Pumpkin,coconut and almond soup

Saute two onions finely chopped in olive oil.
In another saucepan heat up some olive oil and pop in some chopped red peppers, cover and let them brown up slightly until soft(alternatively you could use roasted peppers).
Add chopped celery and carrot to cooked onions...then cooked peppers...then roasted pumpkin(I had some frozen....you could use fresh).
With just enough stock to stop from burning...let the vegetables cook until soft.
Add a can of coconut milk and enough almond milk to give it the consistency you want...salt and pepper to taste.

I cook my vegetables separately alot of the time because I like to respect their true nature..sounds pretentious I know...but believe me its true...
Adding fresh peppers will not give you that lovely sweet flavour...same goes for the fresh pumpkin.The almond milk gives it an added bonus prize of calcium for all....

Coriander and almond pesto

Take one bunch of coriander,one clove of garlic,half a handful of almonds(raw if you want a smooth paste-toasted if you want some texture),squeeze of a lime or a lemon,chopped and seeded red chilli(about a thumbnail size),olive oil (about a tablespoon).Liquidize until you have a smooth paste and salt to taste(or more lemon,chilli or garlic...it,s all about playing folks...see what you like)
I make this always as a thick paste with a layer of olive oil on top ...it will keep for weeks in the fridge.its greated oiled down as a dressing,or on pasta,or on crostini,or in thai curries,or,or ,or....

catalan spinach with raisins,hazelnuts and chickpeas

My friend Alfonso made this one glorious summers day and I think I made it again 3 times that week.It is now one of my favourite ways of eating spinach and works equally well with chard.
It could not be easier to make either...
Heres what to do...
In a frying pan put a handful of raisins and hazelnuts(or almonds which I think is better) with
some olive oil.Fry until the raisins puff up and the nuts just change colour then add in some thinly sliced garlic and fry untill slightly golden.Remove from heat and place in a bowl.
In another frying pan, fry cooked chickpeas with a wee bit of chili flakes and coarse sea salt in olive oil until golden.You can add in more garlic if you are a garlic freak like me.
Wash spinach(or chard)and place in a saucepan with onions,olive oil(a splash),salt and cumin seeds(cos i love them)and let it wilt away.
Combine the above artfully on a plate with basmati rice ...its really an excuse to mix the raisin mixture with the spinach .What an excellent combination...Alfonso said you can use dates instead of raisins.I havent tried that but it must be good.