Recipe of the month (Oct) : Coriander Pumpkin
 Chris and I developed something we came to really like – Coriander Pumpkin. It’s GF/CF and low in salicylates as well as vegan. Here’s the recipe
THE CHOPPING
1) Finely Chop an onion.
2) Chop pumpkin into cubes
3) Finely handful of coriander
THE STEAMING
4) STEAM the pumpkin cubes for 30 min until softish
THE DRAINING
5) Drain the pumpkin
THE FRYING
5) Heat a small amount of oil in a wok ready for frying
6) Add the onion and fry it for 3 mins
7) Add a pinch of nutmeg (one of the only spices not high in salicylate)
7) Add 3 pinches of garlic salt
9) Add the steamed pumpkin and fry it for 3 mins
10) Add the chopped coriander
11) Use wooden spoons to toss all ingredients as they cook in the wok for a final 3 mins.
THE EATING 🙂
Serve and eat.
Yum.
You can serve this with buckwheat pasta, with corn pasta, or with brown rice
Enjoy,
Warmly,
Donna Williams *)
http://www.donnawilliams.net
🙂
Hey, just in time for Halloween!
I just found out I have coeliac, so this will come in handy. Thanks!
If you’ve been living with coeliac or gluten intolerance you may benefit from at least 60 days of L-Glutamine 2000mg and Calcium-Magnesium 1,500mg to get the bowel out of an inflammatory state and help the villi back into healthy shape quicker. Just a tip.