Did you know that more than 300 chemical reactions in the body rely on the mineral magnesium, yet the average American only get about three quarters of the recommended 400 milligrams a day? It is not overly surprising that the “standard American diet,” with a heavy reliance on packaged and refined foods, results in deficiency. What is surprising, however, is that even people with a comparatively healthy diet can be at risk of deficiency of magnesium in the body due to improper meal planning, overcooked vegetables, or the wrong calcium to magnesium ratio. Dark leafy greens, legumes, nuts, and seeds are the best foods to ensure the body is getting enough magnesium.
To learn more about the role of Magnesium in the body, click here. You will also find several other magnesium-rich recipes in this article. To start, try this delicious anti-inflammatory Thai Green Curry.
Thai Green Curry
- 4 small baby bok choy halved
- 1 ½ cups green beans trimmed
- 1 medium zucchini cut lengthwise into 8 pieces
- 3 Tbsp toasted sesame oil or olive oil divided
- Pinch of salt
- 1 small lime zested and juiced
- 3 green onions sliced, white and green parts separated
- 3 Tbsp Bragg Liquid Aminos coconut aminos or tamari soy sauce
- 2 Tbsp Thai green curry paste
- 1 tsp coconut palm sugar
- ¼ tsp ground coriander
- 1 14-oz can coconut milk
- 1 cup chicken broth
- 3 cups zucchini spiralized (zoodles), dried well
- ¼ cup unsalted cashews or almonds chopped
- Fresh basil and/or cilantro sprigs for garnish
- Preheat broiler to high and position rack in upper third of oven. Line a rimmed baking sheet with foil.
- Toss bok choy, green beans and zucchini with 2 Tbsp oil and salt in a large bowl. Transferred to the prepared baking sheet. Broil, stirring once, until lightly charred, about 6 minutes. Keep warm.
- Whisk lime zest with the remaining 1 Tbsp oil, onion whites, Liquid Aminos, curry paste, sugar and coriander in a large saucepan. Heat over medium heat until starting to sizzle, about 2 minutes. Cook, stirring constantly, until fragrant, about 1 minute. Whisk in coconut milk, broth and lime juice. Cook, stirring occasionally, until heated through, about 2 minutes.
- Heat zoodles until warm to your liking. Divide among 4 large soup bowls. Top with the curry, vegetables, scallion greens and nuts. Garnish with basil and/or cilantro, if desired.
- To prepare as a side dish, cut coconut milk and chicken broth in half so your dish isn't "soupy."
- To prepare as a complete meal, add leftover or shredded chicken or the protein of your choice. Protein can be added to your soup to make it heartier too.
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