Hi all, my name is Fay and I am Steve’s wife. People always ask me ‘ooooh your husband is a nutritionist, you must have to hide all your naughty stuff!’. Well no, luckily Steve is not a sergeant but he’s also made me aware of what I’m eating and so that’s changed how I behave in the kitchen and also what I keep in my kitchen!
So, Halloween is just round the corner. Have you thought about how you can make the right choices, instead of just grabbing some huge bags of sweets and a cake? It’s my second favourite time of the year (yes Christmas is coming!!!!) and I love nothing more than some treats and a curry. I don’t know why curry just tastes so good on Halloween, maybe that it’s finally really cold and a good hearty curry just helps to defrost your soul!
Firstly have a look at the lamb and pumpkin curry. It’s really easy and lets you make use of your pumpkin flesh that you usually bin after making a scary lantern. The longer it simmers, the more tender the lamb. Goes great with rice or cauliflower rice.
Lamb & Pumpkin Curry Recipe
- 1 tsp coconut oil (for SCD diet please use home made coconut milk)
- 500g diced lamb
- 2 onions, chopped
- 5 cloves garlic, finely chopped
- 10cm fresh ginger grated
- 1 red chilli, deseeded and finely chopped
- 1 tsp ground cumin
- 2 tsp freshly chopped coriander
- 1 tsp cinnamon
- 1 tsp curry powder
- 1 tsp turmeric
- 1 400ml can coconut milk
- 400g pumpkin cut into 2cm pieces
- Brown the onion and garlic in a large pan over medium/high heat and then add lamb. Stir until the lamb browns.
- Add spices and cook for a few minutes to release the aromas. Add the coconut milk and stir well.
- Cook for 1-2 hours on a low heat for simmering.
- Add the pumpkin and turn up the heat a little and cook for a further 30 minutes.
- If you have any pumpkin puree, you can add this to the dish also as it makes the sauce thicker.
The other 2 are some yummy treats. The truffles also use pumpkin. Now I originally thought that these would be very average tasting or quite bland, I’m really happy with the taste and can honestly say they are amazing. I was really impressed. The tricky bit is embalming them in the chocolate. I haven’t mastered the art of neatness around this yet!
Pumpkin Truffles Recipe
- 130g pumpkin puree
- 6 tbsp coconut butter (blend up shredded coconut until it forms a butter)
- 2 tbsp honey
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- tiny pinch salt
- 100g dark chocolate for coating
- To make the pumpkin puree, cut up a pumpkin and discard seeds and skin. Roast the pumpkin in the oven on 200’C with coconut oil for 45-60 mins until nicely cooked. Take out of the oven and blend it to a pulp. Place this in a sieve and let the excess water drain out for up to over an hour.
- In a blender blend together 130g pumpkin puree, coconut butter, honey, vanilla extract, cinnamon and salt until well combined. Place this mixture in the fridge for around 30 minutes to cool. Then once cooled, roll the mixture into truffle sized balls and then place in the freezer for up to 1 hour to harden.
- Using a glass bowl, place it over the top of a pan with 1 inch of water in the pan on medium heat. Make sure the water isn’t touching the glass bowl. Break the chocolate into the bowl and allow to melt slowly. Take off the heat once melted. Then take out your balls from the freezer and one by one coat them in the chocolate using a fork to lift out and then place on a sheet of baking paper to set. Once all of them are coated, place them back in the fridge to set fully.
Finally the Zombie fingers. They take no time at all and zero cooking time. Just a blending of ingredients and then mould into shapes and you’re done. They taste fab and look disgustingly great. I hope you all give one a try this Halloween.
Zombie Fingers Recipe
- 150g dates
- 50g dark choc
- 3 tbsp almond butter
- 1.5 tbsp porridge oats
- Flaked almonds for nails
- In a food processor, add the dates, chocolate, almond butter and oats and pulse until combined, you want it lumpy still.
- Then mould the mixture into finger shapes and press a flaked almond into the end to make a nail.
- Do this until the mixture is all used up, then place the fingers in the fridge to set for up to 1 hour.