Rope Climb Foot Locks and Tasty Treats

Here are some examples of foot locks for rope climbing. Find the one that feels the most natural to you and get to practicing!!!

Thank you http://www.paleoforfoodies.com/ !!!

Thai Pumpkin Soup

I've had a hankering for Thai food lately and this hit the spot! This soup is creamy 
and decadent with a little spicy zing.  It has an exotic combination of flavors and 
works well as a side to a meal or a main dish. I have to say, its one of my favorite
 soups I've made yet! To make it your main meal, try topping each serving with 
some cooked shrimp or scallops.

Ingredients:

- 1 tbs coconut oil (or olive oil if you don't have it)

- 2 onions, roughly chopped

- 4 cloves garlic, finely chopped

- 2 tbsp minced gingerroot

- 1 tsp pepper

- 2 stalks lemongrass (see picture below for tip on how to mash it)

- 2 tbsp thai spice mix (I used Bangkok blend which is a Penzey's spice mix 
and
 contains...ancho chili pepper, garlic, ginger, telicherry black pepper,
 galangal,
 crushed red pepper, lemon grass, cayenne red pepper, paprika, basil,
 and cilantro
 See why I used mix? If you can't find it, just substitute a mild curry)

- 8 cups (ish) cubed peeled pumpkin or other orange squash 
(I used butternut and it turned out great!)

- 4 cups Vegetable stock (no gluten or MSG)

- 1 cup coconut milk

- 2 tsp Thai red curry paste

- Finely grated zest and juice of 1 lime (grate one extra lime for garnish)

- Freshly chopped red peppers (for garnish, optional)

- Finely chopped cilantro or basil leaves (for garnish, optional)

Directions:

1. Use only the white area of the lemongrass. Chop it roughly and then in a small
 food processor, process it until it is finely chopped (see picture below). If lemongrass
 is left in large pieces, its tough and fibrous and not pleasant at all. Don't throw 
the rest of the lemongrass away if you can help it. It can be used in various 
curries and soups.

2. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook,
 stirring, until softened, about 3 minutes. Add garlic, gingerroot, pepper, lemongrass 
and Thai spices and cook, stirring, for about 1 minute. Transfer to your slow cooker
 stoneware. Add your chopped pumpkin and stock.

3. Cover and cook on Low for 8 hours or on High for 4 hours, until pumpkin is 
tender (it will be!). Add curry paste, coconut milk, lime zest and lime juice. Cover
 and cook on High for roughly 15 minutes until heated through.

4. You have the option now of using an immersion blender and blending the soup 
in the slow cooker, or you can work in batches to puree soup in a food processor
 or blender. Ladle your soup into bowls, and garnish with cilantro, chili peppers 
and lime zest (if using). Don't forget to add some sauteed shrimp to make it a 
meal! Delicious!!!

Processed lemongrass

Sauteeing onions, ginger, garlic, pepper, lemongrass, and Thai spice

Ready to cook for 8hrs!

After 8 hrs and tastes delicious!

Coconut milk, lime juice, zest added

Blending away with my immersion blender

Creamy and delicious