Recipes

This is one of my favourite soup recipes – enjoy!

Autumn Pumpkin Soup

1 pumpkin/Butter-nut squash
3 onions
2 garlic cloves
2 small eating or baking apples
small pinch nutmeg and pinch cayenne
veg stock or chicken if you wish
pinch of thyme
knob butter or coconut butter

Melt butter and sweat/fry or steam very gently chopped veggies add stock 1/2 pint then top up with 1- 2 pints water (depends how big your pumpkin is!)
Blend together until creamy.Chop up chives as a garnish.

Curried Parsnip and Squash Soup

6 large Parsnips
4 medium Onions
1 tbspn of Curry powder
2 Chillis
1 tspn of Paprika
1 Large Bramley Apple
2 cm chunk (or 1 tspn of powdered) Ginger
3 pints of Water (or stock)

Place all prepared chopped veggies and place in a pan with spices and water gently simmer until soft then whizz in blender.

Spiced Lentil

3 cups of Brown or Green Lentils (soaked overnight)
1 cup grated squash or pumpkin
4 cloves of Garlic
2 x 4cm cubes of fresh root Ginger
4 Onions
6 Tomatoes
4 cups of chopped Mushrooms
1 tspn each of Pepper, Turmeric, Cumin and Coriander

After soaking the lentils overnight, cook at simmering point until soft.  Then add gently the sweated onion, then the pepper, garlic, ginger, turmeric, chilli, coriander, cumin, tomatoes, and mushrooms

Spiced Apple Rice

2 cups of Rice (Organic short grain or Basmati)
2 cups finely chopped Squash or pumpkin
1 large Bramley Apple
1 large Onion
1 large clove of Garlic
1 tspn Cloves (preferably ground from fresh)
½ tspn Sage
½ tspn each of Nutmeg and Mace

Cook the rice and skim off the froth. Sweat off the onion and garlic, and add with the cloves, sage, mace, nutmeg and cook off the water.  Grate or chop the apple into small chunks stir both the pumpkin and apple into the rice towards the end. Season with a little salt (Celtic or Himalayan Pink) if desired!

Thai Sweet Potato salad

The flaked meat of a fresh Coconut
1 grated Sweet Potato
2 cups grated squash or pumpkin
1 tspn of Chinese 5 spice
1 small finely chopped Onion
2 tspns Cider vinegar
Finely chopped 2 cm chunk of fresh Ginger
1 tbspn Olive oil
1 tbspn Coconut milk

Mix together.

Apple and Squash Coleslaw

½ white shredded Cabbage
½ grated small Squash or pumpkin
Diced small Onion (optional)
1 small Cox’s Apple (diced and seeded)
1 red Apple (diced and seeded)
2 x Carrots finely chopped
½ Red Pepper (finely chopped)
½ Green or Yellow Pepper (finely chopped)
3-4 oz Grapes
Small handful of soaked and chopped Walnuts, Pecans, Hazelnuts or a mixture,
1  small handful of Raisins or chopped Dates.

Combine the ingredients with cider vinegar, olive oil, lemon juice and garlic or home made mayonnaise.

Super Juice

8 Carrots
½ small squash
1-2 Apple
1-2 sticks Celery
1 cm slice of root Ginger
4 tbsp of your favourite alkalising supergreen powder (chlorella or spirulina)

Juice carrots, apples, celery and ginger, preferably in a masticating juicer, and then stir in the super green powder.

Pumpkin Smoothie

4 frozen bananas
1 cup pumpkin puree
1½ tspn cinnamon
2 tspns all spice
2 tspns natural vanilla essence or vanilla pod
2 cups hazelnut milk

whizz in blender

Pumpkin & Goats Cheese Tart

1¼ cup (150 g) whole wheat flour
⅓ cup (80 g) soft butter
pinch of salt
¼ cup (50 ml) non dairy milk- almond
1.8 lb (800 g) pumpkin (or squash), cut into bite-size slices
1 Tbsp (30 g) greek yogurt
½ cup (100 ml) creme fraiche, or make up amount with yoghurt
4 eggs
10 oz (300 g) goats cheese
½ Tbsp salt
¼ tsp pepper
½ Tbsp nutmeg
thyme (dried or fresh)

Combine flour, butter pinch salt and a little water to make dough then refrigerate for 20 mins.
Set oven to 350 f -180 c
Roll out dough and line either a larger *2 quiche flan or smaller tart tins,
Whisk together yoghurt/cream and the eggs, season with salt pepper and pinch cayenne if you like, and nutmeg according to tast.  puur mixture over the squash/pumpkin and spread cheese and sprinkle with thyme.
Bake for 40 – 50 mins and protect top with foil.

Kale Crunch

a large bunch of kale leaves
tablespoon of olive oil
sea salt and good pinch cayenne pepper

shred leaves into small 50 pence size pieces
massage the olive oil into the shredded kale leaves with a good tspn of salt and cayenne pepper
spread evenly on a large tray and put into a very lowest setting oven temp or leave door slightly open so leaves don’t burn they do dry into crunchy bits quickly so keep watch and turn leaves over after a couple of minutes and cook until crisp. Remove and place next batch into oven, leave to cool and place in a lidded container – keeps for a few days.
enjoy as a healthier version of crispy greens. You may like to use other herbs and curried spices for a change next time.

 

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