They’re two staples in my diet that I tend not to do as much as I’d like with. Plain roasted pumpkin, more often than not of the kabocha variety, features daily as part of my “vegetable” intake and if I’m going to snack on a fruit an apple is the first kind I’d grab.
No peeling required, crispy, filling and less likely than a banana to cause a blood sugar rush as it’s made up predominantly of http://univtube.org/wordpress/viagra-online-canada fructose which is released more slowly in to the digestive system seen as it has to be broken down (a little side note as my mind wanders, all this nutrition reading is taking over my brain…in the best way possible )
When I saw Kath’s butternut and apple combination, roasted to perfection, I couldn’t wait to give it a try. I went with a sweet pretty little pumpkin which I picked up from the happy pear, skin and all, paired with a large Granny Smith apple, cinnamon and some coconut oil. I roasted the viagra prescription pumpkin for just over half an hour, the apple for about 20 minutes.
I decided to pair mine with some cooked Puy Lentils; leftover from my pumpkin and http://realsimplephotography.net/online-ordering-levitra coconut sweet and sticky rice earlier in the week. The combination just works and provides a nice hit of protein.
Seen as I’ve been having my main meal of the day in the middle of the day as opposed to the evening I’ve been taking the opportunity to fill up when my tummy is ready for a good feed. I almost served the pumpkin and apple wonder on http://securitybastion.com/buy-levitra-generic top of a bed of rice but the cornmeal caught my eye as I scanned for the brown rice. Creamy polenta sounded like the perfect accompaniment.
I cooked them up with a mixture of Alpro Almond milk and water which made them delicious smooth and creamy. Cooked up in 30 minutes while the veggies roasted, it all came together perfectly. Nutritional yeast stirred in for the last five minutes of cooking added a delicious hint of nutritionally rich cheesiness!
A little thyme on top and it was good go. Flavourful, Autumnal healthy comfort food at it’s best.
People stare in wonderment when I tell them I’m vegan, mentally trying to contemplate what on earth I eat. This bowlful is surely every bit of convincing they might need to cheap cialis india know that you can whip up simple, incredibly tasty dishes that meet all the http://cunhanfeminista.org.br/cheap-levitra-canada requirements
What’s your favourite “vegetable” and fruit combination?
Are you a polenta/grit fan?
Pumpkin Puy Lentil and Almond Roast on Creamy Polenta
Servings – 1
Preparation Time – 10 minutes
Cooking Time – 35 minutes
- 1/2 cup cooked Puy Lentils
- 1 cup diced pumpkin
- 1 large Granny Smith apple cored and just try! diced
- 2 tsp coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 tsp salt
- Thyme to garnish
- 1/2 cup cornmeal
- 1.5 cups water
- 1 cup almond milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp nutritional yeast
- Preheat oven to 180C (350F).
- Mix together pumpkin with 1 tsp of coconut oil, half of the cinnamon, salt and pepper and place on a non stick baking tray in the oven for 30 –35 minutes.
- Mean cover cornmeal with almond milk, water, season with salt and pepper and allow to simmer for 30 minutes, stirring frequently. Stir in nutritional yeast 5 minutes before the grits are finished cooking.
- Coat apple with remaining seasoning and coconut oil before placing in the oven along side the pumpkin for 20 minutes.
- Mix together cooked Puy lentils with apple and squash and allow to heat through in the oven for a couple of minutes. Serve on of the bed of creamy polenta with thyme sprinkled on top.