Tuesday, 7 October 2014
Thank you to everyone who has pledged and supported the book so far! Please help spread the word and tell friends and family about Living Food.
In the meantime, as autumn sets in, here are a few recipes to try.
Green pepper, tomato, celery, garlic & horseradish juice
6 ripe vine tomatoes
1 small green jalapeño pepper
2 sticks of celery
1 clove garlic
1” scrubbed & peeled horseradish root
Juice all the ingredients for an amazing immune boosting drink
Fig & Chocolate smoothie
4 fresh figs (hard tip removed)
1 pear quartered and cored
4 oz almond milk
1 tablespoon raw cacao powder
Put all the ingredients in a blender and blend until the mixture is smooth. Pour into a glass and drink
Baked butter-nut squash with a spiced quinoa stuffing & a roast red pepper sauce
3 butter-nut squash – the size to give 2 portions
olive oil, cumin, salt & black pepper
12 oz (350g) quinoa (look out for British grown quinoa)
3 tablespoons olive oil
2 red onions finely chopped
3 cloves garlic finely chopped
6 oz (150g) shittake mushrooms sliced
2 sticks celery finely chopped
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon paprika
zest of 1 lemon
salt & pepper
2 tablespoons chopped fresh coriander
Cut the butter-nut squash in half lengthways and remove the seeds. Season the inside with salt, black pepper and cumin and place cut side down on an oiled baking tray cook for about 20 minutes in a moderate to hot oven 180 - 200 until tender.
Rinse the quinoa in cold water, place in a pan, cover with water and cook for approximately 12 – 15 minutes, until just done, strain and set aside.
Gently cook the onions in the olive oil until beginning to soften add the shitake mushrooms and allow the onions, garlic and mushrooms to begin to turn golden. Add the celery and cook for a further minute. Add the cumin, coriander, paprika and cook for a further 30 seconds. Remove from the heat, stir in the lemon zest and quinoa.
Divide the stuffing between the squash, warm through in the oven. Place a hot squash half on 6 plates top with chopped coriander and spoon a generous amount of roast red pepper sauce on one side.
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