Coconut Turmeric Rice & Chickpea Kale Stew gf/v

Coconut Turmeric Rice & Chickpea Kale Stew gf/v

Stew

1/2 white onion

3 cloves minced garlic 

2 dried chili peppers

1 red pepper

1 teaspoon cumin seeds

4 sprigs thyme

2 bayleaves

6 ounces of dried chickpeas soaked and cooked

water to cover

5 stalks kale

1 large carrot

6 wild mushrooms

10 olives and brine

juice one lime

1 teaspoons sea salt

Rice

2 cups jasmine rice

1 cup coconut milk

1 cup water

1 teaspoon turmeric

pinch of sea sal

In a sauce pan frying pan cook sliced onions, garlic, red pepper, kale, carrot, mushrooms in little bit of water. Add spices, herbs and olives. Pour in soaked chickpeas and cover with water. Bring to boil and then simmer for 30 minutes.  

To cook the rice, add rice, coconut milk, water turmeric and salt to a sauce pan and bring to boil. Stir ever few minutes. Reduce to simmer and cook for 10 minutes. When rice is cooked serve with stew and drizzle of lime juice.

Caramelized Onion & Rosemary Potato Bread gf/v

Caramelized Onion & Rosemary Potato Bread gf/v

Spirulina & Blueberry Smoothie gf/v/raw

Spirulina & Blueberry Smoothie gf/v/raw