Living Magazine Winter Living Magazine 2015/2016 | Page 31
• 6 cups low sodium vegetable broth
• 1 medium red onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• ¾ cup 100% pure peanut butter (chunky or smooth)
• ½ cup tomato paste or tomato sauce*
• Hot sauce like sriracha or cayenne pepper to taste
• 2 teaspoons yellow curry powder
• 1–2 drops Ginger essential oil
• ¼ cup roughly chopped peanuts for garnish
• 1 cup cooked rice (brown or white)
1. In a medium pot, bring broth to a boil. Add onion, ginger, garlic, and
salt. Cook on medium-low heat for 20 minutes.
2. In a medium-sized, heat-safe mixing bowl, combine peanut butter
and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl.
Whisk the mixture together until smooth, then pour the peanut mixture
back into the soup and mix well. Season the soup with hot sauce to taste.
Add curry powder and essential oil. Simmer for about 20–30 minutes on
medium-low heat, stirring often.
3. Serve over cooked rice if you’d like and top with a sprinkle of chopped
Note: You can add meat of your choice to the soup.
• 4 teaspoons paprika
• 2 teaspoons ground cinnamon
• 1½ teaspoon salt
• 1 drop Ginger essential oil
• 1 teaspoon crushed red pepper
• ½ teaspoon freshly ground black pepper
• 1 pound beef roast
• 1 tablespoon olive oil
• 1 Tablespoon low-sodium chicken bouillon
• 1 can diced tomatoes
• 3 cups butternut squash, peeled and chopped
• ¼ cup cilantro
1. Combine paprika, cinnamon, salt, Ginger essential oil, crushed red pepper, and black pepper in small bowl.
2. Trim fat from roast and cut into 2-inch cubes. Place beef in medium bowl, add ½ of spice mixture, and toss until well coated.
3. Heat oil in medium skillet, brown beef.
4. Place beef in slow cooker. Combine 1 quart water and 1 tablespoon low-sodium chicken bouillon and pour over beef.
5. Cook on low heat for 4 hours.
6. Stir in tomatoes, squash, and remaining spice mixture; continue cooking until squash is tender.
7. Sprinkle with cilantro and serve.