Red Curry Rice and Chicken Soup

Do what you can, use what you have, start where you are. It seems like that has been my mantra lately as we stay home, make meals with the food we have on hand, and pray for everyone out there in the world as we go through these hard times. One day at a time….

Banana Breakfast Porridge

Creamy, soothing and tummy-warming, I love this whole-grain based breakfast.  It is perfect on a cold winter’s morning. You can start with a base of any whole grain you like.  I used sorghum here.  I also like this made with millet or even brown rice.  You can grind the grains dry, and then cook them…

Curried Rice Salad

Here is a healthy, packable lunch that is easily made omnivorous by adding leftover cooked chicken.  Here, I have made a vegan version with savory tempeh.  The recipe also uses leftover cooked rice, so it’s doesn’t require much prep other than chopping some veggies. The dressing is a spicy blend of yogurt, sriracha, curry powder…

Spicy Thai Salad

Crunchy, sweet cabbage wrapped in a spicy peanut sauce, collides with colorful carrots, bell peppers and cilantro.  This salad is a cinch to make if you have a head of cabbage and some cold cooked rice in your fridge. You can add whatever veggies you have on hand but I like the sweetness of shredded…