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Butternut Squash Thai Curry

Ingredients

-2 cups of cut up butternut squash or other winter squash

-1-2 cups of kale or other greens (optional)

-1 can of coconut milk

-1 1/2 cup of water or chicken broth or vegetable broth

-3 tablespoons of red curry paste (more to make it spicier, less to make it milder)

-If using water add 1 tablespoons of miso paste or your favorite chicken bouillon

-1/2 cup of sliced green onions

-1/2 cup of cilantro chopped

Instructions
Saute butternut squash with a little olive oil over medium high heat until it starts to turn a little brown. If you are using greens or kale add them now and keep sauteing until wilted. Next, Add coconut milk and water/broth along with curry paste. If using miso or bouillon add it at this time. Add green onions and cilantro and bring everything to a boil, reduce the heat and simmer for 10 to 15 minutes until it comes together. 


Serve over brown rice and enjoy!

Watermelon Sorbet

1 small melon , cubed (use at least 1/2 melon)

3/4 cup water

1/2 tsp dry pectin

lime zest (3 limes)

2 Tbsp lime juice

1 cup sugar

1 bunch mint leaves, chopped

Icecream machine, chilled the churner


Combine water, pectin, lime zest, lime juice, and sugar and heat on the stove until melted.  Do not overcook.  Set aside.Add melon to the blender and beat on low speed, do not beat the seeds in.  Strain and save the juice only. Set aside. You should have about 2 cups pureed.


Take cooled sugar water and strained melon pulp (about 2 cups) and combine.  Add mint leaves to the blender and until minced.Remove from blender.  You should have about 3-4 cups of watermelon puree/sorbet mix.Pour sorbet mix  into the cold ice cream churn and churn for at least 30 minutes.  When it becomes solid, place in a storage container and place in freezer until it gets firm.


Serve a 1 oz scoop as a refreshing bite.

WATERMELON SALAD

INGREDIENTS

1/4 c. extra-virgin olive oil

2 tbsp. red wine vinegar

1/2 tsp. kosher salt

3 c. cubed seedless watermelon

1 c. medium cucumber, chopped

1 c. crumbled feta

1/2 c. red onion, thinly sliced

1/2 c. coarsely chopped mint

Flaky sea salt, for garnish (optional)

DIRECTIONS

  1. In a small bowl, whisk together olive oil, red wine vinegar, and salt. 
  2. In a large serving bowl, combine watermelon, cucumber, feta, red onion, and mint. Pour over dressing, tossing to combine.
  3. Garnish with more mint and flaky sea salt.