PLVNT Takeover: "Green" Curry + Smoothie

Posted by Olivia Harris on

One scroll through Chef Brianna Gallo's Instagram and you'll instantly feel those hunger pangs. Her food photography is as drool-worthy as her recipes and we're excited to have her takeover LEVO's blog! (Have you seen her infused elotes nachos? We're hooked!)

Brianna Gallo's journey with food started at a young age. With the help of her Italian grandmother, she learned recipes that had been maintained and passed down to her as a child. Upon moving to California, she explored gluten-free cooking and veganism. Fast forward to today, Chef Brianna Gallo founded PLVNT as a result of her love of art and food. With healthy, artistically driven creations, Brianna specializes in plant-based cuisine. 

So get your kitchen (and stomach) ready, it's Brianna's pleasure to help you eat right! In true celebration of health and wellness, she kicks off springtime with a handful of savory recipes to make at home with your LEVO. First up, how about a little greenery with her "green" curry and smoothie recipes below.

Al fresco dining, anyone? 

"Green" Curry 

Ingredients:
3 tbs. green curry paste
2 tbs. LEVO-infused coconut oil
1" knob of ginger, minced
3 garlic cloves, minced
1 tbs. tamari (or soy sauce)
1 tbs. almond butter
3 cans of coconut milk
1 green bell pepper
2 tsp pink Himalayan salt
Snap peas
Green kale
Juice of 1 lime
Cilantro
Rice noodles

Method:
1. Add green curry paste & LEVO-infused coconut oil into a pot over medium heat. Allow to cook until the curry paste is fragrant. Then add in your minced ginger & garlic, and sautéed for about 30 seconds.
2. Add in coconut milk, almond butter, Tamari, salt, and lime juice, and stir to combine.
3. In a separate pot, bring some lightly salted water to a boil & add rice noodles and vegetables. Once cooked, drain thoroughly.
4. Add rice noodles, vegetables, and curry broth into a bowl, and then garnish with cilantro & a lime wedge.

"Green" Smoothie

Ingredients
1 cup frozen mango
2 tbs. LEVO-infused coconut oil
1 large handful of green kale
2-3 dates, pitted
1 1/2 cups vanilla almond milk

Method:
1. Place all ingredients in a blender and blend until smooth.
2. Enjoy!


Tune in for more savory recipes with PLVNT.

Share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.

All images by PLVNT / Recipe by Chef Brianna Gallo.

No items in your cart

Subtotal:

Proceed to Checkout