Serves 2
Ingredients:
820gm pumpkin, diced into half-moon pieces
1 onion, peeled and dice
8 cloves of garlic, peeled and smashed
450ml water
200ml fresh milk
1 sprig of fresh Rosemary
2 tbsp olive oil
salt and pepper to taste
Steps:
1. Preheat the oven at 150 deg C. Diced the pumpkin into half-moon shape pieces. Remove the seeds. Sprinkle a tablespoon of olive oil over the pumpkin. Roast it for 15 minutes with a sprig of fresh Rosemary.
2. When time's up, leave the pumpkin to cool. Remove the skin and cut it into cubes.
3. Heat a tablespoon of olive oil in a sauce pan. Saute onion and garlic for 2 minutes. Add the pumpkin and saute for another 3 minutes. Pour in 350ml of water and bring to a boil. Close the lid and leave it simmering for 8 minutes. By this time the pumpkin should be turn soft. Off the fire, and leave the soup to cool down a bit.
4. Pour the soup into blender and blend till smooth. Reheat the soup with 100ml of water and 200ml of milk. Add salt and pepper to taste. Serve hot.
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Avocado Cucumber soup
1 avocado
1/2 cucumber, peeled
zest of 1/2 lime
juice of whole lime (i will use less next time if not making for a detox)
Whiz in blender until smooth.
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Wild Salmon Kedgeree
(Serves 4)
1 fillet of Wild Salmon
2 free-range, organic eggs
2 cups of Basmati rice
2 tbs of ghee
1 tbs of vegetable oil
1 5cm piece of ginger, grated
1 medium white onion, diced
2 cloves of garlic, minced
1 tbs of curry power
1 tbs of mustard seeds
2 bay leaves
2 tomatoes, chopped
1 lemon, juiced
1/4 chopped coriander (cilantro)
1/4 chopped parsley
2 tbs of Thai fish sauce
1 red bird chili, finely chopped (optional)
Method:
- Cook the rice in a rice-cooker with 4 cups of water. If you are cooking the rice on a stove, cook it over medium heat in a large pot with 4 cups of water. Bring the rice to a boil and then turn the heat down and cover the pot. The rice should take about 20 minutes to cook. Refrigerate overnight.
- When you are ready to prepare the Kedgeree, hard boil the eggs. Peel and set aside.
- Grill the salmon until just cooked. Depending on the size of the fillet, this should take about 15-20 minutes. Flake the salmon and remove any bones once it has cooled. Set aside.
- Heat the ghee and vegetable oil in a wok over medium heat. Fry the onions until translucent. Add the ginger, bay leaves and then garlic. Fry for about a minute but don't let them burn. Add the mustard seeds and stir well. Lastly, add the chopped chili.
- Add the curry powder and stir to release the aroma. Fry for about 1 minute. Next, add the tomatoes and fry for 4 or 5 minutes to let the liquid from the tomatoes evaporate.
- Add the cooked rice to the wok and stir with a large spoon to coat the rice in the curry powder and vegetables.
- Next, add the salmon and fish sauce to the rice. Stir well. Add the lemon juice, coriander and parsley. Stir several more times until everything is mixed in.
- Serve rice with hard boiled eggs and a side of cucumber.
Roasted Squash Salad Recipe
(Serves 4)
Medium squash, cut into large chunks
1 large bunch of asparagus
15 cherry tomatoes
1 ripe avocado, sliced
Olive oil for drizzling
Sea salt & black pepper
Dressing
3-4 garlic cloves, finely chopped
4-5 basil leaves, finely chopped
1/8 cup of extra virgin olive oil
Juice of 3/4 to 1 lemon
1/8 tsp of sea salt
Method:
----(Serves 4)
Medium squash, cut into large chunks
1 large bunch of asparagus
15 cherry tomatoes
1 ripe avocado, sliced
Olive oil for drizzling
Sea salt & black pepper
Dressing
3-4 garlic cloves, finely chopped
4-5 basil leaves, finely chopped
1/8 cup of extra virgin olive oil
Juice of 3/4 to 1 lemon
1/8 tsp of sea salt
Method:
- Pre-heat the oven to 350F (180C). Place the squash in a baking dish and drizzling with olive oil. Season with a little salt and pepper. Roast until tender -- about 35-40 minutes.
- Once cooked, remove squash from oven and cool. Once cooled, cut into small cubes, making sure you slice off and discard the skin.
- Meanwhile, prepare the dressing. Combine the garlic, basil and olive oil together in a small bowl. Add the lemon juice and salt and whisk with a fork until mixture emulsifies (thickens and combines). Taste and add a little more salt if necessary. Set aside.
- Steam the asparagus until tender but crisp -- about 3-4 minutes. Test a spear before removing it from the steamer to see if it's ready. Remove spears from steamer and place on serving plates.
- Assemble salad by arranging asparagus spears on a plate with squash, sliced cherry tomatoes and slices of avocado. Drizzle on dressing. Serve.
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2 Day Detox
