Banana and Peanut Granola
September 29, 2017
Banana, Peach, Maca and Almond Smoothie Bowl
September 30, 2017
Ingredients:
1 kg – Butternut, chopped into chunks
150g – Carrots, grated
1 – Orange, zest and juice
1-2 Medium – Leeks, finely chopped
2-3 Cloves – Garlic, finely chopped
1 Tsp – Ginger, finely chopped
1/2 – 1 – Red Chili, medium heat
4 – Basil leaves, finely chopped (or you can add dried sweet basil)
1 Tsp. (5ml) – Honey or maple syrup
1 Liter – Water
1 – 1 1/2 Tsp. – Himalayan Salt/Kosher Salt (or to taste)
Freshly ground Black Pepper
Method:
• Cook all the ingredients together for about 30-40 minutes on medium heat (Don’t cover the lid of the pot; instead lift it on the side so some of the steam can escape).
• When the butternut is nice and soft remove from heat and blend the soup with a food processor or an electric hand blender.
• Add more water if you desire a thinner soup and adjust with salt and pepper if needed.
Serves 3 – 4 people
