Servings Per Recipe: 4 

Total Carbs: 23g Protein: 3g 

1 # Red potatoes, quartered 

1 T Sesame oil 

1 T Coconut oil

½ t Cumin seed 

½ t  Mustard seed 

1 t Turmeric, ground 

1 t Black pepper, fresh ground 

1 t Ginger, grated fresh 

1 Green onion, sliced thin 

3 T Cilantro, chopped 

1/3 C Apple cider vinegar 

10 oz  Tomatoes with green chilies, canned 

15 oz Garbanzo beans, canned 

½ C Veggie Stock 

1 T Nama shoyu 

Over medium-high heat, heat a thick gauge saucepan, add oil, then potatoes and 

begin to sauté the potatoes in the oil, add spices and stir very frequently. Potatoes will 

just begin to brown, add ginger, green onions, and cilantro. Saute for 2 more 

minutes, add vinegar, tomatoes, beans and veggie stock. Bring to a boil, cover, and 

lower heat and allow to simmer for 20 minutes until potatoes are tender. When 

finished cooking, allow to cool a bit and add nama shoyu for flavor. Mixture should 

be thick and rich! 

This month’s OM factor: 

Cilantro 

One of the most beneficial flavoring herbs: in parts of Europe, cilantro has 

traditionally been referred to as an "anti-diabetic" plant. In parts of India, it has 

traditionally been used for its anti-inflammatory properties. In the United States, 

cilantro has recently been studied for its cholesterol-lowering effects. Cilantro contains 

an antibacterial compound that may prove to be a safe, natural means of fighting 

Salmonella, a frequent and sometimes deadly cause of food borne illness, suggests a 

study published in the June 2004 issue of the Journal of Agriculture and Food 

Chemistry. Cilantro is also rich in healing phytonutrients, dietary fiber, iron, 

magnesium, and manganese.