Nutritional therapist approved recipe

COCONUTTY VEGETABLE STEW

Poudre de Columbo spice mix

1/8 cup rice

1/8 cup cumin seeds

1/8 cup coriander seeds

1/2 tbsp mustard seeds

1/2 tbsp black peppercorns

1/2 tbsp fenugreek seeds

1/2 tsp cloves

1/8 cup turmeric

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Toast the rice in a frying pan until it starts to brown. Watch it doesn't burn and move it around the pan often. Add all other spices except turmeric and continue to toast. Leave to cool then add to spice mill or blender and blend into fine powder. Store in air tight container and use within 3 months.

6 spring onions 

4 garlic cloves

2 tbsp spice mix

1 tbsp dried thyme

1 kallo stock cube

Gluten free wraps for toasting

2 yellow peppers

2 tins of black beans

2 tins chopped tomatoes

2 tins coconut milk

2 limes zest and juice

2 large handfuls of spinach

In a heavy bottomed pan add the finely sliced whites of the spring onions. Save the greens to garnish. Add the sliced pepper to the pan with the spice mix and thyme. Stir to combine then add the drained beans and tinned tomatoes. Add in the broken up stock cube. Bring stew to a simmer and leave for 10 minutes. Add in spinach at the end to wilt along with lime zest and juice to taste.

Cut up tortilla wraps into triangles and lay out on a baking tray. Drizzle with olive oil and salt and pepper. Bake in the oven at 180 degrees for 5 minutes. Watch as they burn easily.

Serve with the soup.