Here is Dr. Jessica Black with her daughters
I can’t stress enough how grateful I am to have purchased Dr. Jessica Black’s book “The Anti Inflammation Diet and Recipe Book”. Once I figured out the ropes of going gluten-free, I learned how to eat the things I shouldn’t have been eating like gluten-free pizza and cookies and was still eating dairy, and having caffeine and other sugary treats.
Dr. Black (or Dr. Jessie as I like to call her) taught me how to eat the right foods to lose more weight and what foods to avoid to not have the inflammation I was unfortunately getting used to. I had a test done before going gluten-free to check my CRP or C Reactive Protein level, which is an indicator of inflammation and mine was off the charts. Normal is 3 or under and I was at 10! I was a ticking time bomb as that has been linked to heart disease. Now I believe I am at .8 so that just goes to show you what going gluten-free and choosing the right foods did to my body.
I will be doing a giveaway very soon on my Rockin’ Gluten-Free Facebook page of Dr. Jessie’s book. Please watch my Facebook page for details. If you haven’t “liked” it already, you can do it right from my site here. I would really appreciate it!
Dr. Jessie was kind enough to send me an awesome recipe to share with all of you. I was SO honored to speak with her and have her do this recipe post on my site. I cannot wait for her next book to come out!
Here is her Green Curry recipe post. Enjoy!
Delicious, just like at a restaurant, GREEN CURRY
I have made this curry many times. It seems daunting due to all of the ingredients but it is very quick and easy to make and very versatile; change the veggies and protein source each time you make it. And it is made mild enough for most kids with a spicy sauce on the side. If you are worried about having too much spice for the younger ones, omit the jalapeño in the paste and add it to the spicy sauce!
Ingredients:
1 lb. organic chicken breast
1 yellow pepper, julienne
3 small zucchini’s, julienne
2 broccoli florets, chopped
1 small container of organic cherry tomatoes (omit for individual’s with arthritis or sensitive to tomatoes)
For the green curry paste:
4-5 cloves garlic
1/8 jalapeño
1/4 cup purple onion, chopped
1 thumb-size piece ginger, sliced
1/2 cup fresh coriander (cilantro) leaves & stems roughly chopped
1/2 cup fresh basil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground white pepper (available in most supermarket spice aisles)
3 Tbsp. fish sauce (most are gluten-free, make sure to check for thickeners)
1 tsp. anchovie paste (or 4 anchovie fillets and 1/4 tsp. sea salt)
1 Tbsp. lime juice
2 tsp. pure maple syrup
1/4 can coconut milk (set the rest aside for later)
For extra hot sauce (to set on the table):
1 jalapeño (or the remaining jalapeño)
1 thumb sized portion of ginger
¼ purple onion
2 cloves garlic
blend with what is left over in the blender after removing your green curry paste. If needed, add a little extra coconut milk.
First remove any tough outer leaves from the lemongrass and cut off the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry pot for extra flavor). Chop the slices with your knife to mince.
Add all ingredients for the paste into a high-powered blender or food processor. Blend well to create a fragrant green curry paste. If using a blender and its not blending well, add more coconut milk to blend ingredients, up to 1/2 can as necessary.
Drizzle 2 Tbsp. of coconut oil in a wok or large frying pan over medium-high heat. Add the green curry paste you just made and stir-fry to release the fragrance (1 minute). Add what is remaining of your can of coconut milk and stir to combine.
Add 1 lb. chicken breast, chopped (this will serve 3-4 people). Stir and bring to a boil.
Reduce heat to medium-low and simmer until chicken is nearly cooked (10 to 15 for boneless chicken). Stir occasionally.
Add the vegetables OR experiment with other vegetables of your choice – green beans, bamboo shoots, zucchini, etc…
Stir well and continue simmering another 10 minutes, or until vegetables have softened and chicken is thoroughly cooked.
Highly recommend this book!
Please note: This site does not provide medical advice, diagnosis, or treatment.
