Colorful Curry, From Whistler Fitness Vacations Menu
India has inspired countries around the world to adapt a spice combination into their own cuisine. This bright summer dish is rich and creamy, perfect for beginners to put together. Our recipe for today is a part of the retreat menu which guests can prepare in 20-minutes or less. It’s (of course) healthy, affordable and delicious. But first, let’s dig deeper on why dairy-free might be a healthier way of life for you.
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Why Go Dairy Free?
Here are some of the great reasons that Carrie Forrest, MPH in Nutrition shares in her blog.
- Human adults don’t need milk.
The moment that a child weans off the mother’s milk, they are given cow’s milk. But in reality, the human body does not need milk to strengthen its bones and muscles.
- Conventional dairy is not natural.
Calves that need to grow quickly are given milk with enhancers. Unless you need to grow quickly like them, you don’t need commercialized milk. In fact, pesticides have been traced from milk that is sold on supermarkets.
- Dairy can cause digestive upset
Carrie also shares that the lactose that dairy brings is broken down by lactase.
“People who are lactose intolerant do not produce enough lactase to help the digestive system function properly. Eating dairy may disrupt the digestive system because it will concentrate on breaking down the dairy first,” she says.
Ingredients (One Portion)
1 Clove of Garlic
Teaspoon of turmeric, cumin, and coriander seeds
1 tablespoon coconut flakes
3 oz White Fish
Handful of Green Beans
½ Yellow Bell Pepper
½ Cob of Corn
½ cup Cooked Rice
½ cup Dairy Free Milk (mylk)
1 tablespoon Dairy Free Yogurt
Veggie Broth (or water)
How We Make It At WFV
Preheat oven to 375°F/180°C and boil pot of water (fill with hot water, put on element at high heat). Place fish on aluminum foil, and in oven, set timer for 15-20 minutes. When water is boiled, add corn to pot and cook until bright yellow. This will take about 6 minutes so while you wait; peel, smash and chop garlic, cut the ends of beans and slice pepper.
Remove the corn from pot by rinsing in cold water. Break in half and remove kernels in downwards slicing motion with corn placed on chopping board. Grab the pre-cooked rice from the fridge.
Pour a generous amount of broth into pan over medium heat until it begins to bubble. Add garlic, coconut flakes and spices, sauté for a few minutes then add beans, corn and yellow pepper. After a few minutes, add the pre-cooked rice to pan.
Check fish – if middle is white when you put a knife through the center it is ready. Add to pan. Pour non-dairy milk over ingredients and simmer gently for 3 minutes on medium heat. Add more spices to taste, serve with dollop of yogurt and your favorite Bollywood movie!
Calories 388 | Carbohydrate 53g | Protein 27g | Fat 4g