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/ !!!
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.
- 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
contains...ancho chili pepper, garlic, ginger, telicherry black pepper,
crushed red pepper, lemon grass, cayenne red pepper, paprika, basil,
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)
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
|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|