Pumpkin winter recipe

How long have you been a member and what do you like about the gym?

3 years. I like that it’s a small well maintained gym with familiar faces.

What gives you motivation to come to the gym?

The fact that I feel better when I come. It helps me keep energy levels up and my weight down!

What is your favourite exercise and type of training?

I like doing weights 3 mornings a week at the gym…good for bone density, and Dog walking energetic border collies 7 days a week.

What makes you choose your career?

I grew up in a household that loved food, so I’ve been cooking for over 40 years. Eventually it is what I studied and it is now my career.

I do a lot of personal chef on the beaches as well as catering for large and small parties.

I heard that you were Janet Jackson's personal chef , can you tell us a little bit about how it was to work for her?

Yes! I cooked for her while she was on her Velvet Rope tour over 20 years ago. I met her in South Africa and went on to cook for her on the Japanese and Hawaiian legs of the tour as well.

She was surprisingly delightful -I was expecting a prima donna!! She was always grateful, full of thank yous and pleases…and never abused the people who worked for her. She was incredibly dedicated to her show and worked out for hours each day to look fabulous on stage.

Was she a picky eater ?

She was a high protein - low carb eater. Her diet and exercise regimes were very strict and controlled by her nutritionist and personal trainer. I only ever cooked what was prescribed

Any tips for people that want to have more home made healthy meals but don’t have much time to cook?

Keep it simple- buy fresh fruit, veg and proteins. It’s not hard or time consuming to make a good salad or BBQ a steak.

What is your favourite kitchen utensil , a must have at any kitchen ?

My hand held blender- great for marinades, salad dressings, sauces and soups

What is your “ to go meal” when you cook at home ?

Always something Asian

A mantra or motto that you live by?

Stay positive

This recipe is loosely based on one in the Community Cookbook, which some of you probably have.
  Serves 4-6 as part of a meal
 

Ingredients:

  1 large butternut peeled and cubed
  3 Tbs olive oil
  2 tsp ground cinnamon
  1 tsp ground ginger
  Salt & pepper
  2 Spanish onions, cut into wedges
  1 can chickpeas, drained
  Juice of 1/2 a lemon
  1 garlic clove crushed
  1/2 tsp chilli flakes
  Salt & pepper
  Handful parsley, chopped
 
  Dressing:
  2 Tbsp tahini
  170g Chobani yoghurt tub
  A squeeze of honey
  1 small clove garlic crushed
  A squeeze of lemon juice
 
  Candied seed crunch:
  1 cup mixed pumpkin seeds and pepitas
  3 Tbsp castor sugar
  1/4 tsp allspice
  1/4 tsp cayenne pepper
  Pinch of salt
  Enough water to bind it all together- start with about a Tbsp
 
  Heat oven at 220 C
  Toss butternut in olive oil, cinnamon, ginger, salt & pepper. Spread on a large baking tray lined w' baking paper. Roast till golden.
  Separately roast Spanish onions tossed in olive oil, salt & pepper.
  Marinate chickpeas in olive oil, lemon juice, garlic, parsley, a sprinkle of chilli flakes, S&P
 
  Dressing:
  Whisk everything together and loosen up with a little water
 
  Seed crunch:
  Combine all the seed crunch ingredients in a bowl. The mix shouldn’t be too wet- the water is needed to bind it without drenching it.
  Spread out in a thin layer on a baking tray lined with baking paper.
  Bake at 160 C for around 15-20 minutes, or until the mix is golden. Remove from oven, cool and then snap into bite size chunks.
  Stored in an airtight container this mix lasts for weeks in the pantry- so make double!!
 
  Assembly:
  Layer butternut and onions on top of a bed of lemony chickpeas. Dollop w' dressing, top with a few more chunks of butternut and finish off with the candied seed crunch.
 
  Enjoy!!!!

  If you want to find more about Sabine work check her website or Instagram account @Beancooking
  www.beancooking.com.au