A dish only takes 30 minutes to make & is loved by everyone I cook it for. It freezes really well if you make extra & then defrost it for 12 hours before reheating it on the hob for 10 minutes.
With roughly 100%* of vitamin C and manganese, and 60% B-6 this dish really helps with dizziness. With 40% magnesium, some turmeric, 10% B-12 & 30% vitamin B-2 it will aid your memory, but also these levels of nutrients will also aid insomnia, emotional issues and a bit of fatigue.
*Recommended Daily Allowance
Serves 4
Ingredients
300 g x sweet potatoes, cubed
400 g tin x chopped tomatoes
400 g tin x chickpeas (pre-cooked)
1/2 tsp x chilli flakes
2 tbsp x curry paste* (buy pre-made or make your own with recipe below)
100 g x spinach (frozen or fresh)
6 x tacos
Topping either:
2 tbsp x plain yoghurt
50 g x mature cheddar, grated
Instructions
1. Heat oven to 180C. Meanwhile, over medium heat, boil sweet potatoes for 10-12 minutes & drain.
2. In a saucepan over medium heat add curry paste, tomatoes, chickpeas & chilli flakes together & cook for 5 minutes.
3. Add drained sweet potatoes to saucepan with tomato mix.
4. Add spinach & let it wilt (approx. 3 minutes).
5. While spinach wilts (or melts if frozen), place tacos in the hot oven & cook for 3 minutes.
6. Serve as separate components for each person to stuff tacos with filling & add preferred topping.
*Curry paste can be made by grinding or blending the following together:
1 x garlic clove
1 tsp x curry powder
1 x bay leaf
1/2 tsp x fennel seeds
1 tsp x coriander (ground or seeds)
1 tsp x cumin (ground or seeds)
1/2 tsp x turmeric
1 tbsp x tomato puree
1 tbsp x ghee
You can keep the curry paste in a fridge for up to a week.
Super yummy & brain food! I made these to accompany the green bean, broccoli & tomato salad also posted on the blog.
Serves 3
Ingredients
1/2 tbsp x olive oil
1 tsp x garlic, minced
1/2 cup x bell pepper, chopped
1 cup x mushrooms, chopped
1 tsp fresh chives (or one green onion), minced
1 tsp minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
350g firm silken tofu, drained of water
1/4 cup x plain soymilk
2 tbsp x nutritional yeast
1 tbps x cornstarch (may sub another thickener such as arrowroot or potato starch)
1 tsp x tahini (preferred) or cashew butter
1/4 tsp x onion powder
1/4 tsp x turmeric powder
1/2-3/4 tsp x salt
Instructions
1. Preheat the oven to 190 C. Grease muffin cups/tray with butter or non-stick spay.
2. In frying pan heat oil over moderate heat & sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
3. Place the tofu, soya milk, yeast, tahini, onion powder, turmeric & cornstarch into a food processor or blender. Process until completely smooth and silky.
4. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the muffin cups: it will fill regular muffin cups about halfway.
4. Put the muffin pan into the oven and immediately reduce the heat to 175 C. Bake for approximately 25-35 minutes depending on your oven, until the tops are golden and a knife inserted into the middle of a quiche comes out clean.
5. Remove from the oven and allow them to cool for about 10 minutes.
