local seasonal food
Recipes Cauliflower and Sweet Potato Curry Servings: 4
Ingredients • 1 head cauliflower, cut into florets – Red Beard Farm (Willard, NC) • 2 Tbsp. coconut oil • 1/2 large yellow onion, finely chopped • 3 garlic cloves, finely chopped • 2 Tbsp. fresh ginger, grated • 1 medium sweet potato, peeled and cubed – Red Beard Farm • 2 cups kale, roughly chopped – Farmage (Castle Hayne, NC) • 1/4 cup frozen peas • 1/2 cup cashews • 2 ½ Tbsp. curry powder – Simply Organic • 2 Tbsp. red curry paste – Thai Kitchen • 14 oz. (1 ¾ cup) canned diced tomatoes with juice – Bionaturae • 13.5 oz. canned full fat coconut milk – Native Forest Simple Organic Unsweetened
• 2 tsp. sea salt • Fresh cilantro – Farmage • 1 lime, cut in wedges
Welcome to Going Green’s recipe page, where we bring you new ideas for how to enjoy local and seasonal foods. For the purpose of this page, “local” will include North and South Carolina.
Instructions Heat oil in a large pot over medium heat. Sauté onions, ginger and garlic while stirring for about 2 minutes. Add cauliflower florets and sweet potato to the pot and mix in the curry powder, red curry paste and salt. Sauté for an additional 5 to 7 minutes until the vegetables are completely infused with spices. Stir in coconut milk, canned diced tomatoes with liquid, peas and cashews. Put lid on the pot and bring to a boil, then lower the heat and let simmer for 20 to 25 minutes until vegetable are tender. Remove lid to add in kale and stir until the kale begins to wilt. Squeeze in 1 or 2 wedges of lime. Garnish with cilantro and remaining lime wedges. Serve as is or with rice or quinoa.
Simply Delicious Chocolate Chip and Walnut Cookies Servings: 12 cookies Ingredients
• 2 cups almond flour – Bob’s Red Mill • 1/3 cup chocolate chips or carob chips • 1/2 cup walnuts, chopped • 1/2 cup banana, ripe and mashed • 1 ½ tsp. vanilla extract • 1 tsp. baking powder
Instructions
Preheat oven to 350oF. Line a cookie sheet with parchment paper. Whisk together the almond flour and baking powder in a mixing bowl. In a separate bowl, mash ripe banana with the back of a fork until almost liquid. Add the vanilla extract to the mashed banana. Stir the banana and vanilla mixture into the flour until completely blended, creating the dough. Stir in chocolate chips and nuts. Scoop up 2 tablespoons of dough at a time, roll with your hands into a ball and flatten. Place on prepared cookie sheet, spaced apart. Place in preheated oven and bake for 10–12 minutes until starting to brown at the edges. Let sit for a couple of minutes, then transfer to a cooling rack. Enjoy!
Original recipes and photos courtesy of Casey Nelson. She is a National Board Certified Health & Wellness Coach specializing in plant-powered women’s health. Connect at casey@ caseynelson.com. Spring / Summer 2021
Editor’s note: I tried this recipe using pecans I harvested from the tree in my yard in October. One of our testers added a dash of salt and a little more sugar. Cape Fear’s Going Green
17
