What I ate today for my 3rd VEGAN PREGNANCY
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Instagram post on my two weeks on the Big Island staying with friends in one home + 7 boys: https://www.instagram.com/p/BbCz-TRlqCj/?taken-by=ellenfisher
The mamas I lived with for two weeks on the island:
COCONUT CURRY RECIPE:
If you do get some Taro on your hands, Peel and dice the taro and boil in a large pot. If you are using regular potatoes you don’t have to peel them.
While the taro, rice or potatoes are boiling, to make a large serving of curry, sauté a few cloves of garlic and 1 onion with about 1/4 cup of coconut milk and 2-3 tbsp of curry paste. Then add remaining desired veggies (we like cauliflower and zucchini and mushrooms) and sauté a bit more (add more coconut milk if needed to keep veggies from sticking to the pan). Then add the rest of 2-3 cans of coconut milk and season to taste with black pepper, curry, cumin, salt etc.
Serve spoonfuls of curry over potatoes, rice or taro and squeeze lots of lime on top.
**make sure when purchasing curry paste to check the ingredients. A lot of curry pastes use fish sauce but a health food shop should have a natural and vegan healthy alternative. **
A few RECOURSES AND STATS on the health and adequacy of a vegan diet for pregnancy:
The Academy of Nutrition and Dietetics, the world’s largest organization of food and nutritional professionals, agrees that a well planned vegan diet is healthy for all stages of life, including pregnancy, breastfeeding, childhood and beyond.
Vegetarian/vegan diets and lower rates of diabetes: https://www.ncbi.nlm.nih.gov/pubmed/21983060
Read the book “Whole: Rethinking the Science of Nutrition” by Nutritional Biochemist T. Colin Campbell.
Music: Yuma X “Swimming Pool”: https://soundcloud.com/weareyuma_x/swimming-pool
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