In a holiday cookie rut? I found these cute yoga pose cookie cutters by the Kitchen Yogi. They could be dressed like gingerbread yogis, pulling all your favorite moves.
I keep making and eating this salad. I just can’t stop. It’s not anything complicated to prepare, and I thought it was time to share.
I use an entire bag of watercress, and then dress it with: olive oil, 1 whole squeezed lemon, crushed chili peppers, fennel seed, and salt and pepper. If I have goat cheese, I add that in because I think it’s delicious.
No matter how I am feeling, this crazy little detox salad seems to fit the bill and make me feel great.
It’s zesty, alive, and cleansing.
1 butternut squash 2 Gala apples 1 red onion *Approx. 4 cups of chicken stock *Knob of butter *¾ cup cream Olive oil Mild curry powder Salt and pepper 1 red chili, diced Spring onion
Preheat your oven to 375 degrees or gas mark 6. Peel your butternut squash, halve, and then remove its guts. Cut into chunks no bigger than a square inch. Core your apples but feel free to leave the skins on. Then chop the apple and red onion. Fill a casserole dish or baking tray with your squash, apple, and onion. Drizzle with olive oil. Add salt and pepper and roast for 45 minutes to an hour. Melt your knob of butter in a pot, then add chicken stock and diced chili to let simmer. Add the contents of your roasting pan to the pot. Add curry powder. Let simmer 20 to 30 minutes. Depending on the size of your blender, you may need to mash the contents of your pot a bit. Add cream and blend or puree. Add salt and pepper to taste. Serve with a drizzle of olive oil and some chopped spring onion.
Serves 4 to 6
*For the vegan alternative: eliminate the butter and cream, substitute vegetable stock for chicken stock.