Veggie Curry

This Veggie Curry was on the menu for dinner last night! Still this morning , the house is smelling of ginger, spices, and curry....I love it! Especially since there is more than enough for left overs the next day.
Here is the Ingredients:
2 medium white onions (diced)
2 sweet potatoes(cubed)
3 large carrots(cubed)
1 cup collard greens
1 cup broccoli florets
1 cup chick peas (fresh or canned)
1 large ripe tomato (diced)
1 cup cooked Quinoa
1/2 cup vegetable broth
1/4 cup extra virgin olive oil
1 heaping tablespoon of extra virgin coconut oil
1 tablespoon of minced ginger
1 tablespoon of fennel seeds
1/4 teaspoon of cinnamon
1/4 teaspoon of tumeric
2 tablespoons of curry powder
1/4 teaspoon of cumin
pinch of cayenne pepper
generous sea salt to taste

In a large crock pot saute the onions and ginger with the coconut oil for about 5 minutes. Then add all the spices (cinnamon, tumeric, curry powder, cumin, cayenne,salt and fennel seeds) Coat with the onion , ginger, coconut oil mix. Add the olive oil and diced tomato and stir. Then add the vegetable broth. Let simmer for about 2 minutes. Add the sweet potatoes and carrots and stir. Allow to cook for about 30 minutes on medium to low heat.
While the curry is cooking prepare the quinoa. 1 cup of quinoa to 1 1/4 cups of water or vegetable broth. Allow to cook and set aside when finished.
Test the sweet potatoes and carrots. You should be able to pierce them easily with a fork. If they are ready;then add the broccoli, collard greens, and chick peas to the curry. Stir and allow to cook for another 15 minutes...
Serve over a bed of quinoa and garnish with a sprinkle of raw pumpkin seeds.

Roasted Parsnips with Mushrooms and Parsley

This is a lovely side dish that can be paired great with any protein of your choice ( my friend swears it would go great with pork! My veggie taste buds are unsure.) Either way stop wondering and just make it. The sweetness of the parsnips compliments the savoriness of the mushrooms. Make extras cause you won't want to share! Here is the ingredients:

4 or 5 medium size parsnips ( cubed)
1 cup of mixed mushrooms of your choice
1/2 cup of parsley
4 cloves of garlic (diced)
1 medium size shallot (diced)
1/4 cup of coconut oil
rosemary and thyme ( chopped roughly 1 teaspoon)
salt and pepper to taste

.Pre heat oven to 400'.In a mixing bowl place the cubed parsnips ,  shallots, garlic, and the mixed herbs. Heat the coconut oil and once melted add the 1/4 cup of oil to the bowl. Salt and pepper to taste. Mix all together in bowl and once mixed thoroughly place on a baking sheet and roast at 400' in oven for about 45 minutes. Stirring every 15 minutes or so.
While that is roasting in the oven , prepare  the mushrooms. Saute on low heat with a touch of olive oil , salt, and garlic. Roughly 5 to 8 minutes.
Once the parsnips are done , combine the mushrooms, parsnips, and raw parsley together and serve.