Mmm hearty & delicious, this nourishing soup is the perfect quick lunch when you need something to fuel you through your day!
1L of Vegetable stock
1 medium red onion, chopped
2 tbsp diced fresh ginger
4 cloves garlic, cut in small pieces
1 tsp salt
1 bunch of kale, chopped into strips 100g of Manilife Peanut Butter
3.5 tablespoons of tomato paste
Handful of chopped peanuts, for garnish Cooked brown rice, for serving (optional)
Combine the broth and water in a pot and bring to boil.
When it starts simmering add in the onion, ginger, garlic, and salt. Cook on medium-low heat for 20 minutes.
In another bowl (heat-safe) combine the peanut butter & tomato paste.
Add the 500ml of hot stock to the bowl – this will help smoothen the PB/tomato paste, so you need to mix it well.
Once smooth add it back to your pot and stir.
Add in the kale and if you want it hot, add in some chilli flakes or hot sauce!
Once everything has been added, let everything simmer for another 10-15mins (depends it you want your kale crunchy or not!).
Taste it and add more seasoning if needed.
This recipe is tastiest when served over cooked brown rice!
Finally, if you have some peanuts, chop them and sprinkle on top. Yum!
Once there was a Doctor, who all night long dreamt of breakfast. That’s because he’d made it the night before, and it was chilling so that the ingredients became deliciously soft and digestible. His name was Dr Bircher. Although you can buy instant Bircher Muesli nowadays, this recipe pays respect to Dr Bircher’s Swiss levels of organisation.
TIME: Overnight + 5 mins prep
150ml Rude Health Oat or Almond Milk
1 apple or pear, grated
90g gluten-free coconut muesli
60ml apple juice
1 tsp cinnamon
2 tbsp sesame seeds
2 tbsp rose petals (optional)
Grate the apple and mix with the milk, muesli, apple juice and cinnamon.
Cover and place in the fridge overnight.
Chop the walnuts and mix with the pumpkin seeds.
Serve the overnight Bircher Muesli with the sesame seeds, rose petals and blueberries.
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