: SECOND CHAKRA : COLOUR : ORANGE :
: ELEMENT : WATER
: SENSE : TASTE
: SOUND : BAM : NOTE : : TONE :
: PLANET: MOON : STAR SIGN : PISCES, CANCER, SCORPIO :
: GLANDS/ORGANS: ASSOCIATED TO THE SACRAL CHAKRA :
BLADDER, HIPS, LOWER BACK, LARGE INTESTINE, SEXUALITY AND REPRODUCTIVE ORGANS (ESPECIALLY FEMALE): SOME SAY KIDNEY FUNCTION:
: FOOD: LIQUIDS (eg. WATER, JUICE, TEAS, SOUP)
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: ELEMENT : WATER
: SENSE : TASTE
: SOUND : BAM : NOTE : : TONE :
: PLANET: MOON : STAR SIGN : PISCES, CANCER, SCORPIO :
: GLANDS/ORGANS: ASSOCIATED TO THE SACRAL CHAKRA :
BLADDER, HIPS, LOWER BACK, LARGE INTESTINE, SEXUALITY AND REPRODUCTIVE ORGANS (ESPECIALLY FEMALE): SOME SAY KIDNEY FUNCTION:
: FOOD: LIQUIDS (eg. WATER, JUICE, TEAS, SOUP)
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The second chakra, the sacral chakra, is associated with emotions, sexuality, and creativity. This chakra relates to grace and acceptance and our feelings of self-worth, relationships with others, and creativity. A balanced second chakra allows us to open up to our sense of creativity and brings:
• the ability to express ourselves creatively
• a sense of surrender and not having to be in control
• a strong connection with others
• the enjoyment of pleasure without guilt
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Basic issues: creativity, pleasure, sexuality, sensuality, intimacy, warmth, confidence
Emotional Issues: overly emotional, poor boundaries, excessive attachment, frustration, manipulative
Physical Issues: urinary or kidney problems, gynecological issues, impotence, frigidity, lower back problems, ear problems.
See more at: www.chakraspirit.com
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The second chakra, the sacral chakra, is associated with emotions, sexuality, and creativity. This chakra relates to grace and acceptance and our feelings of self-worth, relationships with others, and creativity. A balanced second chakra allows us to open up to our sense of creativity and brings:
• the ability to express ourselves creatively
• a sense of surrender and not having to be in control
• a strong connection with others
• the enjoyment of pleasure without guilt
...........................................................................................................................................
Basic issues: creativity, pleasure, sexuality, sensuality, intimacy, warmth, confidence
Emotional Issues: overly emotional, poor boundaries, excessive attachment, frustration, manipulative
Physical Issues: urinary or kidney problems, gynecological issues, impotence, frigidity, lower back problems, ear problems.
See more at: www.chakraspirit.com
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monday's cellulite buster juice
Get ready for it, this grapefruit wonder will not only help dissolve unwanted cellulite, but it will also help Improve circulation, prevent accumulation of water in the body. Speed up metabolism, clean toxins from your body and also help regulate blood sugar levels
INGREDIENTS
1 large grapefruit 2 Oranges ¼ lemon 1 med. piece of ginger |
DIRECTIONS
simply peel your fruits and ginger. Chop roughly and add to your nutra bullet. Give it a whiz and drink it down. Remember to give thanks to that replenishing burst of orange that is going to light up your soul! |
click here for original recipe : www.organichealth.co
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week one :
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A wholesome soup would have to be one of the most nutritious and easy to digest meals we could have. According to Chinese medicine soup is the closest thing to vapour and therefor the easiest thing for our body to digest and transform. The fact that it is a warm tonic makes it even better for the stomach to absorb. This beautiful orange soup is like a sacral chakra sunrise.
BUTTERNUT SQUASH SOUP
WITH roasted GLAZED CHICKPEAS
Yield: Serves 6 Cook Time: 3 1/2 hours-6 hours
ingredients:For the Butternut Squash Soup:
1 medium yellow onion, chopped
3 medium carrots, peeled and chopped
1 medium butternut squash, peeled, seeded and chopped into 1-inch cubes (about 5 cups)
1 large apple, peeled and chopped (I used Granny Smith)
2 (14 oz) cans low sodium vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
For the Maple Roasted Chickpeas:
1 (15 oz) can Libby's Organic Garbanzo Beans (chickpeas)...( I would use fresh boiled and cooled chickpeas)
1 tablespoon canola oil....(substitute for peanut oil or coconut oil)
1 1/2 tablespoons pure maple syrup........ (use xylatol in warm water, simmer over a low heat :so that it makes a syrup)
1 tablespoon brown sugar..........................(use xylatol syrup)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
directions:1. Add the onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over all of the ingredients. Cook on low for 6 hours or on high for 3 1/2 to 4 hours.
2. Once vegetables are cooked and soft, puree the soup using an immersion blender. Add the cinnamon, nutmeg. Season with salt and pepper, to taste. If you don't have an immersion blender, you can transfer the soup to a blender (in batches) and puree until smooth. Pour the soup back into the slow cooker and season with spices and maple syrup.
3. While the soup is cooking in the slow cooker, make the maple roasted chickpeas. Preheat the oven to 375 degrees F. Rinse and drain the chickpeas and pat dry with a towel. Remove the skins by rolling them on the towel. In a small bowl, combine the canola oil, maple syrup, brown sugar, cinnamon, and salt. Place the chickpeas on a large baking sheet. Pour the maple syrup mixture over the chickpeas and toss until chickpeas are well coated. Place in the oven and bake for 40-45 minutes, stirring every 15 minutes or so. Remove from the oven when chickpeas are crunchy.
4. Pour soup into bowls and garnish with maple roasted chickpeas. Serve immediately.
ingredients:For the Butternut Squash Soup:
1 medium yellow onion, chopped
3 medium carrots, peeled and chopped
1 medium butternut squash, peeled, seeded and chopped into 1-inch cubes (about 5 cups)
1 large apple, peeled and chopped (I used Granny Smith)
2 (14 oz) cans low sodium vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
For the Maple Roasted Chickpeas:
1 (15 oz) can Libby's Organic Garbanzo Beans (chickpeas)...( I would use fresh boiled and cooled chickpeas)
1 tablespoon canola oil....(substitute for peanut oil or coconut oil)
1 1/2 tablespoons pure maple syrup........ (use xylatol in warm water, simmer over a low heat :so that it makes a syrup)
1 tablespoon brown sugar..........................(use xylatol syrup)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
directions:1. Add the onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over all of the ingredients. Cook on low for 6 hours or on high for 3 1/2 to 4 hours.
2. Once vegetables are cooked and soft, puree the soup using an immersion blender. Add the cinnamon, nutmeg. Season with salt and pepper, to taste. If you don't have an immersion blender, you can transfer the soup to a blender (in batches) and puree until smooth. Pour the soup back into the slow cooker and season with spices and maple syrup.
3. While the soup is cooking in the slow cooker, make the maple roasted chickpeas. Preheat the oven to 375 degrees F. Rinse and drain the chickpeas and pat dry with a towel. Remove the skins by rolling them on the towel. In a small bowl, combine the canola oil, maple syrup, brown sugar, cinnamon, and salt. Place the chickpeas on a large baking sheet. Pour the maple syrup mixture over the chickpeas and toss until chickpeas are well coated. Place in the oven and bake for 40-45 minutes, stirring every 15 minutes or so. Remove from the oven when chickpeas are crunchy.
4. Pour soup into bowls and garnish with maple roasted chickpeas. Serve immediately.
CLICK HERE FOR THE ORIGINAL RECIPE, FOUND ON: www.twopeasandtheirpod.com
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gluten free
multigrain dinner rolls
Why not accompany our delicious soup with a hearty gluten free multigrain roll. These take time, so plan ahead!
iNGREDIENTS
15 grams ground flaxseed meal 15 grams ground chia seeds 60 grams boiling-hot water 1 ½ teaspoons active dry yeast 1 tablespoon sugar 230 grams (1 cup) water, divided in half 100 grams gluten-free oat flour (make sure its certified gluten-free) 100 grams almond flour (make sure its blanched almond flour, finely ground) 100 grams teff flour 85 grams potato starch 85 grams arrowroot powder 70 grams buckwheat flour 30 grams milk powder 2 teaspoons kosher salt 2 large eggs 2 tablespoons apple cider vinegar |
Making the flax-chia slurry. Mix the flaxseed and chia seeds together. Pour in the boiling-hot water. Whisk, quickly, until the seeds have formed a thick, viscous slurry. Set aside to cool down.
Rising the yeast. Whisk together the yeast, sugar, and 115 grams (1/2 cup) water heated to 110°. Set aside the yeasty water in a warm place until it has doubled in volume, about 8 to 15 minutes. Combining the dry ingredients. In the bowl of a stand mixer, combine the oat flour, almond flour, teff flour, potato starch, arrowroot powder, and buckwheat flour in a large bowl. Whisk them together to incorporate them together and aerate. Add the milk powder and salt. Whisk to combine. Finishing the dough. In a small bowl, whisk the eggs and apple cider vinegar together. Pour this into the mixing bowl, along with the flax-chia slurry and yeasty water. Mix well. Warm the remaining water up to 110° and add part of the water, slowly, until the dough looks like it does in the second photograph above. (You may use anywhere from 1/4 cup to the entire 1/2 cup. The heat and humidity of your house, as well as the flours you use for this bread, will change the dough slightly.) |
The dough will be wet and tacky. Don’t worry. That’s the texture you want. You will be tempted to add more flour, since you are thinking of gluten bread. Do not add flour.
Instead, scrape the dough into a large, oiled bowl. Cover with plastic wrap and let it rise for 2 hours. You won’t have as much of a rise as with gluten bread. However, over those 2 hours, the dough will become more elastic and a little drier.
Baking the bread. Preheat the oven to 450°. If you have a pizza stone, put it in the oven now.The dough will still be a bit tacky to the touch. If you want to avoid bread dough sticking to your hands, wet them with just a bit of water. Cut the dough in half to form 2 small boules or into 8 balls for rolls. (If you still have the scale on the counter, form 3-ounce balls.) Let the boules/rolls rest and proof further as the oven preheats.
Put the boules or rolls directly onto the pizza stone. (If you dont have one, use a baking sheet with parchment paper.) Bake until the outside of the rolls are crusty, the bottom has a good hollow thump when tapped, and the internal temperature has reached at least 180°. Allow them to cool.
Makes 2 small boules or 8 rolls.
Instead, scrape the dough into a large, oiled bowl. Cover with plastic wrap and let it rise for 2 hours. You won’t have as much of a rise as with gluten bread. However, over those 2 hours, the dough will become more elastic and a little drier.
Baking the bread. Preheat the oven to 450°. If you have a pizza stone, put it in the oven now.The dough will still be a bit tacky to the touch. If you want to avoid bread dough sticking to your hands, wet them with just a bit of water. Cut the dough in half to form 2 small boules or into 8 balls for rolls. (If you still have the scale on the counter, form 3-ounce balls.) Let the boules/rolls rest and proof further as the oven preheats.
Put the boules or rolls directly onto the pizza stone. (If you dont have one, use a baking sheet with parchment paper.) Bake until the outside of the rolls are crusty, the bottom has a good hollow thump when tapped, and the internal temperature has reached at least 180°. Allow them to cool.
Makes 2 small boules or 8 rolls.
FOR ORIGINAL RECIPE CLICK HERE : www.glutenfreegirl.com
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WEEK TWO :
This week we have an easy dinner plan. Instead of meat hamburgers we will go for a lighter protein option, the latest superfood Quinoa. Accompanied with a vibrant corn salsa side salad, and some good old broccoli basics. We will have a very vibrant dinner menu. To top off our meal we will look at offering a sweet chutney with our quinoa patties. If you are a hamburger lover, you could easily transform this simple meal into a hamburger option. Simply add a few fresh lettuce leaves, sliced tomatoes, possibly even cucumber, top off with your sweet chutney and a dab of mayonaise and layer it between a toasted gluten free bun.
SWEET POTATO QUINOA PATTIES
{makes roughly 12 patties)
INGREDIENTS: - 2 cups baked sweet potato, skins removed & mashed (approximately 2 medium sweet potatoes) - 2 cups cooked quinoa - medium yellow onion, diced - 3 cloves of crushed garlic - 1 tablespoon finely chopped fresh thyme (more to garnish) - 1 tablespoon extra virgin olive oil - sea salt - fresh cracked pepper - earth balance vegan butter or coconut oil for cooking |
METHOD:
- Prepare quinoa according to package instructions (I cook 1 heaping cup with a scant 2 cups of water in my rice cooker). - Preheat oven to 400 degrees, pierce sweet potatoes with fork and bake for 45 minutes or until soft. Remove skins, mash with a fork to remove all chunks and place in large mixing bowl. - In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent. Add garlic and cook an additional minute, stirring continually to prevent the garlic from burning. Add thyme at the very end and mix well. |
- Add onions, quinoa, 1/4 teaspoon sea salt (more to taste), a bit of fresh cracked pepper to large mixing bowl with sweet potatoes and stir until well combined.
- Form mixture into golf ball size ball, flatten into a patty, and cook in earth balance vegan butter on a non stick pan for approximately 2 minutes on each side (you want them to brown up and crisp!). Repeat to make as many as you’d like. Enjoy with a generous sprinkling of fresh thyme leaves and some finishing salt! Save any leftovers in the refridgerator to make later.
- Form mixture into golf ball size ball, flatten into a patty, and cook in earth balance vegan butter on a non stick pan for approximately 2 minutes on each side (you want them to brown up and crisp!). Repeat to make as many as you’d like. Enjoy with a generous sprinkling of fresh thyme leaves and some finishing salt! Save any leftovers in the refridgerator to make later.
CLICK HERE FOR THE ORIGINAL RECIPE FOUND ON : www.ahouseinthehills.com
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roasted cumin Lime Carrots
ingredients
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instructions
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for original recipe click here : www.familystylefood.com
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simple pan fried salmon
This will nicely accompany our already substantial meal. Make it a small serve of salmon, no need to over do it. Our sacral chakra loves the orange colour of salmon. Also it's nice to celebrate the element of water that governs the sacral chakra by including fish into our meal. This will be a no brainer.
Get 1 large garlic. Heat up some oil in a heavy based pan, I use peanut or coconut oil. Put the salmon in when the oil is hot, crush the garlic onto the fish and the oil as well, with a garlic crusher, which seems to infuse the food better. Let it cook, salt and pepper both sides lightly. When ready squeeze some lemon and serve.
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Get 1 large garlic. Heat up some oil in a heavy based pan, I use peanut or coconut oil. Put the salmon in when the oil is hot, crush the garlic onto the fish and the oil as well, with a garlic crusher, which seems to infuse the food better. Let it cook, salt and pepper both sides lightly. When ready squeeze some lemon and serve.
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100g of raw carrots, sweet potato or butternut pumpkin provide a good amount of vitamin A which is responsible for the mucosal lining of your colon and for releasing mucous that is needed to lubricate your feces. Vitamin A is needed to maintain the health of the specialized cells that release mucous.
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WEEK THREE :
CARROT AND GINGER SOUP
INGREDIENTS
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Click here for original recipe : www.myrecipes.com
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FLOURLESS ORANGE
and almond CAKE
INGREDIENTS
|
INSTRUCTIONS
Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time. Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper. Beat the eggs and caster until well combined. Stir in the orange puree followed by the almond meal and baking powder. Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin. Dust with icing sugar, cut into slices and serve. |
for original recipe click here: www.sbs.com.au
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The Sacral Chakra is governed by the element of water.
Water represents emotional depth and instinctive feeling. Water is considered cleansing and regenerative. Water types are fluent, have deep feelings and often strong intuitions or psychic powers as well. Water is the element that sustains life and it is the medium in which life was created. Those of you born under the influence of Water act with the fluidity of a river, affecting your environment with your strength and quiet charm. Creative and captivating, diplomatic and intuitive, Water individuals are the masters of subtle persuasion. Without even appearing to try, you can gain someone's trust and affection, and once you've got them they'll follow you anywhere. You make everyone feel special, noting and praising each person's unique talents.
(exert was taken from: http://chakratribe.tribe.net)
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Water represents emotional depth and instinctive feeling. Water is considered cleansing and regenerative. Water types are fluent, have deep feelings and often strong intuitions or psychic powers as well. Water is the element that sustains life and it is the medium in which life was created. Those of you born under the influence of Water act with the fluidity of a river, affecting your environment with your strength and quiet charm. Creative and captivating, diplomatic and intuitive, Water individuals are the masters of subtle persuasion. Without even appearing to try, you can gain someone's trust and affection, and once you've got them they'll follow you anywhere. You make everyone feel special, noting and praising each person's unique talents.
(exert was taken from: http://chakratribe.tribe.net)
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week four
The main reason I put this into the menu for the sacral chakra is because of the lovely rich orange colour of Turmeric. You could easily add some sweet potatoes to bump up a little more orange, (they are better for you anyway, less starch, lower GI)
aloo gobi : cauliflower with potatoes
INGREDIENTS
Deep-frying stage
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METHOD
Start with the deep-frying. Pour the oil into a karhai or wok and set it over a medium-high heat. Wait for it to get very hot. Fry the cauliflower florets (not the stalks or leaves) in two batches, for about 2 minutes each batch, or until light brown all over. Remove and drain on kitchen paper. Ensure the oil has time to reheat between batches. Now carefully add the potato to the oil, standing back in case of splashes, and fry for 5-6 minutes, or until golden all over. Remove and drain on kitchen paper. (Strain the oil and save it for future use.) Now for the rest. Set a clean karhai, wok or heavy-based pan, about 20 cm in diameter, over a medium heat. Pour in the oil and, when hot, add the onion. Sauté for 2 minutes, then add the cumin seeds. Stir for 3-5 minutes, or until the onion is light brown. Spoon in the garlic and ginger. Stir for 2 minutes, adding a splash of hot water if it starts to stick. Add the tomato and cook for 5 minutes, or until completely integrated. Sprinkle in the chillies and salt and stir for 1 minute. Crumble in the fenugreek, stirring for 1 minute. Spoon in the turmeric and mix well. Add another splash of water if necessary, then tip in the cauliflower stalks and leaves and cook, stirring, for 6 minutes, or until soft. Add a little water if the pan seems to dry out. Now put in the deep-fried cauliflower florets and potato and the chopped coriander, mix gently and cook for a final 2 minutes, then serve. |
for original recipe click here : www.sbs.com.au
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This delicious dish is time consuming, but it is worth it. Make sure you go to an Indian shop and ask for the royal basmati rice, the really long long grain version. I thought this would accompany the Aloo Gobi nicely. This biryani also uses the stunning orange turmeric, which is our focus for the sacral chakra. The benefits of Turmeric are phenominal so lets endeavour to use it as often as possible. Then we have also got the richness of the humble power packed egg. The golden orange yolk, bringing life into our sacral chakra and also celebrating the female reproductive organs through the symbology of fertility, joy and life through the egg.
egg biryani
INGREDIENTS:
|
INSTRUCTIONS:
0. Wash and leave the basmati to soak in some water before proceeding with the next steps. 1. Start with a medium-sized pan and heat 2 tbsp ghee. Add the cashew nuts and fry until golden. Drain and set aside. 2. To the same pan, add half of the sliced onions. Fry until golden, drain and set aside. We'll use these and the cashew nuts for garnish before serving. 3. Grind together - coriander leaves + mint leaves + green chillies + ginger + garlic + salt 4. In the same pan with the ghee (add some more ghee if needed), add whatever whole spices you are using. I only had cinnamon, cloves, and cardamom. 5. Once the spices turn fragrant (about 15 seconds), add the ground paste and fry for another 30 seconds or so. Turn off flame. 6. Add the soaked rice and this fried spice mixture along with 1.5 cups (adjust to your cooking method) to a rice cooker or pressure cooker. Leave it to cook while you proceed with the rest of the recipe. PS: once the rice cooks, fluff it gently with a fork so it doesn't get more mushy.7. Next, let's boil the eggs. Place the eggs in a pan large enough to hold them without overlapping. Add enough tap water to cover them fully by an inch. Bring to a rolling boil, boil for 1 minute, then turn off the flame. Cover fully with a lid and let it sit for 15 mins. Take eggs out and peel under running water. |
Let the eggs cook while you start off with the masala part of the egg biryani.
8. Heat 2 tbsp ghee and add the remaining sliced onions. As they begin to brown, add the ginger garlic paste and saute for 10 seconds.
9. Next, add the spices and powders - coriander, turmeric, fennel seeds, cumin seeds, chilli powder. Saute until they are roasted, about 10 seconds. Top off with the chopped tomatoes and more coriander leaves and mint leaves (this is optional, I happened to have a lot of them fresh in hand so wanted to use it up.
10. Saute until the tomatoes turn soft and mushy and the mixture is cooked. This will take about 5 mins or so.
11. Next, add the coconut milk. You can also use water instead of coconut milk, I just happen to love biryani made with coconut milk. If using coconut milk, add the 2 cups + 1/2 cup of water just to thin it out a bit.
12. Let the mixture simmer on low flame for about 10 mins until the masala becomes thick-ish. Add salt and garam masala or biryani masala now, mix well, and turn off flame. The ghee will be visible on top of the masala. That's when you kinda know it's done.
13. Almost done! Mix the cooked rice to the masala until nicely combined. If you want the marbled look, don't overmix, just lightly mix for an uneven look.
14. Add the sliced, boiled egg on top and cover with rice. Pat down tightly and cover. Let the biryani sit for atleast one hour for the flavours to blend.
Garnished with the fried onions, cashew nuts, and more coriander leaves before serving.
Notes:
8. Heat 2 tbsp ghee and add the remaining sliced onions. As they begin to brown, add the ginger garlic paste and saute for 10 seconds.
9. Next, add the spices and powders - coriander, turmeric, fennel seeds, cumin seeds, chilli powder. Saute until they are roasted, about 10 seconds. Top off with the chopped tomatoes and more coriander leaves and mint leaves (this is optional, I happened to have a lot of them fresh in hand so wanted to use it up.
10. Saute until the tomatoes turn soft and mushy and the mixture is cooked. This will take about 5 mins or so.
11. Next, add the coconut milk. You can also use water instead of coconut milk, I just happen to love biryani made with coconut milk. If using coconut milk, add the 2 cups + 1/2 cup of water just to thin it out a bit.
12. Let the mixture simmer on low flame for about 10 mins until the masala becomes thick-ish. Add salt and garam masala or biryani masala now, mix well, and turn off flame. The ghee will be visible on top of the masala. That's when you kinda know it's done.
13. Almost done! Mix the cooked rice to the masala until nicely combined. If you want the marbled look, don't overmix, just lightly mix for an uneven look.
14. Add the sliced, boiled egg on top and cover with rice. Pat down tightly and cover. Let the biryani sit for atleast one hour for the flavours to blend.
Garnished with the fried onions, cashew nuts, and more coriander leaves before serving.
Notes:
- You can do some of the preparation ahead for making egg biryani, especially for a party or guests
- Boil the eggs in advance and leave in the fridge unpeeled. Peel and slice before you need to use them.
- There aren't many vegetables to chop but slice onions and keep them ready.
- You can also pre-cook the rice and refrigerate it. Heat it along with the masala and it should work fine. This will also allow the rice to stay as separate grains.
for original recipe click here : www.cookingandme.com
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week five
pumpkin spinach and pinenut pasta
INGREDIENTS
1/2 butternut pumpkin 1 bunch spinach 1 large red onion 1 large clove of garlic handful parsley handful of basil 1/3 cup pinenuts olive oil parmesan cheese (omit if your following a strict protein free diet.) salt and pepper. (you can add a little bit of chilli if you like) gluten free pasta of your choice |
METHOD
prepare all the ingredients. Slice the pumpkin into thin slices aprox 6 cm long by 4 cm wide, set aside. Chop onion finely, chop parsley. Wash spinach, once drained chop off excess stems and set aside to drain further. Fill a large pot 3/4 full with water, add a heaped tblsp of salt, let it come to the boil. While its in the process of boiling start getting the sauce ready Place a large heavy frying pan on a medium flame. Heat the olive oil, place the onions and fry till golden brown, add crushed garlic (preferably with a garlic crusher.) Throw in the pumpkin, stir and coat with oil. Let that cook for a bit till it has a golden brown texture and has softened slightly . |
By this stage the water should be boiled. Place your pasta in the boiling water.
Then Throw in the spinach, salt, pepper, parsley and basil, stir well. Let the spinach reduce. On a separate flame heat the pinenuts. Throw them into the mix. Keep tossing so the flavours mix well. You might have to switch the sauce off if the pasta is not ready yet. The pasta should be aldente when you take it off the flame. Once drained add the pasta to the frying pan with the sauce. Stir well over a medium heat. You will need to drizzle olive oil all over it at this stage. Work the oil through the pasta, Now add the parmesan cheese, stir it through.
Once it has been mixed well serve.
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Then Throw in the spinach, salt, pepper, parsley and basil, stir well. Let the spinach reduce. On a separate flame heat the pinenuts. Throw them into the mix. Keep tossing so the flavours mix well. You might have to switch the sauce off if the pasta is not ready yet. The pasta should be aldente when you take it off the flame. Once drained add the pasta to the frying pan with the sauce. Stir well over a medium heat. You will need to drizzle olive oil all over it at this stage. Work the oil through the pasta, Now add the parmesan cheese, stir it through.
Once it has been mixed well serve.
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week five
roasted spiced pumpkin soup
INGREDIENTS
1 butternut pumpkin 1 large red onion 1 leek 2 celery sticks 1 clove garlic 3 tblsp cummin 2 tblsp tumeric 1 tsp fennel seeds 1 tsp ground corriander 1 tsp black pepper I organic vegie stock cube salt to taste olive oil 3 cups of boiling water |
METHOD:
Roughly chop pumpkin, red onion, celery, garlic and Leek. Place into a roasting dish with that has been sprinkled with oil. Sprinkle all dry herbs including salt and toss everything. Roast vegies in the oven for around 20minutes. Once vegies are roasted, place them into a large pot and add boiling water. Add stock cube. Bring to boil then put down to a gentle simmer. Let it cook for at least an hour. Once it has been cooking for an hour get your bar mix and whizz the soup so that it comes out smooth, thick and creamy. You can let it cook for another 1/2 hour. Check salt. |
You could try another version of this that is more thai based. Use the same recipe but eliminate the cummin and add a heaped tablespoon of green curry paste (purchased from supermarket) Also towards the end of the cooking process add a cup of coconut milk, let it cook through on low heat for another 15 - 20 mins. Serve with chopped fresh corriander.