Walk Widely. Eat Wisely. Live Gratefully.
This is a super delicious and easy breakfast for two.
In your blender, blend 1/2c or 125ml shelled, unsalted sunflower seeds until finely crumbed. Add two ripe bananas, a sprinkle of cinnamon, and a handful of baby spinach. Last of all, top up to the 1l or 4c line with unsweetened almond or cashew milk. Blend on high until smooth, and have an awesome day.
Youre welcome.
Delicious! Butternut 
squash curry. What I love about this dish is that it is super-simple, and very economical. It did require a little time, about an hour, but I was working from home. It could easily be prepared on a weekend and reheated…
It was a real use-it-up meal, taking advantage of odds and ends from other recipes.
First, I roasted the vegetables. In my case there was half a large butternut squash in the fridge – probably about a pound and a half, or 700g. I peeled it, seeded it, and cubed it into bite-sized cubes. I also cut up two carrots and two parsnips into similar-sized pieces. All of these went on a parchmented cookie-sheet in a 350C oven for about an hour.
At the 30-minute point, I started the rice and lentil mix. I had a mixed-rice blend from the bulk store, as well as some Puy lentils. I have to admit I didn’t measure – but probably about 1 cup or 250 ml in total. I wanted to use both up. I use a cooking method I learned years ago on television, from the great Indian and vegetarian expert, Madhur Jaffrey. Rinse rice, check for small stones, and then put in a pan with water that comes up as deep as the first knuckle of your thumb (about an inch). I put the lentils in just as if they were part of the rice. Bring to a boil, and when the water has reduced so it is just a small amount above the rice, cover, turn to low, and simmer another 15-20 minutes.
Meanwhile, start your curry. I have leftovers of both the rice-lentil mix and the roasted veg to cook something else today.
In a little olive oil, gently saute an onion and 3 or 4 sliced mushrooms. Add some of your roasted vegetables (1-2c or 250-500ml). Stir in 1/2c or 125ml of cooked white beans, and the same amount of vegetable broth. Season with 1T/15ml curry powder. You can make your own, but I didn’t on this occasion. Let this simmer until the rice is done, then top a serving of the rice mixture (3/4c or 190ml) and a ladle full of the curry. Top with a few green onions, some chopped cilantro, or even some chopped celery leaves.
