Let me start by stating the obvious: being sick sucks. And being sick in the summer? Now that REALLY sucks. Unfortunately I can attest to this truth from recent experience, starting with a brutal cold a couple weeks ago, followed by an even worse bout of the flu that, despite leaving me a few pounds lighter, is not a summer diet I’d recommend. So when I finally transitioned back to solids that weren’t grapefruit or dry toast this week I wanted to incorporate some spices that would help knock out any lingering viral enemies – and annihilate any new ones trying to ruin the remainder of my summer. Enter my Indian Coconut Shrimp “Noodles”.
One of the best antiviral spices out there is Turmeric. Curcumin – its chemical compound – contains potent antiviral, anti-fungal, anti-cancer and anti-bacterial properties. It’s long been used in ancient Indian Ayurvedic medicine as a natural antibiotic, while modern medical researchers are studying its benefits as well, specifically their ability to contain influenza outbreaks. On top of that, it has also been shown to help control diabetes, boost immune function, reduce cholesterol, and has even been shown to help prevent Alzheimer’s Disease. Wow.
And if all that wasn’t enough (and you want a reason that appeals more to your summer “bikini bod” wanting vanity), it also helps with weight loss efforts – and in a much more pleasant way than the virus it prevents! A component present in turmeric helps increase the flow of bile, an important component in the breakdown of dietary fat in the liver, while its warming qualities have also been shown to boost metabolism. Try adding 1 tsp. to a smoothie for an easy (and I promise taste-free) way to enjoy its fat-busting benefits. OR…..
…make this delicious dish from yours truly! Featuring turmeric and a few other killer spices along with spaghetti squash “noodles”, this Indian inspired dish is grain-free, dairy-free and packed with nutrients and virus fighting ingredients that will make sure you stay healthy and bikini ready the painless way this summer.
The Natural Blonde
P.s. full disclosure that since starting to write this post it may have come to light that it was in fact food poisoning from a (gasp) kale salad and not the flu. But I am not willing to take my life into my hands by knocking the almighty kale on an Internet full of sweatshirt wearing groupies, so we’ll stick with the flu story…
Indian Coconut Shrimp “Noodles”
- 1 large spaghetti squash
- 1 Tbsp. coconut oil (olive oil works, too)
- 1 1lb bag of frozen shrimp, peeled and thawed
- 1 15oz can of fire roasted tomatoes
- ½ cup canned coconut milk (full fat)
- 3 cloves garlic, minced
- 1 Tbsp. fresh ginger, grated
- 1 medium yellow onion, chopped
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1½ tsp. cumin
- 1½ tsp. coriander
- 2 tsp. turmeric
- ½ tsp. red pepper flakes
- ½ tsp. sea salt
- ⅓ cup fresh cilantro, chopped
- 3 green onions, chopped (garnish)
Pre heat oven to 400 degrees.
Prep your spaghetti squash by cutting it in half and scraping out all the seeds and gunky pulp. Lay them face down in an oiled baking dish and roast for 50-60 minutes. Once cooked through (should be very soft inside), remove and let cool slightly before scraping out the spaghetti squash with a fork, until you have a bowl full of cooked “squash pasta.” Set aside.
In a large skillet or sauté pan, melt the coconut oil and sauté the onions and peppers until the onions are translucent (around 5-8 minutes). Add the garlic, ginger, spices and shrimp, stirring to coat, and continue to sauté for another 2 minutes. Add in the tomatoes and coconut milk and bring to simmer. Simmer for 10 minutes or until the shrimp are pink and cooked through.
Next, add the spaghetti squash to the pan, stirring to coat and allowing it to warm through. Lastly, add in the cilantro and stir. Plate each serving and sprinkle with green onion to garnish. Enjoy!
Will keep for 3-5 days in an airtight container in the fridge.