07 Dec A Better Way To Use That Pumpkin
This delightful dish-for-one will fill you up and keep you going throughout the busy holiday season, without packing on the pounds. Zucchini ‘Spaghetti’, from our favourite resort retreat, Kamalaya Koh Samui, is a nutrient-dense pasta-free spaghetti with a pumpkin-based sauce and packs a real flavor punch.
It’s full of vitamins, minerals and anti-oxidants, rich in fibre, vitamins A, C, the B group vitamins and carotenoids, as well as iron, magnesium, manganese, copper, zinc, phosphorus and potassium, making it an immune-boosting and anti-inflammatory powerhouse to help to protect you from heart disease, high cholesterol and high blood pressure.
It’s also the kind of daytime treat that can help control blood sugar levels and promote healthy digestion, avoiding holiday bulge or the post-lunch slump.
So for a different way to utilize a sweet seasonal pumpkin and a crisp, fresh zucchini (or courgette, depending on your figure of speech), give this tasty and simple dish a try.
Zucchini, 70 g
Pumpkin, peeled, 100 g
*Young coconut water & meat
Celery, 5 g
Curry powder, 1 g
Paneng curry paste, 1 g
Raisins, 8 g
Small cauliflower rosettes, blanched, 50 g
Garlic, finely chopped, 1 clove
Shallot, finely chopped, 10 g
Mint (fresh), chopped, 2 g
Lime juice, 5 ml
Sea salt, Pinch
Pepper black, To taste
*You can use vegetable stock if coconut water is not available. You could also use a combination of the two.
Use a mandolin to cut the zucchini into strips for the ‘spaghetti’ (not too fine). Cut the pumpkin into thin slices.
Sauté the pumpkin in a little coconut water for about 30 seconds, then add the curry powder and paneng curry paste along with the rest of the coconut water (or stock) and simmer until the pumpkin is cooked through (about 5 minutes).
Remove from heat, allow to cool slightly and blend for 40 seconds on a medium speed. Season with salt, pepper and the lime juice.
To prepare the zucchini, heat a little water or vegetable stock in a frying pan and sauté the garlic and shallot until it is simmering, then add the zucchini strips (add a little more water or stock if necessary). When the zucchini is cooked al dente, add the pumpkin sauce and the blanched cauliflower, stir through. Finally, add the raisins and mint, stir through and remove from heat.
Serve garnished with a little extra mint.
Flex is hosting another amazing retreat, Detox and Glow at Kamalaya 1-6TH MAY 2018
Daily Yoga and Pilates led by Flex Director Heather Thomas Shalabi and Instructor & Homeopath Michelle Ricaille with a NEW Yamuna Body Rolling class taught by Mika Childs. For information, visit https://flexhk.com/retreats/