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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Persons living entirely on vegetables are seldom of a plump and succulent habit."
-William Cullen, Scottish physician

The refrigerator light goes on...

This is a rich, creamy side dish that goes well with roasted chicken, pork or fish. The curry flavor is very light with only 1/8 teaspoon of curry powder and if you want this more full bodied, add an extra 1/8 teaspoon or a touch of coriander or turmeric.

Coconut Milk

The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled "light" or "lite" coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.

I have used two coconut milk products and both are excellent. One is called Ka-Me and the other is A Taste of Thai. Both companies' products are widely available, but the light coconut milk is not found in every store. Ask the market manager to order some if you do not see it on the shelf.

1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol


 

Low Sodium Curried Creamed Cauliflower



Servings = 2 | Serving size =about 1 1/2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3.

This recipe keeps well for about 2 days in the refrigerator.

2 cups water
1 small head cauliflower (broken into small flowerets)
1/4 cup light coconut milk
1/8 tsp salt
fresh ground black pepper (to taste)
1/8 tsp curry powder

Place the water in a medium stock pot fitted with a steamer basket over high heat.

Place the cauliflower in the steamer basket and steam for about 20 - 25 minutes until soft.

Using a blender or a stick blender puree until smooth. Add the light coconut milk, salt, pepper and curry powder

Pureť until smooth.

Reheat gently and serve.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 2

.

Amount Per Serving

Calories 104 Calories from Fat 21
  % Daily Value
Total Fat 2g 4%
    Saturated Fat 2g 10%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 253mg 16%
Total Carbohydrates 18g 6%
    Dietary Fiber 8g 34%
    Sugars 8g  
Protein 7g  
Vitamin A 1% Vitamin C 260%
Calcium 8% Iron 10%
Vitamin K 53 mcg Potassium 1040 mg
Magnesium 55 mg