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| Autumn Curried Butternut Squash with Parsnip & Hempseed “Rice” |
Curry Mixture
½ Butternut squash, peeled and chopped
Green peppers (any type – I used chilis)
Chipotle chili peppers
2 Green Onions (optional)
1 clove or scape Garlic (optional)
1 tsp cumin
2 Tbsp Olive oil
1½ tsp Celtic sea salt (or to taste)
Spices (as desired):
Cinnamon
Cilantro
Nutmeg
Curry powder (I used a combination of a traditional HOT curry, Rajma Masala, and Punjabi Chana Masala – all non-irradiated)*
H2O as needed
Place ingredients into Vitamix & begin processing at low speed, pressing in with tamper and gradually adding small amounts of water to aid viscosity in mixture.
Parsnip & Hempseed Herbed “Rice”
1 lb parsnips, peeled and roughly chopped
2 tbsp hemp seeds
¼ tsp Celtic sea salt
Pinch of cumin
Juice from ½ lime (lemon works well also)
1 Tbsp Udo’s Omega 3•6•9/DHA oil
Cilantro, chopped finely
- Pulse blend parsnips, hemp seeds, cunin, & salt in food processor until mixture reaches a consistency similar to that of rice.
- Transfer out into mixing bowl, along with Udo’s oil, chopped herbs, and lime (or lemon) juice.
- Mix together by hand until well combined.
* Alternate variation for chili
To make Autumn-spiced chili (in lieu of curry), simply omit curry spices in top portion of recipe and use powdered chili blend instead. One may also wish to create a more chili-esque texture by folding in sunflower seed “meat” or almond “taco meat” by hand after processing.
