Chicken Enchilada Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

1 jalapeno, seeded and diced

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp oregano

salt and pepper

1 cup red enchilada sauce

2 cups chicken broth (or vegetable broth)

1 can cannellini beans, rinsed and drained, divided

1 lb boneless, skinless chicken

3/4 cup corn kernels

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: tortilla strips or chips, shredded cheese, avocado, jalapeno, lime, cilantro

1. In a large pot, heat olive oil over medium high heat. Add onion, jalapeno, green bell pepper, and garlic. Saute until onions are translucent and begin to soften, about 2-4 minutes.

2. Reduce heat to medium and stir in all of the spices: cumin, coriander, turmeric, oregano, and salt and pepper.

3. Add in the enchilada sauce, chicken broth, 1/2 can white beans, and uncooked chicken.

4. Bring soup to a boil then reduce to a simmer for 25 to 30 minutes.

5. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks. Add back to the pot.

6. In a blender or food processor, add the remaining white beans and 1/2 cup water (or broth). Blend until smooth, adding a little more water if necessary. Add blended white beans into the soup pot.

7. Stir in the corn, lime juice, and cilantro. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together.

8. Optional: Serve with tortilla chips, shredded cheese, avocado, jalapeno slices, an extra lime wedge, and/or more cilantro.

https://www.ambitiouskitchen.com/chicken-enchilada-soup/

Red Curry Noodles with Chicken

Servings: 2-3

1 tbsp olive oil

1-2 cloves garlic, minced

2 tbsp red curry paste

3/4 lb boneless chicken, cut into pieces

salt and pepper

1 red bell pepper, sliced

1 can coconut milk

2 cups chicken broth

2 tsp turmeric (or curry powder)

optional: 1 tsp chili flakes

2 tbsp tamari (or soy sauce)

1 tsp maple syrup (or honey)

2 cups egg noodles

juice of 1 lime

1 shallot, coarsely chopped

1/4 cup cilantro, chopped

2-3 stalks green onion, thinly sliced

1. In a large skillet, heat olive oil over medium-high heat. Add garlic. Stir in red curry paste. Cook for 1 minute.

2. Add chicken and salt and pepper. Cook for a few minutes to brown all sides.

3. Add red pepper, coconut milk, chicken broth, turmeric, chili flakes (if using), tamari, and maple syrup. Stir well. Bring to a boil, then reduce heat to low and simmer for 10 minutes until chicken is cooked through.

4. Meanwhile, cook noodles according to package directions.

5. Before serving, stir in lime juice.

6. Divide noodles into serving bowls. Ladle hot curry over noodles, and garnish with shallots, cilantro, and green onion.

Easy Thai Cooking cookbook

Tofu Cashew Coconut Curry

Yield: 4 servings

1 tbsp coconut oil

3 cloves garlic, minced

1 tbsp ginger, grated

1 jalapeño, diced

1 medium sweet potato, diced into 1-inch cubes

1/2 head of cauliflower, cut into small florets (about 2-3 cups)

1 yellow or orange bell pepper, diced

2 carrots, thinly diced or chopped

2 tbsp curry powder

1/2 tsp turmeric

1/2 tsp cumin

1/8 tsp cinnamon

1/2 tsp salt

1 can coconut milk

1/2 cup tomato sauce

1/2 cup vegetable broth

1/4 cup roasted cashews, ground

1 package firm or extra firm tofu, cubed

to garnish: cilantro and extra cashews

1. In a large pot, heat coconut oil over medium-high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.

2. Stir in curry powder, turmeric, cumin, cinnamon and salt.

3. Add coconut milk, tomato sauce, broth, and ground cashews. Stir until smooth.

4. Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender.

5. Serve immediately with cilantro and extra cashews.

https://www.ambitiouskitchen.com/vegetarian-tofu-cashew-coconut-curry/

Dahl Soup with Greens

Yield: 4 servings

1 tbsp olive oil

1 small onion, diced

1 tbsp black mustard seeds

2 tsp cumin

2 tsp turmeric

4 cloves garlic, sliced thin

1 small red chile, minced (optional)

2 cups red lentils or yellow mung dhal

8 cups vegetable stock

1 cup coconut milk

2 tsp salt

3 cups baby spinach (or kale), chopped

handful fresh cilantro, chopped

1 avocado, cubed

1. In a large soup pot, heat the oil over medium heat. Add the onions and sauté for a few minutes until aromatic and translucent.

2. Add mustard, cumin, turmeric, garlic, and chile. Allow to cook, stirring constantly to avoid burning, for about 1 minute.

3. Add the lentils, stock, coconut milk, and salt. Bring to a simmer and reduce heat to low. Cook for about 15 to 20 minutes.

4. Remove from heat. Add the chopped greens and stir.

5. Ladle a generous amount into each bowl. Top with cilantro, avocado, and serve with naan.

https://gamechangersmovie.com/recipes/dhal-soup-with-greens/

Kedgeree

Yield: 4 servings

1/2-lb smoked sablefish or smoked haddock, skin on

1 1/4-lb cod, lingcod, or other firm white fish, skin on

1 bay leaf

1 tbsp coconut oil

1 onion, thinly sliced

1/2 tsp turmeric

1 large cinnamon stick, snapped in half

1 large cauliflower, grated into rice

3 tbsp parsley, chopped

2 tbsp dill, chopped

salt and pepper

lemon wedges, to serve

1. Place the fish skin side down into a large sauté pan. Cover with water. Add bay leaf.

2. Bring up to a simmer and poach gently for about 5 minutes, until just cooked.

3. Remove the fish and bay leaf with a slotted spoon onto a large plate and set aside somewhere warm.

4. Pour the liquor through a sieve into a large jug and keep aside.

5. Wipe out the pan. Heat the coconut oil in the pan and add the onions. Gently sweat them for 6 to 8 minutes until soft and translucent.

6. Add the turmeric, cinnamon stick, and reserved bay leaf, and cook another minute.

7. Add the riced cauliflower and stir to combine.

8. Add 1/2-cup of the poaching liquor and cook for 5 minutes until cauliflower is just tender.

9. Remove the skins from the fish and break the flesh into large flakes. Add to the cauliflower and quickly warm through.

10. Stir in the herbs, and serve immediately with lemon wedges on the side.

https://autoimmunewellness.com/kedgeree/

Chicken Biryani

Yield: 4 servings

Rice:

300g basmati rice, cooked and cooled

Marinade:

600g chicken thighs, cut into bite-size pieces

3 tbsp greek yogurt

4 cloves garlic, finely minced

1-inch ginger, finely minced

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp chilli powder

1/4 tsp garam masala

salt and pepper

Sauce:

3 tbsp coconut oil (or ghee)

4 green cardamom pods

1 tsp cumin seeds

200g onion, thinly sliced

160g tomatoes, roughly chopped

1 tbsp tomato paste

2 bird eye green chillies, slit lengthwise

Garnish:

pinch of saffron

1/4 cup raisins

2 tbsp mint, roughly chopped

2 tbsp cilantro, roughly chopped

1. In a large bowl, combine all the marinade ingredients. Let sit for 20 minutes or overnight.

2. In a large pot, heat the oil over medium heat. Add the cardamom and cumin and fry for a few seconds.

3. Add the sliced onion and cook for 5 to 6 minutes.

4. Add the chopped tomatoes. Cook, stirring well, for 3 minutes. Mash with the back of the spoon as they soften.

5. Add the tomato paste and continue to cook for another minute.

6. Add the slit chillies and cook for one minute.

7. Add the marinated chicken and cook for 3 to 4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking. Add 2 to 3 tbsp water if chicken starts sticking.

8. Remove from heat. Place half the rice over the chicken, followed by half the garnish ingredients. Layer the remaining rice, followed by the rest of the garnish ingredients.

9. Cover and return to stove over low heat. Cook for 5 minutes. Turn the heat off and let rest for 10 minutes.

10. Serve warm with cucumber raita.

http://maunikagowardhan.co.uk/cook-in-a-curry/easy-chicken-biryani/

Chicken Tikka Masala

Yield: 2-3 servings

1 clove garlic, minced

thumb-sized piece ginger, finely grated

1 tbsp coriander

2 tsp ground turmeric

pinch cloves

1 cup coconut yoghurt

juice of 1 lemon

1/4 tsp salt

1/4 tsp black pepper

2-3 chicken legs

1/4 cup chicken broth

1. Preheat oven to 375F. Line a shallow roasting tray with parchment paper.

2. In a small bowl, combine garlic, ginger, coriander, turmeric, cloves, coconut yoghurt, lemon juice, salt, and pepper. Stir well.

3. Arrange chicken legs in prepared roasting tray. Take half the marinade and slather it over the chicken legs. Bake for 30 to 40 minutes, or until the chicken is completely cooked through.

4. In a small saucepan, warm the remaining half of the marinade, stirring gently. Add the chicken stock and heat fully. Serve over roasted chicken legs.

https://www.comfortbites.co.uk/2017/10/aip-chicken-tikka-masala.html

Aloo Gobi

Yield: 4 servings

1/4 cup coconut oil

1 onion, chopped

3 cloves garlic, minced

2 tsp ground cinnamon

2 tsp ground ginger

2 tsp ground turmeric

6 medium carrots, chopped

1 head cauliflower, chopped

1 tbsp ginger, grated

2 tsp salt

1/2 cup water

1 bunch cilantro, chopped

1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, cinnamon, ginger, and turmeric. Cook about 5 minutes or until the onions are translucent.

2. Add the carrots, cauliflower, grated ginger, and salt, and mix well.

3. Add the water and bring to a simmer. Cover and cook for 15 to 20 minutes, or until the carrots are soft.

4. Garnish with chopped cilantro before serving.

https://autoimmunewellness.com/aloo-gobi/

Avocado Mint Dressing

Yield: 3/4 cup

1 half ripe avocado

2/3 tightly packed mint leaves

1/3 cup tightly packed cilantro leaves

1 clove garlic, chopped

1 tbsp lemon juice

1 tsp turmeric

1/2 tsp salt

1/4 tsp pepper

3 tbsp olive oil

1 tbsp water

1. Add all ingredients to the bowl of a food processor. Combine until smooth.

https://autoimmunewellness.com/carrot-radish-slaw-mint-turmeric-pesto/

Chicken Korma

Yield: 4 servings

4 large chicken breasts, sliced thin

2 tsp salt, to rub on chicken

1/4 cup coconut oil

1 onion, peeled and sliced

4 cloves garlic, peeled and diced

4 tsp ground turmeric

1 tsp ground cinnamon

2 tsp ground ginger

1/2 cup water

1 cup coconut cream

2 tsp maple syrup (or honey)

cilantro leaves, to garnish

1. Slice the chicken breasts very thin and season with salt.

2. In a large pan, heat the olive oil over medium-high heat. Brown the chicken pieces on both sides. Remove and set aside.

3. In the same pan, cook the onions and garlic over low heat until they have softened.

4. Add the turmeric, cinnamon, ginger, and water. Cook until the mixture has reduced completely.

5. Return chicken pieces to the pan and cook with the lid on for 30 minutes.

6. Stir in the coconut cream and maple syrup. Simmer until the sauce thickens.

7. Serve chicken korma over cauliflower-cilantro rice.

8. Garnish with cilantro leaves.

https://healingautoimmune.com/Aip-chicken-korma-recipe

Curried Cauliflower, Carrot, and Potato

Yield: 4 servings

1 tbsp coconut oil

1 small onion, chopped

3 cloves garlic, minced

1 tsp ground cinnamon

1 tsp ground ginger

2 tsp ground turmeric

3 carrots, chopped

2 potatoes, chopped

1 small head cauliflower, chopped

1 tsp grated ginger

salt and pepper

1/2 cup water

1 bunch cilantro, chopped

1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, cinnamon, ginger, and turmeric. Cook about 5 minutes or until the onions are translucent.

2. Add the carrots and potato. Cook for another 5 minutes.

3. Add the cauliflower, ginger, and salt and pepper and mix well.

4. Add the water and bring to a simmer, then cover and cook for 15 minutes, or until the vegetables are soft.

5. Garnish with chopped cilantro.

https://autoimmunewellness.com/aloo-gobi/

Collards with Pumpkin and Spices

Yield: 2 servings

2 tbsp coconut oil

1 small red onion, thinly sliced

3 cloves garlic, thinly sliced

1/2 tsp turmeric

1/4 tsp ground ginger

1 large cinnamon stick, broken in half

1/2 cup pumpkin purée

1/4 cup coconut cream

124 cup water

1 large bunch collard greens, rolled and thinly shredded

lemon or lime wedges

1. In a medium, deep pan, melt the coconut oil over medium heat. Add the sliced onion and cook for 5 minutes.

2. Add the garlic and cook for another 2 to 3 minutes until lightly colored.

3. Add the spices and the cinnamon stick halves and stir for 1 minute.

4. Add the pumpkin purée, coconut cream, and water and mix well. Allow the mixture to simmer briskly for 3 minutes until it starts to thicken.

5. Add the collards and cook for a further 5 minutes or until wilted and tender.

6. Transfer to a serving bowl and squeeze the lemon or lime wedges over the top.

https://autoimmunewellness.com/creamy-collards-garlic-spices/

Sunflower and Hempseed Pate

Yield: 4 cups

1 1/2 cups sunflower seeds, soaked at least 6 hours

2 tbsp lemon juice

1 tbsp miso

2 tbsp tamari

1 tbsp grated ginger

5 dates, soaked, soaking liquid reserved

3/4 tbsp dill

1/2 tsp cumin

1/2 tsp curry powder

1 stalk celery, chopped

1 cup grated carrot or sweet potato

1 tsp turmeric

1/4 cup parsley

2 cups hemp seeds

1. Combine all ingredients in food processor and pulse to combine.

2. Can be used as a stuffing for raw mini peppers or tomatoes, as a dip for vegetables, a spread for pita or sandwiches, or a filling for nori rolls.

CSNN recipe from Alicia

Moroccan Breakfast Skillet

Yield: 4 servings

1 tbsp coconut oil

1 lb ground pork

1 yam, diced (about 2 cups)

1/2 onion, diced

3 cloves garlic, minced

1 tsp ground turmeric

1 tsp cumin

1 tsp paprika

1/4 tsp cinnamon

salt and pepper

1 tbsp apple cider vinegar

1/4 cup raisins

1 small bunch chard, stems removed, leaves chopped

8 eggs, whisked

1. In a heavy-bottomed pan, heat oil over medium-high heat. Add ground pork and cook, stirring, until the meat is browned and has absorbed all of the fat. Turn off the heat, transfer to a bowl, and set aside.

2. Place the same pan back on the stove, with some of the fat from the pork, and turn the heat to medium-high. Add yam and cook, stirring, for ten minutes.

3. Add the onion, garlic, and spices, and stir to combine. Cook for a few more minutes, until the sweet potatoes are just soft.

4. Add the apple cider vinegar and raisins to the pan. Stir to combine.

5. Add the chard leaves. Continue cooking until chard has wilted, about a minute or two. Add vegetables to bowl with cooked pork.

6. Place the same pan back on the stove. Cook the scrambled eggs to desired doneness, then combine with pork and vegetables. Stir all together and serve.

https://autoimmunewellness.com/moroccan-breakfast-skillet/

Turmeric Ginger Vegetable Soup

Yield: 4-6 servings

1 onion, diced

1 leek, chopped

2 stalks celery, chopped

3 carrots, chopped

8 mushrooms, quartered

1 sweet potato or yam, chopped

1-inch piece ginger, grated

1 tbsp ground turmeric

salt and pepper

1 baby bok choy, chopped

juice of 1 lemon

1. In a large pot, combine all ingredients except lemon juice and bok choy. Add enough water to cover vegetables by 2 to 3 inches.

2. Bring to a boil, then reduce heat and simmer for about 30 to 60 minutes, or until vegetables are tender.

3. When soup is just about done, add bok choy and lemon juice. Let cook for 5 more minutes.

https://www.averiecooks.com/immune-boosting-vegetable-soup-and-broth/

Salmon Burgers with Ginger and Cilantro

Yield: 4 servings

700g salmon fillet, skin removed

1 egg, lightly beaten

1 tbsp coconut flour

1/4 cup cilantro, chopped

2 cloves garlic, minced

1 tsp ginger, grated

1/4 tsp turmeric

1/4 tsp cayenne pepper

salt and pepper

1. In the bowl of a food processor, combine salmon, egg, coconut flour, cilantro, garlic, ginger, turmeric, salt, and pepper. Pulse gently until well combined.

2. Using your hands, form eight even patties.

3. Heat oil a nonstick skillet over medium heat. Add burgers to the skillet and cook for about 2 to 4 minutes, until golden brown, then carefully flip patty and cook for another 2 to 4 minutes.

https://www.ambitiouskitchen.com/thai-tuna-patties-cilantro-cabbage-slaw/

Carrot Radish Slaw

Yield: 3-4 servings

4 carrots

6-8 radishes

Dressing:

1 ripe avocado

1/3 cup tightly packed mint leaves

2/3 cup tightly packed cilantro leaves

1 clove garlic, chopped

1-inch knob ginger, chopped

1 tbsp lemon juice

1 tsp ground turmeric

salt and pepper

3 tbsp olive oil

1 tbsp water

1. Using the grating blade of the food processor, shred the carrots and radishes (or grate by hand). Transfer to a serving bowl.

2. To prepare the dressing, add the avocado, mint, cilantro, garlic, ginger, lemon, turmeric, salt, and pepper to a blender. Combine until the herbs are finely chopped.

3. With the blender running, slowly drizzle in the olive oil and water.

4. Toss the dressing with the shredded vegetables. 

https://autoimmunewellness.com/carrot-radish-slaw-mint-turmeric-pesto/

Turmeric Marinated Salmon

Yield: 3-4 servings

1/4 cup coconut milk

1 tsp turmeric

3 cloves garlic, minced

1 tbsp lemon juice

1 tbsp olive oil

1 tsp molasses

salt and pepper

3-4 thick fillet wild salmon, skin off

1. In a large bowl, combine all ingredients except salmon. Stir well.

2. Add salmon and gently coat thoroughly with the marinade. Cover the bowl and place into the fridge for 30 minutes.

3. Preheat oven to 350F. Line a baking sheet with parchment paper.

4. Place salmon fillets on prepared baking sheet. Pour all marinade over the salmon. Bake for 10 minutes, or until cooked through.

https://autoimmunewellness.com/turmeric-salmon-brochettes-with-a-chunky-tapenade-relish/

Spiced Sunflower "Special Sauce"

Yield: 1 cup

1/2 cup sunflower seeds, soaked for at least one hour

2 tbsp nutritional yeast

1 clove garlic, minced

1/2 tsp turmeric

1 tbsp tomato paste

1 tbsp apple cider vinegar

1/2 tsp cumin

1/2 tsp chili powder

1 tsp maple syrup

1/2 cup water

1 tbsp olive oil

1/4 cup fresh lemon juice

salt and pepper, to taste

hot sauce, to taste

1. Combine all ingredients in an upright blender and blend on high for a full minute, or until completely smooth. If the sauce seems too thick, blend it with an extra splash or two of water until it is at the consistency desired. Scrape the sauce into a glass jar, seal it tight, and store in the refrigerator for up to 1 week.

http://thefirstmess.com/2016/01/07/vegan-special-sauce-a-roasted-broccoli-bowl-recipe/

Chicken Satay Skewers

Yield: 4 servings

800g chicken thigh, cut into strips (or tofu)

3 shallots, coarsely chopped

2 stalks lemongrass, coarsely chopped

4 cloves garlic

3 slices ginger

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp turmeric powder

2 tbsp brown sugar

1 tsp salt

1 tbsp oil

Garnish:

1/4 cucumber, coarsely chopped

1/2 red onion, cut into wedges

1. Blend shallots, lemongrass, garlic, and ginger in a small food processor until it becomes a smooth paste. Mix the paste with chicken and add coriander, cumin, turmeric, brown sugar, salt, and oil and combine well. Cover and marinate in the fridge for 2 hours or overnight.

2. Soak skewers in water while chicken is marinating chicken.

3. Thread the chicken onto the skewers and brush with oil.

4. Grill for couple of minutes on each side.

5. Serve with cucumber and red onion and peanut sauce.