Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
Vegan, Vegetarian, Vegan, Paleo, Organic, Healthy
1.5 kg pumpkin, seeded, peeled and chopped
2 carrots, coarsely chopped
1 onion, diced
1 garlic, finely chopped
1 chili, finely chopped
1 cinnamon stick
1 cm ginger, thinly sliced
1.5 tsp cumin seeds
1/3 cup lentils or split peas
3 tbsp of white miso paste
3 tbsp of olive oil
NOTE: You can also use a Moroccan spice mix if you don't have the individual spices.
Heat oil in a pan over low heat and cook onion, garlic and salt, stirring occasionally, for 3 minutes or until soft. Add all spices until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.
Add 1.5 litres water to saucepan and bring to the boil, then simmer for 30 minutes or until split peas (lentils) are soft.
Remove and discard cinnamon stick from soup. Blend soup until smooth. Let soup cool to about
80 C and slowly stir in miso paste.
(Never heat miso over 80 C as the beneficial bacteria will get lost).
Serve warm, topped with sprouts, anise and roasted seeds.