4 cups 3/4-inch cubes butternut squash (from about 1 3/4 pound whole small butternut squash)1 teaspoon extra virgin olive oil1 teaspoon balsamic vinegar1/4 teaspoon salt1 pinch black pepper2 tablespoons extra virgin olive oil1 large red onion, quartered and sliced (about...
1 tbsp olive oil1 green peppers1 green chilli1 tsp cumin4 spring onions225 g butternut pumpkin400 g green lentils85 g rice500 ml vegetable stock200 g broccoli25 g almonds, roasted and roughly choppedDeseed and dice green pepper and chilli.Tail and slice spring...
500g butternut pumpkinolive oil1 clove of garlic6cm piece of ginger80g broccoli1 teaspoon red miso paste1 tablespoon rice wine vinegar24 x 10cm square wonton wrappers½ a fresh red chilli2 spring onions2 tablespoons sesame seedslow-salt soy sauceEnglish mustard1 limePreheat the oven to 180C....
2 tablespoons virgin or unrefined coconut oil, see note 11/2 medium yellow onion, diced into 1/4-inch pieces3 cloves garlic, minced2 tablespoons minced ginger2 teaspoons yellow curry powder, mild spice1 teaspoon ground coriander3/4 teaspoon red pepper flakes, see headnote about spice4...
2 tablespoons coconut oil or ghee1 large onion, chopped2 cloves garlic, coarsely chopped1 tablespoon chopped fresh ginger or 1/2 teaspoon ginger powder2 tablespoons chopped fresh turmeric or 2 teaspoons dried turmeric4 cups butternut squash (1 small)2 cups fresh fennel, stalks...
2 red beets, cut into bite sized pieces (2 cups measured after cutting)1 butternut squash, cut into bite sized pieces (3 cups measured after cutting)1 fennel bulb, thin sliced (2 cups measured after slicing)½ red onion, thin sliced, about 1...
