Toot to the root veggies.
Let’s cook with love.
How many days do you get up and say, “What on earth am I going to eat today? I’m so bored with my food.”
I get it. I say the same thing. It can be difficult to get creative with food and stay creative.
We know that eating healthy is a lifetime plan with cancer and beyond so becoming creative and educated about food is essential. The pharmacy is in your kitchen.
I thought I’d share a recipe with you to spice up your weekend.
Being Fall in New England let’s toot to the root veggies.
Did you know that turnips are coming into vogue again? I love turnips, and when I grew up in New Zealand, we would roast them and have them often with other root veggies like parsnips and carrots. Unfortunately, there would be lamb cooking beside those veggies. Our diet consisted of meat, tons of potatoes and vegetables. My grandmother would cook the veggies until they were unrecognizable and turned to mush! No wonder we hated veggies. On Fridays, Dad would come home with take-out which was fried fish and chips (fries) doused in vinegar and wrapped up in newspaper!! Oooh, they were good! Yikes! We’ve learned so much more now about the power of food.
Turnips are low carb. (That’s good!) A medium sized turnip has total carbohydrates of 8g, and then you deduct the dietary fiber 2.2g. Turnips are an excellent low carb food – loaded with vitamins.
Depending on your healing diet of choice you may want to substitute some of the ingredients in this recipe below. I know Gerson, and other programs don’t permit spices and condiments. Make the adjustments you need, and that feels right for you. This is only a suggestion if you wish to spice things up this weekend. What matters most is that you are nourished and feeling good. You know your body best and what works for you but keep in mind that anti-inflammatory foods are scientifically proven to heal by reducing inflammation. ?
A little nutritional science anyone?
Promised info from the video: My personal recommendations. I do not get paid by these companies to promote their products. These are the products I have researched, trust and take myself. AA/EPA test Omega 3’s – Vegan Omega 3′ s Fish oils
Now that we have the science out of the way let’s start cooking with love.
Prue’s Place Tip: Try to use organic non-irradiated spices (can be pricey $$$) when possible and use organic veggies or wash the veggies in Braggs’ Apple Cider Vinegar and cold water for 5 minutes. (check last Saturday’s email – October 14, Prue’s Place Daily where I go into detail about this.)
Chickpea Turnip Spicy Love Delight.
Prep Time: 25 mins – Servings 4-5
Ingredients:
2 tbsp of Olive Oil (substitute with 1/4 cup of water or low sodium organic veggie stock – make sure to read the label because some have corn syrup!
1 organic white onion, diced
2 cloves of organic garlic
1 tbsp organic ground cumin
2 tbsp organic curry powder
1 (15 ounce) can garbanzo beans (chickpeas) (BPA-free cans)
1/2 organic red bell pepper diced
1 organic turnip peeled and diced
1 cup of organic corn cornels (Non GMO) (optional: substitute with spinach or kale)
15 oz can of organic tomato sauce (BPA-free can)
1 pinch of salt (optional)
Cracked pepper to taste.
Red pepper flakes
Directions:
Heat the olive oil or substitute with water or low sodium veggie stock in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the garbanzo beans, red bell pepper, turnip, organic corn (optional) (substitute with spinach or kale) and tomato sauce. Season with red pepper flakes, pinch of salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.
Send me photos of your yummy Chickpea Turnip Love Delight. I’d love to see them.
“Bon appetite” my lovely friends.
Alway remember to nourish yourself with love at every chance you get and do something that makes you happy this weekend.
Quote of the day: “The key to being happy is knowing you have the power to choose what to accept and what to let go.” ~ Dodinsky
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