Monthly Archives: January 2017

Butternut Squash and Green Curry Soup

FOR THE SOUP:

  • 4 tablespoons coconut oil or neutral-tasting oil
  • 3 medium shallots, diced
  • 1 (2-inch) piece of fresh ginger, peeled and thinly sliced
  • 1 lemongrass stalk, cut into 3-inch pieces
  • Kosher salt
  • 2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about 3/4-inch cubes
  • 2 (13 1/2-ounce) cans coconut milk
  • 6 to 8 tablespoons Thai green curry paste, or to taste
  • 3 tablespoons fish sauce
  • 3 to 4 cups water or chicken stock, preferably homemade

FOR THE GARNISH:

  • ¾ cup raw peanuts
  • ¾ cup unsweetened raw coconut flakes
  • 2 tablespoons fish sauce
  • 8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced
  • 1 tablespoon neutral-tasting or melted coconut oil
  • 1 tablespoon minced lemongrass
  • 1 teaspoon sugar
  • 10 lime leaves, thinly sliced (optional)
  • Handful of Thai or Italian basil leaves
  • 2 to 3 limes, quartered
  1. Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
  2. Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
  3. Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
  4. Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
  5. Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
  6. Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

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Persimmon Cookies by Raw Food Betsy!

Ingredients
1/2 cup applesauce
1/2 cup coconut palm sugar (or substitute brown sugar)
1 flax egg (1 Tbsp ground flax with 3 Tbsp warm water – let sit about 10
minutes to thicken)
1 cup persimmon pulp
2 cup whole wheat flour
1 tsp baking soda
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground clove
1 cup walnuts, chopped
1 cup raisins
Instructions
Preheat oven to 350 degrees. Combine the applesauce, coconut palm
sugar, flax egg and persimmon pulp in a small mixing bowl. Mix well until
creamed.
In a medium bowl, add the dry ingredients – flour, baking soda, salt,
cinnamon, nutmeg and clove. Stir to combine. Then, add the wet
ingredients to the dry and mix well. Hand stir in the chopped nuts and
raisins.
Bake cookies for 10 -12 minutes at 350 degrees.
Raw Food Betsy Notes: I like to use a small food scoop to get the cookie dough from
the bowl onto my baking sheets because this is a sticky cookie dough. Alternatively,
you can wet your hands with water before handling the cookie dough to prevent sticking
REMEMBER TO USE 100% ORGANIC, LOCALLY SOURCED WHOLE FOOD, PLANT-BASED
INGREDIENTS WHENEVER POSSIBLE!

persimm-ck