You'll need:acorn squash, soaked and sprouted: sunflower and pumpkin seeds, coconut butter, cashew nut butter, tamarind sauce, curry powder, flax seed, dried calendula flower petals, green peas (optional). For grain dish: teff and millet seeds, olive oil, lemon juice, 1 sweet red pepper, 1 small red hot pepper, coconut butter, coriander powder, Himalayan salt, chives. For apple chutney: Cortland apples,Himalayan salt, tamarind sauce, sultanas, coriander powder.
The Squash: Cut and clean squash, steaming until semi-soft for chunky textured dish, or very soft for smooth dish. In a serving bow, blend 1 T. cashew nut butter with 2 T coconut butter, 2 T tamarind sauce, 1 T. ground flax, and curry powder to taste. Stir in (1/4 C each) sprouted pumpkin and sunflower seeds. Add squash, and green peas if added, and mix well. Drizzle with tamarind sauce, and garnish with dried calendula or other edible blosssom.
The Millet & Teff: Steam grains (a 1:3 ratio of millet to teff is excellent for this dish) In bowl whisk 1 T. olive oil with juice of 1/2 a lemon. Blend in coconut butter, and sprinkling of salt, 1 t. coriander powder. Add cooked grains and mix well to coat with dressing. Dice fresh, ripe tomato, coarsely chop sweet red pepper, and finely chop hot red pepper. Gently fold into millet and teff along with chopped green chives.
Apple Chutney: Marinade 1 T. sultanas in 1/4 C. tamarind sauce. Core, but do not peel Cortlands. Dice, sprinkle lightly with salt, and steam until just-soft. Toss apples with sultana/tamarind sauce, and 1/4 t. coriander powder.
To serve, place apple chutney in center of platter and surround with millet and teff. Dust with finely chopped chives and coriander powder. Serve with a large bowl of Curried Squash, and a plate of deep-fired vegetable pakoras* with more tamarind sauce. Decadent.
*Pakoras and tamarind sauce bought from local health food deli.
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