Lisa's Blog

Thai Style Pumpkin Soup Ingredients: Pumpkin, sweet potato, garlic, ginger, fresh coriander, chilli, vegetable stock, coconut milk. The creating: Saute 2 cloves of crushed garlic and 1 teaspoon of grated fresh ginger in 1 teaspoon of coconut oil. (Add a little fresh chilli to your liking). Peel and Chop up 1 butternut or half a small pumpkin and 1 large sweet potato. Throw these into the pot with a litre of vegetable stock. Bring to boil then simmer until cooked. Turn heat to low and add a tin of coconut milk (You can add another tin or more stock/water if it is too thick). Stir well so that pumpkin and potato pieces break up and soup thickens (you can use a potato masher). Serve with fresh coriander. Rocket Salad with Black Mission Figs, Cherry Tomatoes and Honey Balsamic Vinaigrette Ingredients: 4 cups Rocket, cleaned and torn into bite sized pieces 4 figs 8 cherry tomatoes, cut in half Goats cheese Pine nuts Dressing: 1 teaspoon Dijon mustard 1 tablespoon balsamic vinegar 1/4 teaspoon freshly ground black pepper 1/2 teaspoon honey 2 tablespoons extra-virgin olive oil The Creating: Arrange first the rocket, then the tomatoes, then the cheese and lastly the figs. Cut a criss-cross the figs (not quite to the bottom) - 1 fig per person is always a good start. Squeeze the base of the fig to expose the inside, using your thumbs and forefingers. Arrange beautifully. Make the dressing: In blender or food processor or shaker: mix Dijon mustard, balsamic vinegar, black pepper and honey. Process until smooth and slowly add the olive oil until emulsified. Variation: Pear, Parmesan and Rocket Salad: Replace the figs with pear, Replace the goats cheese with shaved parmesan Rocket and Tuna Salad: Quick and Tasty Lunch Recipe 2 handfuls fresh rocket 1 handful cherry tomatoes 1 tin of tuna (You could use seared tuna steak for evening dinner)

Place all ingredients into a bowl and drizzle with olive oil, and a squeeze of lemon juice or balsamic or apple cider vinegar

 

Optional Extras:

 

3 baby potatoes/new potatoes boiled or microwaved and chopped in half, or add some boiled drained quinoa and some fresh avocado for a delicious variation and a more substantial lunch.