SEASONAL Super foods
There is a reason why the following seasonal vegetables are known as the super foods. Makes me think of super man!
SWEET POTATO, PUMPKIN, CARROTS, and BUTTERNUT SQUASH – The dark orange vegetable family outdoes all others in vitamin A content. Sweet potatoes, an all year round vegetable, are also packed with antioxidants, vitamin C, calcium, and potassium.
BEETS – The pigment that gives beets their super-beautiful fuschia depth-betacyanin-is also a powerful cancer-fighting agent. Beets’ potential effectiveness against colon cancer, in particular, has been demonstrated in several studies. Beets are also particularly rich in the B vitamin folate.
Here’s a great super food recipe for you to enjoy…
Thai Pumpkin Soup with Shrimp (serves 4)
1 1/4 pounds peeled pumpkin (untrimmed), or butternut squash
2 cups organic coconut milk
2 cups organic vegetable broth
1 cup loosely packed coriander leaves
1 teaspoon of green curry paste
½ teaspoon of ground ginger
1/2 teaspoon salt
1 cup of shrimp (can substitute with other meats or vegetables)
1 cup of frozen peas
2 tablespoons thai fish sauce, or to taste
Generous grindings of black pepper
1/4 cup minced scallion greens (optional)
Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin. Place the coconut milk, broth, pumpkin cubes, shallots, coriander leaves, green curry, and ground ginger in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Add in the shrimp and frozen peas. Stir in the fish sauce and cook for another 3 minutes. Taste for salt and add a little more fish sauce if you wish. Serve from a large soup bowl or in individual bowls. Garnish with a sprinkling of minced scallion greens and cilantro. Individually portion out left overs and freeze so you can enjoy on another day!