Integrative Nutrition Recipes

Lauren Chambers, HCTP March 2015

This cozy, warm, and nourishing spiced quinoa contains bile-boosting coconut oil and acid-producing spices to promote optimal digestion. It also derives its creaminess from coconut milk instead of dairy (a common digestive trigger) and incorporates bone broth to help seal your intestinal lining (preventing more food sensitivities or reactions). The dish is simple to make and will last you all week long!

INGREDIENTS

For the quinoa:

• 2 cups bone broth
• 1 cup sprouted quinoa (helps with digestion but can also use regular)
• 3 whole cardamom pods
• 1–2 star anise, whole (optional)

For the curry:

• 2 tablespoons coconut oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon ginger, peeled and chopped
• 3 teaspoons coriander spice
• 3 teaspoons ground cumin
• 2 teaspoons turmeric
• 2 teaspoons sea salt
• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• 1/2 teaspoon fennel
• fresh black pepper to taste
• 1/4 cup tomato paste
• 2 large (or 3–4 small) eggplants, peeled and diced
• 1 can (28 ounces) chickpeas, rinsed and drained
• 2 cans full-fat coconut milk
• 1 bunch fresh cilantro, chopped
• coconut yogurt to top (optional)

INSTRUCTIONS

1. Heat bone broth and quinoa in stovetop pot, placing whole cardamom pods and star anise on top, then cover and reduce to simmer. Let simmer for 15 minutes or until liquid is absorbed, then keep covered to steam an additional 10 minutes before you fluff with fork. Remove pods and star anise before serving.
2. While quinoa is cooking, melt coconut oil in large stovetop pot, then add in diced onion and cook 5–10 minutes over medium-low heat, until translucent.
3. Add garlic and ginger and cook for 1 minute. Add in all other spices and cook additional 2–3 minutes until fragrant.
4. Add tomato paste and stir another 2–3 minutes, then add eggplant and stir again.
5. Toss in chickpeas and coconut milk and bring to a boil, then reduce to simmer for 20–30 minutes, until eggplant is cooked through. You can also add in more bone broth to thin the sauce if preferred.
6. When finished cooking, add some cilantro (save some for garnish). Serve with the quinoa and optional coconut yogurt or squeeze of fresh lime. Makes awesome leftovers for up to a week in the fridge!

Lauren Chambers is the nutrition and hormone health coach and Feel Good food blogger of sofreshnsogreen.com. She’s on a mission to help you balance your hormones, boost your energy, and improve your mood through food so you can look and feel your best. To learn more about Lauren, check out her website and Instagram.