This is an easy to make sauce and yet it can change a very simple meal. You can use it poured over plain brown rice or mixed in at the end of a tofu and vegetable stir-fry or just used to brighten up some leftover vegetables.

Ingredients: 

• 2 tablespoons arrowroot or kuzu
• 2 tablespoons water
• 8 fl ozs or 1 cup unsweetened organic apple juice
• 3 fl ozs or one third cup apple cider vinegar
• 2 fl ozs or one quarter cup of organic maple syrup or honey
• 1 tablespoon organic tamari or organic soya sauce

Directions:

Put the arrowroot and water together in a small bowl and mix to a smooth paste. Place the other ingredients in a small saucepan and heat over a medium flame. Gradually add the arrowroot paste to the apple juice mix until you get the consistency of sauce that you prefer. Serve hot.

Ingredients:

• 1 large butternut squash
• 1 large red onion, chopped
• Half a bag of watercress
• 2 garlic cloves, chopped
• Handful of fresh basil
• 8 sundried tomatoes, chopped (from a jar, in olive oil)
• Feta (half a block)/goat’s cheese (small log or round)/tofu (half a block)
• Olive oil
• Freshly ground black pepper

Cooking Instructions:

Preheat oven to 180°C

Cut butternut squash in half lengthways, scoop out seeds and brush with olive oil. Roast in the oven (180°C) for approximately 40mins or until the flesh is tender.

Meanwhile, sauté the onion, garlic and basil in olive oil under tender (not browned) and then add the chopped, sundried tomatoes and watercress. Cook a little longer until the watercress has wilted and all the ingredients have mingled. Finally add the chopped feta/ goat’s cheese/tofu and lightly mix in. Season with freshly ground black pepper.

Remove the butternut squash from the oven and scoop out the flesh and put into a large bowl. Add the watercress and onions, etc to the butternut squash and then pile back into the butternut squash shells and bake in the oven at 180-200°C for approximately 20-25 minutes or until a little golden.

Serve with brown rice and salad.

Ingredients (serves 4):

• 350g (12oz) organic long grain brown rice
• 1 tablespoon organic olive oil
• 2 medium organic onions, chopped
• 2 bay leaves
• Pinch of sea salt
• 2 teaspoons turmeric
• 2 teaspoons garam masala
• 2 teaspoons lemon juice, squeezed from an organic or unwaxed lemon (not ready squeezed juice)
• 1 packet (approx. 285g (10oz)) of organic tofu, cubed

Wash the rice and drain well. Heat half the oil and sauté the onions for 3-4 minutes. Add the rice, bay leaves and sea salt, cover with boiling water and simmer until the rice is almost tender.

Add the remainder of the oil to another pan, add the turmeric and garam masala and cook for 3-4 minutes, then add the lemon juice. Stir in the tofu and leave to cook gently for 3-4 minutes.

About 5 minutes before the rice is ready add the tofu mixture and stir well. Continue simmering until the rice is tender and the water is absorbed. Before serving, remove the bay leaves.

For entertaining: try serving individual portions in hollowed halves of squash or melon.