Lunch Ideas

Here is Lunch Showcase #1. These are some of the lunches we've had. As I mentioned in the 30 Day Nature Isle Recipe Marathon Wrap Up, these meals are to help trigger ideas as to how you can add more vegetables into your lunch or dinner meal. Some of the pictures are not recent so the picture quality is not as good as others. In cases where the recipe is available I've linked the caption below the picture to the recipe so you can click it to get the recipe. Enjoy!

Ground Provisions with Pumpkin and Spinach in Coconut Milk

Lentils served over plain rice with green banana, avocado, tomato and carrot

Breadfruit with Cucumbers in Coconut Milk

Macaroni salad with avocado and raw ripe plantain

Carrot rice with pumpkin mash, ground provisions and carrot & cabbage slaw

Potato Salad, Black Beans, Sliced Cucumbers and Grated Carrot

Spaghetti, Corn, Green Bean & Spinach Dish with Lentils

Hope you enjoyed this first glimpse into our lunch table. Go ahead and share in the comments some of the vegetarian type of meals you have had.

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Cucumbers in Coconut Milk Sauce Recipe

I love coming up with different ways to serve vegetables.  I don't want to get tired of the same old recipes and then decide this healthy lifestyle is not for me.  I thought about doing this recipe for a while but it took some time for me to do this one because in my mind cucumbers are eaten cold... in a salad.  But like my husband says there is no box, so I finally picked up the courage to try this.  It was great. The key is to it is at the bottom of the recipe.

Here is the out of the box(or rather, there is no box... :) smile) 24th recipe in our 30 Day Nature Isle Recipe Marathon.

Cucumbers in Coconut Milk Sauce

2 cucumbers

1/2 onion

1 tsp curry

1 clove garlic

1/2 cup coconut milk

Sea salt

Coconut oil/olive oil

Method

Wash and slice cucumbers leaving the skin on and set aside.  Slice onions and grate garlic.  Saute onions in coconut oil/olive oil until translucent.  Add curry, sea salt and coconut milk and let come to a boil.  Taste the sauce, it should be slightly salty so that when you add the cucumbers it will be just right.  Add cucumbers and garlic and lower heat.  Let simmer for about 2 minutes.  Turn off heat and remove pan from hot burner.  Let sit for about 5 minutes so the cucumbers can soak up some of that coconut sauce goodness.  Serve and enjoy!

The key: Don't let the cucumbers cook for too long or they will become very soft, unless you don't mind the softness. My personal preference is to retain a slight crunch to the cucumber.

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