42nd Recipe Street

Source: https://www.rodalewellness.com/recipes/simple-monkey-smoothie

1 oz Spinach OR 1/2 oz Swiss Chard
6 oz Unsweetened Cashew Milk
3/4 Frozen Banana
1 T Cocoa Powder
1/2 oz Freshly Ground Peanut Butter

Combine spinach and milk in blender until no large chunks remain. Add remaining ingredients and blend for 30 seconds. Will be very thick.

Source: http://www.seriouseats.com/recipes/2013/08/raghavan-iyer-ultimate-chicken-curry-from-indian-cooking-unfolded.html

2 T (1 oz) Canola Oil
1 Onion, Chopped
4 Cloves Garlic, Chopped
4 pieces fresh ginger, Chopped
Note: each about the size and thickness of a 25-cent coin; no need to peel the skin
2 t Madras Curry Powder
4 Roma Tomatoes, Chopped
1/4 C Water
1/2 C Half and Half
1.5lb Chicken Breast, Cut into Bite Size Pieces
1 t Kosher Salt

Heat the oil in a large skillet over medium-high heat. Once the oil appears to shimmer, add the onion, garlic, and ginger and stir-fry until the onion is light caramel brown around the edges, 4 to 5 minutes.

Sprinkle the spice blend into the skillet and stir to mix. Let the spices roast in the onion medley until the aromas dramatically change, 10 seconds. Pour in the tomatoes and water. Stir once or twice. Lower the heat and simmer the chunky sauce, uncovered, stirring occasionally, until the tomato pieces soften, the excess moisture evaporates, and some of the oils in the spices start to dot the edge of the sauce, 5 to 7 minutes.

Pour the half-and-half into the skillet and scrape the bottom once or twice to release any bits of onion, garlic, and ginger, effectively deglazing the skillet and releasing those flavors back into the sauce. Transfer the chunky curry to a blender. Holding the lid down, puree the curry until it is slightly curdled looking but smooth, and saffron orange-hued.

Return the sauce to the skillet and stir in the chicken and salt. Simmer the curry, covered, over medium-low heat, stirring occasionally, until the chicken, when cut with a fork or knife, is cooked through, no longer pinkish-red, and its juices run clear, 12 to 15 minutes.

1 oz Spinach
4 oz Unsweetened Cashew Milk
4 oz Water
2 Clementine Oranges
1/2 Banana
3.5 oz Mango

Blend the spinach, cashew milk, and water for a few seconds. Add remaining ingredients and below until desired consistency is reached. Total Calories: 202

2 Medium Sweet Potatoes, Cut into Bite Size Pieces
1 Medium Red Onion, Chopped
1 T (.5 oz) Canola Oil
Kosher Salt and Pepper, to taste

Heat a pan over medium high heat. Chop the veggies and put into a large ziplock bag. Add oil and shake well to mix. Transfer to heated pan and season with salt and pepper. Put in the lid and turn down to medium. Cook until fork tender, stirring occasionally. Remove lid and turn heat up to high. Cook until brown and caramelized.

1 lb Fresh Wax Beans
Canola Oil
Kosher Salt
Black Pepper
Crushed Red Pepper

Spray a pan with a little canola oil and heat to medium high. Add wax beans to pan and they should immediately sizzle. Sprinkle with salt, pepper, and crushed red pepper to taste. Cover and turn the heat down to just a bit past medium. Cook until almost tender. Remove lid and turn up to medium high. Cook until golden and caramelized.

4 oz Unsweetened Cashew Milk