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Recipes: Marinated Vegetable Kebabs, Lentil Curry with Cauliflower, Green Bean Salad

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October 22, 2013 | Published by


veggie kebabs by Flickr user Meng He

The bright colored vegetables in this entree are packed with essential vitamins and antioxidants. Serve with brown rice and mixed green salad. If using bamboo skewers, soak them in water for several hours before using.

Marinated Vegetable Kebabs

  • 1 small red onion
  • 1 yellow or red bell pepper
  • 1 small zucchini
  • 6-9 small mushrooms
  • 1 tsp. honey
  • 3 large cloves of garlic, each peeled and cut into 3 slices
  • 1 tsp. sesame oil
  • 1 tbsp. soy sauce (gluten-free is recommended)
  1. Add soy sauce, sesame oil, honey and garlic to a bowl and stir thoroughly, then set aside.
  2. Chop the onion into pieces that can be skewered without falling off.
  3. Seed and chop the bell pepper into 1 inch chunks, and slice the zucchini into round slices.
  4. Mix the vegetables together with the mushroom buttons in the marinade. Let soak for about an hour.
  5. Slide the vegetables onto the skewers, transferring any remaining marinade into a small pan for dipping. (None left? You can use your favorite sauce for dipping as well.)
  6. Place the kebabs on the grilling surface or barbeque to cook, turning them regularly to avoid burning.
  7. Remove the kebabs when the vegetables are beginning to brown and soften.

The bright colored vegetables in this entree are packed with essential vitamins and antioxidants. Serve with brown rice and mixed green salad. If using bamboo skewers, soak them in water for several hours before using.

Lentil Curry with Cauliflower

Curry is a fantastic detox food, and lentils are very high in protein and an excellent choice for a meat-free one meal. Make extra to take for lunch; this recipe tastes even better the next day!

  • 1/4 cup red lentils
  • 1 tsp. extra virgin olive oil
  • 1 small onion, chopped
  • 1 clove garlic, peeled and chopped
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/2 tsp. turmeric
  • 1/2 tsp. paprika
  • 1 small cauliflower, cut into florets
  • 1 tbsp. cashews
  • 2/3 cup water or vegetable stock
  • handful of small mint leaves
  • juice of 1 lemon
  • salt and pepper to season
  1. Rinse and drain the lentils, then set aside.
  2. Heat the olive oil oil in a heavy saucepan with a lid, then cook the onion and garlic until they begin to brown.
  3. Add the chili, cumin, coriander, turmeric and paprika and stir well.
  4. Stir in the lentils and add the lemon juice.
  5. Add the cauliflower and water/vegetable stock.
  6. Bring mix to a boil, then reduce heat, cover and simmer for 10 minutes.
  7. Check that there is still some liquid left, adding more if necessary, and simmer for another 5 minutes.
  8. Add the cashews, a little salt, and most of the mint (keep some for the garnish).
  9. Simmer, uncovered, for 5 minutes until the liquid is absorbed, stirring occasionally to prevent sticking.
  10. When the lentils have formed a thick sauce, check the seasoning and serve immediately, garnishing with a few mint leaves and accompanied by a fresh cucumber salad and raw red onion rings.

Green Bean Salad

Green beans are an amazing food, packed with vitamin A, C and K. They’re also a great source of iron. You can substitute zucchini to switch it up.

  • 1 lb. green beans, washed and ends removed
  • 2 medium green onions, sliced fine
  • 2 tomatoes, chopped
  • 4 tbsp. walnuts, chopped into small pieces
  • 1 clove garlic, crushed and peeled
  • 2 tbsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • 1/2 cup extra virgin olive oil
  1. Prepare a bowl of iced water, set aside to chill.
  2. Add the beans to a pan of boiling water and simmer for about 3 minutes. Immediately transfer to the bowl of iced water, allowing the beans to cool and stop the cooking process. Remove, drain, and place in a bowl.
  3. Add the green onions, tomatoes, and walnuts. Toss to mix.
  4. In a small bowl whisk the remaining ingredients for the dressing. Pour over the salad and let set for half an hour before serving.

Image Credit: Vegetable kebabs by Flickr user Meng He

dr eric bakkerAbout the Author: Eric Bakker B.H.Sc. (Comp.Med), N.D, R.Hom. is a highly experienced naturopathic physician who has been in clinical practice for 25 years. Eric is passionate about improving people’s lives through proven wellness and lifestyle principles, natural medicine practice as well as public and professional practitioner education. Eric specializes in candida yeast infections, as well as adrenal fatigue, and thyroid disorders. Dr. Bakker has written one of the most comprehensive books on yeast infections called Candida Crusher. Website:  candidacrusher.com  You can complete his online survey to determine if you have a yeast infection here, or link through to his many You Tube videos: www.yeastinfection.org  Dr. Bakker’s Blog:  www.ericbakker.com


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