Family Lunch & A Fox Update

May 31, 2017

indian dishes

If you happened to read last week’s blog post, you discovered that my latest book Building Natural Immunity in Babies and Young Children is now in the final edits and design stage. Now comes the fun part for sure as I watch my words come to life with illustrations and designs by the uber talented Christine Terrell.

Thank goodness the bulk of my writing was complete before I came to realize the gray fox family residing within perfect viewing from my office window. Seriously, who wouldn’t be mesmerized by the free spirited play of four baby foxes under the close watch of their mama? I’ve read that when the gray fox feels safe and protected they will alter their nocturnal schedule, which this family has done much to my delight. The kits seem to be allowed out for a play in the late morning and again in the early evening. What a treat it is when I can catch them romping and wrestling just out my window! All is well until mama, sensing I have too much interest, leaps up on a brick planter to give me a few warning growls. Needless to say, they are slightly distracting and I am quite glad they didn’t make themselves known a month ago!

Over the long weekend, however, I was able to pull myself away from my fox watching long enough to plan and prep a fabulous Memorial Day lunch with the whole family. Because we are a family of non-traditionalists, it should come as no surprise that while the rest of America was grilling away, I was in the kitchen dry roasting cumin, coriander, and coconut. Yes, I am still obsessed with Meera Sodha’s, Fresh India. And, yes, I know this will be the third time I feature her cookbook in my blog, but the recipes are amazing and I do LOVE Indian food! So, if you would kindly allow me this one last gush, then I will let it rest and move on to something new. Honestly.

This time around, the girls and I shared the cooking which gave us an opportunity to have our own Indian feast. Meghan asked to make salad and tried out the Hill Street Station Salad of chopped fennel, red onion, sweet peppers, and cucumber. We replaced the Greek yogurt in the sweet and spicy lime dressing with a cashew cream and the whole thing was divine.

Kate took on the Courgette Kofta in a Ginger Tomato Sauce which could truly have been our meal in itself if I hadn’t insisted on trying a few new recipes as well. Then I couldn’t decide between the Mangalorean Plantain Curry and the Weekend Dosas filled with Coconut Potatoes so… What a feast we had!

Here’s the plantain curry recipe to convince you to buy your own copy of Fresh India and discover your own family favorites.

Dry roast 2 tsp each of cumin and coriander Seeds and 2 Tbl of fresh grated or desiccated coconut. When toasted, remove from pan and grind with mortar and pestle or in a spice grinder as find as possible.

Put 2 Tbl of coconut oil in heavy pan to heat and add 250 grams of finely chopped shallots. Once soft, add 4 cloves of finely chopped garlic. On medium heat, cook until soft, careful not to burn.

Chop and add 4 large organic tomatoes and cook until they collapse. Add the ground spices 1 tsp of chili powder, ¼ tsp of turmeric, 1.5 tsp of salt, blending well,

Remove top and tail from 1.2 kilo of ripe plantains (they will have black spots on the skin and be slightly soft) and cut into quarters with peeling still intact. Halve each section then peel adding pieces directly to pan with tomatoes and spices. Stir well to coat.

Cover with 1 can of organic coconut milk and 100ml of water. Cook until plantains are tender. Transfer to serving bowl.

In small skillet, heat 1 Tbl coconut oil and quickly fry 15 fresh curry leaves. They will crackle and harden within a minute. Pour oil and leaves over top of curry and serve.

Lastly, because I am never quite sure when I will get my kids all together at the same time, I took this opportunity to get a photo for the back cover of my book. Trying to get them to be serious for any length of time is a challenge, but I think we captured one moment here.

This mom is pretty proud of her plant based crew!

image_pdfimage_print

Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Spinach and Leek Tart

By Lauren | April 16, 2021

Here’s a recipe that tics just so many boxes for me.  It’s delicious, goes together with ease and in advance (a big win), is gluten-free, vegan, and my favorite is that it can be customized to the handful of veggies hanging out in your fridge. I was gifted with a Texas sized leek upon my…

Socca Bread

By Lauren | April 9, 2021

This simple rustic flatbread holds a special place in my heart and I am sure it will in yours as well.  Socca bread has the ability to make a simple soup and salad meal complete. I like to use my cast iron skillet but feel free to use your choice of an oven-safe pan. Ingredients…

Lemon Roasted Brussels Sprouts

By Lauren | April 3, 2021

You know there is always room for one more roasted sprout recipe in your repertoire. This one takes this winter veg right into spring with the bright taste of lemon and the sweetness of caramelized shallots.  Directions: Preheat oven to 400 degrees 1 large or 2 small Meyer lemon, if available, otherwise 2 small unwaxed…

Vegan Moussaka

By Lauren | March 24, 2021

I really haven’t thought about Moussaka in years, actually decades. The last time I had it in fact was at a pub in Oxford for heaven’s sake. I do remember it being an amazing comfort food and that was exactly what I was searching to serve at last meal for months with Foix friends. Once…

Spiced Butternut Soup

By Lauren | March 19, 2021

The weather has turned cold here in Foix these final days of winter with a mix of snow and rain each day.  This delightful and colorful soup brightened the dreary day and was delicious! Ingredients 2 leeks, chopped fine 2 large kohlrabi peeled and cut into chunks 3 large potatoes, peeled and cut into chunks…

Spicy Cauliflower Snacks

By Lauren | March 11, 2021

I will admit I have a problem with these cauliflower snacks.  I honestly can not stop myself from eating these and can easily consume an entire head of cauliflower in this fashion, on my own. I’m not saying I am proud of this fact, just sharing in case you have the same problem yourself.  I…

Apple Pear Crumble with Ginger

By Lauren | March 3, 2021

With a nod to my Foix friend Sanna Phinney, I share with you this super simple dessert. It’s was Sanna’s delicious recipe that she prepared for our welcome meal that served as an inspiration.   Ingredients 4 apples, cored and cut into chunks 4 pears, cored and cut into chunks 1 T Fresh Ginger – finely…

Explorations of Polyvagal Theory: All About Blended States Recap

By Lauren | March 2, 2021

You’ve learned Polyvagal basics, the states of protection, the state of connection but did you realize there are blended states?  In today’s final recap Maegan, Cameron and Lauren discuss the nuances of blended states which are more common than you might realize.  And then just to take it up a notch we play a bit…

A Warming Spiced Chia Porridge

By Lauren | February 24, 2021

When last week, during the fierce winter storms in Texas,  all I wanted to do was to warm my children and give them comfort there was an ocean between us. And as often my go-to, when I am distressed, I look for relief in the kitchen. In search of  something warming but not grain-heavy like…

Explorations of Polyvagal Theory: Reviewing the State of Connection

By Lauren | February 24, 2021

In addition to your two states of survival, your nervous autonomic nervous system has one state for connection. That state is the ventral vagal state.  It is where you not only feel a connection with yourself but also desire connection with others.  In today’s third recap session you will hear more about this state and…

Spiced Walnut Lentil Patties

By Lauren | February 17, 2021

These patties.  They are just the best. Plate them up with some roasted veg and a salad or pack them along as I did on your next hike.  Consider precooking the lentils and rice to cut down on the last minute prep or prepare the full mixture and allow to sit overnight in the fridge.…

Explorations of Polyvagal Theory: Reviewing the States of Survival

By Lauren | February 17, 2021

Your nervous system comes well equipped with two states of survival. One of those is the sympathetic state that provides you with the energy to fight or flee and the other state allows you to disconnect and is called the dorsal vagal state.  Knowing the terms is one thing but learning what they feel like…

Posted in

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.