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Detoxing Deliciously: Shrimp Masala

For your weekly fish dish, we love this low-mercury, flavorful recipe rich in nutrients that will help your body clear out toxins.

Serves 4


  • 2 tbsp, coconut oil
  • 2 tsp, cumin seeds
  • 2, red chili peppers – dried
  • 11/2 cups , onion – diced
  • 1 1/2 tbsp, fresh ginger – minced peeled
  • 2 tsp, garlic – minced
  • 2 tsp, coriander – ground
  • 11/2 tsp, cumin – ground
  • 1/2 tsp, turmeric – ground
  • 1/2 tsp, cayenne pepper
  • Pinch, Salt and freshly ground black pepper
  • 1 14-ounce can , tomatoes – diced
  • 1 lb, medium shrimp – peeled and deveined
  • 1 cup , coconut milk
  • 1/4 cup, cilantro – chopped


  • Heat the coconut oil in a large skillet over medium-high heat. Add the cumin seeds and red chilies and cook, stirring, until the fragrant, about 30 seconds.
  • Add the onion and cook until lightly browned, about 5 minutes. Then add the ginger, garlic, coriander, cumin, turmeric, and cayenne, and season with salt and pepper. Cook until dark and fragrant, about 3 minutes more.
  • Add the tomatoes and cook until somewhat soft, about 3 minutes. You can make the sauce up to this point a day ahead.
  • When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the coconut milk, and gently heat it through – do not allow to boil.
  • Season to taste with salt and pepper. Transfer to a serving platter, garnish with cilantro and serve over rice or quinoa.
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On The Farm with Dr.Yee: Parsley (with recipe)

In 2006, after moving from NYC to Rockland County, I started growing my own food on less than 1/10th of an acre.  In 2 years my husband and I became one of 9 official farms in Rockland County and we called ourselves Hook Mountain Growers.  It has transformed my life, how I approach food as medicine and impacts the way I provide treatment for my patients.

Below is an excerpt about one of my favorite herbs to grow, parsley.

Parsley is a packed powerhouse of health.  Oftentimes it’s added to detox regimens because it is high in chlorophyll and acts as a mild diuretic and laxative.  Its volatile oils contain high amounts of Vitamin K, C, thiamine, riboflavin and carotenes, in addition to the flavonoids and antioxidants apigenin, apiol, and myristicin.  Some of these have anti-carcinogenic and anti-inflammatory properties.  Many cultures use parsley as a digestive aid and in combating garlic breath. Try eating a sprig of parsley the next time you consume a lot of garlic – it neutralizes the odor!

One classic parsley salad is Tabbouleh.  I like the authentic Lebanese version where parsley dominates the salad rather than the Americanized version that has a higher proportion on bulgur or cracked wheat.

And now that I have gorgeous heirloom Boothby Blonde cucumbers and a bounty of tomatoes, this was the perfect recipe of the day.

Lebanese Tabbouleh


1/2 cup bulgur, fine or medium cracked wheat (don’t use the large variety)

Juice of 4 lemons

3 bunches fresh parsley, finely chopped (leaves only)

Handful fresh mint, thinly sliced

3 medium tomatoes, diced

6 green onions, thinly sliced (with green stems)

1/2 cup extra virgin olive oil

Sea salt to taste

Optional addition: though the authentic Lebanese recipe does not call for cucumbers, I couldn’t resist adding them in for another texture and crunch in the salad.  Plus I had an abundance of beautiful heirloom Boothyby Blonde Cucumbers.

  1. Soak bulgur in the juice of 2 lemons until the liquid is absorbed, about 20 minutes.  If you are using medium grade bulgur you may need to soak it in hot water but make sure the final product is DRY.
  2. Combine chopped parsley, slivered mint leaves, scallions and tomatoes with the bulgur.
  3. Add remaining juice of 2 lemons and add olive oil, salt to taste and mix once again.

Eat with romaine or cabbage leaves or just by itself.  Delish!


*Visit Dr.Yee’s website to learn more about her micro-farm and practice of food as medicine.