I would like to introduce you to a personal friend of mine, Dena Irwin. You can often find her in the kitchen making something awesome and healthy and I am so grateful that she has agreed to share some of her knowledge and recipes with us.
Dena is a compassionate nutritionist and yoga teacher presenting with a down-to-earth yet motivating approach. Practicing integrative nutrition, using whole-foods healing and taking account of the whole person (body, mind, spirit). Blending the science of nutrition with the wisdom of yoga to prevent and treat many health conditions. Combining a passion for good food with a dedication to improving health and wellness. She believes in living a healthy lifestyle while enjoying life to the fullest! Dena sees clients in the greater Plymouth area.
Below is one of Dena’s secret recipes. We hope you enjoy it!
Crock Pot Kitchen Sink Curry
½ to 1 lb. boneless skinless chicken breasts or thighs (omit for a vegetarian option and increase chick peas to 2 cans)
*15 oz can chick peas
*28 oz can crushed or diced tomatoes
*15 oz can coconut milk
Vegetables (chopped sweet potato, carrots, onions, cauliflower, kale, squash)
3 tablespoons curry powder
½ teaspoon turmeric
½ teaspoon ginger powder
Handful chopped fresh cilantro (can use frozen or refrigerated instead)
1 cup or so frozen green peas
Salt and Pepper to taste
Lime wedges, optional
Cashew nuts, optional
Put all ingredients together in crock pot except salt, pepper, cilantro, green peas, and kale if using. Cook on low for 8 to 10 hours or high for 4 to 6 hours. Add remaining ingredients. Season with salt and pepper. Serve with lime wedges and cashews if using. Enjoy!
Makes 4 servings ~ Good served over cooked brown rice or quinoa or in a bowl all by itself.
*Note: My favorite brands are: Eden Organic chick peasno salt added in BPA free can, Tuttorosso crushed tomatoes in BPA free can, Trader Joes Organic coconut milk guar gum free in BPA free can