Turmeric is a great anti inflammatory its very heathy. It has many healing properties. The reason for the coconut milk is it won't counteract the healing properties of the turmeric. Almond milk , and others like it will. The garlic and onion also are very good for you.

Easy Dish In 5 Minutes,Making Do With Canned Food .

This sauce is based on the cilantro sauce recipe made by Chefs Susan Feniger and Mary Sue Millken from the LA restaurant 'Border Grill'. I changed the quantity of the jalapeño chilli and other spices to suit a Japanese palette.-By sautéeing the shallot and mushroom slowly until golden brown, you can extract the sweetness of the vegetables.-Discard the seeds of the jalapeno chili if you prefer a milder sauce.-If you don't want to bother, just purée the mixture in a mixer, without straining through a sieve. Recipe by yukoz1

They were originally separate dishes but when I put them together, it was quite tasty.-You can use any vegetables.-If you don't like curry or you have little children, you could omit the curry seasoning of the sprouts. For 3 to 4 servings. Recipe by sakuni

Do you like white sauce? Do you mind if it is high calories and contains gluten?Then why won't you cook Tofu sauce? This time, I am going to introduce how to cook baked vegetables with tofu sauce.It is very easy and healthy. You could get good-quality protein and a lot of vitamins both at once.

While shopping for ingredients for tonight's planned dinner of beef and broccoli, my wife made the highly unusual request that I not make it Asian-style. Pardon me?! How does that work? Instead of going nuts trying to figure it out, I chose to keep my sanity and went another direction. Bye-bye went the broccoli and soy-based sauce, and in went the cauliflower and rosemary-infused parmesan cream. The challenge was met, and pretty tastily so.

I created this recipe for my husband who wanted to eat a lot of vegetables! Recipe by Rabuchafe

Awesomely delicious

This is made with the chicken stock and the chicken from my stock recipe and can be used for pie or pasty filling, or served on spagetti or with rice and is approx 8 to 12 serving. Note I use chicken soup powder to thicken as they are basically corn flour milk powder and herbs. If you have any left over it can be kept and used in soup, recipe to follow.

I once made this dish with kabocha squash as the only vegetable and it turned out quite nicely. Considering the balance of nutrients, I also added other veggies and some Wiener sausages into this gratin. I also had some frozen veggies that came in handy.I don't know if you can call this a Helpful Hint, but as I've written at the top, making this gratin becomes much easier if you can make use of frozen veggies! I highly recommend this when you're short on time. It's butter-free and still very tasty - if you switch the milk to soy milk, I'm sure you can cut down on the calories and make it even healthier. Recipe by Kanonshun