VEG

We always hear that we should be eating at least five servings of fruits and vegetables each day, so I figured I would show you some of the ways I get fruits and veg into my diet.

Most mornings I have a variation of a green lemonade, made in the juicer from kale, lemon, ginger, celery. Even the meat and potato loving husband will drink it without complaining.

Another way that I try to get my 5 a day is by eating mostly vegetables during the day. Rarely do I eat any meat for lunch. Instead I try to stick with big salads with lots of vegetables and legumes, maybe a little cheese. It's not that I am opposed to meat, but by avoiding it during the day, it leaves more room for veg. I eat vegetable sandwiches often. I love a sandwich, I really do. They are so convenient. The picture above is a raw vegetable sandwich. I just threw some lettuce, sprouts, shredded carrots avocado and tomatoes in between two slices of sprouted grain bread. Sometimes, I grill or roast a bunch of vegetables and then they are at my disposal whenever I want them for a salad or sandwich.

Finally, I just made a batch of kale chips. It's the easiest thing to do-tear up some kale, toss in a bowl with a tiny bit of vinegar and a tablespoon or so of olive oil and bake at 350 degrees until crispy. Much better than a bag o' chips.

How do you get your five a day?

THAI VEGETABLE CURRY

Another simple recipe. I almost feel guilty for this one because I cheated a little. See, I do not ever use any prepared ingredients and here I am using Thai curry paste. Recently, I have rediscovered Thai curry paste and fallen in love.

Tonight's dinner was a vegetarian curry based on what I had in the fridge and pantry. I always have coconut milk in the pantry which is the key to this dish. You could substitute nearly any vegetable, add chicken, shrimp or tofu. I had rice noodles in the pantry but you can just as easily serve this over brown or jasmine rice.

Thai Vegetable Curry
serves 2-4

1 tablespoon grated ginger
1 can coconut milk (not low fat)
1 heaping tablespoon Thai curry paste or more to taste
1 cup chicken or vegetable stock
3 cups mixed vegetables- I used broccoli, cauliflower, carrots and edamame
1 tablespoon fish sauce
cilantro, chopped
limes, zested

In a large sauce pan, combine the coconut milk, stock, ginger and curry paste and mix well. Add the vegetable mixture and simmer until the vegetables are cooked. Before serving, stir in fish sauce, lime zest and cilantro.

That's it! Easiest recipe ever.