Gluten Free, Dairy Free, Vegan, Vegetarian
- 1 butternut or Jap pumpkin about 1 – 1 ½ kg
- ½ cup cooked rice or quinoa
- 2 teaspoons olive or coconut oil
- 1 cup finely chopped onion
- 1 teaspoon mustard seeds
- 3 cloves chopped garlic
- 1 teaspoon chopped ginger
- ½ cup chopped cauliflower or other seasonal vegetable
- ½ cup chopped carrot
- ½ cup chopped walnuts
- ½ cup dried goji berries
- ½ cup chopped seasonal greens
- 1 teaspoon dried oregano
- 1-teaspoon ground cumin
- Sea salt or Tamari and pepper to taste
Coconut Cabbage and Apple
- 3 cups finely sliced purple cabbage
- 1 cup chopped apple
- 1 cup sliced daikon or red radish
- 1-tablespoon coconut or olive oil
- 1-teaspoon caraway or fennel seeds
- Himalayan salt or Tamari to taste
1. Preheat your oven to 400 F or 200 C.
2. Cut the pumpkin in half if using butternut lengthwise. If you are using a Jap pumpkin slice off the top so that you can remove the seeds.
3. Remove the seeds and any stringy bits. Wash the seeds and set aside to dry.
4. Brush the inside of the pumpkin with 1 teaspoon of olive oil or more if needed. Season the inside generously with oregano, salt and pepper.
5. For a butternut place in the oven cut side down and bake 15-20 minutes or until almost tender.
6. Toast your walnuts in a fry pan over a medium heat for a minute or two moving constantly. Remove from heat, put into a small bowl and set aside.
7.Heat pan add the remaining oil and sauté your onions and garlic until just starting to turn golden. Add your mushrooms and cook for 1 minute longer then remove from the heat.
8. Combine the rest of the filling ingredients with the mushrooms and onions and mix well. Spoon into the pumpkin cavities, pressing down well as you go. If using a Jap put the lid on.
9. Place on a tray and bake for about 50-90 minutes or until tender. (The Jap will take a lot longer) Check it by inserting a knife or a fork into the side. If it is soft then it is ready.
10. Heat another frying pan and add the caraway or fennel seeds and cook for a few minutes. Add the apple and sauté 5 minutes.
11. Add the cabbage, cover and cook another 5-10 minutes. Season with salt or tamari. Top with coconut.
12. Remove the pumpkin from the oven and leave for 5 – 10 minutes. Cut and serve with the cabbage and apples. If you don’t have enough time to prepare both dishes, just serve with fermented sauerkraut.
Roasted pumpkin seeds are delicious. Rinse them with water until they look pretty clean. Don’t worry about a few stringy bits. Let them dry completely. You can now store them in the fridge if you do not want to cook them straight away or toss in a teaspoon or two of oil, sprinkle generously with salt and pepper and spread on a baking tray. Roast in the oven on 400 C. for about 15 – 20 minutes or until crispy.
Products I like to use
Organic Coconut oil
Great Source of Healthy Fats– Rich in beneficial fats like lauric acid over 50% of the fat in coconut oil is lauric acid- the same substance present in breast milk. In fact, coconut oil is the richest source of lauric acid after breast milk.
Great oil for baking, stir frying or as a replacement for butter
An authentic fermented wheat-free soy sauce naturally brewed the traditional way from whole soybeans. Higher in protein and essential minerals.