This recipe is geared towards people who function best with approximately 70% of their calories coming from gluten free carbohydrates and 30% coming from fats and protein. This is typical of a card-type.  

Many carb types share similar characteristics. Here are some typical characteristics you may have as a carb type;

• Relatively Weak appetite. For a carb type a little bit of food tends to go a long way. You may eat three meals a day, but often the meals won’t be large. Or you may find that you’re satisfied with one or two meals and several small snacks throughout the day. Whatever your routine, chances are that food does not play an important role in your awareness daily.
  
  
• High Tolerance for Sweets. Carb types generally can handle sweets pretty well. This can be both a blessing and a curse, for although you can handle sweets, they can also be your downfall. Your tendency might be to reach for them whenever you’re hungry or need an energy boost, so you can easily overdo sweets, which can increase insulin resistance and over time your chance of being diabetic.

Thai Pumpkin Coconut Soup 

Ingredients

• 1 Tbsp coconut oil
• 1 large onion, finely diced
• 2 cloves garlic, crushed
• 1 tsp fresh ginger, grated
• 1 Tbsp of red or green Thai curry paste
• (optional)
• 1 butternut pumpkin, peeled, de-seeded
• and chopped into 2 cm cubes
• 3 cups chicken or vegetable stock
• (preferably home made – see glossary)
• 1 can of coconut cream
• 1 tsp fish sauce
• Juice of a lemon or lime
• 1 tsp lemon grass (optional)
• 1 cup fresh coriander, leaves and stalks
• Salt and pepper

Directions

1. In a large pan or wok, heat coconut oil. Cook onion until soft. Add garlic and ginger to the pan and cook for a couple more minutes.
2. Add curry paste to the pan, frying for a minute and then add chopped pumpkin pieces followed by stock. Bring to the boil and cook until pumpkin is soft and beginning to break apart.
3. Once pumpkin is cooked add the coconut cream, fish sauce, lemon or lime juice, lemongrass, coriander, salt and pepper and cook for a few more minutes then blend (either in the pot with a stick-blender or in a food processor).
4. Season with salt and pepper as desired.

Serves 4

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