Share your Story for a Chance to Win a Nutritional Consultation and Fabulous Cookbook!
October is Celiac Disease Awareness Month, and to help increase awareness, NEEDS is offering a an amazing package for the winner of our contest. Write to us to share a story about how you discovered you were gluten sensitive or diagnosed with Celiac Disease, or creative ways on how you manage your gluten-free diet plan. We will select the most interesting story, and the winner will receive a FREE Phone Consultation with Tom Malterre, CN, author and gluten-sensitive specialist ($150 value), and a signed copy of the wonderful cookbook The Whole Life Nutrition Cookbook ($22.95 value).
Tom Malterre received both his Bachelor’s and Master’s of Science in Nutrition from Bastyr University and is licensed by the state of Washington as a Certified Nutritionist. Tom travels throughout the United States and Canada lecturing at conferences on topics such as Vitamin D, Gluten Intolerance, and Digestive Health. He empowers people through classes, seminars, and private counseling with his insight and depth of knowledge on the biochemical interactions within our body and their relationship to our diet.
Click here to submit your story!
And everyone wins a free delicious recipe taken from The Whole Life Nutrition Cookbook for Coconut Vegetable Curry with Chickpeas below!
Coconut Vegetable Curry with Chickpeas
This quick curry can be made in a snap! Serve over brown jasmine rice for an easy weekday meal. Serves 4
2 tablespoons virgin coconut oil or extra virgin olive oil
1 tablespoon finely chopped fresh ginger
1 ½ teaspoons cumin seeds
1 teaspoon black mustard seeds
3 small red potatoes, cut into cubes
3 medium carrots, diced
½ teaspoon turmeric
2 teaspoons coriander
1 teaspoon curry powder
1 tablespoon tomato paste
1 can coconut milk
¼ to ½ cup water
2 small zucchini, diced
1 cup frozen peas
2 cups cooked chickpeas (garbanzo beans)
2 teaspoons sea salt
½ cup cilantro
1. In a large pot, heat olive oil over medium heat. Add ginger, cumin seeds, and black mustard seeds; cook for 1 to 2 minutes, or until the seeds begin to “pop”.
2. Add potatoes, carrots, turmeric, coriander, and curry powder. Stir well and continue to cook for another minute or so. Add the tomato paste, coconut milk, water; stir well.
3. Simmer, covered, for 5 to 10 minutes until potatoes and carrots are almost done but still a little crisp. Add zucchini, peas, chickpeas, and sea salt; cover the pot and simmer until vegetables are tender, about another 6 to 7 minutes. Remove from heat and stir in chopped cilantro.
Whole Life Nutrition Cookbook 2007