Spiced Butternut Squash and Coconut Soup

This spicy and creamy butternut squash and coconut soup is a great winter warmer.

Butternut squash is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium. It is fresh, cheap and plentiful October to February.


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Spiced Butternut Squash and Coconut Soup
This spicy and creamy butternut squash and coconut soup is a great winter warmer.
Course Soup
Prep Time 15 minutes
Cook Time 75 minutes
Servings
servings
Ingredients
Course Soup
Prep Time 15 minutes
Cook Time 75 minutes
Servings
servings
Ingredients
Instructions
  1. Finely chop the onion
  2. Finely Chop the ginger and garlic.
  3. Cut the top and bottom off the Squash, and remove the skin with a peeler.
  4. Cut the squash into segments and remove the seed cavities.
  5. Dice the squash
  6. Saute the onion until it starts to turn brown. Add the ginger and garlic and sauté for 1 further minute.
  7. Pour in the water, bring it to the boil. Add the squash and put on the lid. Allow the squash to steam for 10 minutes.
  8. Add the coconut milk, chilli powder, black pepper and ciltrano. Stir well.
  9. Slow cook for 1 hour. Or simmer gently for 20 minutes, stirring frequently.
  10. Liquidise the soup.
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Kale and Apple Juice

The juice of the apple naturally sweetens the taste of kale in this juice.

Apples are fresh, cheap and plentiful from October to December, they are rich in vitamin C and Potassium.

Kale is fresh, cheap and plentiful from September to March. It is an excellent source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.

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Kale and Apple Juice
The juice of the apple naturally sweetens the taste of kale in this juice.
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 180 g Kale Fresh, Washed
  • 2 Apple Fresh, Washed
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 180 g Kale Fresh, Washed
  • 2 Apple Fresh, Washed
Instructions
  1. For the best results chill the kale and apple and fruit in the fridge.
  2. Wash the kale and apple.
  3. Set your juicer to high speed. And juice the kale and apple.
  4. Enjoy!
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Broccoli and Carrot Bake

This broccoli and carrot bake has a tangy savoury sauce that compliments the broccoli perfectly.

Carrots are fresh, cheap and plentiful from July to March they are a great source of beta-carotenes, falcarinol, vitamin A, minerals and anti-oxidants.

Broccoli is fresh, cheap and plentiful from October to April. It is a rich source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.

The use of of nutrition yeast and yeast extract in this recipe helps achieve a cheesy flavour and gives this recipe a huge dose of vitamin B12.

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Broccoli and Carrot Bake
This broccoli and carrot bake has a tangy savoury sauce that compliments the broccoli perfectly.
Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Baking Dish
Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Baking Dish
Instructions
  1. Add the soya milk, onion powder, garlic powder, mustard powder, smoked paprika and turmeric to a pan, stir well. Note: Reserve 1tsp of smoked paprika for later.
  2. Keep stirring and bring to the boil.
  3. Add the yeast extract and nutritional yeast. Stir well. Note: Reserve 1 tbsp of nutritional yeast for later.
  4. Mix the cornflour with a little water and add to the mix. Stir until the sauce thickens. Turn off the heat.
  5. Preheat an oven to 220C/200C/gas 7.
  6. Divide the broccoli into small florets and rinse.
  7. Peel and slice the carrots roughly 5mm.
  8. Steam the broccoli and carrots for 5 minutes.
  9. Put the broccoli and carrots into a baking dish.
  10. Cover broccoli and carrots with the sauce
  11. Sprinkle the remaining paprika and pepper over the mix.
  12. Sprinkle the remaining nutritional yeast over the mix.
  13. Spray the olive oil all over the mix.
  14. Bake uncovered in an oven at 220C/200C/gas 7 for 30 mins.
  15. Grill the dish for 5 minutes to brown the crust.
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Dairy Free Cauliflower “Cheese” Bake

This cauliflower bake has a completely dairy free tangy savoury sauce that compliments the cauliflower perfectly.

Cauliflowers are fresh and plentiful from November to March, they are rich in vitamin C, folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3), vitamin K, manganese, copper, iron, calcium and potassium.

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Dairy Free Cauliflower "Cheese" Bake
This cauliflower bake has a completely dairy free tangy savoury sauce that compliments the cauliflower perfectly.
Course Main Dish
Cuisine British
Servings
people
Ingredients
Baking Dish
Course Main Dish
Cuisine British
Servings
people
Ingredients
Baking Dish
Instructions
  1. Finely chop the onion and garlic.
  2. Saute the the onion and garlic in the olive oil until it starts to brown.
  3. Add the soya milk, mustard powder, smoked paprika, turmeric, lemon juice, yeast extract and nutritional yeast. Stir well. Reserve 1tsp of smoked paprika and 1 tbsp of nutritional yeast for later.
  4. Keep stirring and bring to the boil.
  5. Mix the cornflour with a little water and add to the mix. Stir until the sauce thickens. Turn off the heat.
  6. Preheat an oven to 220C/200C/gas 7.
  7. Divide the cauliflower into small florets and rinse.
  8. Put the florets into a baking dish.
  9. Cover florets with the sauce
  10. Sprinkle the remaining paprika over the mix.
  11. Sprinkle the remaining nutritional yeast over the mix.
  12. Spray the olive oil all over the mix.
  13. Bake uncovered in an oven at 220C/200C/gas 7 for 90 mins.
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Carrot, Apple and Ginger Juice

This gorgeous orange juice is sweet, carroty with a subtle ginger flavour.

Apples are fresh, cheap and plentiful from October to December, they add their natural sweetness to this juice. In addition to being a sweetener they provide vitamin C and Potassium.

Carrots are fresh, cheap and plentiful from July to March they are a great source of beta-carotenes, falcarinol, vitamin A, minerals and anti-oxidants.


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Carrot, Apple and Ginger Juice
This gorgeous orange juice is sweet, carroty with a subtle ginger flavour.
Course Drink
Cuisine British
Servings
Glass
Ingredients
  • 300 g Carrot Fresh, washed, scrubbed
  • 350 g Apple (2 Apples) Fresh, Washed
  • 30 g Ginger Fresh, washed, scrubbed
Course Drink
Cuisine British
Servings
Glass
Ingredients
  • 300 g Carrot Fresh, washed, scrubbed
  • 350 g Apple (2 Apples) Fresh, Washed
  • 30 g Ginger Fresh, washed, scrubbed
Instructions
  1. For the best results chill the vegetables and fruit in the fridge.
  2. Wash the apples. Wash and scrub the carrot and ginger.
  3. Set your juicer to high speed. And juice the ginger, carrot and apples.
  4. Enjoy!
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Potato Wedges with Smoked Paprika

These potato wedges are great alone or are particularly good with baked beans.

 

 

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Potato Wedges with Smoked Paprika
These potato wedges are great alone or are particularly good with baked beans.
Course Side
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Servings
sides
Ingredients
Course Side
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Servings
sides
Ingredients
Instructions
  1. Wash and scrub the potatoes.
  2. Chop the potatoes into wedge shapes.
  3. Mix potatoes, oil and smoked paprika in a large bowl.
  4. Put the wedges in a greased roasting tin. Roast at gas 6, 200°C, fan 400°C, 180°F for 30 minutes. Or 20 minutes in a combination oven with microwave and grill.
  5. Enjoy!
Recipe Notes

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Thai Yellow Butternut Squash and Butter Bean Curry

This curry is delicious hot or cold. It is best served with brown rice or wholemeal chapatis. Try it with a dollop of red currant jelly or blackcurrant jam, you will love it.

Butternut Squash

Butternut squash is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium. It is fresh, cheap and plentiful October to February.

Butter Beans

Butter beans contain a variety of slow burning complex carbohydrates. They are especially high in manganese and iron. When combined with brown rice they deliver a high quality of protein, fat free, in addition to high levels of soluble fibre.

Preserving

Remember that curry is ideal for pressure canning. Follow my pressure canning link to find out how to save freezer space and save energy.


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Thai Yellow Butternut Squash and Butterbean Curry
This recipe uses Thai Yellow Curry Paste, which is usually vegan, but remember the check the ingredients as some brands contain fish or shrimp. This curry is delicious hot or cold. It is best served with brown rice or wholemeal chapatis. Try it with a dollop of red currant jelly or blackcurrant jam, you will love it.
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. If using dried beans soak the beans overnight. Then rinse and pressure cook in water for 12 minutes, allow for a natural release. If using a hob boil until they are cooked. Drain and set aside until needed.
  2. Peel the ginger and onion and finely chop.
  3. Wash, peel and deseed the squash. Cube the flesh, 2-3 cm.
  4. Heat the coconut oil and add the mustard seeds.
  5. When the mustard seeds start to pop add the onion and ginger.
  6. When the onion starts to brown add the Yellow Curry paste. Stir while frying for 1 minute.
  7. Add the coconut milk, and butternut squash. Stir well.
  8. Slow cook on high for 2 hours, or bring to the boil and simmer for 20 minutes.
  9. Stir well, until the sauce thickens.
  10. Add the butter beans and lemon juice, stir in. Then bring back to serving temperature.
  11. Any remaining portions should be canned to enjoy another day. Find out how to do it following this pressure canning link.
Recipe Notes

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Pear and Celery Juice

The sweet juice of the pear perfectly balances with the taste of celery in this juice.

Pears are fresh, cheap and plentiful from October to January, they add their natural sweetness to this juice. In addition to being a sweetener they provide vitamin B6, vitamin C, Potassium and Copper.

Celery is in season from June to December. It is a very good source of Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.

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Pear and Celery Juice
This beautiful dark red juice is sweet, earthy with a subtle ginger flavour.
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 330 g Pear (2 pears) Fresh, washed, scrubbed
  • 100 g Celery (2-3 stalks) Fresh, Washed
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 330 g Pear (2 pears) Fresh, washed, scrubbed
  • 100 g Celery (2-3 stalks) Fresh, Washed
Instructions
  1. For the best results chill the pear and celery and fruit in the fridge.
  2. Wash the pears and celery.
  3. Set your juicer to high speed. And juice the celery and pears.
  4. Enjoy!
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Apple, Beetroot and Ginger Juice

This beautiful dark red juice is sweet, earthy with a subtle ginger flavour.

Apples are fresh, cheap and plentiful from October to December, they add their natural sweetness to this juice. In addition to being a sweetener they provide vitamin C and Potassium.

Beetroots are in season from July to January. They get their colour from a pigment called betacyanin, a powerful antioxidant. It is said that the betacyanin in beetroots can assist liver function and be effective at preventing some types of cancer and heart disease. They are also very high in folic acid.


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Beetroot, Apple and Ginger Juice
This beautiful dark red juice is sweet, earthy with a subtle ginger flavour.
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Glass
Ingredients
  • 300 g Beetroot Fresh, washed, scrubbed
  • 350 g Apple (2 Apples) Fresh, Washed
  • 20 g Ginger Fresh, washed, scrubbed
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Glass
Ingredients
  • 300 g Beetroot Fresh, washed, scrubbed
  • 350 g Apple (2 Apples) Fresh, Washed
  • 20 g Ginger Fresh, washed, scrubbed
Instructions
  1. For the best results chill the vegetables and fruit in the fridge.
  2. Wash the apples. Wash and scrub the beetroot and ginger.
  3. Set your juicer to high speed. And juice the ginger, beetroot and apples.
  4. Enjoy!
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