Being gluten-free means cutting out gluten from your diet – that’s a protein found inside grains like wheat, barley, and rye – which can make a big difference to your digestive health. There are plenty of foods to eat that are naturally gluten-free, like fruits, vegetables, and nuts, and many grain alternatives like quinoa, buckwheat, and amaranth. Going gluten-free is highly beneficial for those who suffer from gluten sensitivity or gluten intolerance, and has been linked to physical and emotional improved wellbeing. It’s also a great way to mix up your diet and experiment with different types of foods that you might not have tried before.

Try this as your next healthier meal option to serve up for you and your loved ones:

Ingredients

-1 tablespoon olive oil -2 cloves garlic, minced -1 onion, diced -1 red bell pepper, chopped -1 cup mushrooms, sliced -1 tablespoon fresh ginger, grated -1/2 teaspoon ground turmeric -1 teaspoon ground cumin -1 teaspoon red curry paste -1/2 teaspoon Himalayan sea salt -2 (13.5-ounce) cans coconut milk -2 cups vegetable broth -2 tablespoons tamari or gluten-free soy sauce -2 tablespoons freshly squeezed lime juice -1 tablespoon honey -1/4 cup fresh basil leaves, chopped -1/4 cup fresh cilantro leaves, chopped -1/4 cup toasted unsweetened coconut flakes

Instructions

Directions: 1. Heat the oil in a large saucepan over medium-high heat. Add the garlic, onion, bell pepper, mushrooms and ginger and sauté for 5 minutes, or until the vegetables are tender. 2. Add the turmeric, cumin, red curry paste and salt and stir to combine. 3. Add the coconut milk, vegetable broth, tamari or soy sauce, lime juice and honey and stir to combine. 4. Reduce the heat to medium-low and simmer for 10 minutes, or until the mixture is thick and creamy. 5. Add the basil, cilantro and toasted coconut flakes and stir to combine. 6. Serve hot. Enjoy!