Bittermelon, Mango, Carrot and Sweet Pepper Spaghetti Squash Pasta with Almond Thai Basil Pesto.

Bitter melon has been used in Asian, specially Indian cooking since a long time. The fruits have great nutritional value. It contains nearly all the essential nutrients required by human beings. It contains iron, calcium, potassium, beta-carotene, vitamin B1, B2, B3 and also vitamin C. It is effective in treating skin diseases or skin infections, eczema, and even skin sores.
It has anti-viral properties and can be used for treating herpes virus. It is also used for indigestion. It is widely used for its anti-inflammatory properties.
It is most effective for its detoxifying and cleansing properties. It helps in lowering blood pressure, blood sugar and also body temperature. It is even believed that the extract can be used against cancer, as it helps in improving cell function of people suffering from cancer.

Serves two

For the pasta:
1 med spaghetti squash, sliced in half, seeds removed and baked at 400 in a baking pan with an inch of water for 30-40 mins until tender.

For the Sauce: 
1 small bitter mellon, seeds removed and chopped small
2 big pieces of dried mango or chilli rubbed dried mango, chopped small
1 sweet pepper chopped small
3-4 small carrots chopped small
1/4 tsp chopped fresh/powdered ginger
2 Green onion chopped small
2 tsp Tamari
2 tsp dk brown sugar or hoisin or organic ketchup, even honey (use less) (you want something sweet)
2 tsp lime juice or 1 tsp organic raw vinegar (I use raw coconut vingar) 
Chopped Thai Green Chillies


Pesto:
One bunch of basil, about 1 cup of leaves
1/2 cup almonds (soaked in water for a hour before)
Juice of 2 limes 
Garlic 
salt pepper
Coconut milk and Coconut oil

Make pesto in a food processor or blender.. add first four ingredients, blend on low to med while adding enough coconut milk/oil until it runs smooth.

Sauté all the veggies for the sauce in coconut oil, salt and pepper on med heat until tender, about 10 mins. Turn to low and add the cooked squash (shredded like pasta). Add all the liquid ingredients for the sauce. Stir and warm together until well combined and serve with a dollop of Thai Basil Pesto.

Chicken Lemongrass Soup

I love making a huge pot of soup and eating it for a few days and also freezing some. This weekend I made organic chicken and lemongrass soup filled with veggies. It's nutritious, filling, easy and great for summer to stay trim. 

I took one organic chicken and put it in a big pot, filled it up with purified (I have a filter on my tap) water until the chicken was just covered in water, I remove a bunch of the skin because I don't like it fatty. I added salt(I just put a heaping teaspoon because you can always add more later) and pepper, 3 cloves of garlic, three stalks of lemongrass, outer leaves removed and chopped up. Brought that to a boil and simmered it for about 15-20 mins until the chicken was just cooked through. Then take out the chicken and leave the lemon grass and keep the soup simmering on low to get that lemon grass flavor for another 15 mins. Let the chicken cool and debone the chicken. I like to cut off the legs and wings and leave those on the bone, then I just pull apart the breast meat. I throw away any small bones but I keep some big ones to add back to the soup while the lemon grass is simmering because thats where all the flavor is. Take your pieces of meat, wings, and legs put them in the fridge. Now your soup has been simmering for a while and its time to get rid of those inedible pieces of bone and lemongrass. I just remove it with a slotted spoon. Also skim any foam or excess fat on the top.

At this point I did not have to add more water but if you've lost too much water from boiling just add another cup of water or so. Try the broth and see how strong it is.. it should be to your liking. Add more salt and pepper as you go along. I don't use much salt myself and always use sea salt. Bring it to a simmer and add one chopped large onion, three carrots, more minced garlic if you'd like, orange and purple yams, 6 large chopped okras, 1 minced jalepeno(optional), one bunch (one whole bunch, it shrinks) of chopped chinese broccoli and dried herbs of your choice (I used Italian seasoning mix, bay leaves, thyme, basil, parsley, rosemary). I simmered the veggies for another 15 mins until they were soft and then add back the chicken meat and voila! Let some cool and freeze... and enjoy the rest over a few days. Invite some friends over!

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