a lunch to look forward to.

street view

One of the many things that excites me about working is taking incredible meals in for lunch. Leftover dinners, or a pile of whatever delicious things I could find. Yes, it is strange. But I love preparing my lunches the night before. Just knowing I have a Tupperware filled with goodness is the best. And every week I am going to make it my aim to take in some quality food.

This week was yoga extraordinaire, Tara Stiles‘ Spicy Almond Creamed Curry. Even better than expected. And perfect the next day with some extra baby spinach leaves and fresh tomato. Envy of the office.

Spicy Almond Creamed Curry

WHAT YOU NEED

Almond Sauce

3 heaping table spoons almond butter

4 table spoons coconut milk

1 table spoon of tamari

1 table spoon of rice malt syrup

1 heirloom tomato

1/2 bell pepper

1 inch sliced fresh ginger

1 clove of garlic chopped

1 teaspoon of curry powder

The Rest 

3 handfuls of Kale

1/2 bell pepper

Buckwheat pasta

WHAT YOU DO

Combine all ingredients for sauce in vitamix or food processor. Blend or pulse until well mixed. Steam kale. Prepare pasta.

Drain pasta & kale. Combine pasta, kale, and bell pepper with sauce. Stir and Enjoy!

I have added / edited this recipe to make it a little more sugar-free-friendly. But you can find the real thing here on her blog.

(Image from here)

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