Chef Wendell: Vegetable and Tempeh Curry with Quinoa, the Mother Grain

(WISH Photo)

Hippocrates, the father of natural medicine, taught the primary principle of medicine is to respect nature’s healing forces within each living organism. Hippocrates believed strongly in eating good food and blamed the course of illnesses on poor nutrition and bad eating habits.

You can only throw dead, low-grade food into your temple for so long until it rebels. When you feed your body the proper fuels, you’re giving your body the best chance for “preventing” cancer, heart disease, diabetes, obesity and digestive disorders. It’s up to you.

This ridiculously nutritious gluten-free entree will warm you to the bone on a blistery, frigid winter day. Traditional curry dishes contain super-foods turmeric, warming ginger, garlic and cinnamon: powerful anti-inflammatories and antioxidants.

Curry’s health and curative benefits:

• Has an antiseptic and antibacterial property much like garlic and ginger.
• Helps lower cholesterol levels.
• Curry contains cancer preventing ingredients scientifically proven to prevent and delay the growth of cancerous cells.
• Curry protects your bones.
• Curry is Anti-Inflammatory and tasty cancer and heart disease protection

The quinoa ‘seed’ we are using is also a superfood. Here’s the nutrient breakdown for just 1 cup of cooked quinoa:

• Protein: 8 grams.
Fiber: 5 grams.
Manganese: 58% of the RDA.
Magnesium: 30% of the RDA.
Phosphorus: 28% of the RDA.
Folate: 19% of the RDA.
Copper: 18% of the RDA.
Iron: 15% of the RDA.
Zinc: 13% of the RDA.
Potassium: 9% of the RDA.
• Over 10% of the RDA for Vitamins B1, B2 and B6.
• Small amounts of Calcium, B3 (Niacin) and Vitamin E

Vegetable and Tempeh Curry with Quinoa

2 pounds of mixed winter vegetables-Fiber and plant nutrients
1 cake of tempeh, cubed-Fiber, Protein, easy to digest, FERMENTED
1 cup frozen, not canned, peas-Protein and FIBER
2 tbs. coconut oil-Anti bacteria, anti-viral, anti-fungal, helps prevent Alzheimer’s
1 medium onion, chopped-Anti-cancer
1 tsp. Himalayan salt-Trace minerals not found in table salt
1 inch fresh ginger, peeled and grated-Anti-Cancer, anti-inflammatory, anti-flatulent, B-6, B-5
4 cloves-EXPLODES with Antioxidants
¼ tsp. cinnamon-Stabilizes blood sugar, powerful anti-inflammatory
1 tbs. curry powder-
1 can coconut milk, shaken and stirred
Hot pepper flakes-Improves circulation
1 Jar chutney

• Wash and then cut the veggies into bit size chunks. (Carrot, broccoli, cauliflower, and celery).
• Add the coconut oil to a sauté’ pan; add onions, tempeh, salt, ginger, curry, hot peppers, cloves and cinnamon. (Medium high heat)
• Cook for one minute. The aroma is intoxicating
• Add veggies and briefly stir-fry. You want the veggies to have a little crispness. Try not to overcook them. Tempeh just needs to be warmed.
• Stir in the entire can of coconut milk and blend. Keep warm
• Serve over bed of quinoa and garnish with 1 tbs. of chutney and green peas.

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