Gingered Beet & Fennel Salad

3 large beets, trimmed & halved
1/2 cup fresh orange juice
1 teaspoon chia seeds
1 1/2 tablespoons golden sherry
2 inch piece of ginger, finely grated
1 teaspoon ground coriander
Shredded Romaine lettuce or other greens of choice for lining plate
2 bulbs fennel, trimmed, cored, and thinly sliced
1/3 cup sliced almonds, lightly toasted

Steam beets until tender. Drain well and cool to room temperature. When cool, peel and slice into 1/4 inch wedges.

While the beets are steaming, make the dressing: Whisk together orange juice, chia seeds, sherry, ginger, and coriander. Let sit for several minutes and whisk again. The chia seeds will thicken the dressing.

Line four plates with lettuce and top with beets and fennel. Drizzle with dressing, top with almonds and serve. Serves four.


★★★★★ 5 out of 5 stars—Best ever!

While the idea of this much ginger in a dressing may seem like a bit much, the sweetness of the beets helps to balance out the bold flavors in this recipe. Enjoy this as a first course or have it as a light stand-on-its-own meal.

Mung Bean & Coconut Curry

1 tablespoon whole cumin seeds
9 cloves of garlic, crushed
1 15 ounce can petite diced tomatoes
2 tablespoons freshly grated ginger
2 tablespoons ground coriander
1 teaspoons turmeric
1 teaspoon sea salt (optional)
1 teaspoon cayenne pepper (or less if you like it mild)
4 cups water
1 cup mung beans, picked over for stones and well rinsed
1 15 ounce can coconut milk
juice of 1-2 limes
½ cup chopped fresh cilantro

Place a large cast iron pot over medium-high heat. Add the cumin seeds and dry cook for about 1 minute, until they just begin to darken. Add the garlic, and a few tablespoons water and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn’t burn. Add the tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sautée this mixture for 5 minutes, stirring frequently. Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice. Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high. Once the curry comes to the boil, turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide whether you’d like to add the second lime as well. Serve hot.


★★★★★ 5 out of 5 stars—Best ever!

I found the original recipe during a random search on the internet and I’m glad I searched. This recipe was amazing. I’d love to take credit for it, but I cannot. The Muffin Myth knows their stuff when it comes to great tasting vegetarian food. Here’s the link for the original recipe: Mung Bean and Coconut Curry. The only thing I did was omit the oil to make it ETL compliant, I made the salt optional, and converted some of the measurements to standard units. This also freezes well for those who portion meals for convenience. Enjoy!

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