Morrocan style tagine with quinoa
8 teaspoons dried or fresh oregano
2 inch piece of cinnamon bark
2 teaspoons cumin seeds
1 teaspoon fennel seed
2 medium onions, chopped
2 large carrots, scrubbed/peeled, cut into four longways and then across
2 medium parsnips, cut as the carrots
Heat the herbs and spices in a nice heavy casserole pan (one that has a tight fitting lid that can go into the oven later). Add the vegetables and stir and sizzle together for 5 minutes.
1 small winter squash (eg. Butternut or kabocha) peeled, deseeded and cut into 8 or 10 pieces
1 bulb fennel cut into 8 pieces
Add to the pan and continue to stir and sizzle for 5 minutes.
4 tablespoons tomato puree
Add to the pan and continue to stir and sizzle for a few minutes, reduce the heat and cook very gently for 3 minutes.
6 nice ripe tomatoes, finely diced
1 orange, topped and tailed then slice with the skin on
Juice of one juicy orange
2 tablespoons tamari soy sauce
1 level teaspoon ground black pepper
4 tablespoons water
Add to the pan; stir well until just simmering. Cover and bake in a moderate oven (Gas 5, 375 degrees F, 190 degrees Celsius) for 35-40 minutes until the vegetables are very soft and the juices rich and thick. Serve hot with quinoa.
To cook the quinoa:
Bring two cups of water to a brisk boil and add one generous cup of quinoa grain. Return to the boil, lower the heat to a gentle simmer, cover and cook for 15 minutes. Remove from the heat and leave covered for 5 minutes. Stir in a little olive oil and chopped fresh parsley or mint to serve.
THANKS TO DR ROSY DANIEL, WHO HAS GENEROUSLY SHARED THE CANCER LIFELINE RECIPES WITH US.