Wednesday, October 1, 2014
Again my intention is to write more often and again I find myself spending free time in the garden watching the light infuse the leaves, the blossoms, the bees. And in that space I am captivated and unable to tear away from. So forgive me my absence, it is in physicality and words only and not in heart.
It is my intention to fil you in on where I am stainding in life right now.
What happened with the unschooling, the new tribes, the imminent changes and such.
Butuntil I manage that with its attendant sorrows, I am posting soup recipes.
Nothing hidden in that title.
The last weekened saw Pieter, Iona and self heading off towards Stanford - to a retreat held by an old friend Georgina and capable helpers And although in truth we know we are never born and never die, for celebration purposes we were celebrating her 60th earth day.
Starting on a Friday night with a mushroom ceremony as the moon entered Scorpio, allowing some deeply buried stuff to move out with overwhelming intensity for many.
And then the weekend simply unflowed, with much san pedro.deep connecting, gardening, resting, laughingsilencing, voicing, and all the time celebrating. Needless to say the eating was high up on the list. And thus the point of this very overdue blog. Because I undertook to capture and share the recipes and chose the format to do so , so that my beloved blog tribe can also participate.
So the first one is :
Sweet potato, spinach and coconut soup
1 tspn paprika
1 tbsn ginger (grated)
1 tbsn garlic (crushed)
1 large onion (chopped)
1 tspn curry paste (thai green)
600ml veg stock
Juice of 1 lime
1/4 tsp crushed chilli (skins only)
2 cups fresh spinach (chopped coarsely)
1 tin coconut milk
1 large sweet potato (cubed)
2 tbsns oil.
- fry chopped onion with curry paste, ginger and garlic until soft, add sweet potato and fry for a minute.
add stock and boil till tender but not soft, add lime juice and coconut oil, paprika, chilli and boil for a further 5 minutes.
-let cool slightly and puree half of the soup.
-bring back to boil and once it starts to boil add spinach and serve.
Sitting around the fire on Saturday night, some frequent ceremony goers voted this without doubt the best soup ever. A very high recommendation.
1 chopped onion
1 pack zucchini cut into rings
1 tbsn thyme
600ml veg stock
1 tub cream cheese.
-fry onion with thyme until soft
-add zuchini and stock and boil for 30 minutes
-remove from heat and add cream cheese
-let it cool and liquidize soup.
-bring back to the boil and remove from heat
as soon as the first buttles appear.
-Serve with sprinkle of cayenne pepper.
And on that note I love and leave you to do a spring walk, with the aromatic scents bursting forth.
How many surrealists does it take to change a light bulb?
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