Yummy dinner ideas

I love my mum so much. Last night I came home from a party and my mum made me Mushroom Curry with Parsnip Rice & Spiced Mango Chutney. It was so delicious and a great idea for people trying to stay fit. I loved it so much, it was like a gift from heaven above. This weekend we have a family get together and because the curry was so good, we're going to make it for the whole family.  So maybe you guys should make it for your family. It's healthy and keeps track of your body.                     Here a picture of what it looks like (taken from the website)

If you guys want more details head to http://www.therawchef.com/mushroom-curry-with-parsnip-rice-spiced-mango-chutney/

For the marinated vegetables

• 3 cups portabello mushrooms
• 1 1/2 cups aubergine (eggplant), peeled & diced small
• 1 cup peas
• 1/2 cup broccoli, cut from the stem into 1 cm mini-florets
• 6 medium tomatoes, diced small
• 1 tablespoon lemon juice
• 2 tablespoons tamari
• 2 tablespoons olive oil
• 2 tablespoons curry powder
• 2 teaspoons salt

1. In a large bowl, mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, tamari, olive oil, curry powder, and salt.
2. Spread onto a dehydrator sheet and dehydrate for 2 – 3 hours at 105 degrees F.

For the curry sauce

• 1 red pepper
• 1 clove garlic
• 1 teaspoon lemon juice
• 1/2 tablespoon tamarind pulp*
• 1 cm (1/4″) cube of fresh ginger
• 1/2 cup fresh coriander (cilantro)
• 1 tablepsoon curry powder (Try to get curry powder without salt in it.)
• 1/2 cup fresh coconut from a brown coconut
• 1/4 cup water
• Salt to taste, depending on whether your curry powder had salt in it. Start with 1/4 teaspoon.

* Tamarind paste can be made by soaking tamarind in water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.

1. Blend all ingredients in a high-power blender until smooth and creamy. You may need to add more water, depending on what type of coconut you used.
2. Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.

For the parsnip rice

• 2 cups peeled fresh parsnips
• 3 tablespoons macadamia nuts
• 3 tablespoons pine nuts
• 1 tablespoon olive oil
• 2 teaspoons agave nectar
• 1 teaspoon lemon juice
• 2 pinches of salt
• 1 tablespoon white miso

1. Pulse in the food processor until rice-like.

For the spiced mango chutney

• 2 medium mangoes
• 2 pinches of salt
• 2 teaspoons lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon minced ginger
• 1/2 teaspoon cumin

1. Finely dice one mango and set aside.
2. Blend all remaining ingredients in a high-power blender.
3. Add the diced mango to the blender and blend on low for a few seconds.

Okay everyone I hope your dinner we taste beautiful tonight and comment and tell me what you guys had. Stay fit and healthy. :)