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Berry Smoothie Bowls

Cook and Prep Time: 5 minutes

Serves: 2

You Need

DIRECTIONS

  1. Add the yogurt, almond milk, and frozen strawberries to your blender.
  2. Blend until all ingredients are combined.
  3. Pour into bowl. Distribute among bowls and top with almonds, chia seeds, and berries.  Enjoy!

White Bean and Broccoli Soup

Cook and Prep Time: 60 minutes

Serves: 4-5

You Need:

To Finish:

For the Almond Crumble:

DIRECTIONS

  1. In a large pot, add 1 tbsp. olive oil and set it to medium heat.  Once warm, add fenugreek seeds and toast for about 1 minute, stirring frequently to avoid burning.
  2. Once fragrant, add onion and carrots.  Cook for 4-5 minutes, until softened.  Then, add garlic, stirring occasionally, and cook for 1 minute more.  Deglaze the pan with wine, and cook until alcohol has burned off, about 3-4 more minutes.
  3. Add broccoli, and cook for 2-3 minutes.  Then, add vegetable broth, spices, and beans.  Bring to a boil, then cover and simmer for 20-25 minutes, until broccoli is soft enough to be cut with a fork.
  4. Make the finish.  Combine oat milk, dijon mustard, tamari, nutritional yeast, salt, and coconut nectar.  Whisk to combine and set aside.
  5. Make the almond crumble.  Add almonds, nutritional yeast, salt, and olive oil to a food processer.  Pulse until crumble as formed.  Be careful to not-over pulse, or you will end up with almond butter!
  6. Once the vegetables are soft in the pot, add the oat milk mixture and turn off the heat.  Remove the bay leaves.  Blend soup with an immersion blender.  Alternatively, you can blend the soup in batches using blender.  Season with salt and pepper as needed.
  7. Plate the soup, and garnish with almond crumble, red pepper flakes, and fresh parsley or basil.  Enjoy!

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