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Seed-stuffed Butternut
This Seed-stuffed Butternut recipe is adapted from Mary-Ann Shearer's 'The Natural way' Recipe Book One to include more raw food. However, it is not completely raw and thank goodness for that! They are beautifully warming dishes for the cold winter.
In the original recipe the carrots and celery is stirfried before mixing with the other ingredients. I keep it raw. The whole dish is also heated through before serving. I just let the heat that is still hovering in the oven warm the cold ingredients checking that it does not get hotter than what my hands can handle.
Bake for 45 mins at 180 degrees C:
- 2 whole butternuts.
Meantime coarsely chop:
- 3 carrots
- 3 sticks celery
Add and mix together:
- Half a cup chopped parsley
- 1 clove crushed garlic
- 2 Tbs tamari sauce(or organic soy)
- 4-6 Tbs sunflower seeds
- 2 Tbs Tahini
- 2 Tbs cold pressed olive oil
- Natural salt to taste (rock salt, sea salt/vegetable salt)
When the butternut is done, cut it open, remove the seeds and discard. Scoop out the flesh and mix with the seed mixture; scoop back and keep warm in the oven. Do not heat up again. Just let it warm as the oven cools. You can also steam the butternut and toss with other ingredients. Choose what is easier for you: peeling and cubing or scooping out and back in.
I like mine on a bed of lettuce. My husband likes his on a bed of rice, but then it is not properly combined according to food combining principles. You can also just chuck it all in a blender and make a soup or dip. The next one is safe on rice if you want to properly combine.
Petro Janse van Vuuren
More Favourite Family Recipes
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Petro Janse van Vuuren
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- 1. Whole and raw
- 2. No additives
- 3. Close to the source
- 4. Less packaging
- 5. Bath your food
- 6. Reduce meat
- 7. Vary grains
- 8. Soft dairy
- 9. Raw fats and oils
- 10. Avoid sucrose and caffeine
- 11. Supplement
- 12. Indulge now and then
