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Kale stew

Nutrient content per person: Calories 373 kcal Carbs 42 g Fat 19 g Protein 16 g

Fun facts Pumpkin seeds health benefits: * Pumpkin seeds contain antioxidants like carotenoids and vitamin E. Antioxidants can reduce inflammation and protect your cells from harmful free radicals. That’s why consuming foods rich in antioxidants can help protect against many diseases. * Diets rich in pumpkin seeds have been associated with a reduced risk of stomach, breast, lung, prostate and colon cancers. * Pumpkin seeds are one of the best natural sources of magnesium — a mineral that is often lacking in the diets of many Western populations.

Recipes for two Ingredients: 150 g of kale 150 g of tofu 5 carrot cutlets 1 tablespoon pumpkin seeds 1 tablespoon oil 1 tablespoon nutritional yeast 1 teaspoon lemon pepper Carrot cutlet:

Japanese mushroom soup residue (3 carrots, 4 celery stalks, 1 onion, 3 cloves of garlic, thumb-sized piece of ginger) 40 g kama 1 tablespoon oil 1/2 teaspoon salt Preparation: You can find a surplus of Japanese clear soup by clicking here. Put the residue in a food processor and add the kama and salt. Puree thoroughly until you get the cutlet dough. Form cutlets using hands. Preheat oven to 200 ° C. Place the cutlets on the baking sheet. Bake in the oven for 30-40 minutes. Turn the cutlets so that they cook evenly on both sides. When the cutlets are ready, set them aside to cool for 15 minutes. Take the tofu and cut into cubes. Heat a pan and add oil. When the oil is warm, add the tofu cubes. Fry for 5 minutes, stirring occasionally. At the same time wash the kale. Remove the leaves from the stems. If the tofu is crispy, add the kale to the pan. Place the plate on top of the kale so it fries faster. After 2 minutes, remove the plate. Stir and add pumpkin seeds and lemon pepper. Cut the cutlets into cubes and add them to the pan. Fry for another 1-2 minutes. Serve in a bowl and shake over with nutritional yeast. Bon Appetit! Did You Try This Recipe?

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   © 2019 Spice the Spirit|Kariina Kuningas