Sometimes I cook a dish, and then I’ll never cook it again - not because it didn’t taste great but it’s the life of a recipe developer that there is always something new to be tried next! This recipe however, I will definitely be cooking again…
Super easy but so delicious this recipe covers all the bases for a well balanced meal. Protein from the prawns, long lasting carbohydrates from the noodles (use buckwheat for gluten free), 3 different kinds of green vegetables, butter for healthy fats (buy a good organic kind or make your own), and some kim chi for fermented gut healing goodness.
Soups are just so warming and nourishing in winter and this one is packed full of flavour! Broccoli and Kale are both vegetables with a highly superior nutritional value and I try to include these in my diet as much as possible. Broccoli is high in vitamin C, vitamin A and calcium plus has a cleansing effect on the liver.
This salad is a fantastic example of how you can balance a vegetarian meal. Millet is a great gluten free alternative that is similar to cous cous when cooked and is rich in iron, phosphorus and B vitamins, not to mention it also has an impressive amino acid profile for a grain. In this recipe I have used turmeric in the cooking liquid which has phenomenal anti-inflammatory properties.