1 pound butternut squash, peeled, seeded and diced
5 cups vegetable broth
¾ cup pearled barley, rinsed and drained
2 cups of spinach
Sea Salt and pepper to taste
In a large stainless steel pot, sauté the onion and pepper in the olive oil over medium heat for about 5 minutes; add the garlic, summer squash and curry powder and sauté for another minute. Add the barley, 3 cups of broth, tomato sauce, and olive oil, bring to a boil, lower the heat and simmer for 30 minutes, stirring occasionally. Add the beans, potatoes, butternut squash, remaining broth, salt and pepper. Simmer for another 20 minutes or until the barley and potatoes are tender. Add spinach and simmer for 5 more minutes. Add salt and pepper to taste.
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--Heat the coconut oil in a stainless steel pot over medium heat. Add onion and garlic, and cook until onion begins to turn translucent, about 3-4 minutes. Add the pepper, and continue to cook until vegetables have softened-about 5 minutes. Reduce the heat to low and add the black beans, hemp seeds, sea salt, paprika, chipotle, and cayenne. Cook, stirring constantly, for an additional 1-2 minutes.
--Remove from heat and transfer to a large bowl. Add beans and use the back of a fork to partially mash the beans. Mix in the cooked rice and quinoa flakes. When cool enough to handle, use clean hands to knead the mixture together to form a dense base. Place in refrigerator, covered, for 30 minutes to allow quinoa flakes to swell and absorb the excess moisture.
--Form the mixture into 6-8 patties, squeezing and packing the mixture together. Warm a small amount of coconut oil in the stainless steel pan over medium heat, add the patties, cook for 4-5 minutes on each side, or until browned. I eat this patty with a big mixed salad and love it!