KEEPING IT HEALTHY....
THE ALKALINE WAY!
For any of you who haven't come across Natasha Corrett before, and her very popular new book 'Honestly Healthy', I can highly recommend it....especially if you are like me, in need of inspiration for delicious, healthy recipes that fit in with your good New Year intentions!
What sets Natasha's approach apart from other healthy chefs of the moment, is her inspiring approach to gourmet vegetarian dishes, following alkaline eating principles. Based on the findings that disease thrives in an acid environment....everyday discomforts such as bloating, exhaustion, acne and dry skin, through to more serious illnesses, such as cancer, diabetes, heart disease and obesity.... an alkaline diet has been found to address these issues and may actually help prevent serious illness in the future.
This latest publication (I have one of her earlier 'Honestly Healthy' books which explains all alkaline principles in detail), she gives suggestions for four different 'Cleanses'....'Feelgood', 'Slimdown', 'High Energy' and 'Lifechanging'...whether you are following one of the 'Cleanses' to the book or not, there are mouthwatering, healthy and nutritious meals that everyone will love on a day to day basis, as part of a healthy lifestyle.
|PHOTOS: SOPHIA HOME|
Although we are not strictly vegetarian here at home, I do tend to leave some good quality organic meat or game for the weekends, and aim to only cook fish and vegetable/plant based meals in the week. The other evening I made this delicious 'Butterbean and butternut curry', which 'Mr. Sophia Home' loved....looks set to be a regular favourite now....easy, quick and seriously yummy!
'Butterbean and butternut curry'.
1tsp coconut oil
1/2 white onion
1 clove garlic, grated
1/2 lemongrass stalk, bashed
with a rolling pin
400ml coconut milk
200g butternut squash, cut into 2cm cubes
20g coriander leaves
For the curry paste:
1tsp cumin seeds
1 tsp fennel seeds
1 tsp ground coriander
1 tsp ground turmeric
1/4 tsp paprika
5cm piece of root ginger
2tbsp brown rice vinegar
5g galangal (optional)
2 tbsp sesame oil
1/4 tsp Himalayan pink salt
finely grated zest and juice of 1 lime
Put all the curry paste ingredients in a small food processor or blender and whizz until you get a nice chunky paste. Set aside.
Melt the coconut oil in a pan and sauté the onion and garlic for 1 minute. Tip in the curry paste along with the whole lemongrass stalk. Leave the sauce to bubble for a further 2 minutes, then add another 4 tablespoons of the water.
After another 2 minutes add the coconut milk and butternut squash and continue to cook for 5 minutes on a medium heat. Finally, stir in the butterbeans and half the coriander leaves and leave to simmer for a further 7 minutes. Test to see if the squash is cooked; if not, then simmer for another few minutes until totally tender.
Remove the lemongrass stalk before serving, and sprinkle the curry with the rest of the coriander. Either serve with brown rice or quinoa, or just on its own.....delicious!
(Recipe taken from 'Honestly Healthy Cleanse' by Natasha Corrett, published by Hodder and Stoughton.)
Wishing you all a very happy weekend!