Inspiration for the Season:
Recipes to boost your Immune System During Challenging Times
Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!
You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
This week’s recipe is something a little different, because part of keeping your immune system healthy is enjoying life – so treat yourself to something surprising with these…
2 tablespoons coconut oil, divided
4 ripe bananas, cut into ½-inch pieces
1 medium onion, chopped
4 garlic cloves, chopped
1 2-inch piece of ginger, chopped
1 15-ounce can coconut milk
2 tablespoons curry powder
1 teaspoon sea salt
4 cups chopped cauliflower
1 medium sweet potato, chopped
1 19-ounce can chickpeas
Cilantro, to serve
1. Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.
2. Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
3. Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.
4. Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.2.