It’s the orange time of year. Every shop you go into whether it is food or furniture every street you walk down everywhere you look everything is orange. This is fantastic news for our diets as orange foods hold many brilliant secrets. Tangerines, pumpkins, Swede, sweet potato and squash are all fruits and vegetables which are in season and a fantastic source of many vitamins and especially antioxidants. As discussed in a previous blog the more colourful the diet the better and these foods will give you a brilliant source of another colour! Take some tangerines to work at the start of the week and have as a great snacks with a selection of nuts. People tend to shy away from cooking with pumpkin and squash as they are not as simple to use as potatoes but they are far tastier and arguably more important as they contain more available nutrients. Pumpkins contain a significant amount of iron and zinc which are both vital nutrients when it comes to boosting the immune system which is especially useful as the winter sets in and the offices start coughing!
A simple way of using your pumpkin meat after you’ve scraped your scary face is to make a pumpkin soup. Very roughly all you need is 2 red onions, the meat from a large pumpkin, 700ml chicken or vegetable stock, a sweet potato and some crème fraiche to serve. It’s so easy – put some olive oil in a heavy based pan chop the onions and sweat them. Add the pumpkin and sweet potato and stir until golden. Pour the stock over and leave to simmer for 10 mins. Puree by hand for a more silky flavor and serve with crème fraiche and some chopped parsley. Worth noting that this soup can be frozen in bags for up to 2 months so is a great freezer filler.
Happy Halloween! xx
No comments:
Post a Comment