CARROTS

“May your choices reflect your hopes, not your fears.”  Nelson Mandela

I’ve recently been reading a lot, which generally gets me into trouble.  But one thing I recently read was about death.  (Is Grandma Pat going to get morbid?!)  One of the ideas put forth by the author is that humans keep putting things off as a denial of death.

To explain – If I’m able to deny my own death it makes perfect sense to put off things that I consider important, such as healthy eating or getting out into nature or sorting through/cleaning out my closets.  I can always do that tomorrow.

Only by acknowledging death could I possible be motivated to move on these things.  And so we come to carrots.  (Nice segue, Grandma Pat!)

carrots

Carrots are a veggie that have so much going for them, nutritionally, that they should be a large part of my eating pattern.  I know that.  I also know that I’m not a great fan of carrots.  Sure, my carrot celery pate was a hit with me, but I’m also not a fan of eating the same food day after day like our cat.  So I’ve been putting off eating carrots until tomorrow.  And then I found that book about putting things off.  I also found this recipe!

INGREDIENTS:

1 T coconut oil

small onion diced

1 t minced ginger, or ginger powder

2 cloves garlic, minced

1 small potato, cubed, optional

3 carrots, diced

1 T jalapeño, fresh or canned, plus or minus according to taste

2 T cashew or almond butter

1 T tomato sauce

1/2 cup bell peppers, any color, chopped

1/2 cup frozen peas, optional

1 T curry powder or Thai curry paste

1/2 to 3/4 cup coconut milk

1 t salt

flat leaf parsley or cilantro for garnish

DISTRUCTIONS:

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeño, nut butter and tomato sauce. Season with salt and Thai curry paste or curry powder. Cook and stir 10 minutes, or until potatoes are tender.

Stir the peas, bell peppers, and coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish.  Eat.  Great over rice.

veg K

I left out the potatoes.  I also changed the original recipe that had ground cashews and substituted the nut butter.  I left out the tomato paste.  You may be wondering why I even bother with recipes.  Sometimes I wonder too.  So I don’t bother.

Loveya  The Grandma

 

 

 

 

 

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: