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This recipe was created for our Luxurious winter retreat - January 2010.

Ingredients:

  • 3 large sweet potatoes
  • 2 medium sized butternut squash
  • 10 tiny pototoes-optional
  • 6 onions- healing properties
  • 2 tbsp olive oil
  • 4 cloves of garlic -healing properties
  • 1/2 pound sliced shitake mushrooms- healing properties
  • 1 or 2 packages Maitake mushrooms - amazing healing properties
  • 6 Chopped tomatoes - fresh in season or canned - 2 cups
  • 1 tbsp thai red curry paste ( blue dragon)
  • 1 knob of ginger- healing properties
  • Salt, pepper
  • 2 tbsp turmeric - healing properties
  • Shan curry vegetable mix - 2 + tablespoons
  • 2 tbsp soya sauce
  • 12 cups of boiling water
  • 1/4 chopped fresh basil
  • 1 or 2 limes- juice
  • 1 cup washed mung beans - used for cleanses in India - easy to digest
  • 1 can organic coconut milk
  • 2 vegetarian boullion cubes
  • 6 chopped carrots
  • Kale stems diced - 1/2 cup
  • Chopped kale leaves - 2 cups
  • 2 tablespoons dark miso
  • Pre-heat oven to 350.

Directions:

  1. Cut squash in half and place flesh down on roasting pan.
  2. Make holes in sweet potatoes using a fork and place them on the same pan.
  3. Midway add forked potatoes. Bake until still slightly firrm about 30-45 minutes.
  4. While the squash and sweet potatoes are baking, dice 6 onion and fry in the olive oil until golden brown.
  5. Add finely sliced garlic when the onion begins to brown.
  6. Stir fry mushrooms in the onion mixture.
  7. Add salt and pepper to taste.
  8. You?ll need a huge soup pot at this point.
  9. When the vegetable from the oven are ready chop them and add them to the mushroom onion mixture.
  10. Add all the other ingredients except for the carrots, kale and miso sauce and cook at low heat until the mung beans begin to soften - about 25 minutes.
  11. Add the kale stems and give them a few minutes to soften.
  12. Just before serving combine the carrots and kale.If you like milder flavours use less of the seasonings.
  13. You can always intensify the spices and add your favourites.
  14. Let us know what you think and how you?ve adapted Angi's recipe.

 

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