It’s clear Juliet Doherty understands that to call yourself a “vegan” is not enough. To be a healthy, powerful, plant strong ballerina you’ve got to focus on vegetables! Check out Juliet’s Thai Green Curry and if you make it, let us know what you think with a comment below!


1 onion
2 garlic cloves
4 tablespoons of vegan Thai green curry paste (if I’m feeling extra fancy I’ll make my own, rather
than using a store bought jar.)
1 tablespoon soy sauce
1 teaspoon maple syrup
½ cup veggie stock
14 oz can of coconut milk
1 red bell pepper
½ zucchini
1 cup green beans
1 sweet potato
8 oz of firm tofu cut into cubes
1 lime


Step 1
Open the can of coconut milk, don’t mix it! Take a few tablespoons of the coconut cream on top
and place into your saucepan. Pour the remaining coconut milk into a bowl and stir. In a
separate bowl combine your soy sauce, maple syrup, and veggie stock.

Step 2
Heat coconut cream until it starts to bubble. Add curry paste, turn down the heat to medium-low
and stir for about 3 minutes. Add in your onion, garlic, red bell pepper, zucchini, green beans,
sweet potato, and tofu. Saute for another 3 minutes then add in the coconut milk. Simmer
uncovered until the vegetables are cooked, about 10 minutes.

Step 3
Add in the soy sauce mixture, and lime juice to taste.

Step 4
Eat! My favorite way is with some fresh basil and brown rice.

Juliet Doherty’s Thai Green Curry
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Jess Spinner

Jess is a former professional ballet dancer turned Holistic Health, Nutrition, and Lifestyle Coach for high level dancers. She founded The Whole Dancer in 2015 after identifying a greater need for balance, wellness and support in the dance world. Since The Whole Dancer was founded, Jess has worked with 100's of dancers worldwide at top companies and schools. She has been featured in or written for Dance Magazine, Dance Teacher Magazine, Pointe Magazine, and Dance Spirit Magazine.

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