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#dairy free curry
simmeringstarfruit · 1 year
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Pork and Mushroom Coconut Curry
Scrumptious pork smothered in sweet and spicy seasoning, served with fragrant jasmine rice and seared mushrooms, simmered in coconut milk and more spices. A delicious recipe inspired by the meat curry Zelda Breath of the Wild and Tears of the Kingdom.
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fattributes · 3 months
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Red Curry Laksa Noodle Soup
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certifiedceliac · 7 months
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Aloo Palak (Potato and Spinach Curry) (via Healthier Steps)
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angelkin-food-cake · 3 months
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Prawn Patia
2 Tbsp. vegetable oil
10 curry leaves
1 small onion, finely chopped (about 1 cup)
2 small green chilis (such as Thai bird) chopped fine
½ cup tomato purée
1 Tbsp. ginger garlic paste 
1½ tsp. red chili powder (cayenne powder)
½ tsp. turmeric powder
1 tsp. cumin powder
½ tsp. granulated sugar or grated jaggery
1½ Tbsp. vinegar (preferably palm vinegar)
2 Tbsp. water
kosher salt
1 cup medium shelled, deveined shrimp
1 Tbsp. chopped cilantro leaves
Heat oil in a large skillet over medium-high heat until shimmering. Gently put in the curry leaves and step aside as they pop. Stir for 20 seconds. Add the chopped onions and stir until lightly browned, about 5 minutes. Add the green chilies and stir for another minute. Add the tomato puree and keep stirring until oil separates from the onion tomato mix, about 5 minutes. Add the ginger-garlic past, red chili, turmeric, and cumin, and keep stirring until mixture is fragrant, about 5 minutes, taking care to ensure the mixture doesn't stick to the bottom.
Add the sugar/grated jaggery, vinegar, and water and cook till the rawness of the tomato is gone, about 5 minutes. Season to taste with salt. Add the shrimp, stir and let cook for one minute. Remove from heat. Allow to continue cooking off heat, stirring occasionally, until shrimp are cooked through, about 4 minutes longer. Garnish with coriander and serve with white rice and daal.
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omnivorescookbook · 2 years
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Chicken Sweet Potato Curry
A super quick chicken sweet potato curry that features juicy chicken braised with tender sweet potatoes and chickpeas in a coconut curry.
Recipe => https://omnivorescookbook.com/chicken-sweet-potato-curry/
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vegan-nom-noms · 1 year
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Vegan Jamaican Lentil Curry
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theroamingvegan · 2 years
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Vegan veggie curry at our hostel!
The Selina- Tamarindo, Costa Rica
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wabisabikitchen · 4 months
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This was quite good!! I added spinach. Very flavorful. Love that it doesn’t have coconut milk so lower saturated fat and more protein. Did it with rice, bridge said it would have been nice to have naan. Would make again. Makes a lot, at least 4-6 servings
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theonlyladyt · 5 months
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Cauliflower Biryani | Tesco Real Food
Hello my lovelies, curries could be a way to get your veggie in including your cruciferous veggies. Especially if you don’t like cauliflower it’s harder to detect amongst dishes like this.. I love Indian food and Indian herbs and spices but not keen on Cauliflower. I also enjoy using different blends of herbs and spices to enhance the flavour of the ingredients. I would certainly love to create…
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The Autoimmune Protocol and Herbal Supplements for Healing"
In this video, we explore the revolutionary approach of the Autoimmune Protocol (AIP) in healing autoimmune diseases. The AIP focuses on a holistic food and lifestyle plan that specifically targets the root cause of autoimmune conditions. By eliminating trigger foods that cause inflammation, the AIP aims to restore optimal bodily functions and offer hope for recovery.
One important aspect of the AIP is the incorporation of herbal supplements, which play a crucial role in complementing the protocol. These supplements provide additional support to the immune system, reduce inflammation, and promote overall well-being. Some of the most effective herbal supplements for individuals with autoimmune disorders include astragalus, bee propolis, boswellia, reishi mushrooms, ashwagandha, turmeric, ginger, green tea, and garlic root.
To fully benefit from the AIP, a major change in diet is required. This includes avoiding trigger foods like nightshade vegetables, dairy, wheat, processed sweeteners, tobacco, alcohol, coffee, oils, food additives, refined and processed sugars, and certain medications. Instead, the AIP encourages the consumption of nutrient-dense foods such as collard greens, Swiss chard, and spinach, which are rich in essential nutrients and offer numerous health benefits.
The AIP protocol consists of three phases. The elimination phase involves removing foods that cause autoimmune reactions to reduce inflammation and promote healing. The reintroduction phase is a gradual process of reintroducing excluded foods to identify triggers and customize the diet. Finally, the maintenance phase focuses on long-term management, incorporating diverse nutrient-rich foods while avoiding triggers.
Research has highlighted the potent anti-inflammatory and immune-modulating properties of certain herbs, making them ideal for managing autoimmune disorders. Additionally, fasting and intermittent fasting have shown promise in regulating the immune system, reducing inflammation, and improving overall well-being in autoimmune patients.
While following the AIP, it's important to be aware of possible reactions related to the immune system. These can manifest as aches, pains, muscle and joint discomfort, decreased energy levels, sleep disturbances, mood swings, depression, and decreased stress tolerance. These symptoms serve as indicators of immune-related conditions and should be monitored closely.
To help you implement a simple and healthy diet for autoimmune disease, we've provided a sample meal plan. Incorporate a variety of colorful vegetables, leafy greens, fatty fish, and omega-3 fatty acids into your meals. For breakfast, you can try overnight oats with chia seeds and berries, followed by a salad packed with colorful vegetables for lunch. Enjoy hummus with nuts or a Greek yogurt parfait for snacks. Remember to customize your diet to meet your unique health needs.
Cost-effective choices are also available for those looking for an affordable sample healthy diet for autoimmune disease. Include whole and frozen vegetables, rolled oats, seasonal fruits, brown rice or whole wheat pasta, tomato sauce, mixed vegetables, whole fruits, peanut butter, whole grain crackers, and budget-friendly herbs and spices in your meals. For dinner, consider roasted chicken with affordable spices and herbs, baked sweet potatoes, and steamed frozen vegetables.
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veganfoodie · 8 months
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Falafel curry tacos 🌮
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crippleprophet · 2 years
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gluten & dairy intolerant and sick as shit: a “what the fuck do i eat?” primer
most gluten-free, dairy-free (hereafter abbreviated gf/df) recipe sites are so clearly written by people who have the energy to cook - consistently enough that they don’t need to worry about food spoiling - and money for tons of ingredients and equipment. as a person who’s bedridden a large portion of the time, this is useless as shit!
so here’s how i’ve kept myself alive the past 6+ months for other sick folks looking for a realistic starting point, in descending order from least to most energy required. in addition to being gf/df, i can’t eat raw vegetables or red meat, need to avoid/minimize seeds and artificial sweeteners, and try to minimize soy when possible, so these suggestions align with that.
as always, check the labels first! other folks feel free to add on with any suggestions!
meals
gf cereal - chocolate gf off-brand rice krispies are a go-to low-energy meal that can also be a snack
bananas with peanut butter
rice cakes are my best friend - they’re like 4x cheaper than gf bread and the easiest option i’ve found so far. my go-to is rice cake, vegan cheese, 4 slices of deli chicken, a pinch of salt; 4 of those makes a filling meal for me
gf toast with peanut butter or butter, cinnamon, and brown sugar
gf oatmeal in the microwave, seasoned with brown sugar and cinnamon. if you need to avoid cross-contamination, make sure to only purchase oat products that are certified gluten-free; they can easily get cross-contaminated from wheat in the field
tofu scramble - season with curry powder, garlic and onion powder, chili powder, and salt. add whatever veggies you want - i do (frozen or canned) spinach, mushrooms, and tomatoes
gf chicken nuggets - if i have a little extra energy i’ll make a vegan ranch using a vegan mayo base
gf/df pizza - they’re expensive. i’m sorry.
gf/df nachos - vegan mince with gf taco seasoning, olives, vegan cheese, corn tortillas chips. for a lower-energy version, i melt vegan cheese on tortilla chips in the microwave and add torn-up deli chicken and seasoning
frozen gf fries - plain or with vegan cheese sauce, vegan cheese, and/or vegan mince (seasoned with garlic powder, chili powder, paprika, and salt)
rice with ingredient - canned beans and/or peas; canned tuna cooked with curry powder; frozen edamame and canned salmon cooked with gf (tamari) soy sauce, honey, and chili powder
fish tacos - frozen fish cooked with cumin, paprika, chili powder, salt, pepper; cilantro-lime rice; avocado if you’re up for peeling/cutting; vegan cheese; corn tortillas
snacks
pre-popped popcorn
tortilla chips
gf/df cookies
gf/df chips (crisps) - in the UK, Seabrook is a great gf brand, and the classic ones are df as well
gf/df protein or granola bars
gf/df ice cream
tangerines, clementines, etc - they last longer than other fruits
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fattributes · 1 month
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Green Coconut Curry Noodle Soup with Mushrooms
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certifiedceliac · 9 days
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Thai Red Curry Chicken Thighs with Zucchini (via Spoon Fork Bacon)
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everyone make my mom’s Wild Rice Soup!!!!
you can sub shredded chicken, cubed ham, or omit meat entirely (add More Mushroom tho yummie & obvs sub veggie broth). you can make dairy free with margarine and non dairy milk (i’ve been meaning to try coconut) instead of butter half and half and cream of mushroom soup (add more mushrooms tho).. you can sub cooked jasmine or another non-sticky rice for wild rice if that’s not available to you. i only measure the seasonings with my heart btw it ends up being more but this is a good baseline INGREDIENTS • 7 Tbsp butter • 7 Tbsp flour • 29 oz chicken broth • 10.5 oz cream of mushroom soup • 3 cups half & half • 4 cups cooked wild rice • 1/2 cup chopped onion • 1/2 cup chopped celery • 1 cup mushrooms, sliced • 1 Tbsp butter • 1 1/2 cups chopped cooked turkey • 1 cup smoked turkey • 1/4 tsp pepper • 1/8 tsp nutmeg • 3/4 tsp curry powder • 1/4 tsp thyme • 3 Tbsp sherry PREPARATION STEPS 1. Melt butter in soup kettle. Add flour and cook until smooth. 2. Add chicken broth. While stirring boil 1 minute to thicken. 3. Add cream of mushroom soup, cream, and cooked wild rice to soup kettle. Stir to blend. 4. Saute onion, celery, and mushrooms in butter until tender. Add to soup. 5. Add chopped turkey to soup and stir to blend. 6. Add seasonings and wine to soup. 7. Heat slowly to simmer but do not boil. Let stand to blend flavors. Salt to taste. 8. FREEZES WELL.
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ahhvernin · 29 days
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In the quest of becoming more healthy and consuming less processed foods...I've noticed that within the realm of certain fad diets in which the participants, who don't medically need the diet, love to tout the healthiness and the simplicity of their diet by fear mongering us by showing us long lists of ingredients of "un- pronounceable" words from processed foods.
But have you actually stopped to look at how complex some of these keto, paleo, gluten free, dairy free etc ingredient lists and recipes are?! Some of them are longer with twice the amount of ingredients than the traditional method and require more time to process or prep or more gas mileage to find an ingredient that most people still can't pronounce or are very unfamiliar and there for uncomfortable with trying. Not to mention the scientific name of certain plants and herbs are used instead of their common name!
So in the end: Long lists and ingredients- you- can't - pronounce" is not the problem and should NOT be the an indicator if a food item is healthy or not. What needs to happen are for people to expand their knowledge of food, and their ingredients, enzymes and reagents and their purpose in the production of their food as well as alternative names.
Because the ingredients "Sodium Chloride" or species  "Capsicum annuum" and "ascorbic acid" should not scare a person into thinking this food as poison and bad for them. These are just the scientific names for "salt" , "chili pepper" and "vitamin C aka the sour stuff on sour candy". These three could easily be part of a fajita seasoning mix, organic or not.
Stop fear mongering people.
Long ingredient lists and hard to pronounce ingredients DO NOT mean they are unhealthy.
Have you ever seen the list for something like curry or mole? Its long, its got words I cannot pronounce and I have to Google but it does not mean its poison or unhealthy. Its culture, heritage, passed down recipes.
There are already so many eating disorders and food avoidance that are affecting people and their health. Folks don't need more reasons to eliminate the food they have left.
Yeah sometimes there are some ingredients that don't sound like they serve a purpose but that's for you to decide if you want a short or longer shelf life or taste or texture consistency of a food item. Because remember...lots of food don't taste good if you let it sit. Things start to loss texture, flavor, it might spoil within 2 days....preservatives have been used for centuries. Some more traditional than others. But if your beef is with these preservatives like sulfites...then talk about the preservatives and leave things like "protein enzymes" and "tannins" out of it. Because those ingredients could very well be the thing that makes your food item that food. Milk doesn't turn into yogurt/cheese without help or grape juice into wine. They need bacteria and enzymes to exist.
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