Not exact matches
1 kabocha or large butternut squash 4 - 5
tbsp Ancient
Organics Ghee 1 tsp ground
turmeric 1 - 2 leaves fresh sage or 1 tsp dried 1 medium yellow onion, chopped salt and pepper to taste
14 oz extra firm sprouted tofu 3
tbsp natural peanut butter 2
tbsp filtered water 1 1/2 tsp ground cumin 1/2 tsp ground
turmeric Dash of ground cinnamon 1
tbsp organic canola oil 2 small garlic cloves, minced 1/4 cup finely chopped onion 1/2 cup chopped spinach 1/4 cup chopped red cabbage Salt and pepper, to taste
1/2 cup cilantro 2
tbsp Ancient
Organics Ghee 1/2 tsp ground
turmeric 6 cups water 1 cup basmati rice 1/4 tsp salt 1 inch fresh ginger 1 cup split mung beans, soaked overnight 1/2 cup coconut flakes
2 peppers (I used red and yellow), very finely chopped About 4 sweet potatoes, cooked and mashed 2 tin / carton
organic kidney beans 1 cup tomatoes, blended Juice of half a lime Handful coriander, chopped Handful parsley, chopped Pinch of ground black pepper Pinch of paprika Pinch of Himalayan salt (omit for young babies or if you don't want any salt in there)
Tbsp ground cumin Tsp
turmeric Tsp nutritional yeast 1/4 cup cornmeal
Ingredients: 1 medium yellow onion, diced 3 ribs celery, diced 2 medium carrots, peeled and diced 4 cloves garlic, smashed, peeled and minced 1
TBSP grated fresh ginger 1 pound red lentils, sorted and rinsed 1 tsp
turmeric 1 tsp coriander 2 quarts
organic vegetable broth 1 bay leaf 1/2 (5 - ounce) box baby spinach, roughly chopped (about 2 cups, chopped) Freshly... Read More»
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1
tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground
turmeric sea salt and pepper to taste 2 - 3 cups
organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle of choice)