EAT WELL
TO BEAT THE BUGS
The Ultimate Power Bo wl
• 125g curly kale, leaves torn • 1-2 teaspoons fresh thyme, minced • 2 bay leaves • 3 tablespoons fresh parsley, chopped • ½ teaspoon chilli flakes • 1.5 litres vegetable stock • sea salt and freshly ground black pepper, to taste • ¼ cup fresh parsley, chopped
Ingredients • ½ cup dried shiitake mushrooms • 1 tablespoon olive oil • 1 brown onion, peeled and chopped • 2 medium carrots, peeled and chopped • 1 stalk celery, chopped • 6 cloves of garlic, peeled and crushed • 1 cup dried barley (or one can chickpeas, rinsed)
Super Shot Ingredients
• 1 tablespoon fresh lemon juice • 1 tablespoon fresh orange juice • 1 teaspoon Cleopatra’s apple cider vinegar • ½ teaspoon Organic Road turmeric powder • ½ teaspoon Organic Road raw honey • ¼ teaspoon grated fresh ginger • ¼ teaspoon crushed fresh garlic • dash each cinnamon and chilli flakes Directions: Combine all ingredients in a shot glass and drink immediately.
Directions: 1. Place mushrooms in a bowl with boiling water to cover; set aside for 30 minutes or until soft, squeeze dry and chop. 2. Meanwhile, heat oil in a large heavy-based saucepan over medium
heat and add onion, carrots, celery and garlic. Stir for 10 minutes, or until softened. 3. Add barley or chickpeas, kale, thyme, bay leaves, parsley and chilli. Reduce heat to low, add stock and simmer for 1-1½ hours. 4. Add mushrooms, heat through and adjust seasonings to taste. 5. Remove bay leaves, and garnish with chopped parsley.
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