Squash Curry With Ginger + Lime Cauliflower Rice Recipe

Squash Curry With Ginger + Lime Cauliflower Rice

Serves 3–4

Ingredients

• 1 cup/50g fresh cilantro, leaves cut from the stalks and finely chopped
• 2 tablespoon red curry paste
• 1 14 oz. can coconut milk
• 1 tablespoon tomato pureé
• ½ teaspoon turmeric
• 1 tablespoon coconut oil
• 1 white onion, finely chopped
• pinch salt
• 14oz/400g butternut squash or pumpkin, peeled and cubed
• 5oz/150g green beans, ends cut off
• 2oz/50g spinach
• juice of 1 lime

Ginger + Lime Cauliflower Rice Ingredients

• 1 cauliflower, outer leaves discarded and roughly chopped
• 1 tablespoon coconut oil
• zest and juice of 1 lime
• 1 tablespoon fresh grated ginger
• 2 tablespoon chopped fresh coriander
• 3 tablespoon water

Preparation:

1. In a food processor or blender blend the coriander stalks, red curry paste, coconut milk, tomato purée and turmeric.

2. Heat the coconut oil in a pan over a medium heat for 1 minute. Put the onions into the pan. Sauté them for 5 minutes with a pinch of salt. Add the squash and stir-fry for 1 minute, then pour in the blended mix, bring to a simmer and let this cook for 10 minutes. Add the green beans and spinach and cook for another 20 minutes until the pumpkin is cooked through.

3. Meanwhile, make the Ginger + Lime Rice. Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.

4. Heat the coconut oil in a large frying pan, and throw in the lime zest with the ginger and coriander. Stir for 30 seconds, then add the cauliflower, 3 tablespoons water and the juice of the lime. Cook for 5 minutes, until cooked through.

5. Scatter the cilantro leaves over the curry with a squeeze of fresh lime juice, and serve with the ‘rice’.

This recipe is excerpted from Get the Glow: Delicious and Easy Recipes That Will Nourish You from the Inside Out.

Chocolate Coconut Truffle Balls made from leftover pulp from juicing!

Chocolate Coconut Truffle Balls 
Made from leftover pulp from juicing!

I love this recipe. It is a great treat at Christmas. 

100g of carrot, orange and ginger pulp. I juiced 3 carrots, 1 orange, and 2" ginger. I used the pulp from a masticating juicer (Norwalk). If your pulp is not dry, try using a nut milk bag to squeeze all possible juice out for a dry pulp.

8 dates, stones removed and soaked in water for 2-3 hours

50g of walnuts or cashews, soaked in water for 2-3 hours

40g cacao powder

60g of shredded coconut

2 Tbs coconut oil

2 Tbls coconut milk (or I use almond/coconut milk)

pinch of Himalayan salt.

1. Drain the nuts and blend for 1-2 minutes until broken down to fine pieces
2. Add cacao and dates to the blender and blend into a paste
3. Add the pulp from juicing to the blender and pulse blend
4. Add coconut oil, coconut milk (or sometimes I use almond/coconut milk), pinch of salt and 40g of shredded coconut. blend until smooth.
5. Remove the mixture from the blender and roll into equally sized balls
6. Roll the balls in the remaining shredded coconut 
7. Place the balls in the fridge to set on parchment paper. 

Should be consumed within 3-4 days. 

Great Easy to Make Veggie Pappardelle with Butternut Squash Recipe

Pappardelle with Butternut Squash, Browned Butter, and Chard
(from Vegetarian Times)

serves 4 | 30 Minutes

6 cups butternut squash, peeled
   and large dice (1 1/2 inch)
2 Tbs olive oil
1/8 tsp. ground nutmeg
8 oz pappardelle
1 bunch (12 oz) rainbow chard, stems chopped
   and leaves cut into ribbons
4 Tbs unsalted butter
16 whole fresh sage leaves
2 (2 tsp) cloves garlic, minced
1/4 cup shaved Parmesan cheese (optional)

Preheat oven to 450 F. Place squash on a baking sheet, and toss with olive oil. Sprinkle nutmeg and season with salt and pepper. Roast 20 to 25 minutes or until squash is tender, stirring occasionally.

Meanwhile. cook pappardelle in large pot of boiling water according to package directions, adding chard stems and leaves during final 2 minutes of cooking. Drain pappardelle and chard, reserving 1/2 cup of cooking liquid. return pappardelle to pot.

Heat butter in a medium skillet over medium-high heat 4 minutes, or until butter browns, stirring occasionally. Add sage and garlic  and sauté for 5 seconds. pour browned butter mixture over pappardelle and chard and add squash and toss to coat. Add reserved cooking water as needed to moisten pappardelle. Sean with salt and pepper if desired. Top with Parmesan (optional)

Per 1 1/2 cup serving: 483 cal; 13 g prot; 21 g total fat (9 g sat fat); 61 g carb; 65mg chol; 371 sod; 8 g finer; 5 g sugars.

How Your Gut Health Is The Key To Controlling Obesity, Depression, Stress and So Much More...

Probiotics are the necessary friendly bacteria that is essential to your gut health. Your gut health is so important to your body's overall health and mental health as well. Probiotics contribute to your body's  control of chronic pain, stress, immune function, depression, weight control, anxiety, brain function, autism and so much more.

To maintain a healthy brain and mind you really need to have a healthy gut. If you find yourself forgetting things more often or feeling a little foggy it could be due to gut health.

1. Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy. (from webbed.com)

A good quality probiotic can be purchased at any quality health food store.

Raw Creamed Fennel Soup

(from Food Matters)

INGREDIENTS 

• 1 1/2 cups chopped fennel, (approx. 1 large bulb)
• 3 organic celery stalks
• 1 small-medium avocado
• 1/4 cup lemon juice
• 1/4 cup spring or filtered water
• 1/2 tsp unrefined sea salt
• 4-inch length of spring onion
• 2 ice cubes

WHAT TO DO 

1. Blend everything until smooth (up to 1 minute). Adjust flavors to taste - add more lemon or sea salt to taste, or more water for a thinner consistency. 
2. Pour into small bowls, and garnish with fennel sprigs or parsley.