Relaxation Herbal Tea & Thai Butternut Squash Curry Recipe
Updated: Jul 3, 2019
Take a few sprigs of the lavender, a couple of sprigs of lemon verbena, and a long flower or a few leaves of Tulsi. Bring water to a boil and pour over the herbs. Allow to seep for 5 mins.
- Lavender is widely known for its relaxation properties, and has anti-microbial benefits.
- Lemon Verbena is extremely aromatic, and aids in insomnia. It pairs very well with green tea.
- Tulsi is worshiped every where it grows, it is renowned for preparing the body to be more resilient for change, as it helps your systems balances hormones and lowers stress.
Thai Butternut Squash Curry Recipe
Ingredients: - 3 Tbsp red curry paste - 2 Tbsp coconut cream - 13 fl oz skimmed milk - 3 spring onions, cut into short lengths - 1 lb butternut squash, peeled and cubed (substitute: 1/2 squash, 1/2 chicken) - 12 button mushrooms, halved - 1/2 lb cherry tomatoes - fish sauce, to season (substitute: soy sauce, and sugar) - thinly sliced fresh Thai basil leaves - small bunch coriander, leaves chopped (optional) - cooked noodles or rice, to serve - 1 lime, cut into wedges, to serve Directions: - In a deep frying pan, heat the curry paste and coconut cream together over a low heat, stirring. Pour in the milk, stir well, and bring to a simmer. - Add the spring onions and butternut squash and cook for about 10 minutes, until the squash is just tender. Add the rest of the vegetables and simmer for another 5 minutes. - Stir in Thai basil. Cook and stir until basil is wilted, about 20 seconds. - Season with fish sauce to taste, sprinkle over the coriander and serve on noodles or rice, with the lime wedges on the side.