FOOD OF THE WEEK – PUMPKINS!
It’s Halloween week and with all of those scary sweets being put out everywhere you look I wanted to keep with the season but in a healthy way. How do you do that? Pumpkins!!!
These sweet, bright-orange squashes are more versatile than you may imagine. Dice and steam them for a side vegetable, feature them in pot pies, soufflés, salads, soups and casseroles, or make cakes, breads, muffins and of course, pumpkin pie. Besides adding a sweet nutty flavor to dishes, a serving of raw pumpkin (85g) is high in vitamin A and a good source of vitamin C.
By: Rose Marie Jarry, Master Chef at Kronobar
30 minutes, 4 servings, gluten-free, pescatarian, dairy free.
- 3 cups cooked pumpkin puree
- 3 cups organic veggie broth
- 2 tablespoons green curry paste
- 4 garlic cloves
- Sea salt and pepper
- 1 tablespoon virgin coconut oil
- 1 red onion, diced
- 2 zucchini, diced
- 24 tiger shrimps
- 1 green pepper, diced
- Fresh chive
- Take the shell off all the shrimp.
- Heat up a pan and roast the peppers, zucchini, and onion in the coconut oil for 2-3 minutes. Add the shrimp and cook them until they become all red. Be careful to not overcook them, as soon as they became red remove the pan from the heat.
- Blend the pumpkin puree along with the garlic, veggie broth, curry paste, and spices.
- Pour the puree mix into a saucepan and warm it up.
- Once it is warm, pour some of this puree into a bowl and top it with some shrimp and veggies mix. Garnish with fresh chives. Repeat this operation for each serving.
Original post at Spartan Race.
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Have a great day!
Dave & Maryann