PUMPKIN, BROCCOLI and COCONUT MIXUP

I have been trying to incorporate more vegetables into my daily intake recently. It’s been a bit of a struggle. Don’t get me wrong, I do honestly like vegetables, but as they can take some time to prepare I find myself reaching for rice or corn cakes or plain gluten-free crackers to curb my appetite. And whilst these aren’t bad for you in moderation, I think if someone measured my weekly vegetable intake I would be unpleasantly surprised. Hence the vegetable revolution this blog is going to undergo! You may have seen the last blog post on a Green Smoothie; expect to see much more of this in the future. As some of my readers may know, I seem to go through food phases and right now its all about vegetables to ward off those nasty autumn-winter flus. Because no one has the time for these. I hope you enjoy this pumpkin, broccoli and coconut dish as much as I did…throw in some walnuts and/or another herb if you want added flavour. And don't throw away the broccoli stalk- they taste so good in this dish. 

INGREDIENTS

• 1 tablespoon coconut oil 
• 1 large garlic clove, finely chopped
• 1/2 medium pumpkin or 1/4 large pumpkin, skin & seeds removed and cut into even pieces
• sea salt 
• 1 head of broccoli, cut into even florets & stalk cut into even slices 
• 1/2 cup gluten-free vegetable stock 
• 1/2 cup shredded coconut 
• 1-2 tablespoons fresh parsley, finely chopped

COOKING 

1. Heat oil in a large saucepan over medium-high heat. Add garlic, pumpkin and a pinch of salt to the pan and cook, stirring frequently to sauté, for 4-5 minutes or until pumpkin is almost tender and slightly golden. Add broccoli and chicken stock and keep stirring often for a few minutes or until stock has reduced completely. Remove from pan and place in a medium serving bowl. Place shredded coconut in the pan and cook for just 30 seconds to a 1 minute or until coconut is toasted and just golden. Remove from heat and sprinkle over the pumpkin and broccoli and scatter fresh parsley on top. Serve warm. 

Serves / 2 

Total Preparation time / 10 minutes 

Total Cooking time / 12 minutes 

x Emily