Winter is a time of rest and hibernation as nature retreats to build its reserves for its next season cycle. Winter brings the energy of the water element. The water element can drive fear, ambition, and will power.
This is a time to go with the flow, learn to be flexible and understand how water in nature overcomes obstacles. Imagine how water can flow as a trickling stream, a tidal wave or as a magnificent water fall. There is no one way, adaptation to the ebb and flow of life is what helps us flow through with ease.
Winter is a time for reflection and rest, a time to nurture our bodies with nutrient packed soups, stews, curries and broths. The more we can rest, recuperate and nourish ourselves in winter, the more energy we can have to flourish in spring.
Sweet Potato and Pumpkin Pie:
Ingredients, serves 4:
For the pie topping:
- 1 large sweet potato, peeled and cubed
- ½ small pumpkin, cubed
- ¼ teaspoon cinnamon
For the pie filling:
- 1 tablespoon olive or coconut oil
- 500g minced beef
- 2 onions, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 cup frozen thawed or fresh peas
- 1 capsicum, cored and diced finely
- 1 carrot, diced
- 2 zucchinis, sliced into 1cm thick rounds
- 2 tablespoons mixed Italian herbs, fresh are best
- 2 cups passata
· 2 cups baby spinach leaves or salad greens
Begin this recipe by preparing the topping.
Place the sweet potato and pumpkin in a steamer set over a pot of simmering water, cover and steam the vegetables for 10 minutes, or until tender. When ready, remove from the steamer and blend with the cinnamon.
Meanwhile, heat oil in a large frying pan or cast iron dish set over medium-high heat. Add mince, onion and garlic and cook for 5 minutes, stirring and breaking up the meat into small granules. Add remaining ingredients and stir to combine. Cook for a further 10 minutes, stirring occasionally.
Top the filling with the sweet potato and pumpkin mixture and serve with some baby spinach leaves or salad greens.