The weather is becoming cooler by the day and the last of the momiji are parting from their branches. Winter is approaching fast and the thought and excitement of winter deliciousness is beginning to excite my taste buds.
The thought of this yum also frightened my waist line, or what’s left of it anyway (I bake cakes way too much) so this past month has been filled with the need to get back in shape. Yoga every day has started me off to a decent start. I also bought this genius little application for my ipod for strength training. It’s basically a game where you battle other users to beat their score. The ipod scores you on your form and control. such a genius piece of equipment. Impressed. Anyway, only just started using it and my body is feeling tender…I didn’t realise how out of shape I became!
Let’s just hope the motivation lasts longer than a week.
As for food, this week I wanted a wee change from our usual rice and veg, so decided to pick up some fresh fish fillets, leafy herbs and of course pumpkin and sweet potatoes and created this delicious dish.
- 2 cups sweet potatoes
- 1 cup pumpkin or butternut squash
- 1 cup celery
- 1 cup red onion
- 1 tsp powdered stock/ vegetable or konbu dashi
- 1 clove garlic
- fresh ground black pepper
- a dash of olive oil
- a dash of soymilk
- Cut the pumpkin and sweet potato into cubes and boil until tender
- Meanwhile, saute the onion, celery and garlic for a couple of minutes until translucent. You want to have a bit of crunch to the vegetables.
- When the potato and pumkin is tenter and crumbling slightly, drain and return to the pot
- mash with the powdered stock, soy milk and a little olive oil
- mix in the sautéed onion, etc.
- sprinkle the black pepper
- To accompany the mash I served mixed herbs with a lemon dressing and cherry tomatoes. I grilled a fillet of white fish and placed on top of the mash.
This dish was gorgeous on the plate, but even better in my mouth.