Turkey is an under-utilised source of protein here in Australia compared to elsewhere in the world. It is a lean, flavoursome meat that can be used much the same way you would chicken.

Like chicken, free range, organic turkey is readily available and preferable, especially when detoxing.

Turkey contains high levels of the amino acid tryptophan which promotes serotonin production and is crucial for healthy mind and sleep.

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Ingredients

1 tbsp coconut oil (or ghee)
7 large garlic cloves, thinly sliced & divided
4 cups broccolini or broccoli, cut into 2″ pieces
1/3 lemon, juice of
1/4 tsp Himalyan salt
1/4 tsp black pepper
1 medium onion, chopped
500 gm of mince turkey
2 tbsp tamari
1 teaspoon of paprika
4 cups pumpkin cut into even sizes
1 cup water, boiling
2 shallots, chopped
150gm raw cashews

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Method

Heat large deep frying pan or heavy bottom stainless steel pot to medium-high heat.

Add 2 tsp coconut oil, 5 garlic cloves and broccolini.

Cook for 4 – 5 minutes, stirring every 45 seconds or until garlic and broccolini get a slight char.

Add lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, stir and transfer to a medium bowl.

Set aside.

Reduce the heat to medium and add 1 tsp coconut oil.

Add 2 garlic cloves and onion. Saute for 2 minutes, stirring frequently.

Add ground turkey and paprika and cook for 5 more minutes, breaking meat into pieces with a spatula.

Add tamari, pumpkin, water and stir gently to combine.

Bring to a boil, cover and cook on low-medium heat for 10 minutes.

Check pumpkin for readiness and if necessary cook a bit longer.

Add cashews and previously cooked broccolini and shallots.

Stir gently and serve hot.