Curry Miso Veggie Bowl

curry miso bowl_SM.jpg

If you have ever been to Life Alive in Cambridge, you are probably in love with their sauces like I am. This was inspired by their Swami bowl. It is a little different but delicious none the less and it is crazy healthy. This is a great anti-cancer recipe with broccoli, kale, scallions, garlic, purple cabbage and turmeric. If you want you can add steamed cubed tofu or chicken breast, and avocado.

serves 1


1 cup cooked brown rice
1-2 leaves kale chopped and lightly steamed
1/2 cup broccoli, steamed
1/2 cup shredded carrots
1/4 cup shredded red cabbage
2 tablespoons finely chopped scallions
1 tbsp toasted almonds, chopped
1 tbsp raisins or currants

  1. Assemble bowl with some brown rice, steamed broccoli and kale, raw carrots, cabbage and scallions. 
  2. Add toasted almonds and currants. 
  3. Drizzle Curry Miso sauce over bowl and serve.

Curry Miso Sauce

1 garlic clove — crushed
1/4 cup tahini sesame paste
1 tablespoon curry powder
1 tsp grated fresh turmeric
1 tsp grated fresh ginger
2 tsp honey
1/3 cup rice vinegar
1/4 cup rice bran or rapeseed oil
1 tablespoon coconut oil
1/3 – 1/2 cup water

  1. Add all ingredients to a blender and puree until smooth. 
  2. Add more water as needed to reach desired consistency.
  3. Sauce can be doubled or tripled and stored in fridge for a week.

Myers and Chang Spicy-and-Garlicky Brussels Sprouts

This photo shows bacon but this recipe has chiles instead. Furman likes them both ways. :)

This photo shows bacon but this recipe has chiles instead. Furman likes them both ways. :)

I love Joanne Chang's Brussel sprouts. They are lightly boiled and then sautéd in a cast iron pan with the chiles and garlic. I think they would probably be really good roasted too.

serves 12


3 pounds brussels sprouts, halved
6 tablespoons vegetable oil
4 large garlic cloves, smashed
1 teaspoon crushed red pepper

  1. Bring a large pot of salted water to a boil. Add the brussels sprouts and cook until bright green, 2 minutes. Drain well and pat dry.

  2. In a large, deep skillet, heat 3 tablespoons of the oil until shimmering. Add half of the garlic and half of the brussels sprouts and cook over high heat undisturbed for 1 minute.

  3. Add half of the crushed red pepper, season with salt and cook over moderate heat, stirring a few times, until the brussels sprouts are browned and tender, about 3 minutes.

  4. Transfer to a serving bowl. Repeat with the remaining oil, garlic, brussels sprouts and crushed red pepper. Serve warm.