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      Recipes

      Coconut Macaroons

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      Coconut Macaroons are a crunchy flavorful coco-nutty treat that has always been a delicious gluten free dessert in our family.  Perfect for any holiday or really any time of the year~ these quick and easy to make 5 ingredient cookie is wonderful and plentiful!

      Coconut is considered a beneficial fat.  Another great benefit from adding coconut to your diet is that 1-cup serving of coconut shreds provide 4 grams of dietary fiber!  We do have a preference however when it comes to eating shredded vs. flaked coconut. We found the fine shreds to have a bit of a soapy taste and the flaked do not. Anyone else find that to be true?

      It took Peg’s three different recipe versions until she found the right combination to make these Le Pain Quotidien inspired macaroons. We think you will truly enjoy them.

      Looking for a raw vegan coconut treat? Try our no bake coconut squares! Not a fan of coconut? Try these raw vegan Date Nut Bites.

      Watch our recipe video below and keep scrolling down for the full recipe and recipe variations.

      Coconut Macaroon Ingredients

      Makes about 20 depending on size you make them…

      6 Cups (14 oz) unsweetened organic coconut flakes (NOT shreds*)

      ¾ C sweetened condensed milk (coconut or cow)

      1 tsp. pure vanilla extract

      2 egg whites (from extra-large eggs) ¼ Cup egg whites

      ¼ tsp. sea salt

      Dark chocolate for dipping

      Extra variation ingredients: mini chocolate chips to stir into batter, butterscotch, white chocolate or peanut butter chips for melting and dipping

      Method for Making Coconut Macaroons

      Preheat oven to 350°F

      Makes 20

      1. Line a baking sheet with parchment and spread the coconut evenly over the top.
      2. Toast it in the oven for about 3-5 minutes, until nicely brown. WATCH CAREFULLY once it starts to brown, they brown fast.
      3. Remove from oven and allow to cool.
      4. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Takes 1 minute.
      5. In a large bowl add ¾ C coconut or regular sweetened condensed milk, the cooled coconut flakes and vanilla.
      6. Gently fold the egg whites into the coconut mixture.
      7. Use a small ice cream scoop or form with wetted hands the macaroons. Bake on a parchment lined baking sheet for 20 to 25 minutes, until golden brown. Cool and serve.
      8. For chocolate dipping: Start with cooled macaroons and melted chocolate.
      9. Set up a dipping station with parchment lined cookie sheet, bowl of melted dark or milk chocolate chips.
      10. Dip each macaroon top into the chocolate, either by holding the top and partially submerging it, or drizzle the chocolate on the top using a fork.
      11. Place finished macaroons on the parchment to set in a cool dry place or refrigerate 10 minutes or longer until chocolate has hardened.
      12. Store in an airtight container. We love them kept in the refrigerator as they stay crisp on the outside and moist on the inside.

      Great to give for holiday gift in a cute basket filled with your beautifully decorated macaroons.

      Sweetened Condensed Coconut Milk is a great dairy free option and works great too!

      Once you’ve folded in the egg whites this is what the mixture will look like. We used a small ice cream scoop dipped in warm water to form the macaroons.

      Chocolate dipping stations set up.

       

      Another coconut macaroon version is one made without the sweetened condensed milk. Below is the recipe for these macaroons.

      You might wonder why they are darker then the ones above~ it’s because we used coconut sugar which made them slightly darker.

      Makes 12 cookies

      Ingredients:

      3 Egg whites

      1 C Coconut sugar

      1 tsp vanilla

      2 1/2 C Coconut flakes

      2 Tbs coconut flour

      Enjoy Life dark chocolate mini chips for inside

      Enjoy Life dark chocolate chunks melted for dipping

      Method:

      Preheat Oven to 350 degrees

      Combine egg whites and coconut sugar in a glass mixing bowl. Heat the mixture over a pan of simmering water, stirring continuously, until sugar is dissolved. Remove from heat, add the vanilla and set aside.

      In a medium bowl mix together the coconut flakes and coconut flour. Fold egg mixture into dry. Mixture should be wet but not runny. If runny add a little more coconut flakes or flour. Add mini chocolate chips if using.

      Line a cookie sheet with parchment paper. Shape the cookies into balls, cones or flat cookies. Have fun being creative!

      Bake for 15-18 minutes until browned. Depending on heat of your oven. Center should be moist.

      Melt the chocolate chunks. Dip cookies, or drizzle chocolate onto cookies and place onto a parchment lined cookie sheet. Once chocolate hardens, cookies are ready!

       

      Gluten Free Pumpkin Pie

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      Gluten Free Pumpkin Pie is the star of our dessert table and continues to wow our family and friends every year! We make an easy to prepare gluten free pie crust,   however Cup 4 Cup and Bob’s Red Mill make packaged gluten free pie crusts. If you really want to make this pie thing easy, buy a frozen gluten free pie crust and add the filling.

      Another favorite pumpkin dessert that is super simple to make during Thanksgiving is our Pumpkin Squares that uses a cookie crumble crust. Our family loves pumpkin and is the  star on our dessert table. We even enjoy our pie and bars for breakfast the next day! A family tradition that keeps going. It’s why we make at least 2 pumpkin pies. One for leftovers. Not a fan of pumpkin? Try our Apple Pie or Pecan Bars.

      Check out our Ultimate Thanksgiving Guide with more tantalizing recipes, ideas and organizational tips to make your Thanksgiving dinner the very best…

      Wishing you a delicious holiday celebration!

      With Love and gratitude,

      Megs and Pegs

      Watch our recipe video below and keep scrolling for the full recipe.

      Gluten Free Pumpkin Pie Ingredients: 

      1 15 oz can organic pumpkin puree or 1 baked sugar pumpkin, pulp removed and pureed.

      2 Eggs

      3⁄4 Cup organic cane sugar

      1 12 oz. can Organic Evaporated Milk or Evaporated Coconut Milk (not light)

      1 1⁄2 Tbsp. Pumpkin Pie Spice (Favorite is Spice Hunter, but can also use Frontier)

      1 tsp. vanilla extract

      1 Gluten Free Pie Crust found on our website or use ready pie crust mixes: Cup 4 Cup, or Bob’s Red Mill. You can also find frozen gluten free pie crusts at your natural food grocery stores.

      All the ingredients except the sugar are pictured here.

      Gluten Free Pumpkin Pie Method:

      1. Mix all ingredients together until well blended.
      2. Pour into prepared deep dish 9” piecrust.
      3. Bake in a preheated 425-degree oven for 15 minutes.
      4. Add any pie crust decorations after the first 15 minutes to make sure they wont sink.
      5. Reduce oven temperature to 350 degrees and continue baking for an additional 40-50 minutes or until a knife inserted in center of pie comes out clean.
      6. Pie will firm up as it cools…
      7. Serve with fresh whipped cream.

      NOTE: Both pies were made exactly the same. The first pie made a beautiful froth circle design while baking, while the other remained dark all around. The magic of baking… each creation has their own signature when they come out of the oven… both delicious.

       

      Vegetarian Spinach and Mushroom Burgers

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      Looking to make something meaty that doesn’t have any meat in it? These vegetarian spinach and mushroom burgers, also know as our spinach patties, are it! The shiitake mushrooms create a meaty texture without adding any animal products. Mixed with onions, garlic, dried herbs, quinoa, and ground seeds, these burgers will leave you fully satisfied.

      These spinach and mushroom burgers are packed with nutritional benefits too! Shiitake mushrooms are great for many reasons, like building your immunity and riding the body of cancer cells, as well as boost your energy and brain function. Read more about the studies that support the benefits of shiitake mushrooms from Dr. Axe here!

      Spinach is also a wonderful super food. It is loaded with vitamins and minerals that support every part of your body! It helps maintain a healthy cardiovascular system, and also supports brain function and mental clarity. Read more about the benefits of spinach from Dr. Mercola here!

      Enough about all the health reasons as to why you should make these veggie burgers! Truly the only thing you need to know is how utterly delicious they are. Period.

      Did we mention they are 100% clean?! We love making them while on our cleanse, and are perfect to make for a crowd or as an appetizer, forming them into tiny bite sized bites. These veggies patties are extremely versatile: you can crumble leftovers into a buddha bowl, add to burrito bowls, taco salad,  or any other salad.  They will quickly become a regular in you weekly rotation. You can even make a double batch and freeze them to re-heat in a pan on a later date… Easy meal-prepping is our jam!

      Scroll down for the full recipe!

       

      Ingredients for Vegetarian Spinach and Mushroom Burgers

      Makes 8-10 3-4” burgers

      1 bunch fresh or box spinach leaves
      ½-1 cup finely chopped shiitake mushrooms
      1 onion or 1 leek (green part only), diced
      2-3 garlic cloves, minced
      3 tablespoons flax seeds, ground or soaked, in ¼ C water
      ½-1 cup cooked quinoa
      ¼ cup sunflower seeds, toasted and ground
      ¼ cup toasted and ground pumpkin seeds
      ¼ cup Kite Hill cheese or Nutritional Yeast (optional)
      1 tsp Italian Seasoning
      salt and pepper to taste
      Coconut oil to cook patties in
      Olive oil to sauté vegetables

      Method to Make Spinach Patties

      • Sauté mushrooms, onions, leeks, green onions, and minced garlic in 2-tsp olive oil.
      • Transfer mixture to a medium bowl and set aside.
      • In same pan, heat 2 tsp olive oil and spinach. Cover for 1-2 minutes until wilted.
      • Drain spinach and press off any excess liquid. Chop spinach, and add to onion/mushroom mixture.
      • Add remaining ingredients except for coconut oil into the bowl and mix thoroughly. Mixture should hold together when formed into a patty.
      • In the same pan, heat 2-3 tablespoonds coconut oil until hot. Form spinach mixture into patties and sauté until browned on both sides, approx. 5 minutes per side on medium heat.
      • Serve warm or at room temperature.
      • Patties can be baked for 30 minutes instead of pan-frying. Cook until brown.

      *NOTE: Spinach patty mixture can be made a day ahead and refrigerated. Freeze leftovers. Store patties wrapped in parchment paper in a freezer bag.

       

       

      Caramel Mocha Latte Smoothie (Caffeine and Sugar Free)

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      Caramel Mocha Latte Smoothie is Curry Girls latest smoothie creation! This coffee substitute fills the need for a coffee fix without actually drinking coffee. And this mocha latte comes with some seriously great benefits. Made from French chicory, the roasted root is blended with dandelion and heralds as “the detox herb”. Also added in the tea is Spanish carob, which has a hint of chocolaty goodness, and almonds, dates and figs that give this tea it’s amazing flavor.  One has to wonder is it coffee or tea… It’s a great coffee substitute especially when Cleansing with Food.   Often students have a challenge giving up their coffee for 21 days, however this smoothie really is a surprise alternative! Serve it warm, room temp or iced. Any which way you serve it, you will be surprised by it’s taste!

      There are multiple bonuses from this deliciously robust latte, besides it being unbelievably sugar free! While Pegs has been paying attention to her sugar intake, even living her whole food lifestyle, she realized, the coconut water and dates added into her morning smoothie were adding up to a lot of sugar. Using teas and unsweetened vanilla non-dairy milk alternatives eliminated a lot of her extra sugar, and allowed Pegs to add a date if she wanted to sweeten her smoothie just a bit.  The added bonus with dandelion tea is that it’s naturally acid free + helps to restore one’s alkaline balance.  Check out why dandelion root is so amazingly great for our bodies.

      Watch our latest recipe video as Pegs shares her new found love for Dandelion Carmel Nut tea. She’s always loved the taste of mocha, but coffee never agreed with her. Now while lowering her sugar intake she discovered this fully satisfying latte smoothie. We cant wait for you to try it and let us know in the comments below what you think.

      Caramel Mocha Latte Smoothie Ingredients:

       1 C Teeccino Dandelion Caramel Nut tea bag, steeped for 5 minutes
      1 C Milk: unsweetened vanilla hemp, or  macadamia nut milk
      ½ tsp. vanilla extract, alcohol free
      1 Tbsp. Tocotrienols
      Vanilla or chai protein powder
      1 Tbsp. fresh ground flax seeds
      ½ tsp. cinnamon
      1 tsp. Red Maca Powder~ adds a rich roasted flavor (optional)
      1 Tbsp. coconut cream
      1  Medjool date, pitted (optional)

       

      Caramel Mocha Latte Smoothie Method:

      Add all ingredients into a blender and blend until creamy.

      Gluten Free Toast 3 Ways

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      Gluten Free Toast 3 Ways gives you new options for out of the box eaters. Whether you are gluten free, dairy free, vegan, or paleo, there is a new toast option ready for you to try. We’ve shared hearty gluten free whole grain bread, squishy bread kids like, and a sugar free vegan bread, we think you will love!

      Toast is a standard for breakfast, however, we’ve found that toast simply is satisfying for any meal! It’s a quick nutritious snack, or cut in squares can serve as an appetizer. Serve your toast open faced with a yummy  salad for a great light lunch or dinner. Toast can be as simple as 2 ingredients such as avocado and flake salt. In fact, because of all the good for you reasons to eat avocados, this toast has made it onto many well known restaurant menus. Add some thinly sliced radish, micro greens or a fried egg to your beloved avo toast and you’ve upped your nutritional benefit.

      The deal about toast is that its a comfort food, period. The Standard American Toast is butter and jam, however at our house peanut butter and jelly was what we loved most as our toppers~ especially with our homemade strawberry jam or lemon verbena nectarine jam. But then came the new better for you butters: almond, cashew, sunflower seed, even coconut butter~ the better for you butters that add great health benefits. Nut butters are heart healthy and are a great source for brain health. However, there are other ways to make great tasting toast without using nut butters…Because there are a lot of  people with nut allergies.

      Today, Meg and I challenged ourselves to come up with a few new, somewhat wild out-of-the-box-ideas, that we thought kids of any age might enjoy. We went with a standard banana toast, but paired it with sun-butter, fresh grapes, and cinnamon. Then we went for the full beneficial fats from cashew and coconut butters and topped it with fresh figs for a wow factor in every bite!  And last with a savory Mediterranean toast with a twist*, we added our favorite vegan chive cream cheese, seaweed*, cucumbers, tomatoes and kalamata olives. Each one was so different in flavor, yet all so delicious in their own way! We cant wait for you to try these yummy creations!

       

      We hope we got your creative juices flowing. We’d love to hear which combos you enjoyed and your own personal new combinations you’ve created. Please share with us in the comments below.

      Keep scrolling to find the full recipe for all 3 toast ideas and watch our latest recipe video here.

      Gluten Free Toast 3 Ways

      Toast #1 Sunbutter, Banana and Grapes

      Ingredients:

      Udi’s Gluten Free Multi Grain Bread

      Sunbutter

      Banana

      Organic grapes, halved  (or other whole fruits: strawberries, apple slices, raspberries, persimmons…)

      Cinnamon

      Method for Sunbutter, Banana & Grape Toast

      1. Toast your bread
      2. Spread a nice layer of Sunbutter onto the toast.
      3. Top with sliced bananas
      4. Add halved grapes
      5. Sprinkle with cinnamon
      6. Eat up!

      Toast #2 Cashew & Coconut Butter & Fig

      Ingredients:

      Hemp Hemp Hooray GF DF Sugar Free Vegan Bread

      Cashew Butter

      Coconut Manna/butter

      Fresh figs, sliced

      Method for Cashew & Coconut Butter & Fig

      1. Toast your bread
      2. Spread a nice layer of coconut mana.
      3. Spread on top of coconut mana the cashew butter.
      4. Add sliced figs.
      5. Eat up!

      Toast #3 Mediterranean: Almond Chive Cream Cheese, Tomato, Kalamata Olive, Seaweed & Garlic Salt Flakes

      Ingredients:  Mediterranean Toast

      Canyon Bake House 7 Grain gluten free bread

      Kite Hill Chive Almond Cream Cheese

      1 Heirloom tomato, sliced

      1 small cucumber, Persian or Hothouse, sliced

      Pitted kalamata olives

      Seaweed snack sheets

      Wild Garlic Flake Salt

      Method for Making Mediterranean Toast

      1. Toast your bread
      2. Spread a nice layer of Kite Hill Almond Chive Cream Cheese.
      3. Add sliced heirloom tomatoes
      4. Add halved kalamata olives
      5. Shred seaweed on top.
      6. Sprinkle with wild garlic flaked sea salt
      7. Eat up!

      Grilled Zucchini Lasagna with Tomato Pepper Sauce

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      Best Ever Grilled Zucchini Lasagne with Tomato Pepper Sauce!  Talk about a fabulous union of amazing seasonal flavors! Our greatest critic, Poppa Tim, exclaimed “Wow!” Well howdy summer.  You continue to bless us with your abundant bounty of  tomatoes, peppers, and summer squash.  We created this mouth watering farm fresh dish just for you, our community. You asked for a savory dish and we think this delivers the goods. As always we give you options that fit your palate and dietary preferences.

      In this grain-free lasagna we use many varieties of odd shaped heirloom  and cherry tomatoes that are super sweet like candy, (never judge a book by it’s cover my momma said).  Also used  to create this robust sauce are a rainbow of sweet bell, ancho and red shishito peppers. It’s great over pasta, fish, chicken and of course vegetables! It’s so versatile you can use it for your favorite canapé or pizza sauce.   Writing about it makes my mouth water!

      Using what’s in season and what’s in your garden makes this colorful nutrient rich one pot a delight to both foodies and gardeners.   We hope you visit your local Farmer Market to see all the newly harvested crops. It’s eye popping and gorgeous! Please share with us what you’re making, we’d love to know.

      Most lasagna recipes can be heavy with all the cheese added. Not in this dish. We wanted to make an easy to assemble lighter summery version with way less dairy and alternatives.  The sauce is great to make ahead and freeze in small batches. It’s relatively quick to prepare, even if you don’t make the sauce ahead. Perfect to eat outside, served at room temp along with a simple salad while sipping on our refreshing Summer Sangria!

      Tomatoes and peppers are loaded with wonderful nutrition! However for some, these night shade vegetables, (yes they grow at night), are a plant family that can cause many challenging digestive symptoms. Curious about night shades? Read this article that explains the benefits as well as potential problems that sometimes go unresolved. We want you to feel great after eating our recipes. It’s also good to know that even the best foods aren’t necessarily beneficial for everyone.

      Love shishito peppers like we do? Try this simple recipe as a great side dish or appetizer. If you love to grill your summer’s bounty like we do, check out how we grill them here.

      Watch our latest recipe video and keep scrolling for the full recipe.

      Grilled Zucchini Lasagne with Tomato Pepper Sauce Ingredients:

      Serves 2

      1 lb. Grilled Zucchini squash (about 2-3 medium to large squash, sliced ¼” long ways)
      ½ Cup Grated goat cheese and or Pecorino Romano
      Kite Hill Ricotta
      ½ lb. Shiitake mushrooms, sautéed in olive oil (about 1 cup)
      Roasted Tomato and Pepper Sauce (recipe follows)

      Optional variations:
      Homemade Pesto to flavor your ricotta because that’s what Pegs loves to do.
      Use grilled baby eggplants sliced the same way. A combo of eggplant and squash works great too!
      Any summer squash will work in this dish, even a spaghetti squash will work.
      Dairy Free cheese can be substituted
      Sheep or Goat Feta can replace ricotta.
      For a spicy version: add a jalapeno or serrano pepper to the sauce.

      Note: If you carefully remove the seeds, it’s less hot. The seeds are what add the heat. Wash your hands well after working with chili peppers.

      Method for Grilled Zucchini Lasagna:

      – Ready the grill for the zucchinis.
      – Toss zucchini’s in a little olive oil and sea salt.
      Watch how we grill HERE.
      Saute mushrooms in olive oil and sea salt.
      Now for the layering:
      – Add a little sauce to coat the bottom of a 8 x 8 glass baking dish.
      – Next add 3-4 zucchinis in a row. Top zucchinis with sauce, mushrooms and cheese if you’re using.
      – Continue to layer 2 more times.
      – Top the lasagne with grated pecorino cheese.
      – Garnish with fresh slivered basil leaves and flake sea salt.

      Roasted Tomato and Pepper Sauce Ingredients:

      Makes about 1 1/2 C sauce. Easily doubled.

      1/2 of each: red, yellow or purple bell peppers, seeded and medium rough chopped
      2-3 lbs. heirloom tomatoes (1 box of cherry tomatoes plus a couple large heirlooms)
      1 medium red or sweet onion medium rough chopped
      3-4 cloves garlic, rough chopped or 1 shallot
      1 bunch basil leaves, stems removed
      1/4 C Olive Oil + another 1/4 C Olive oil (1st 1/4 C is for roasting veggies & 2nd C is for the sauce)
      1 1/2 tsp. Celtic sea salt

      Roasted Tomato and Pepper Sauce Method:

      Pre-Heat oven to 350-400 degrees

      – Parchment lined baking sheet
      – Rough chop all the peppers, whole tomatoes, red onion and half the cherry tomatoes.
      – In a bowl add the tomatoes, peppers, red onion, chopped garlic, olive oil and sea salt.
      – Roast the vegetables for 30 minutes until just tender and browned.
      – Use the parchment paper to lift all the vegetables and pour them into the blender or mini prep.
      – Then puree all the ingredients with the basil and olive oil until your desired consistency:  chunky or smooth, you choose.
      – Makes about 1 1/2 C sauce. Save left overs for the rest of the week or freeze.

        Bon Appetite!

       

      Heirloom Tomato, Nectarine, and Burrata Cheese

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      Summer staple recipe! Easy to make and ready in 5 minutes or less!! Heirloom tomato, nectarine, and burrata cheese recipe utilizes what’s in season and everything you can find at a local farmers market.

      Heirloom tomatoes pair nicely with summer stone fruit. There are many different varieties or tomatoes ~ we love them all! We have tried this recipe using nectarines and sunset heirloom tomatoes; however, use this as a template. Feel free to try different tomatoes or peaches instead. Many farmers are growing different varieties, see which ones you prefer! If you are not by a farmers market, that’s ok too! You can get all of the ingredients at your local store.

      Make this for your summer dinner party or as an appetizer. We love how quick it is to make. You can also prepare this recipe ahead of time. For more delicious summer recipes, try our Heirloom Tomato Sauce, Nectarine Popsicles, and Nectarine Jam. And if you are feeling adventurous, learn how to make your own homemade burrata here!

      Scroll down for this full recipe and watch our recipe video. (*Make sure to watch the whole video for a funny surprise at the end.)

      Heirloom Tomato, Nectarine, and Burrata Cheese Ingredients

      Serves 4

      1 medium Heirloom tomato, sliced
      Yellow Nectarine, sliced
      Handful fresh mint, slivered
      Burrata cheese
      ¼ Red onion, sliced
      1-2 tablespoons White balsamic vinegar
      1-2 tablespoons Olive oil
      Pinch of Celtic or Maldon flake sea salt, plus more if needed
      Gluten free baguette or crostinis

      Method to Make This

      • Prepare the tomato, nectarine, and red onion. Place into a medium sized flat serving bowl.
      • Add balsamic, oil, and salt to everything and then mix together.
      • Before serving, slice mint and add to dish*. Taste and add more salt if needed.
      • Serve with baguette or crostinis.

      *NOTE: you can make this ahead of time. Prepare everything but the mint, and then cover. Leave in refrigerator to marinate.

      Dehydrated Peaches

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      Dehydrated Peaches! That’s right, delicious dried fruit made by you.

      Never want summer to end? Neither do we! And, with dehydrator, it doesn’t have to! Keep enjoying summer’s bounty all year long with this magical kitchen tool. Dehydrated Peaches is our first recipe using a dehydrator and you can expect more to come. The only thing you need (aside from peaches) is a dehydrator!

      This recipe was created on the fly while I was visiting my boyfriend’s mom’s home in Newport, Oregon. We met her camping in southern Oregon before heading to her home. While camping she had shared these same dehydrated peaches and I immediately insisted she teach me her ways!! These are a great addition to our Camping Essentials list.

      Dehydrating fruit is SO. EASY. I cannot emphasize that enough. The preparation is minimal, especially if you have help, and the rewards are plenty!

      We purchased a flat of local organic Fremont peaches from her farmers market. For reference, there are about 20-30 peaches in a flat. You Can use any variety of peaches your little heart desires. You can even use this recipe with other fruits: nectarines, plums, mango, pineapple, bananas, etc. The possibilities are endless!

      It is possible to “dehydrate” the peaches in your oven, but we haven’t tested that recipe just yet. We promise to do so ASAP, so even if you don’t have a dehydrator you can enjoy these homemade goodies too!

      Keep scrolling for the full recipe + watch our recipe video here! *if you enjoy this video style and would like to see more of these overhead recipe videos. Comment on this recipe on our YouTube, Facebook or Instagram @CurryGirlsKitchen.

      What You Need To Make Dehydrated Peaches

      1 flat of peaches, about 20-30 of your favorite variety*
      Dehydrator (we used this one + about 8 extra trays)

      Method to Make Dehydrated Peaches

      • There are two ways of prepping the peaches. #1) cut the skin off the peaches or #2) place peaches in simmering water for 2 to 3 seconds and then using your fingers, peel the skin off the peaches. Option #1 is great for the lazier cooks (like me). Option #2 will waste less of the fruit. Both work fine!
      • Once you have peeled the peaches, slice to your preference. I enjoy larger pieces of dried fruit, so I would cut into ¼ inch rounds and then slice off the rest of the fruit around the pit.
      • As you can see in our recipe video, I would take two peaches at a time to peel the skin off. Cut up the fruit. And then place on the dehydrator rack.

      • The key to making them perfectly dried is to give them space on the dehydrator rack.

      • Once all peaches are prepped and spread out, place racks in dehydrator. Plug in and setting the temperature.
      • There are two settings for how long the fruit will dehydrate for: #1) If you would like to do it for less time, we set the temp a little over 125 degrees. These need at least 12 hours before they can be removed. #2) If you prefer to let them dehydrate for a longer time, you can set the temp around 105 degrees. These can take anywhere from 18-24 hours.
      • Once dehydrated to desired consistency, remove fruit from the trays. Store in baggies or an airtight container. If your fruit has more moisture and a softer consistency, we recommend leaving in the fridge to preserve longer**.
      • Enjoy immediately! We love pairing ours with granola and yogurt, in salads, on a cheese board, with baked goods, and of course on their own.

      Notes:
      *Depending on your dehydrator, you might only be able to make a limited amount of peaches. The one we used had multiple trays so we were able to make a huge batch. We recommend checking your dehydrator manual to see how much it can hold (in pounds etc.). You can always start with a small batch and make more!
      **Depending on the texture of your fruit, it can last for months!

      Dairy Free Caramel Banana Smoothie

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      Our Dairy Free Caramel Banana Smoothie tastes like a decadent milkshake! Perfect for these hot summer days.  Megs has been testing new smoothie recipes to see how we can use even less sugar.  We both realized there are simple ways to cut down on our sugar. One way is to read the sugar content on product labels. Choosing unsweetened vanilla hemp, almond or Macadamia milks  have zero sugar. Using only half of the banana along with surprisingly beneficial ingredients,  such as Lions Mane and maca root, both added amazing flavor. We are loving her new tasty creations and found them so satisfying. This Caramel Banana Smoothie is a healthier “milkshake” alternative perfect as a refreshing summer breakfast or afternoon snack!

      The rich caramel nutty flavor comes from the coconut nectar and maca powder paired with the sweet banana. DF Caramel Banana smoothie is an indulgent treat that’s packed with incredible benefits!  Bananas are loaded with vitamins and minerals~ especially potassium, magnesium and folate. Maca powder is rich in antioxidants, great for increasing energy, mood, memory, libido and hormone balancing! Wahoo! Maca root is actually part of the powerful healing cruciferous family.  Lions mane, a mushroom, is anti-inflammatory and great for boosting brain function, heart and gut health. Recent research shows lions mane as having a positive effect stimulating brain cell growth. Check out these additional articles that share great information regarding the benefits from eating lion’s mane mushrooms and maca root .

      What to do with over ripe bananas? Freeze them! But do peel them first. They are perfect for using in this Caramel Banana Smoothie. We love freezing halved bananas for easy to make “nice-cream”, smoothies or milkshakes. Another treat is to make these smoothies into popsicles~ simply leave out the flax, chia and protein powder. For other delicious summertime smoothie recipes, try our Peach Basil Smoothie, Creamy Mint or  Tropical Dragon Fruit Smoothie.

      Watch our latest recipe video below and scroll down for the full smoothie recipe.

      Caramel Banana Smoothie

      8-10 oz. coconut water  (or alternative milk of choice)
      ½ frozen peeled banana
      1 tablespoon flax seeds, freshly ground
      1 tablespoon chia seeds
      1 tablespoon cashew butter
      1 tablespoon coconut cream
      1 scoop vanilla protein powder (optional)
      1 date or 1 tablespoon coconut nectar
      1 teaspoon vanilla extract
      1 serving Lions Mane (by Four Sigmatic)
      ½ teaspoon Maca powder
      Pinch of Celtic sea salt
      Handful of ice

      Method to Make Smoothie:

      – Put all ingredients into a blender. Mix on high for 45 seconds to 1 minute to make your smoothie nice and creamy!
      – Top with extra banana slices or coconut nectar for an extra caramel taste.
      – Enjoy immediately!

       

       

      Season’s Best Grilled Vegetables

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      Season’s Best Grilled Vegetables are a favorite go to for hot summer nights or any night that you can BBQ. There’s so many ways you can use those tasty finger licking vegetables that disappear as fast as you pull them off the barbi!   What better way to get cooking summer’s bounty than making up a big batch of grilled vegetables: eggplants, sweet bell peppers, chili’s, corn, summer squash, onions, zucchini, or mushrooms…Simply marinate them in olive oil and sea salt with some fresh garlic, or if feeling it, use our delicious  Teriyaki sauce. Eat them as is on the side, add them to pasta, in a salad, stuff them rolled up, or make a yummy vegetarian hero sandwich!  Watch our  video to see more yummy ways to use your Grilled Vegetables.

      Watch our video on How to Grill Vegetables below. And keep scrolling on down for the full recipe.

      Grilled Vegetables 101

      Summer’s bounty and MORE!

      Buy or pick your summer’s harvest:

      Eggplant, zucchinis, summer squashes, portabello mushrooms or any large mushrooms, sweet onions, sweet bell pepper, corn on the cob, chili peppers… so much to choose from!

      Fall and winter’s bounty are great too!

      Those hard winter squashes sliced  such as butternut, acorn, or pumpkin are wonderful to BBQ too!

      Olive oil

      Celtic or flavored Sea Salt

      Fresh mined garlic (optional)

      Fresh herbs: rosemary, thyme, oregano sprigs

      Teriyaki Sauce for another optional marinade

      Method for marinating and grilling vegetables

      • Slice all vegetables about 1/4 ” thick
      • In a large gallon sized baggie, depending on how many vegetables you are grilling, add vegetables, some olive oil, and sea salt. Use multiple bags so not to crowd and they all get coated in a the olive oil.
      • Marinate for a minimum of 30 minutes or over night.
      • Start heating your grill.
      • Have an empty baking dish and tongs to put the finished vegetables in.
      • Make sure the grates are cleaned. Use an oiled rag. You might need to throw it away after yo clean it, but better the gross dirt is on the rag not on your food.
      • Once your grates are hot, check by putting one vegetable on the grate. It should sizzle. Put as many on the grate that can fit. You will have to do batches at a time.
      • Turn down the heat/flame so not to burn the vegetables. Depending on the thickness, will depend on the time each vegetable will take. For example, a zucchini will cook faster than butternut squash. And mushrooms take a long time to cook down.
      • Lets talk burnt blackened vegetables. There are bad for us. Even carcinogenic. Its something I needed to say. Because we eat for our health and the blackest burnt ones are not healthy. ok. I said it…

      NEED MORE IDEAS?

      Watch our What to do with your Grilled Veggies!