Hey! We had such a neat and inspiring experience last weekend with Karen Stephenson from ediblewildfood.com. It was our first time attending a meet-up with the Toronto Wild Food Foragers, a group on Meetup.com that is about learning about all the plants you can eat or use in the wild for nutritional or therapeutic benefits. It was unbelievably cool and left us wanting to pursue this topic much more. As it turns out, there are more plants in the wild that you can eat versus those you cannot. If you know what you're looking for, it can be a lot easier to survive in an emergency situation if you've got vegetation around you like we do here in Ontario. It's important to know specifics though, as well as how you respond to each plant, otherwise you could easily get sick, even fatally so. We learned about how to test which plants are safe for personal consumption and began learning about how to create therapeutic teas, salves and tasty wild snacks. We look forward to becoming more familiar with the uses of the plant life around us, and we encourage you to look for a local program that can offer you the same. As with every social group, you'll also meet tons of cool people in your area like we did. Our local group was founded by a pretty cool guy named Leroy. Below is a photo of Karen, Leroy, Barbara and I.
On to the recipe. This one was originally given to us by a Sex, Food & Kettlebells fan and long time friend of mine, Chelsea. We barely made any changes to the recipe as it was near perfect as is. It's incredibly tasty, warming, and a perfect dish to make with your left over turkey after Thanksgiving. This one became an instant favorite of ours and I think we will make it everytime we have leftovers after a holiday. It includes a very simple recipe for Cauliflower Rice that can be used for any dish you love that requires a grain-free substitute for rice. We hope you enjoy it as much as we did.
P.S. Did you know you can eat maple leaves? Pretty amazing, considering we are surrounded by them around here.
TIME: 30 minutes.
YIELD: 4 servings
Apple Turkey Curry
2 tbs organic butter
1 large organic apple, diced
2 cloves garlic, minced
2 shallots, minced
1 tbs Thai yellow curry paste (or powder)
1 organic red pepper, diced (we used yellow)
1 cup chicken stock (we used home made turkey stock)
2 cups cooked turkey, chopped
1 cup coconut milk (BPA-free)
1 large cauliflower (or 2 small)
1 tbs water
1.5 tablespoons organic butter
sea salt (to taste)
Apple Turkey Curry
1. Melt the butter over medium heat in a large pot. Add apples, shallots, garlic and curry paste and saute until fragrant and softened (about 3 mins).
2. Add red pepper and chicken stock and bring pot to a boil.
3. Add turkey and coconut milk and return to boil. Reduce heat and simmer for 5 minutes.
4. Serve on top of a bowl of Cauliflower Rice and enjoy.
1. Clean the cauliflower and cut into florets. Put through the food processor until the cauliflower has a couscous-like or rice-like consistency.
2. In a pan on medium heat, add a tablespoon of water, then the cauliflower rice. Cook covered for 5 min to steam through a bit.
3. Add the butter, and allow to melt. Mix consistently to prevent the rice from sticking to the bottom of the pan, and cook uncovered for 15-20 minutes or until softened.
4. Serve in a pretty bowl, and top with the Apple Turkey Curry.