ingredients:
- 1 sweet potato
- 1 butternut squash
- salt, pepper
- fresh parsley
- a can of coconut milk (light)
- a little fat for frying
Cook squash in the oven (150 degrees).
Hollow out the seeds, transfer the pulp into a separate bowl.
In a saucepan heat the fat.
Fry sweet potato cut into pieces.
Add pumpkin, chopped parsley and coconut milk.
Season to taste.
Blend and if it is too thick you can add water or more coconut milk/water.
ingredients:
- 1 cup couscous
- 2 cups of freshly boiled water
- olive oil
- 1 1/2 cup finely chopped cucumber
- a few cherry tomatoes
- 15 g of finely chopped mint
- 3 tablespoons finely chopped parsley
- salt, pepper, chili flakes
- lemon juice
Pour the couscous into a bowl, cover with boiling water and cover eg. a plate, until the grits absorbed all the liquid.
Cool down.
Peel the cucumber and cut into small cubes.
Chop tomatoes and herbs
To the cold couscous add chopped vegetables and herbs.
Pour the lemon juice, olive oil.
Mix.
Season to taste with salt, pepper and possibly add more lemon juice.
I added chili flakes, so that the whole can become slightly spicy.
Cool it down for approximately 2 hours in a refrigerator.
ingredients:
- 5 carrots
- a piece of ginger
- 1 onion
- 1 coconut milk (I used light version)
- 2 small oranges
- about 200g of meat from turkey / chicken
- salt, pepper
- coconut fat for frying (a teaspoon)
In a saucepan heat the fat.
Simmer fry the onion with ginger.
During this time, peel and cut the carrots and oranges.
Add the vegetables and stir-fry.
When the whole is golden-brown pour coconut milk.
Cut the meat into pieces and throw in the soup.
Cook until tender.
When the soup is too thick add water.
Blend to a smooth consistency.
