March, 2020
We are all in quarantine or on lockdown and trying to stay as healthy as we can, so one of my bf’s and coworker, Dayna Devon and I decided to cook up some immunity boosting meals.
We didn’t do it alone…we enlisted my friend, Fish, who is not just a super amazing human being, but he’s also a chef, yogi, and I like to call him a functional food-ie who knows a thing or two about the powerful benefits of eating nutrient dense food.
In this video, you’ll learn how to make a Vegetable Curry, Sead Meat and a potent immunity boosting elixir called, Fire Cider (get ready to clear your nostrils, hah!).
Hope you enjoy learning how to make our Quarantine Cuisine that’s packed with spices and foods that are anti-inflammatory, antiviral, and offer antiseptic properties.
Stay home, stay safe, healthy and let’s #flattenthecurve
If you like this, lmk! There may be an upcoming episode…
RECIPES:
YELLOW VEGETABLE CURRY
AVOCADO OIL (Dayna and I substituted coconut oil because we didn’t have avocado)
ONION (1 whole onion)
SWEET POTATO (1 cup)
GARLIC (1 tablespoon fresh OR 2 tablespoons dried)
TURMERIC (1 tablespoon fresh OR 2 tablespoon dried)
GINGER (1 teaspoon fresh OR 2 teaspoon dried)
VEGETABLE STOCK (you can use chicken broth if you aren’t vegan or vegetarian or if you prefer it… OR, you can make your own like Fish did with, broccoli, onion and green pepper. Fish boiled down the veggies and added salt and other spices… if that’s not possible, you can always use water…the other spices and veggies will flavor the water)
CARROTS (2 cups)
CELERY (1 cup)
BRUSSEL SPROUTS (2 cups)
BLACK PEPPER (so-called “king of spices,” which helps bring out other spices…it’s also needed to activate turmeric)
TURMERIC (the so-called “god of anti-inflammation,” which helps reduce inflammation and stress in the body…that means it’s good for pre and post workouts and people who work on their feet)
PAPRIKA (2 heaping tablespoons. Note: this is a tonic herb, meaning you can have it everyday without negative effects. Paprika has anti-inflammatory properties and it’s known to reduce gas and bloating
CAYENNE PEPPER (1 teaspoon… um… by accident, Dayna and I added 4 tablespoons so our curry was spicy! Bottom line: cayenne pepper has antiviral, antiseptic properties and balances out the wide spectrum of flavors to create a full mouth effect…Fish says it hits all of the notes of flavors… sweet, spicy, sour, savory, tart, umami, and creates an inherent joy effect… um… who doesn’t want that?!)
CUMIN (2 tablespoons) quintessential savory flavor… can’t get enough of this!
CINNAMON (1 teaspoon) Cinnamon has anti-inflammatory properties and is an antioxidant (it is a warming spice that’s similar to black pepper or garlic)
CORIANDOR (1 teaspoon) (who knew this is from the cilantro plant, it’s the seed of cilantro!)
TOMATOES (1-2 cups) (tomatoes contain an acid similar to lemon or lime that helps break down other vegetables, which aids in digestion)
BEANS: Fish used Garbanzo Beans, Dayna and I used Pinto Beans and Black Beans because that’s what I had in my pantry and the store shelves were empty… yes, this is quarantine cuisine and you make due during Covid-19 time)
RICE: Fish used Basmati Rice and added Fresh Rosemary, we used Black Rice, which has a ton of antioxidants and protein (when rice is combined with beans it creates a complete protein)
HONEY: 3 tablespoons
RAW, VEGAN SEED MEAT TOPPER:
Fish used pumpkin seeds and hemp seeds as a base. Dayna and I used sunflower seeds and hemp seeds which are high in protein, fats, Vit B/Vit A.
RAW, VEGAN SEED MEAT:
PUMPKIN SEEDS OR SUNFLOWER SEEDS
HEMP SEEDS
COCONUT AMINOS/SOY SAUCE: 4 tablespoons
WATER: shot of water
OIL: (olive oil or avocado) shot of oil
PAPRIKA: 1 tablespoon
CHILI POWDER (OR CAYENNE): 1/2 teaspoon
CUMIN: 2 tablespoons
SALT AND PEPPER TO TASTE IF SOY SAUCE DOESN’T HAVE SALT
Note: Make sure you pulse the ingredients instead of blend so they don’t turn into a paste. You want it to look like taco meat.
FIRE CIDER (used during flu season)
APPLE CIDER VINEGAR (ACV)- 1 cup (alternative is a white vinegar if you have an allergy like me), lots of healing properties, so if you use the traditional ingredients
1 WHOLE LEMON: use lemon and shimmy to create a macerating effect
HONEY: 2 -3 TABLESPOONS
(IF VEGAN, USE MAPLE SYRUP): IMMUNE BENEFITS
CAYENNE PEPPER: 1/2 teaspoon
TURMERIC: 1 teaspoon
BLACK PEPPER: 1 dash
Note: Fire Cider may not be the most delicious thing you’ve ever tasted, but it’s super healthy and immune boosting!
About Fish and cooking in the kitchen:
Fish is a master when it comes to time efficiency in the kitchen. He believes cooking is an art form, a meditation, a science, and something everyone can do. Now that we are in quarantine and under lockdown, he encourages people to take some time to cultivate a relationship with food.
Fish grew up in the food industry. Both of his parents are chefs and he has done his own catering work and currently food preps for several health conscious clients in Southern California. He has been plant based for 10 years and loves exploring how to make food delicious and easy. He encourages people to cook with hope, instead of an expectation. He says when you cook, you are truly creating something special and believes you can always find the beauty in what you create.
Btw:
Dayna and I had a HUGE lightbulb moment during our cooking class with Fish… we learned that you don’t add curry powder to curry! Apparently, it’s a common misconception that curry powder is its own spice, but really – as Fish shared – curry is a combination of spices. If you don’t believe me, read your box of curry and the ingredients are the same ones we used! Who knew?!
ESSENTIAL OILS:
“They add an interesting dynamic to cooking.” – Fish
Rosemary: 1 drop (oils tend to be a lot stronger than powder or their fresh counterparts) Rosemary is antibacterial and can treat a host of respiratory problems.
Oregano is immune boosting, good for bone health, manages diabetes and increases energy levels which is good in case you feel lethargic when staying home
Oregano: 1 drop (strong flavor and medicinal benefits even when used sparingly)
Clove: 1 drop
Galangal: just like ginger, galangal is a root, and anti-inflammatory. However, it’s flavor profile is very different. It tastes like citrus and pepper and it’s popular in Indonesia and Thailand.
