New Year, New Endevor

PEGS AND I HAVE FINALLY DONE IT! We have created our new website!!! The past few months were dedicated to developing Curry Girls Kitchen and creating cooking classes. Now that the site is up and running, I will be posting most of my recipes there. I will still be keeping this scramble on the stove, but I apologize if my posts are inconsistent (not to say they were in the past.. hehe). Visit our new website at CurryGirlsKitchen.com and check out amazing recipes from both Pegs and me :)

nom-nom-Persimmon

 Fall has finally made its way to lovely Southern California! The +70 degree weather might not be showing it, but our farmers market is… Persimmons have arrived! These delectable fall fruits are a personal favorite in the Curry household, especially in our Pumpkin Spice Smoothies. Persimmons are an excellent source of vitamin A, C, B6, manganese and potassium, as well as soluble fiber—which is shown to protect against heart disease and lower blood sugar levels. Great eaten raw like an apple or in a salad, give them a try at your local farmer markets!

Persimmon Pumpkin Spice Smoothie

1-2 small persimmon skinned and diced

½ ripe banana or ¼ avocado

1 C hempseed milk, coconut water, or milk of choice

1 tbsp unrefined virgin coconut oil

1 tsp raw honey or 2 dates

1 tsp Spice Hunters Pumpkin Pie Spice

1 tsp cinnamon

1 tsp vanilla

Blend all ingredients together and enjoy!

Back at the Beach

 
Since Friday, I have been getting settled. I stayed clean for the most part... Saturday night I drink some wine with my cousin for her birthday, and I paid for it Sunday... but overall, I have stayed with two liquid meals and one solid meal a day.  Still feeling good!

Even though I firmly disagree with scales (I don't believe a 3 digit number should dictate how I feel about myself--because it does), I chose to weigh myself before and after this cleanse. I haven't weighed myself "post" cleanse yet... but I can say that I am already fitting into those skinny jeans... Most importantly, I FEEL great!

I have been walking the dog and LOVIN' being home :)




Breakfast Smoothie
1 C raspberries
½ C blackberries
2 dates
3 tbsp hemp seeds (or other protein powder)
1 tbsp ground flax seeds
1 tbsp ground chia seeds
¼ C hazelnut milk (amazaki)
6oz. coconut water
¼ C juiced greens (kale, spinach, collards, romaine)

Fall Hopping

**IN LOVE with Fall**

We did it! I will be leaving Steamboat on the 4pm flight tomorrow, satisfied we accomplished what we set out to. I cannot wait to go home and start spreading our message!!

As for now, I am going back to Manhattan Beach to experience fall at the beach. I am officially fall hopping the states.

Clean report: forgot to take some of my pills so my stomach wasn’t happy with me. Other than that, I think I am perkin’ up! Not nearly as sleepy… I even woke up before 9 today all on my own :)

**my FAVORITE thus far**

 Breakfast Smoothie

1½ C mixed raspberries, blueberries, blackberries

1 kiwi

6oz. coconut water

½ C hazelnut milk (Amazaki)

3 tbsp hemp seeds (or suggested amount of another protein powder)

3 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom

1 tsp cinnamon

½ tsp honey

½ tsp vanilla

¼ tsp cardamom

**My Vegetarian Version with Yellow Rice**

 Teriyaki Bowl

(Serves 4-6)

1 lb marinated skirt steak sliced or 1 boneless skinless breast and 3 thighs sliced

2 bunches green onions sliced (about 2 Cups)

2-3 cloves garlic minced

1-2” grated ginger

1 lb shitake mushrooms washed and sliced

1 C snow peas, sugar snap peas, broccoli, asparagus or seasonal vegetables

2 C thinly sliced napa cabbage or bok choy

Teriyaki Marinade

1 Tbl Organic Sesame Oil

Optional addition: you can use arrowroot or cornstarch to thicken sauce. Also, you can use canola oil if allergic to sesame.

Cut and ready all vegetables, onions and garlic. Set them aside. Heat pan and add sesame oil and 2 cloves garlic. Add 1 C of the green onions and mushrooms.  Stir occasionally until tender and browned. Add marinated meat. Remove from pan and set aside. Next add remaining green onions.  Cook for 1 minute, add 1-2 garlic, and then add vegetables. Cook vegetables until tender.  Approx. 3-4 minutes. Keep them bright green! (To keep green, blanch first). Return meat to skillet.  Add ½ C of reserved teriyaki marinade.  Squeeze grated ginger over stir-fry.  

Serve over hot basmati rice or pad tai rice noodles 

Teriyaki Marinade: (blend all ingredients together)

½ C soy sauce or wheat-free tamari

¼ C olive oil

1 C green onion chopped

3-4 garlic cloves minced

2-3 Tbl honey

1 Tbl sesame oil

1-2 tsp fresh ginger grated

**My House Salad with Lunch**

Liquid Dinner...

Sense my stomach wasn’t feeling to good, I skipped it… I know… no bueno…

** MORE FALL & THE BACKYARD **

 **The Spot**

 **I'm Going to Miss the Cabin**

 **Serenity**

 

Workin'

It has been rainy in Steamboat the past two days, keeping us inside and on the grind. We put our intentions out there along with our book's pitch, SO exciting! All we have left to do is assemble the prototype chapter :) HoOrAyY!!

Clean report: strong, steady, and still sleepy.

Chocolate Butter Berry Smoothie

1 C mixed raspberries

8oz. coconut water

2oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

3 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom 

2 tsp almond butter

1 date

1 tsp honey

1 tsp cinnamon

1 tsp raw cacao

¼ tsp cardamom

**LOVED! Even MORE chocolate-y goodness!!**

**MUST TRY**

Salad with Tuna

2 C mixed lettuce

½ C canned tuna (with diced celery, red onion, and 1 tbsp Dijon)

¼ an avocado sliced

¼ C red onion sliced

¼ C cucumber sliced

¼ C radish sliced

¼ C Peg’s house dressing

Juicin’

9 celery stalks

4 kale leaves

2 carrots

1 small green apple

1 handful parsley

1 lemon

1 red beet

½ cucumber

The Final Countdown

Only two more full-days left in the 'boat :( I am always surprised how fast time slips by...

I am happy I can say we are still charging. Katie has been an amazing help thus far and I know we will get everything accomplished before Friday!

Clean Report: I have been a walking zombie. Not literally, but I seriously cannot believe how much I can sleep... Like 10 hour nights... My dreams have been fabulous though! All and all, the hunger is still low and everything else has been great. You should seriously get Clean!

**Berry Booty-ful**

Breakfast Smoothie

1 C mixed raspberries and blueberries

6oz. coconut water

4oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

5 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom

1 date

1 tsp honey

1 tsp cinnamon

¼ tsp cardamom

**More Like Nutrious-Mix**

**Peg's Lunch**

Elk Burger
¼ lb ground elk meat
¼ onion sliced
1 garlic clove minced
2 shiitake mushrooms sliced
¼ tsp garlic power
¼ tsp all season salt

Heat pan to medium with olive oil. Form meat into fist size balls, flatten, and season with garlic powder and all season salt on each side. Add garlic and onion to hot pan and cook until translucent. Once tender, add mushrooms and cook until slight browned and tender as well. Before you put burgers in pan with onions, add a little more olive oil. Cook for 5 minutes. Flip and cook for 5 more minutes, or longer for well-done.

**Slrup**

Butternut Squash Soup
we are still experimenting... getting closer to perfection though! Stay tuned!!

Katie is Here!

Pegs and I finished just about everything in time for Katie's arrival! We modified all the recipes, edited/re-edited our intro pieces, photographed the recipes, outlined what we have to do these next few days, and even cleaned! I am so excited to get our prospectus out there!!

Breakfast Smoothie

1 C blueberries

½ a peach

6oz. coconut water

5oz. hazelnut milk

3 tbsp hemp seeds (or suggested amount of another protein powder)

5 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom

1 tbsp honey

1 tsp cinnamon

½ tsp vanilla

¼ tsp cardamom

 *You will LOVE this better for you "Mashed Potato"*

 Parsnip Mash with Veggie Mélange

2 parsnips peeled and diced

½ head of cauliflower rough chopped

½ onion diced

1 C water 

2 cloves garlic

1 tsp olive oil

1 tsp Celtic sea salt

½ tsp pepper 

Put all ingredients into a medium pot and bring to a boil. After boiling, simmer for aprox. 10 minutes, until parsnips are soft. Drizzle olive oil and seasoning into pot. Then mix ingredients with an immersion blender until smooth, mash, consistency. So yummy!