I have been trying to incorporate more vegetables into my daily intake recently. It’s been a bit of a
struggle. Don’t get me wrong, I do honestly like vegetables, but as they can
take some time to prepare I find myself reaching for rice or corn cakes to curb my appetite. And whilst these aren’t bad for
you in moderation, I find that when I increase my weekly vegetable intake I build up a fierce immunity to winter illnesses (and also feel really healthy and energised!). As some of my readers may know,
I seem to go through food phases and right now its all about vegetables to ward
off those nasty winter flus. Because no one has the time for these. I
hope you enjoy this pumpkin, broccoli and coconut dish as much as I did…throw
in some walnuts and/or another herb if you want added flavour. And don't throw
away the broccoli stalk- they taste so good in this dish.
INGREDIENTS
• 1
tablespoon coconut oil
• 1
large garlic clove, finely chopped
• 1/2
medium pumpkin or 1/4 large pumpkin, skin & seeds removed and cut into even
pieces
• sea
salt
• 1
head of broccoli, cut into even florets & stalk cut into even slices
• 1/2
cup gluten-free vegetable stock
• 1/2
cup shredded coconut
• 1-2
tablespoons fresh parsley, finely chopped
COOKING
1. Heat oil in a large saucepan over medium-high
heat. Add garlic, pumpkin and a pinch of salt to the pan and cook, stirring
frequently to sauté, for 4-5 minutes or until pumpkin is almost tender and
slightly golden. Add broccoli and chicken stock and keep stirring often for a
few minutes or until stock has reduced completely. Remove from pan and place in
a medium serving bowl. Place shredded coconut in the pan and cook for just 30
seconds to a 1 minute or until coconut is toasted and just golden. Remove from
heat and sprinkle over the pumpkin and broccoli and scatter fresh parsley on
top. Serve warm.
Serves / 2
Total Preparation time / 10
minutes
Total Cooking time /
12 minutes
x Emily
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