Dr. Ruddy's Favorite Recipes

Red Kuri Squash Curry
(GLUTEN FREE, DAIRY FREE, SOY FREE)

1 lb turkey, chicken, or tofu
3 tablespoons cold-pressed virgin coconut oil
1 medium-sized sweet onion, diced
4 cups Red Kuri* squash, cubed
¼ cup Bob’s Red Mill Rice Flour
3 tablespoons of Maharaja, Hot, or Sweet curry powder
1 quart low-sodium vegetable stock

Note: Use medium-sized enamel cooking pot for best results.

*can substitute with other squash e.g. Butternut, Acorn, etc.

Cooking instructions: Heat coconut oil on medium. Lightly brown turkey/chicken/tofu on both sides. Add both the onion and squash. Stir lightly until onion turns soft and translucent (~5 minutes). Add rice flour and stir to coat ingredients evenly. Stir in veggie stock before adding curry powder and let simmer on low-medium heat for a minimum of one hour. Add a pinch of coarse sea salt (or to taste) and serve over jasmine or basmati rice.

Serves 4.

Piña Kale-ada Smoothie

1 cup frozen pineapple
1 ripe banana
2 cups of kale*, chopped
2 cups of unsweetened Light/Drinking Coconut Milk (Dr. Ruddy recommends the So Delicious® brand in the refrigerated section at Whole Foods)
Hypoallergenic-grade Protein Powder (hemp, flax, brown rice, etc)

*other dark greens e.g. spinach works great, too! To further increase the antioxidant quotient, add a teaspoon of Matcha (green tea) powder.

Instructions: Add frozen pineapple first, followed with coconut milk. Add protein powder next, then chopped kale before topping off with banana. Blend to desired consistency. Serves 2.

Note: This smoothie makes for a great power breakfast option before one’s daily workout/exercise.