Winter Veggies in Spiced Coconut Milk

(Paleo, AIP, GAPS, Wahls)

“The two basic items necessary to sustain life are sunshine and coconut milk.”
~ Dustin Hoffman

Sunshine in a Bowl

When I was a little girl, shivering in the winter cold as I waited for the schoolbus to arrive, I would tilt my face toward the sun, close my eyes, and imagine it was summer on the beach. I would hear the seagulls' cry and the roar of the waves, feel the coarse sand beneath my bare feet and the tight feeling of my skin where the saltwater had dried, leaving a fine white dust behind. Most of all, I would feel the sun's rays beating down on my body, warming me from the inside out. This recipe reminds me of those mornings. It's a bowl of warmth in the winter time, with veggies the color of the rising sun.

Recipe

Inspired by Global Table Adventure

Ingredients

2 cups coconut milk (either homemade or additive-free)
4 cups cubed butternut squash
4 cups cubed golden beets
1 onion, chopped
1 Tbsp. coconut oil
3 cloves garlic, pressed
½ Tbsp. finely grated fresh ginger (I like this ginger grater)
sea salt, to taste

Directions

1. If you're making homemade coconut milk, make it first and set aside.
2. Peel & cube the butternut squash and beets, making the beet cubes a little smaller than the squash. Steam both until almost tender. (Tip: if you find peeling butternut squash a challenge, this inexpensive peeler makes it easy!)
3. In a medium saucepan, sauté the onions in coconut oil until soft. Add garlic and ginger and cook another minute.
4. Add the coconut milk. Bring to a gentle simmer.
5. Finally, add the steamed squash and beets. Cover and simmer until the vegetables are soft and have absorbed most of the spiced coconut milk. This takes about 15 minutes, but you can also turn down the heat and allow it to soak in longer for added flavor.
6. Salt to taste. (It doesn’t need much; it’s very flavorful on its own).

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Photo credit: Christina Feindel