This month, we'll look at a few quick Indian style dishes.

Indian Spiced Cauliflower

Stuff the slow cooker before bed, and you'll have a veggie dish ready for the whole day!

Active time: 5 minutes
Cooking time: 4 hours

• 1 head cauliflower, chopped into florets
• 1/2 large can of crushed tomatoes (14oz)
• 2 cloves garlic, crushed
• 1/2 tsp ginger
• 1/2 tsp cumin seeds
• 1/2 tsp coriander
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• sea salt

Place all of the ingredients into a slow cooker. Cook on low for four or more hours.

You can also add meat, if you’d like, for a complete meal.

Nutritional info: 3 servings at 13g carb


Indian Carrot Slaw

Time: 4 minutes

• 1 bag shredded carrots (or shred 4-5 carrots)
• 2 tsp coconut oil
• 1/2 tsp cumin seed
• 1/2 tsp fenugreek seed
• 1/2 tsp dill seed
• 1/2 tsp fennel seed
• juice of 1/2 lemon
• 1 Tbsp olive oil
• 2 tsp apple cider vinegar
• sea salt to taste

Heat the coconut oil in a small skillet. Add the four types of seeds and sauté for a few minutes until the spices become pungent. Add the lemon juice and stir well.

Add the shredded carrots to a salad bowl. Pour the spice mixture over the carrots, along with the olive oil and sea salt. Toss well; serve chilled.

Nutritional info: 4 servings at 5g carb, 6g fat




Indian Inspired Golden Beets

Time: 1 hour

• 2 lb. golden beets, peeled and diced
• 1 Tbsp coconut oil
• 1 tsp cumin seeds
• 2 cloves garlic, crushed
• 1 cup onion, chopped
• 1/8 tsp cayenne pepper
• 1 cup water
• sea salt

Add the oil to a large skillet. Bring to medium heat. Add the garlic and cumin seeds. Stir well, being careful not to burn the garlic. Add the onions and sauté until soft.

Add the remaining ingredients and bring to a boil, then cover and simmer until the beets are soft. Uncover and cook, allowing the liquid to reduce some before serving.

This can also be made into a complete meal with the addition of some form of protein.

Nutritional info: 4 servings at 25g carb, 3.5g fat




Easy Curried Grassfed Beef

I wrote this recipe as more or less just a guideline. Use what you have on hand from each category.

Time: 30 minutes

• 2 tsp red palm oil (or coconut oil, lard, or tallow)

Meat:
• 2 lb. ground grassfed beef (or any other meat, ground or diced)

Veggies:
• 3 garlic scapes, chopped (or garlic)
• 1/2 leek, sliced (or onions)
• 1/2 head cauliflower, chopped into small florets (or any other veggie you like)
• 3 cups spinach (or any other greens)

Spices:
• 2 tsp powdered fenugreek
• 2 tsp curry powder
• 1/2 tsp dill seeds
• 1/2 tsp cumin seeds
• sea salt to taste

Bring the oil to medium heat in a large skillet. Add the garlic and leeks. Sauté for 2 minutes. Add the spices and sauté for 1-2 more minutes, stirring. Now, add the meat and brown well. Add the cauliflower, cover and reduce to low-medium heat. After about 10 minutes, add the greens and stir well. Cover and cook for 5 to 10 more minutes, or until the cauliflower has softened to your liking.

This is tasty served over diced and boiled yams!

Nutritional info: 4 servings at 2g carb, 40g prot, 34g fat