Cauliflower, Coconut oil, Ginger, Turmeric Stew
This delicious stew is perfect for vegetarians or meat eaters. And it’s full of healthy fats! Comforting and warm, it is one the whole family can enjoy for dinner. Add in some chicken or tofu for extra protein. If you’re enjoying a bit of grains, this pairs nicely with wild rice.
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 3 ripe tomatoes, finely chopped
- 1 medium head cauliflower, stemmed and cut into bite-size florets
- 1 jalapeno, stemmed, seeded, chopped
- 1 cup chopped kale
- 2 teaspoons ginger paste
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 can full-fat, unsweetened coconut milk
- 1 teaspoon sea salt
- 2 tablespoons chopped cilantro
- In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
- Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
- Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
- Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.
History of Ginger
Indigenous to Southern China, healers have used ginger to treat indigestion and joint pain for over 5000 years. This spicy root continues to be an important ingredient in many Chinese medicines today. By the late first century AD ginger had spread to the spice islands and throughout all of Asia and Europe. It was so highly valued in ancient Rome that one pound of ginger was equal in value to entire sheep. Exported primarily from India these days, it is treasured around the world for its distinct flavor and aroma in cooking as well as for its medicinal uses.
Ginger can be effective in settling stomach discomfort, improving poor appetite, as an anti-inflammatory, a decongestant and aids in the absorption of essential nutrients.
Fresh Ginger is good for the common cold, vomiting, cough, asthma, and diarrhea.
Description: warm, pungent, induces perspiration, disperses cold, and relieves vomiting, affects the lungs, stomach, and spleen.
Some Tips on Using Ginger: grate fresh ginger and boil in water for 10 minutes, drink it like tea to cure edema or vomiting or cough and to warm up the body.
- Crush 100 g fresh ginger and boil it, use the hot liquid to wash the body and stimulate the skin to induce perspiration for relief of fever in common cold
- Grate fresh ginger and squeeze the juice, mix the juice with honey in 1 to 2 cups boiling water, drink a cupful each time, 3 times a day to relieve cough.
- Eat a pieces of fresh ginger to relieve indigestion
TIP: A great trick for storing fresh ginger is to keep it in the freezer in a ziplock bag. It is very easy to grate while frozen, so you don’t even need to thaw it out.