Curry’s are great especially when the temperature is starting to drop. The savory flavors and spices are certain to pick you right up.
2 cups Almond Milk
2 table spoon almond butter
1 table spoon fresh ginger root or powder will work
1 table spoon fresh grated turmeric root or powder will work
1 teaspoon of fennel seed
1 teaspoon Himalayan salt
1 teaspoon black pepper
1 pinch cayenne pepper.
1 pinch of mustard seeds (adds bitterness, be aware)
1 table spoon of coconut oil
2 table spoons of curry powder of your choice, there are sweet mild and spicy curry powders available at most grocery stores
Use a sauce pan or a small pot. Start out with 1 tablespoon of coconut oil in the pan put on medium heat. Add the ginger root, turmeric root and fennel seed. Drop the heat down to low and let simmer. Once the fennel seeds start popping and cracking open it is ready to add more ingredients. Next add the almond milk, almond butter, salt, black pepper, cayenne and curry powder. If you are sensitive to spice exclude the cayenne pepper and possibly the black pepper although black pepper and turmeric have synergistic health properties and work great together. Bring the heat up to medium for 3-5 minutes, then drop back down to low. let simmer for 15 minutes. The tricky part to curry is finding the right consistency, the longer the curry simmers the thicker it will get. If it gets to thick you can add more almond milk or water. if it is too thin you can add more almond butter or curry powder. Usually if it is too thin I let it simmer to thicken it up. An added option once the heat cools down you can add a little honey to the curry, this is a great option to give the curry an interesting sweetness. Another option for sweetness is to use vanilla flavored almond milk. I use the curry over quinoa or brown rice stir fry’s loaded with veggies. For this curry recipe fresh cilantro should always be sprinkled over the final plate of whatever it is you are making. The cilantro gives it the final complex flavor that I am shooting for. Play around with the recipe though this is a good base, let you inner chef shine.
Fennel seeds indeed contain numerous flavonoid anti-oxidants like kaempferol and quercetin. These compounds function as powerful anti-oxidants by removing harmful free radicals from the body thus protect from cancers, infection, aging and degenerative neurological diseases.
Fennel seeds are concentrated source of minerals like copper, iron, calcium, potassium, manganese, selenium, zinc, and magnesium. Copper is required in the production of red blood cells. Iron is required for red blood cell formation. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.Manganese is used by the body as a co-factor for the powerful anti-oxidant enzyme, superoxide dismutase. Furthermore, the seeds indeed are the storehouse for many vital vitamins. Vitamin A, vitamin E, vitamin C as well as many B-complex vitamins like thiamin, pyridoxine, riboflavin and niacin particularly are concentrated in these seeds.
Curry powder is a mixture of spices. It is well noted that the most powerful healing herb in the powder is turmeric which gives it a yellowish color. Curry is most known to Fight Alzheimer’s and degenerative diseases. Curcumin, the yellow pigment in curry powder is being seriously looked at by scientists as a tool that fights Alzheimer’s Disease. One of the culprits in Alzheimer’s is a dangerous plaque that debilitates victims ability to function properly. Curcumin effectively blocks this plaque, subsequently protecting the brain. It should be noted that India, a country famous for its use of curry powder in several dishes, has an Alzheimer’s rate that is four times lower than the U.S. Curry is also known to block genes that are responsible for the trigger and spread of some forms of cancer. Curry and Turmeric are also a great choice for people that are suffering from arthritis. Turmeric has long been known for it’s ani inflamatory traits.
The number one health benefit of almond butter is that it is good for the heart. It is rich in monounsaturated fats, which are the type of fats that reduce levels of cholesterol and decrease the risk of heart ailments. Almond butter is a sweet and tasty dessert that will not do any damage to your blood sugar levels. In fact, it can even help control levels of blood sugar in your body by reducing the sudden increase in blood sugar and insulin which usually happens after you eat a carbohydrate-packed meal. This makes it an ideal part of the meal if you are suffering from diabetes. Oxidative stress is a common problem in today’s society. Free radicals that do cellular damage to your body are present everywhere. This is why it is important to have proper intake of antioxidants, such as vitamin E and flavonoids, which fortunately can be found in almond butter. Almond butter, thus helps protect cells from oxidative stress and reduces the risk of heart disease and other ailments associated with it.
Turmeric and Black Pepper’s synergistic effect
Turmeric has long been studied for its anticancer properties, anti-inflammatory effects, and tumor-fighting activities known in nutrition-speak as anti-angiogenesis. The active agent in the spice is a plant chemical, or polyphenol, called curcumin. One problem with turmeric is its low bioavailability when eaten on its own.The solution is to combine with black pepper. Adding black pepper to turmeric or turmeric-spiced food enhances curcumin’s bioavailability by 1,000 times, due to black pepper’s hot property called piperine.