Zucchini Cashew Curry

Today, I started Alisa Vitti’s 4-Week Cyclical Hormonal Health Plan to increase the amount of micronutrients for my endocrine system. This plan works on a 4-week period cycle and provides “regular rotation of foods to help break down estrogen and clear it out of the body efficiently.”  You start it the day after your period ends.

Week 1 focuses on sprouted and fermented foods, which “contain prebiotics and 3-endole-carbinol – two key micronutrients that help the body metabolize and break down estrogen. This is important during the first week as estrogen begins to rise.”

So today, I made zucchini cashew nut curry with bean sprouts. This recipe is from Curries: 40 Authentic Curry Recipes from Around the World (a gift from our friend Therese).

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Ingredients
serves 4

2/3 cup raw cashew nuts
2 tbs sesame oil
6 scallions, chopped
2 garlic cloves, chopped
2 fresh green chilies, seeded and chopped
3-4 medium zucchinis, cut into thick slices
4 oz shitake mushrooms, sliced
1 cup bean sprouts
4 tbs soy sauce
chives or cilantro for garnish

Directions
1.  In a large skillet, dry roast cashews until golden brown and fragrant.  Remove from heat and set aside.

2.  Heat 2 tbs of sesame oil in a large skillet.  Add 6 chopped scallions, 2 chopped garlic cloves, 2 chopped chilies and cook for 1-2 minutes until softened, not browned.

3.  Add 3-4 sliced zucchinis and 4 oz sliced mushrooms and cook for 2-3 minutes until tender.

4.  Add 1 cup bean sprouts, 2/3 cup nuts, chives, soy sauce and stir fry for 1-2 min.

5.  Garnish with cilantro and serve immediately.

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My compost pile 🙂

 

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