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How I Cured Morgellons Forum Response

NOTE: This is a discussion list reponse to Food for Thought.


Monique

1/23/2014
2:11:02 PM
I am SO loving these recipes everyone keeps posting! They need to all be added to the recipes page so they're easier to find. :-D And I need to buy more ingredients so I can make some more of them and expand my horizons. Yum!!

Here is a recipe I made up last week and it was delicious!!! I would say created but one of my friends laughed at me when I told him I created coconut shrimp curry. "You created it as opposed to cooking it? Like when you create something out of paper machet?" WHAT? Heck! I don't know why I used that word!!! The next day, I realized I said I created it cuz I made up the recipe. Geez!! Some people!!! Now we laugh about my frequent food creations.

I almost always eat or cook with about 6 different veggies so I get my daily quota. The more the merrier for me! Also, it stretches my stock of veggies in the frig out so I'm only buying once a week or so. Enjoy the dish, my friends!

COCONUT SHRIMP CURRY (makes 6-8 servings)

1 lb medium shrimp
2 tablespoons coconut oil
1 can coconut milk (unsweetened)
OPTIONAL: 1 cup cooked brown rice, quinoa, lentils or beans
SPICES:
2 tablespoons curry powder
1 teaspoon garlic powder
3/4 teaspoon ginger
1/2 teaspoon lemon pepper
1/2 teaspoon sea salt
VEGETABLES:
1/2 sweet potato
1 turnip
1 cup cabbage
1/2 green zucchini
1/2 red onion
4 brussels sprouts
2 mini bell peppers, red & yellow
1 jalapeno or serrano pepper (with or without seeds)
1 elephant clove garlic (or 3-4 regular)
1 inch section ginger root
2-3 handfuls spinach leaves

Boil shrimp, then shell and de-vein. Chop veggies into bite size pieces. I "chop" by holding veggie in one hand and cutting off small chunks.

Heat coconut oil in large skillet. Add shrimp and saute a few minutes then pour in coconut milk and spices. If desired, add precooked rice, quinoa, lentils or beans (I like sometimes without but goes further with). Add sweet potato, turnip and cabbage and cook to desired tenderness, 10 minutes max. Add remaining veggies except spinach (I include fresh garlic and ginger root in veggie category). Heat thru, maybe 5 minutes. (Veggies will be a little crunchy in keeping with our raw veggie diet. Cook longer if desired.) Toss in spinach and stir. Heat 1-2 minutes and serve.

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