it's hard to keep track of you falling through the sky.

1-Pot Vegetable Green Curry
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Ingredients

*US Customary
GREEN CURRY

1/2 cup canned light coconut milk (reserve the rest of the can for adding to the curry later)
5-6 Tbsp green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought)
2 cups chopped shiitake, cremini, or button mushrooms
1 large red or yellow bell pepper, sliced and halved (bite-size slices)
2 14-oz cans light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
1 cup vegetable broth
4-5 makrut lime leaves (optional)
1 stalk lemongrass, halved (optional)
1 cup bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or cabbage)
1-2 Tbsp coconut aminos (or sub salt or tamari to taste)
1-2 Tbsp coconut sugar, palm sugar, or maple syrup
1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder optional for richer color)
1 cup snap peas, snow peas, or green peas

FOR SERVING optional

White rice, Brown rice, Quinoa, or Cauliflower rice
Protein of choice (such as tofu, tempeh, chicken, or shrimp)
Fresh basil or mint
Lime wedges
Chili garlic sauce or sriracha

*Metric
GREEN CURRY

120 ml canned light coconut milk (reserve the rest of the can for adding to the curry later)
75-90 g green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought)
140 g chopped shiitake, cremini, or button mushrooms
1 large red or yellow bell pepper, sliced and halved (bite-size slices)
2 400-ml cans light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
240 ml vegetable broth
4-5 makrut lime leaves (optional)
1 stalk lemongrass, halved (optional)
131 g bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or cabbage)
15-30 ml coconut aminos (or sub salt or tamari to taste)
15-30 ml coconut sugar, palm sugar, or maple syrup
1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder optional for richer color)
85 g snap peas, snow peas, or green peas

FOR SERVING optional

White rice, Brown rice, Quinoa, or Cauliflower rice
Protein of choice (such as tofu, tempeh, chicken, or shrimp)
Fresh basil or mint
Lime wedges
Chili garlic sauce or sriracha

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Cherry Cheesecake Dip
Prep Time 5 minutes Servings 10

Ingredients

8 ounces cream cheese softened
⅔ cup powdered sugar
1 cup plain Greek yogurt
1 teaspoon lemon juice or lime juice, fresh squeezed
½ teaspoon almond extract
7 ounces marshmallow fluff
21 ounces cherry pie filling

To Serve

graham crackers, Nilla wafers, fresh fruit, etc.

Instructions

Using a hand or stand mixer, beat the cream cheese and powdered sugar together until creamy and smooth.
8 ounces cream cheese, ⅔ cup powdered sugar
Mix in the Greek yogurt, lemon juice and almond extract until completely combined.
1 cup plain Greek yogurt, 1 teaspoon lemon juice, ½ teaspoon almond extract
On low speed, add the marshmallow fluff and mix until smooth. Increase speed to medium and beat until light and fluffy.
7 ounces marshmallow fluff
Transfer dip to a 2 quart serving dish or bowl and smooth the surface.
Gently spread the cherry pie filling on top in an even layer.
21 ounces cherry pie filling
Cover and chill until ready to serve. Serve with graham crackers, Nilla wafers or your favorite dippers.