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Butternut Curry

Serves 2

Ingredients
½ medium butternut squash
1 Tbsp olive oil
¼ tsp sea salt
2 Tbsp shredded coconut

1 tsp curry powder

½ tsp chili powder
½  tsp ginger powder, or fresh minced
splash of water
1 tsp agave nectar/ maple syrup

1T soy sauce
1 handful sprouted green beans

Method
De-seed one half of a medium butternut squash and remove the skin--either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.

In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.

Add coconut mixture, soy sauce and agave to the squash noodles. Mix thoroughly with hands. Add Sprouts and mix in.

Serve Curried Butternut Squash à la carte, or alongside a simple salad of romaine lettuce tossed with a sweet and sour dressing (olive oil, apple cider vinegar, lemon juice, and agave). 

Alternatively, serve with Parsnip Rice.

Parsnip Rice

This is one of the easiest accompaniments to many main meals.

Using a food processor, or blender chop 1 parsnip per person until it is in rice-sized pieces
sprinkle with olive oil, salt and lemon juice and set aside for about half an hour for the parsnip to soak up the flavours.
You can, alternatively, use other seasonings for a variety of flavour.
Variation: I have also successfully used cauliflower in place of parsnip. Swede also works very well, and benefits from a sprinkling of nutmeg.

Chilli Chocolate Ice Cream

Ingredients

2 bananas, frozen

1 dsp cacao powder

1 dsp carob powder

1 pinch ginger

½ cm fresh chilli, finely chopped*

Method

mix everything in a food processor and freeze in ramekins

take out of freezer ½ hour before eating

*note. Make sure the chilli is really well-blended before freezing, or else you will blow the roof off your mouth eating it!