1 tbsp coconut oil 1 small onion, finely chopped 2
small organic sweet potatoes, scrubbed and diced 1 litre / 35oz vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan salt and black pepper, to taste Bunch of fresh chives (approx 75gms / 2.6 oz, optional)
Not exact matches
1 medium
organic Butternut Squash ($ 1.79) 1 head
organic Broccoli (roughly 16 oz)($ 2.29) 1 16oz bag of frozen
organic mango (can also use 3 fresh mangos)($ 2.49) 1 16oz fresh or frozen
organic green beans ($ 2.99) 6 medium
organic apples, I used Fuji ($ 2.99) 5
small or 3 medium
organic sweet potatoes ($ 1.99) 6 medium
organic ripe pears ($ 1.49) Fresh Thyme and Chives ($ 3.58)
I adapted Jenn's recipe a bit to make use of what I had on hand: I couldn't find
sweet potato vermicelli (the type of noodles generally used for chap chae) so I substituted mung bean cellophane noodles; I added tempeh for protein (you could try
small pieces of
organic chicken, pastured pork or grass - fed steak instead, if you like) and topped the dish off with homemade sriracha.
1
small sweet potato 2 cans (á 285 g) cooked red lentils 1
organic egg (or 1 chia / flax egg) 3 sundried tomatoes 2 tbsp nutritional yeast (optional) 5 tbsp gluten - free oat flour (see notes above) 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp black pepper 1 tsp herb salt olive oil, for baking
All the other dietary advice is pretty much what I recommend to all my readers, regular meals throughout the day that contain a high source of
organic protein, healthy fats, a
small amount of unrefined carbs (
sweet potato, brown rice, quinoa, buckwheat, oats), plenty of fresh fruit and veg and little - zero added sugar.
1
small sweet potato 2 cans (á 285 g) cooked red lentils 1
organic egg (or 1 chia / flax egg) 3 sundried tomatoes 2 tbsp nutritional yeast (optional) 5 tbsp gluten - free oat flour (see notes above) 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp black pepper 1 tsp herb salt olive oil, for baking
1 onion, chopped 2 cloves garlic, crushed 2 tablespoons extra virgin olive oil 1/2 - 1 teaspoon curry powder 1 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon turmeric 1/2 teaspoon salt 1/2 butternut squash, peeled and cut into
small cubes 3/4 cup water 1 large
sweet potato, peeled and cut into
small cubes 1/2 head cauliflower, cut into
small florets 3/4 cup frozen
organic peas 1/2 teaspoon garam masala Cilantro, optional