It has been way too long since I last posted a recipe. WAY. TOO. LONG. I apologize, sincerely.
I have a bottle of tonic water to blame.
August was an amazing month spent with my family in New England. I eagerly packed my laptop with high hopes of baking apple pies and zucchini bread and introducing my European readers to some quintessential New England grub. Sure, I had my sister’s wedding to dominate the month’s activities but I knew we had to eat so I brought my camera and my computer.
My family in New Hampshire are keen cooks and vegetarian. Whenever I visit we spend hours in the kitchen every day. In fact, our whole days’ activities are scheduled around food. We are not allowed to leave the house without having “a quick fritatta,” during which time we discuss what we will prepare for dinner and what child-friendly activity we can partake in during the day that will bring us closest to the best micro-brewery for a pub lunch. It seemed like the perfect week to do some blogging.
Unfortunately, we spend so much time in the kitchen that my laptop took a permanent place at the kitchen island. I was sat in the kitchen writing a quick email while we were gearing up for some lovely hors d’oeuvres and cocktails to celebrate a birthday when someone asked me to open a stubborn bottle of tonic water. Without even glancing away from my laptop I twisted the top with all my might.
And the rest is history.
A volcano of tonic water exploded all over my Macbook. Psssssssssssssssssssssssstttttttttttt!
The screen went snowy and then……………nothing.
Without going into boring detail it has been a long road since then. Lots of different opinions in both the US and Europe and lots of dollar signs. A very tall and very kind Scotsman fixed my computer (!!!!!!!!!!!!!!) and encouraged me to buy a time machine to back up my files. Fortunately I listened to him because the computer died again a week later. But at least I have my photos!
Anyways, that is my excuse. I am still without a computer and I have been for 2 months. Fortunately, my craving for blogging has taken over and started to drive my husband bonkers so he has allowed me to hijack his during the 2 days a week he is home. And I finally have a quiet week ahead in which I will stalk Apple until my computer is repaired or replaced!
A lot has happened in the past 6 weeks. I’ve catered for the Cleanse and Reboot and taught many cooking workshops. The recipe below is one I prepared for the Cleanse which means it is gluten free and night-shade vegetable free. It also happens to be delicious. So try it! And this time…..I promise the recipes will keep coming!
This is a recipe I adapted to fit our liver detoxification cleanse. Therefore it is free of night-shade vegetables, gluten and sugar. A traditional Thai curry would have fish sauce instead of Tamari and some palm sugar so feel free to play around but I think it is delicious as it is!
- ½ a butternut squash, cut in half lengthwise, peeled and seeded
- 1 large sweet potato, peeled
- coconut or olive oil for roasting
- ½ head of broccoli
- 2 teaspoons coconut oil
- 1 large red onion, cut into wedges
- 1 thumb size piece of ginger, minced or grated
- 3 large cloves of garlic, minced
- 2 teaspoons green curry paste
- 600 ml coconut milk
- 3-4 kaffir lime leaves (optional)
- 1 large courgette, chopped into half-moon pieces
- 1 large handful snap peas
- 1 large handful baby spinach
- 1 handful coriander/cilantro leaves
- 2 tablespoons tamari soy sauce
- 2 tablespoons lime juice
- a handful of chopped peanuts
- Slice the butternut squash into ½ inch slices and place on a baking tray.
- Cut the sweet potato in half lengthwise and then slice into bite-size pieces. Place on the tray with the butternut squash and brush both the squash and potato with melted coconut or olive oil. Season with salt and pepper and roast in a 200C/400F oven until tender and golden.
- Meanwhile steam or blanch the broccoli until bright green and just tender.
- In a large sauce pot melt the coconut oil and sauté the onion until starting to soften. Add th ginger, garlic and curry paste and stir until fragrant. Add the coconut milk and lime leaves and bring to a simmer.
- Add the courgette to the coconut milk and simmer a couple minutes until starting to soften. Add the snap peas and the baby spinach and cook until the peas are just bright green and the spinach is just wilted.
- Stir in the coriander (cilantro), tamari and lime juice.
- Place the warm squash, potatoes and broccoli in serving bowls and ladle the curry mixture over the top.
- Serve with rice and garnish with the chopped peanuts for a bit of crunch and protein.