Vegetable Curry and Birthday Cake

The Chef: Anna and Colleen

The Menu: Thai coconut curry with potatoes, carrots, red pepper, spinach, and fresh basil over Jasmine rice, followed by a vanilla bean cake filled with fresh strawberries and vanilla buttercream.

The Dish: We had a lot to celebrate today at VNHQ; both Office Manager Lyndsay and Editor-at-Large Laura turned one year older this week. For their birthday lunch, Associate Publisher Colleen made a seriously delicious green curry. It had the perfect amount of heat (spicy but didn't burn my mouth) and the fresh vegetables complemented the curry deliciously. And the cake? Well, I didn't have any, as both Managing Editor Elizabeth and I are currently on Kris Carr's 21-day cleanse (I know I know, I'm doing it again, but it's much better this time I swear!). Luckily, Elizabeth and I had the good sense to put our slices in the fridge for safekeeping. All cleanses have to end at some point.