Thai Pumpkin Curry with Citrus Notes (Vegan/Gluten-Free)

Thai Pumpkin Curry with Citrus(Vegan/Gluten-Free)

This vegetarian curry offers an array of bright colors - orange, yellow, and red - infused with citrus accents. You'll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Add chick peas as a protein source, then finish the dish with a sprinkling of pumpkin seeds and nasturium flowers for a gourmet curry recipe that's as beautiful as it is delicious. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

• 1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
• 1 small or 1/2 large yam or sweet potato, peeled and cubed
• 1-2 medium carrots, cut into thick slices
• 1 yellow bell pepper, cut into bite-size pieces
• 1 cup cherry tomatoes
• 1/2 can chick peas, drained
• 2 Tbsp. grated orange rind
• CURRY SAUCE:
• 3-4 cloves garlic
• 1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce)
• 1 can coconut milk
• 1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
• 2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
• 1 Tbsp. brown sugar
• juice of 1/2 lime
• juice of 1 medium orange
• 1/2 tsp. turmeric
• 1 Tbsp. rice vinegar (or substitute apple cider vinegar)
• 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed
• 1/3 purple onion, sliced
• GARNISH:
• handful of fresh basil leaves
• optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers)

Preparation:

1. To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside.
2. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).
3. Prepare the rest of the vegetables plus the orange rind.
4. Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well.
5. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened.
6. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
7. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar.
8. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!

Curried Butternut Squash Soup Recipe

This curried butternut squash soup is a great way to start many a winter day meal.  I like to think that the secret ingredient to any soup is the stock so this recipe uses a freshly made, mineral rich vegetable stock. 

Mineral Vegetable Stock:

4 qts Spring Water

1 large onion, course chopped

1 celery bunch, course chopped

1/2 cup of Nova Scotia Sea Veges

2-3 cups Stems of greens (Kale, Mustard, Collard, etc)

1 medium washed, unpeeled Yam, chunk cut

2 large carrots, chunk cut

2 tsp Tumeric

1 tsp Fresh ground pepper

Sea Salt

Combine all ingredients into a non-reactive stock pot.  Heat gently to a low boil then reduce heat to simmer 2-4 hours.  Add salt to taste.

Curried Butternut Squash Soup

                            Makes 1/2 Gallon                               Prep time:  15 minutes

2 Butternut Squash, halved and seeded, rubbed with the following mixture:

2 T  Extra Virgin Olive Oil
1 t  Mild Curry Powder
1 t  Tumeric
1 t  Garlic powder
1/2 t  Red Chili Pepper

Roast squash, flesh side up, in oven @ 350 for 1 hour or until al dente.  Remove from oven to cool.  When cool, scrape flesh into blender or VitaMix.  Add 2-3 cups of hot mineral broth and blend to creamy consistency.  Add more broth if a lighter soup desired. 

Add to blender:
1 medium onion, chopped & sauteed in 1T ghee or unsalted butter
1/4 t Cayenne Pepper (or to your heat preference)
Sea Salt & Ground Pepper to taste

Blend well and serve immediately with toasted pumpkin seeds or sliced almonds.

Can be prepared up to 2 days ahead, freezes well. 

Variations:
Butternut Squash Ravioli - Use less broth to produce a thick filling for ravioli.
Pasta Sauce - Add a little cream for an alfredo like sauce.



A Few Seasonal Favorites - Butternut Squash & Friends

This dish combines some serious fall power-players when it comes to nutrition, and not coincidentally, are excellent choices for preparing the body as we head into a long winter. Another good reason for eating seasonally.

Poppy Seed-Crusted Butternut Squash with Kale and PomegranatesServes 4
Ingredients:
1 medium butternut squash
4 cloves garlic
1 Tbsp. melted ghee or coconut oil
3 Tbsp. poppy seeds
couple pinches of sea salt

2 cups packed shredded kale
1 shallot
juice of ½ lemon
zest of 1 lemon
pinch of sea salt

Maple Mustard Dressing
2 Tbsp. olive oil
1 tsp. apple cider vinegar
pinch sea salt
1 tsp. pure Maple syrup
1 tsp. Dijon mustard

Directions:
1. Preheat oven to 400°F. Peel the squash, cut it in half lengthwise and scoop out the seeds. Cut into cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes)
2. While the squash is roasting, shred the kale by slicing it in very thin strips. Add the juice of ½ lemon, a pinch of sea salt and massage into kale to wilt. Set aside.
3. Make dressing by whisking all ingredients together. Pour over kale, toss to coat.
4. Remove the pomegranate seeds. Fill a bowl with water, cut the fruit in half, then roughly pry out the seeds with your fingers and let them fall into the water. The seeds with white pith will float to the top – remove the pith as much as possible leaving the seeds, which will then sink.
5. When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and mix. Toss with sliced shallot, pomegranate seeds, and garnish with lemon zest. Season to taste. Serve.

Butternut Squash – one of the best plant food sources of beta-carotene, a powerful antioxidant, which is converted to vitamin A in the body. This helps preserve normal eyesight and may help to minimize the risk of cataracts. Butternut squash can help ward off those pesky cold-weather infections, but can also protect against cancer, stroke, and heart disease. [1]

Kale – the richest source of carotenoids in the leafy-green vegetable family, making it a top cancer-fighter. Kale helps to regulate estrogen, protects against heart disease, and regulates blood pressure. The calcium in kale is more absorbable by the body than milk (and ounce for ounce, contains more calcium than milk)! This makes it an excellent choice for both prevention and treatment of osteoporosis, arthritis and bone loss. [1]

Pomegranate – Unless you’ve been living under a rock, you will have heard time and time again how antioxidant-rich this fruit is. But you may not know that the jewel-like seeds also contain iron, calcium, vitamin C, magnesium, and a good dose of fiber. [1]

Infuse Your Food With LOVE

Much is made of the caloric and nutritional energy we get from food, but not enough about the spiritual. In these days, when irony and attitude rule and we focus more on the politics of what we eat rather than its pleasures, it takes a certain boldness to give voice to our powerful relationship with food.
"Your energy goes into the food you prepare," says Veggie Queen Jill Nussinow. "I think that's huge." Nussinow believes the physical act of preparing food, the chopping, the stirring, "is where you get to put the love in. When you eat it, you get it back. You're giving something, you're getting something. It's complete. How amazing is that?"
The New York Times food columnist and Cook This Now author Melissa Clark believes that love should be shared. "We need to cook for each other," she says. "It will not solve all the problems but it will help us get in the right place. We are better people when we eat well. I really, really believe that."  Amen to that!

Awakening to Yourself

During the past couple of years I have gone thru a personal awakening that has opened up infinite possibilities.  I believe that being inspired and healthy thru better nutrition has allowed me the opportunity and time to grow and learn from my guides.

Here is a video that explains what visions have come and led me to follow my heart  

I hope you, too, are on your Heart's Path

Want to curb your sugar cravings?

Here's an effective tip:   Vinegar
Seems to be that most people -- who are not yet following a diet/lifestyle that is right for them -- will have ups and downs, an afternoon slump, which most times comes from an 'alkaline phase' of their pH tide. Vinegar (1 tbls mixed with 8 oz. glass of water) is a temporary remedy to curb their fatigue and/or sugar craving, and can be used until they figure out and implement a more sustainable diet/lifestyle. Read about "vinegar and baking soda challenges," and read about the pH phases - "pH the Real Deal" by Steve Fowkes, neurobiochemist, at http://www.projectwellbeing.com/.

Now, the real question is all about how you can help keep your sugar levels from swinging all over the map, creating that "afternoon energy dip" in the first place.  Make sure you have some protein at each meal and stay hydrated thru out the day.  That's the simple answer....to learn more let's schedule a meal plan consult!

Mouthwatering Moroccan Meal

Roasted chicken is one of my favorite dishes when the weather turns chilly.  Here is a clip from Martha Stewart's show featuring Chef Mourad Lahlou, owner of Aziza and author of "Mourad: New Moroccan" teaching his recipe for roasted root vegetables and chicken.

Practice Grocery Store Hunting & Gathering

Just because we don't have to actually pick, gather, milk, hunt or fish for our food doesn't mean that we can walk into a market in a daze and load up the cart without thinking. We have to be as vigilant as if we're out on the savanna scouting for the next meal. We need to be modern hunter-gatherers. READ MORE....