Sensitive Midwifery - Issue 44 - October 2019

Deliciously satisfying and healthy! Spicy pineapple salad bowl • With a sharp knife, cut out the pineapple flesh from the pineapple ‘bowl’. Discard the core, and cut the flesh into chunks and place in an ovenproof dish. Scatter the ginger and chilli over the fleshy pieces and place under a hot grill until you notice the pineapple browning slightly. Turn the pineapple pieces and place back under the grill to brown the other side. Remove and allow to cool. • Pour olive oil into an ovenproof dish, tossing in the butternut and sweet potato pieces. Shake over the curry powder and rub into the veggies. Place in the oven at 180˚C until just cooked – use a sharp knife or skewer to check after 15 minutes. Remove and allow to cool. • Place the quinoa in a fine-mesh sieve and rinse under cold water until it runs clear. Place in a saucepan with the water or veggie stock; bring to the boil and then simmer for 15 minutes, or until all liquid is absorbed. Leave in the saucepan to cool. • Halve the avo, remove the pip, and cut the flesh into thin slices. Drizzle over a little lemon juice for zing and to keep the avo’s colour. • Start to assemble the bowl by laying down the rocket leaves in the base of the pineapple, taking care to let some leaves protrude above the rim. Next, spoon in the quinoa close to the leafy side of the pineapple. Work your way around clockwise, adding the butternut/sweet potato mix, the pineapple, a dollop of nasturtium humus, the avocado, and a final dollop of humus. Garnish with the nasturtium leaves and flower. Nasturtium humus • 1 can organic chickpeas (or cook your own) • 100 ml extra virgin olive oil • 1 medium lemon, juiced • 50 ml sweet vinegar (sushi, apple cider or balsamic) • 1 tsp agave syrup (optional) • 1 clove garlic (optional) • 10 nasturtium leaves • sea salt and ground pepper to taste Drain chickpeas, empty into a blender jug and add all other ingredients. Blend until a smooth, creamy dip consistency is reached. Add a little more lemon juice, vinegar or agave syrup to balance flavour if necessary. Check for seasoning. 1 large, ripe Queen pineapple, with a lengthways ‘lid’ cut o ff (leave leaves intact) ½ cup pineapple pieces 1 red chilli, finely chopped a few thin strips of candied ginger ½ cup small butternut pieces (peeled and chopped) ½ cup small sweet potato pieces (peeled and chopped) ¼ tsp curry spice 1 tbsp olive oil ½ cup red quinoa 1 cup water or veggie stock 1 ripe avocado fresh lemon juice ½ cup nasturtium humus 5 rocket leaves 3 nasturtium leaves 1 nasturtium flower Posterior 56 eSensitive Midwifery Magazine Issue 44