If you have seen ‘That Sugar Film,’ (and if you haven’t we would recommend watching it) you will know the detrimental effect that consuming too much sugar can have on our bodies. To help us to live healthier, sugar free lifestyles, the team behind That Sugar Film have put together some recipes on their blog.
Here’s our top 3 to try this Autumn:
Carrot Soup with Ginger and Mint
5cm piece of ginger
1.5 kg – carrot (organic if possible)
1/2 medium sized butternut pumpkin
1l vegetable stock
1 tbsp – butter
1 tsp – dried mint
1 tbsp – flaked almonds, toasted
1. Roughly chop the leek and slice the ginger, then fry gently for 5 minutes in a heavy based saucepan.
2. Peel and chop the carrots and pumpkin and add to the pan.
3. Cook for a few minutes before adding the stock.
Bring to a simmer, then turn the heat down low, cover with a lid and cook for 30 minutes until the vegetables soften.
4. Use a hand blender to puree until it’s smooth.
5. When you’re ready to serve, melt the butter in a pan and when it starts to sizzle, add the dried mint.
6. Drizzle the minted butter over the soup and scatter with the flaked almonds.
Argentinian Pork & Apricot Stew
1 kg Diced pork shoulder
8 Apricots pitted & quartered
1 Red onion roughly chopped
4 tsp Smoked paprika
1 Tin of chopped tomatoes
1l Chicken or vegetable stock
1 tsp Salt
3/4 cup Olive oil
1/2 cup Apple cider vinegar
1/2 Red onion finely chopped
2 Cloves of garlic finely chopped
1 tbsp Dried oregano
1 tsp Chilli powder
1 1/2 cup Finely chopped parsley leaves
1 tsp Salt
Preheat oven to 170°C
Put all the ingredients in a large casserole dish.
Cover and put in the oven for 2 to 3 hours, leaving the lid off for the last hour to thicken.
To serve drizzle a tablespoon or two of chimchurri over the finished dish.
Put all the ingredients in a glass jar and whisk to combine.
If you can, leave it aside for a few hours for the flavours to combine. If you don’t have time, even leaving it for 10 minutes will do!
Harissa Chicken and Pumpkin with Crunch
700g Japanese or butternut pumpkin
1kg Skinless free range chicken thighs
1tbsp Harissa paste
750ml Vegetable or chicken stock
50g Toasted almonds
25g Sunflower seeds
150g Green beans
1/4 cup Chives, roughly chopped
1 Red chilli
Preheat the oven to 180 degrees celsius.
Skin and roughly chop the pumpkin into large chunks.
Put the pumpkin and chicken in an oven proof dish and stir in the harissa paste – we find this easier to do with our hands, massaging the paste into all the pieces.
Pour in the stock, cover the dish with a lid or foil and put in the oven for 1 1/2 hours.
Remove from the oven, and using two forks, shred the chicken and pumpkin.
At this point if you want to reduce the liquid, simmer over medium heat on the stove until it slightly thickens.
For the crunch:
Roughly chop the almonds and place in a bowl with the sunflower seeds.
Slice the chilli and add to the bowl along with the chives.
Cut the beans on a diagonal, add to the bowl and toss everything to combine To serve, place the chicken and pumpkin in a dish, pile the crunch over the top and everyone can help themselves!