Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Ginger-Mint Pear Smoothie
Ginger-Mint Pear Smoothie
Makes 3 cups / 700ml
from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/
Ingredients (all organic if possible):
2 pears
1 avocado, flesh scooped out
1½ cups / 35g firmly packed baby spinach
1 cup / 250 ml water
2 tsp. minced ginger
1 ½ Tbsp. freshly-squeezed lemon juice
10-20 mint leaves (to your taste)
Directions:
1. Place all ingredients in a blender and blend until smooth. Enjoy.
Makes 3 cups / 700ml
from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/
Ingredients (all organic if possible):
2 pears
1 avocado, flesh scooped out
1½ cups / 35g firmly packed baby spinach
1 cup / 250 ml water
2 tsp. minced ginger
1 ½ Tbsp. freshly-squeezed lemon juice
10-20 mint leaves (to your taste)
Directions:
1. Place all ingredients in a blender and blend until smooth. Enjoy.
Cilantro Spinach Sweet Potato Soup
Cilantro Spinach Sweet Potato Soup
Makes 6.5 cups / 1.5 liters
from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/
Ingredients (all organic if possible):
1 Tbsp. coconut oil
2 medium onions, chopped
5 cloves garlic, minced
1 tsp. sea salt
3 cups / 700ml water
2 medium-large sweet potato, scrubbed and cut into 1” cubes
1 Tbsp. freshly-squeezed lemon juice
pinch – ¼ tsp. cayenne pepper (to your taste)
2 cups / 60g cilantro (leaves and tender stems)
2 cups / 50g firmly packed baby spinach
Directions:
1. Heat coconut oil in a large stockpot. Add onions and salt, stir to coat and let cook until onions have softened, about 5-7 minutes. Add garlic, stir, cook 1 minute. Add sweet potato and water. Bring to a boil, reduce to simmer and cook until the sweet potatoes are tender, about 12-15 minutes.
2. Place soup contents in a blender. Blend on high until smooth, then add spinach, cilantro, lemon and cayenne. Season to taste. Serve and enjoy. Store cooled leftovers in the fridge.
Makes 6.5 cups / 1.5 liters
from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/
Ingredients (all organic if possible):
1 Tbsp. coconut oil
2 medium onions, chopped
5 cloves garlic, minced
1 tsp. sea salt
3 cups / 700ml water
2 medium-large sweet potato, scrubbed and cut into 1” cubes
1 Tbsp. freshly-squeezed lemon juice
pinch – ¼ tsp. cayenne pepper (to your taste)
2 cups / 60g cilantro (leaves and tender stems)
2 cups / 50g firmly packed baby spinach
Directions:
1. Heat coconut oil in a large stockpot. Add onions and salt, stir to coat and let cook until onions have softened, about 5-7 minutes. Add garlic, stir, cook 1 minute. Add sweet potato and water. Bring to a boil, reduce to simmer and cook until the sweet potatoes are tender, about 12-15 minutes.
2. Place soup contents in a blender. Blend on high until smooth, then add spinach, cilantro, lemon and cayenne. Season to taste. Serve and enjoy. Store cooled leftovers in the fridge.
Carrot Apple Ginger Soup
Carrot Apple Ginger Soup
Lightly adapted from Joy The Baker.
Yield: ~5 cups
Ingredients:
1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh grated ginger
1 large apple
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth (I used full sodium)
pinch of nutmeg
Kosher salt, freshly ground black pepper, to taste
Directions:
1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.
4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance. Makes 5 delicious cups!
Read more: http://ohsheglows.com/2011/05/03/carrot-apple-ginger-soup/#ixzz3Y0eAAflG
Lightly adapted from Joy The Baker.
Yield: ~5 cups
Ingredients:
1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh grated ginger
1 large apple
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth (I used full sodium)
pinch of nutmeg
Kosher salt, freshly ground black pepper, to taste
Directions:
1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.
4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance. Makes 5 delicious cups!
Read more: http://ohsheglows.com/2011/05/03/carrot-apple-ginger-soup/#ixzz3Y0eAAflG
Creamy Orange Sunshine Soup
http://ohsheglows.com/2012/10/29/creamy-orange-sunshine-soup-akafrankensoup/
Creamy Orange Sunshine Soup
Filled with carrots, ginger, orange, garlic, onion, and sprouted cashews, this soup will have you feeling your best no matter what kind of storm you’re dealing with. Whether it’s a cold to get over or warming up on a damp day, I hope this soup is just what you’re looking for. Try serving it with a hunk of fresh bread and a pat of vegan butter.
Inspired by Carrot, Apple Ginger Soup.
Yield: about 6.5 cups
Ingredients:
- 1-2 tsp coconut oil (or extra virgin olive oil)
- 3 cloves garlic, minced
- 2 cups sweet onion, diced
- 1.5 pounds carrots, peeled and chopped into big chunks (about 5 cups)
- 1 cup freshly squeezed orange juice (about 2 lg. oranges)
- 5 cups vegetable broth, plus more if needed
- 2-3 tbsp freshly grated ginger, to taste
- 3/4 cup raw cashews, soaked in water
- salt & pepper, to taste
1. Place cashews in a bowl of water and soak for at least 30 minutes. Heat a large pot over medium heat. Add oil, garlic, and onion and sauté for about 3-5 minutes.
2. Add in the carrots, orange juice, vegetable broth, and 2 tbsp of the grated ginger. Stir and bring to a boil. Reduce heat and simmer for about 20 minutes, or until vegetables are just fork tender. Turn off heat and cool soup for 10 minutes.
3. Drain and rinse the cashews very well. Place blender container in sink and carefully pour in soup – you might have to do this in two batches if your blender isn’t big enough. Add in cashews. Starting on low, blend until it comes together, gradually increasing the speed to high. Make sure to let some steam escape through the lid. Or you can try using an immersion blender.
4. Taste and add more ginger, along with salt and pepper if desired. You can also add more broth to thin out the soup as desired. Garnish with cashews, parsley, and orange zest just before serving.
Read more: http://ohsheglows.com/2012/10/29/creamy-orange-sunshine-soup-akafrankensoup/#ixzz3Y0dMhysp
Life Changing Loaf of Bread
Life Changing Loaf of Bread
http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/
The Life-Changing Loaf of BreadMakes 1 loaf
http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/
The Life-Changing Loaf of BreadMakes 1 loaf
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Raw coconut peanut butter balls
Coconut Peanut balls
1/4 cup coconut flour
1/2 cup unsweetened shredded coconut
1/4 cup peanut butter or peanuts
3 tbsp raw honey or agave if vegan
Tbsp of vanilla extract
add some coconut or almond milk to get the blender running
Blend all ingredients , scoop out about a tbsp of mixture and roll into balls than cover with more shredded coconuts . Can be eaten as is or stored in the fridge Enjoy !!!
Raw coconut peanut balls amazing as a healthy pre or post workout snack !!! Thank you Melina@teatreatsandeats for the delicious recipe I absolutely loved it !!!!
via Instagram
Hemp Seed Tabouli
Hemp Seed Tabouli
Ingredients:
- 1 cup fresh parsley
- 1/2 cup fresh mint leaves
- 1/4 teaspoon sea salt (I used 1/4 + 1/8 teaspoon)
- 4 medium yellow vine or Jersey tomatoes, chopped (I used 2-3 large red tomatoes)
- 1 cup shelled hemp seeds
- 2 tablespoons hemp oil (I used olive oil)
- 2 tablespoons freshly squeezed lemon juice
1. In a food processor fitted with the “S” blade, process the parsley, mint, and sea salt until minced.2. Transfer the herbs and salt to a large mixing bowl. Add the tomatoes, hemp seeds, hemp oil, and lemon juice. Mix well, and serve.Stored in an airtight container in the fridge, the tabouli will keep for 2 days.
Read more: http://ohsheglows.com/#ixzz38oxQGof3
Overnight Oats
from http://instagram.com/p/qMdmMovkaz/
or the oats I used 1/2 cup gluten free oats in one cup organic coconut yogurt , 1 tsp vanilla extract ,1tsp cinnamon ,1tsp raw honey ( use maple or agave for vegan version ) 1 tbsp chia seeds , 1/4 cup vanilla coconut milk , Mix all ingredients together and store overnight in the fridge in sealed container . In the morning I added bit more coconut milk and topped with strawberries and coconut flakes !!! So so yummy
or the oats I used 1/2 cup gluten free oats in one cup organic coconut yogurt , 1 tsp vanilla extract ,1tsp cinnamon ,1tsp raw honey ( use maple or agave for vegan version ) 1 tbsp chia seeds , 1/4 cup vanilla coconut milk , Mix all ingredients together and store overnight in the fridge in sealed container . In the morning I added bit more coconut milk and topped with strawberries and coconut flakes !!! So so yummy
Carrot Salad
From Brit's friend on facebook....
carrots
can of crushed pineapple
rasiins
mayo
lemon juice
salt
sugar
shred 3-4 carrots, dump in a can of crushed pineapple & 1/2-1 cup of raisins; mix 1/2 cup mayo + 2 tbls lemon juice + 1/2 tsp salt + tsp sugar & add to carrot mix. Stir. Done.
Lentil, Cashew, & Quinoa Stuffed Peppers
Lentil, Cashew, & Quinoa Stuffed Peppers
makes 6
Ingredients
3 medium bell peppers (red, orange and yellow are the sweetest)
1 cup cooked quinoa
1 cup cooked Puy or green lentils
1 1/2 tbsp olive oil (divided)
1 onion, diced
1/2 cup whole cashews
2 large cloves of garlic, minced
1 tsp dried basil
1 tbsp minced fresh thyme
3-4 sun-dried tomatoes, rehydrated and chopped (optional)
generous handful of chopped kale
2 tbsp water
salt & pepper, to tast
e
Instructions
Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
Serve warm with a green salad.
from: http://www.thesweetlifeonline.com/2014/02/05/emmas-stuffed-bell-peppers/
makes 6
Ingredients
3 medium bell peppers (red, orange and yellow are the sweetest)
1 cup cooked quinoa
1 cup cooked Puy or green lentils
1 1/2 tbsp olive oil (divided)
1 onion, diced
1/2 cup whole cashews
2 large cloves of garlic, minced
1 tsp dried basil
1 tbsp minced fresh thyme
3-4 sun-dried tomatoes, rehydrated and chopped (optional)
generous handful of chopped kale
2 tbsp water
salt & pepper, to tast
e
Instructions
Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
Serve warm with a green salad.
from: http://www.thesweetlifeonline.com/2014/02/05/emmas-stuffed-bell-peppers/
Warm Waldorf Salad
From Christina Baldwin...
apples
pecans
goat cheese
lemon juice
mushrooms
onions
tofu
curry
cumin
salt & pepper
mayonnaise
balsamic vinegar
maple syrup
spice to taste
Follow and adapt a usual recipe for Waldorf salad: chop apples, add pecans, goat cheese, lemon juice, these are the cold ingredients.Then cook: mushrooms, onions, chicken tenders or tofu cubes: season with light curry and cumin, salt and pepper. Make a dressing mayonnaise base with balsamic vinegar, tiny sweetener: maple syrup is good, and spice to taste. Mix all together and astonish your friends and loved ones. :)
Avocado Salad with Bell Pepper and Tomatoes
Avocado Salad with Bell Pepper and Tomatoes
• 1 teaspoon extra-virgin olive oil
• Juice of ½ a lime
• 1 small garlic clove, minced
• Pinch of cayenne pepper
• Coarse salt
• 1 firm, ripe avocado, halved and pitted
• ½ yellow bell pepper, ribs and seeds removed, diced
• 6 cherry tomatoes, halved
• 1 scallion, trimmed and thinly sliced
• 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with
Scoop out flesh from avocado halves, reserving shells, and chop into cubes. Transfer
to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
Drizzle with salad dressing and season with salt. Gently stir to combine. Stir
mixture into reserved avocado shells. Garnish with whole cilantro leaves and serve
immediately.
Yummy! : )
from my friend Kristie
• 1 teaspoon extra-virgin olive oil
• Juice of ½ a lime
• 1 small garlic clove, minced
• Pinch of cayenne pepper
• Coarse salt
• 1 firm, ripe avocado, halved and pitted
• ½ yellow bell pepper, ribs and seeds removed, diced
• 6 cherry tomatoes, halved
• 1 scallion, trimmed and thinly sliced
• 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with
Scoop out flesh from avocado halves, reserving shells, and chop into cubes. Transfer
to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
Drizzle with salad dressing and season with salt. Gently stir to combine. Stir
mixture into reserved avocado shells. Garnish with whole cilantro leaves and serve
immediately.
Yummy! : )
from my friend Kristie
Abundance Bowl
Abundance Bowl
From My New Roots
But I adapt it a bit - instead of 1/3 cup lentils I do 2/3 cup, and make the rice and lentils it in a can of coconut milk with some water added instead of cooking it in straight water.
And instead of the dressing in the recipe, I make an olive oil (1/3 c), balsamic vinegar (2 tablespoons), maple syrup (1/3 c) with 2 teaspoons of yummy grainy mustard and a little bit of salt. Sometimes I also add toasted pumpkin seeds to sprinkle on top of the bowl.
Winter Abundance Bowl - Amanda's adapted recipeServes 4
2/3 cup brown rice
2/3 cup green lentils
2/3 cup brown rice
2/3 cup green lentils
can coconut milk + water (total liquid apprx 2 cups)
¼ – ½ tsp. sea salt
1 head broccoli
1 medium yam
2 cups shredded red cabbage
juice of ½ lemon or lime
drizzle of cold-pressed olive oil
¼ – ½ tsp. sea salt
1 head broccoli
1 medium yam
2 cups shredded red cabbage
juice of ½ lemon or lime
drizzle of cold-pressed olive oil
Directions:
1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse.
2. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not).
3. While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.
4. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Toss to combine.
5. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over. Give thanks for the abundance and enjoy.
1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse.
2. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not).
3. While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.
4. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Toss to combine.
5. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over. Give thanks for the abundance and enjoy.
Curried Butternut Squash Stew
Curried Butternut Squash Stew
vegetable oil
red onion
fresh ginger
curry powder
can coconut milk 13.6 oz
3 cups cubed butternut squash
tomato
1/2 pound bok choy
rice
In a saucepan, heat 1 tbsp vegetable oil over medium heat. Cook 1 diced red onion and 1/8 tsp salt, stirring 3 minutes. Stir in 2 tsp each grated fresh ginger and curry powder. Add 1 (13.6 ounce) can unsweetened coconut milk and 1/2 cup water; bring to boil. Add 3 cups cubed butternut squash; simmer until tender, 15 minutes. Add 1 diced tomato and 1/2 pound chopped bok choy; simmer 2 minutes. Season to taste. Serve with steamed rice. Total time: 45 minutes.
Recipe from My New Roots via Oprah Magazine
vegetable oil
red onion
fresh ginger
curry powder
can coconut milk 13.6 oz
3 cups cubed butternut squash
tomato
1/2 pound bok choy
rice
In a saucepan, heat 1 tbsp vegetable oil over medium heat. Cook 1 diced red onion and 1/8 tsp salt, stirring 3 minutes. Stir in 2 tsp each grated fresh ginger and curry powder. Add 1 (13.6 ounce) can unsweetened coconut milk and 1/2 cup water; bring to boil. Add 3 cups cubed butternut squash; simmer until tender, 15 minutes. Add 1 diced tomato and 1/2 pound chopped bok choy; simmer 2 minutes. Season to taste. Serve with steamed rice. Total time: 45 minutes.
Recipe from My New Roots via Oprah Magazine
African Peanut Stew
African Peanut Stew
Ingredients
1 Tablespoon olive oil
1 cup finely diced onion (I just used an onion and was done with it.)
3 cloves garlic, minced
1 Tablespoons minced fresh ginger
1 chile pepper, seeded and minced
4 cups (1 quart) vegetable broth or water
1 (15-ounce) can crushed tomatoes
1 large carrot, peeled and diced into ½ -inch cube
1 medium sweet potato, peeled and diced into 1-inch cubes
¼ cup creamy peanut butter
½ teaspoon coriander
¼ teaspoon cayenne pepper
2 cups packed chopped spinach or packed de-stemmed chopped kale
¼ cup packed and chopped cilantro
Salt and pepper
¼ cup chopped unsalted peanuts
Directions
In a 6-quart stockpot over medium heat, warm the oil until it shimmers. Cook the onion until translucent. Add the garlic, ginger and chile pepper, cooking for another 30 seconds. Add the broth or water, tomatoes, carrot, sweet potato, and peanut butter. Cover, reduce the heat to medium-low, and allow to simmer for at least 15 minutes, until the sweet potato is tender. Stir in the coriander, cayenne, spinach or kale, and cilantro. Simmer for an additional 3 minutes, until the spinach or kale is wilted, then season with salt and pepper to taste. Serve hot over rice or another grain. Top each serving with chopped peanuts. This stew can be cooled, covered, and stored in the refrigerator for up to 5 days.
from: http://cheapbeets.wordpress.com/2013/10/21/kevins-grandmas-soup/
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