Vegan-friendly SCD: Omit chicken and replace with more oyster mushrooms or young jackfruit.
Low-FODMAP: Use less than 1/3 cup (80 mL) squash per person and yellow zucchini or summer squash instead of green winter zucchini, or use less than 1/3 cup (80 mL) of the green version per person. Vegetarians and vegans following a low-FODMAP diet can add a drained and rinsed can of chickpeas.
AIP: Omit cumin, coriander seeds, and hot peppers; replace with 1/2 cup (125 mL) more chopped cilantro stems and a pinch of asafetida powder.
GAPS: Omit squash.
In blender, grind coriander and cumin seeds. Add jalapenu0303os, lemongrass, chives, green onions, cilantro stems, and 1/4 cup (60 mL) leaves (save the rest for garnish), ginger, turmeric, 1 kaffir lime leaf (or a pinch of lime zest), and fish sauce or salt in blender. Add water 1 Tbsp (15 mL) at a time to blend.
In large pot or wok over medium-high, heat oil. When hot, but before oil smokes, add curry paste and fry for 2 minutes. Add chicken and stir for 1 minute. Add mushrooms and cook for 2 minutes more, then add remaining vegetables, remaining 4 kaffir lime leaves, and coconut milk. Bring to a boil; cover and reduce the heat to medium-low and cook for about 15 minutes, or until vegetables are tender and chicken pieces are cooked through. Taste and add more fish sauce or salt if necessary.
Serve with jasmine rice for low-FODMAP or mashed cauliflower for SCD, AIP, and GAPS. Garnish with cilantro leaves and lime wedges to squeeze over the curry as desired.
This recipe is part of the How to Eat For Your Gut collection.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.
Here, the breakfast favourite, granola, serves as a crunchy topping for this salad featuring seasonal delights, including sweet butternut and apple. The maple-date dressing is sure to be kid-approved. You can add cooked lentils to move it from side dish to complete plant-based meal. If desired, swap out butternut for pumpkin or sweet potato and add a creamy touch with feta or soft goat cheese. Date night Soft and oh-so sweet, Medjool dates are a great way to add natural sweetness to everything from baked goods to DIY energy bars and dressings. You’ll also benefit from their fibre and nutrients, including vitamin B6 and potassium, which aren’t found in refined sugar.
What better way to celebrate healthy eating than with cake? Thanks to a healthy dose of orange fruits and vegetables, this cake is chock full of carotenoids, a compound that converts to vitamin A in the body and is essential for proper immune health and good eye health. Nibble-size it! Can’t wait to eat cake? Skip the frosting and roll the cake base into balls to create nibble-sized cake bites.
Red vegetables and fruits are rich in lycopene. This plant nutrient is a potent antioxidant that also happens to provide foods such as tomatoes, watermelon, red peppers, and grapefruit with their characteristic colours. Lycopene has been linked to a range of health benefits including promoting optimal heart health and potentially preventing or slowing down certain types of cancers. Time saver You can cut your prep time for this recipe by using jarred fire-roasted red peppers instead of making your own and 3 cups (750 mL) jarred marinara sauce.