So after shivering (a bit) this past week and gaining more organic produce from my latest volunteer day at SOFT farm (an organic farm run by UH Manoa students and volunteers), then came all the thoughts of how I could utilize this magnificent giant gourd vegetable grown abundantly on the islands. Many of my experiences in life has taught me the value of healthy organic food and how not everyone can access or afford their own, therefore, I NEVER waste, I will and can always find a way to utilize the greatest gift provided in life.
I got some inspiration from a local friend who just happens to be a chef (Mahalo Kaimana) and the recent double blanket induced temperatures, grabbed that gourd and the rest of the vegetables I had on hand and got to work. And really this is not work to me, I just freakin love it!
Asparagus Cabbage Gourd SoupOrganic Ingredients- Non GMO unsweetened soy milk, grapeseed oil, asparagus, cabbage, gourd, parsley, onion, garlic, Hawaiian sea salt, fresh ground pepper, turmeric, paprika, and bay leaf.
Chop all the veggies
Steam just the asparagus, (except the tops, will add to soup pot later)
In a blender or food processor, add the steamed asparagus, 4 garlic cloves, and 2 cups soy milk, and blend until smooth.
Add the blended asparagus garlic broth to a large pot, add 2-3 cups water, 1 more cup soy milk, 2 Tbs. grapeseed oil, all chopped veggies with the asparagus tops, salt, pepper, paprika, and turmeric (I don't measure out spices, I use my intuition and taste as I go.)
Bring to a boil and simmer for 30 minutes.
Now all you have to do is enjoy and that will be so easy to do! I topped the soup with fresh parsley and paired it with a piece of homemade cornbread topped with local raw honey.
Cornbread is so quick and easy to make, try this wholesome healthy version with only unrefined, organic, and non-gmo ingredients. Pre-heat the oven to 350 degrees. In a large mixing bowl add and mix dry ingredients together then mix in the wet with the dry, pour in a baking dish and bake for 30 minutes. (I use Bob's Red Mill brand for my non-gmo and gluten-free flours.)
2 cups polenta
1 cup masa harina flour
3/4 cup millet flour
1/4 cup fresh ground flaxseed (golden or brown version)
1/2 teas. sea salt
3/4 cup grade B maple syrup (you can substitute with any unrefined sweetener of choice)
1/2 cup coconut oil (can substitute with butter)
2 cups coconut milk (or any nut milk or dairy milk)