with a glass of chilled pinot gris (and followed by a square of dark chocolate). Yum.

Enjoy xx

Are you full of beans?

Last week, we looked at the health (and environmental) benefits of cutting out meat and dairy for just one day per week. The facts are pretty astonishing. 

But if you do decide to give them up and have a Meatless Monday or a meatless any-other-day, where should you get your protein from instead?

Here are some suggestions to get you started:

• Free-range, organic eggs: 
Eggs are a complete protein, meaning they contain all of the essential amino acids.

• Milk alternatives:
- Nut milks
- Soy milk

• High protein grains: 
- Amaranth
- Buckwheat
- Kamut
- Quinoa
- Seitan
- Soba noodles
- Spelt
- Whole oats
- Wild rice

• Legumes and beans: 
- Adzuki beans
- Black beans
- Broad beans
- Butter beans
- Chickpeas
- Green beans
- Kidney beans
- Lentils
Click here for a full list of beans.

• Tofu and tempeh

• Nuts and seeds

• Nut butters:
Our favourite is ABC spread.
Almonds + Brazil nuts + Cashews = complete protein

• Seed butters:
- Sunflower seed spread
- Tahini

• Green veggies:
- Asparagus
- Broccoli
- Brussels sprouts
- Kale
- Spinach
- Watercress

Next week, we’ve got some super healthy, meat-free, high protein and carbon-friendly recipes for you. Stay tuned…

Oh yes, the juices are still coming!

As you all know, our lovely Emma has snuck off to have a baby. Rest assured, it's business as usual at Urban Remedy... the juices will keep on coming!

Here's a quick dose of nutrition for you:

Fact. If everyone in the US went just one day each week without meat or cheese, the reduction in greenhouse gas emissions would be equivalent to taking 7.6 million cars off the road. That’s a whole lot of cars. Lamb, beef and pork are the worst offenders, and cheese is no better. Lentils on the other hand are a lot more climate-friendly.


Meat and dairy – delicious enjoyed in moderation – have been linked, when consumed too frequently and in super-size portions, to health concerns such as obesity, cardiovascular disease and certain types of cancer.

A few months ago, Emma told me about a movement in the States called Meatless Monday. It’s pretty catchy isn’t it? They’re a non-profit org helping to combat the environmental and health effects of our excess meat consumption.

The concept is simple: all you have to do is go without meat on Mondays. You can find meat-free, carbon-friendly and healthy protein in beans, legumes, eggs, nuts and seeds instead.

But what about the other days?

Tips for Tuesday – Sunday:

• Keep your meat intake moderate
• Opt for organic, hormone-free, locally-sourced meat and dairy options
• Up your fruit and veggie intake, considerably
• Moderate your consumption of caffeine and alcohol
• Replace sugar with natural alternatives: agave, stevia, manuka honey

Anyone for a veggie juice?



Sources: 
• Environmental Working Group (EWG): http://www.ewg.org
• Meatless Monday: http://www.meatlessmonday.com
• Institute for Integrative Nutrition