Almond Kale and Chickpea Soup- Sauce Recipe
Ingredients:
Step 1 -
▪ 1 cup raw almonds ( Best soaked overnight)
▪ 2 cups warmwater
Ingredients:
Step 1 -
▪ 1 cup raw almonds ( Best soaked overnight)
▪ 2 cups warmwater
▪ 1 clove garlic
▪ 1 teaspoon vegetable bouillon or broth powder
Step 2 -
▪ 1 large onion
▪ 1/2 red bell pepper
▪ 1 clove garlic, minced or pressed
▪ 2 cups chickpeas (Best to soak and sprout if possible)
▪ 1 bunch kale, slice thinly in strips - remove the big stems
▪ 1 teaspoon dried oregano
▪ Salt to taste ( only use Celtic or Himalayan
▪ Freshly ground black pepper, to taste
▪ 2 to 4 tablespoons fresh basil, minced
Instructions
Soak the almonds overnight in room-temperature water. Drain. Place them in a blender and add 2 cups water, 1 clove garlic, and 1 teaspoon of organic vegetable broth powder (or 1 bouillon cube). Blend at highest speed until completely smooth. Set aside until needed.
In a large non-stick skillet, warm the onion until it begins to brown, about 5-7 minutes. Add the red bell pepper and garlic, and cook for another minute. Add the chickpeas, kale, and two tablespoons water. Cover immediately and reduce heat to medium. With low heat warming, stirring often, until kale is tender, about 5 minutes.
Add the reserved almond sauce, oregano, and salt, black pepper, and hot sauce to taste. Low heat warming, stirring, until sauce thickens. If sauce becomes too thick, add a little water to thin.
You can serve this over wild rice or quinoa, or you can thin it a little and it makes a great soup. I love the high levels of healthy protein this recipe offers. As with all things _ moderation is the key_ Too many nuts will slow down your metabolism and cause congestion and constipation of the bowels.
▪ 1 teaspoon vegetable bouillon or broth powder
Step 2 -
▪ 1 large onion
▪ 1/2 red bell pepper
▪ 1 clove garlic, minced or pressed
▪ 2 cups chickpeas (Best to soak and sprout if possible)
▪ 1 bunch kale, slice thinly in strips - remove the big stems
▪ 1 teaspoon dried oregano
▪ Salt to taste ( only use Celtic or Himalayan
▪ Freshly ground black pepper, to taste
▪ 2 to 4 tablespoons fresh basil, minced
Instructions
Soak the almonds overnight in room-temperature water. Drain. Place them in a blender and add 2 cups water, 1 clove garlic, and 1 teaspoon of organic vegetable broth powder (or 1 bouillon cube). Blend at highest speed until completely smooth. Set aside until needed.
In a large non-stick skillet, warm the onion until it begins to brown, about 5-7 minutes. Add the red bell pepper and garlic, and cook for another minute. Add the chickpeas, kale, and two tablespoons water. Cover immediately and reduce heat to medium. With low heat warming, stirring often, until kale is tender, about 5 minutes.
Add the reserved almond sauce, oregano, and salt, black pepper, and hot sauce to taste. Low heat warming, stirring, until sauce thickens. If sauce becomes too thick, add a little water to thin.
You can serve this over wild rice or quinoa, or you can thin it a little and it makes a great soup. I love the high levels of healthy protein this recipe offers. As with all things _ moderation is the key_ Too many nuts will slow down your metabolism and cause congestion and constipation of the bowels.
There are healthy vegan foods which are low heat warmed (not to exceed 119 degrees F,) and not cooked. Here is a great recipe that is easy to make.
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