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butternutsquash

Turmeric Ginger Coconut Squash Porridge

Looking for a hot, grain-free, stick to your ribs breakfast cereal? I mashed baked butternut squash with coconut milk, ginger, turmeric, a pinch of black pepper and a scoop of Sun Warrior Classic Plus protein before topping it with toasted pecans, true cinnamon, and organic raisins! The squash can be baked and mashed in advance and leftovers store well for a day or two in the fridge. The Sun Warrior Plus protein powder is stevia sweetened and lends a subtle sweetness and vanilla flavour to the porridge. In place of the protein try a few drops of vanilla liquid stevia or even a good drizzle of raw honey or maple syrup!

 

 

Ingredients:

makes two one cup servings

  • 1 small/medium butternut squash
  • 1/4 cup coconut cream (the thick cream scooped off of the top of a can of organic, full fat coconut milk) Reserve the rest of the coconut milk to drizzle over top.
  • 2 tsp. of ginger juice (finely grated ginger, squeezed to exude the juice)
  • 1/2 tsp. organic turmeric powder
  • pinch of freshly cracked pepper
  • 1/2 tsp. true cinnamon
  • pinch of himalayan salt
  • 11/2 tsp. of Sunwarrior Classic Plus Protein powder. (Opt., use a few drops of stevia if not using)
  • 1/4 cup of toasted pecans, chopped
  • a drizzle of maple syrup (optional)

Pre-heat oven to 350F.

Cut the butternut squash in half. Place face down in a baking dish with 1 inch of water. Bake for about 40 minutes or until soft when pierced with a fork.

 

 

Holding the squash with a tea towel or an oven mitt, scoop out the seeds.

 

 

 

Scoop the flesh into a medium sized bowl. Mash with a potato masher. You should have about 2 cups of flesh.

 

 

Add the 1/4 cup of coconut cream. Stir to combine.

 

 

Add the 2 tsp. of freshly squeezed or juiced ginger, the 1/2 tsp. of turmeric powder, black pepper, salt, protein powder (or stevia to taste), and true cinnamon. Reheat the squash mixture at this point if you want it really hot!

 

 

 

To serve:

Divide the squash porridge between two bowls. Blend up the remaining coconut milk in your blender if it has separated. Drizzle some of the remaining coconut milk over top of the porridge. (freeze the leftover coconut milk) Sprinkle with toasted chopped pecans, organic raisins, and extra true cinnamon. Drizzle with a tsp. of maple syrup or raw honey!

 

Tacos with Chili Lime Roasted Squash, Guajillo Chili Cashew Cream and Quick Pickled Onions

 

Need I say more? We had these twice this week because they were so delicious! We also needed to use up the excess pickled red onions which are also delicious tossed in a salad or on avocado toast.  Make sure you use organic corn tortillas to avoid GMO corn.

 

 

Quick picked red onion: (make these two hours prior to preparing the tacos)

  • 11/2 cups of apple cider vinegar
  • 1 Tbsp. organic cane sugar
  • 11/2 tsp. of pink himalayan salt
  • 1 large red onion, peeled and thinly sliced

Combine the cider vinegar, sugar, and salt together in a 2 cup mason jar. Press the sliced red onion into the jar making sure that all of the slices are submerged in the vinegar mixture. Cover and let sit at least one hour but up to 2 hours before using. Store in the fridge. They are even better on day two!

Roasted Squash:

  • 1 large butternut squash, peeled and cubed into 1/2 in. cubes
  • 1 Tbsp. of avocado oil
  • 3 Tbsp. of tamari
  • 2 Tbsp. fresh lime juice
  • 1 tsp. of ground cumin
  • 1 tsp. of ancho chili powder

Preheat your oven to 400 F.  Cut the squash into 1/2 inch cubes.

 

 

 

 

Place on a large cookie sheet before tossing with oil, tamari, cumin, lime juice and ancho chili powder.

Roast for about 30 min., tossing a few times to ensure that the squash has browned on all sides. While the squash is roasting, prepare the cashew cream.

 

Guajillo Cashew Cream:

  • 2  dried guajillo chili peppers (or dried ancho peppers)
  • 1 cup of boiled water
  • 1/2 cup raw cashews
  • 1 tbsp. avocado oil
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. of himalayan pink salt
  • 3/4 cup of the chili soaking water

Stem and seed the dried chilis. Soak them in the 3.4 cup of boiled water for 10 min. or until softened. Drain, reserving the liquid.

 

 

 

 

In a blender combine the soaked drained chilis with 1/2 cup of cashews, 1 tbsp. avocado oil, 2 Tbsp. of fresh lime juice, 1/2 tsp. of salt and 3/4 cup of the chili soaking water. Puree until silky smooth. The sauce will be fairly spicy but mellowed by the rest of the ingredients!

 

 

 

 

I like to spoon the prepared cashew cream into a squeeze bottle as it is easier to distribute onto the tacos.

Garnishes:

  • Chopped avocado
  • finely sliced red cabbage or sauerkraut
  • fresh greens of choice
  • chopped fresh cilantro

To Assemble:

Oil a frying pan lightly and heat on medium. Warm the tortillas in the oiled pan for 5-10 seconds per side to soften. Set aside until you have warmed all of the tortillas.

 

 

Lay greens onto each of the corn tortillas first followed by a handful of roasted squash. Top with sliced or cubed avocado, quick pickled red onion, red cabbage or sauerkraut, guajillo chili cream, and plenty of freshly chopped cilantro

 

 

 

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