Those of you who know me know I love to cook. There's nothing more satisfying than cooking what I've grown. And when in the middle of winter I cook the last of the previous year's produce it feels like the circle of life is turning and I'm on it!
January can be full of blank pages, and new beginnings can be daunting. Time spent nurturing yourself can feed you for the projects to come. Creativity comes in many shapes and forms and when I'm not sure what I'm doing in the studio, some time in the kitchen usually kick starts my creative flow. The colours I cook with often become the colours of my work.
Here's the recipe from Saturday's 'Rest with Nature' creativity workshop. It's full of warmth for a cold grey day, embued with last year's sunshine.
Warming Squash Soup
1 1/2 litres vegetable stock
Glug of olive oil
1 large onion, finely chopped
1 small lump fresh ginger (about half a thumb worth), finely chopped
1 chopped squash (hubbard or butternut)
2 carrots, chopped
1/2 mug red lentils
1 tsp turmeric
1 tsp coriander
1 tsp ground cumin
1/2 tsp cinnamon
Warm the olive oil in a deep saucepan.
Gently fry the onion until soft. Add the ginger and give the pan a shake. Add the spices.
Add the squash and carrots. Pour in the stock. Add the lentils.
Bring to the boil and reduce to a simmer. Cook for 20-25 mins until the squash is tender and the lentils are soft. blend in a liquidiser or with a soup wand. Add some more stock if it is too thick.
Serve with toasted seeds and a blob of yoghurt.
Feel warm and nourished :)