If there’s one thing I hope my last post made clear, it’s this: Too much protein can be a bad thing, and most Americans are getting WAY TOO MUCH protein.
If you’re eating mostly or entirely plant-based proteins, you are probably getting plenty. And this recipe delivers several excellent sources – chickpeas, quinoa, and almond butter.
It’s also a warm and savory winter soup that’s going to fill you up and get you off your acid.
It’s also very versatile, so feel free to make substitutions depending on what you have on hand or your alkaline preferences. Make a batch and enjoy it for dinner and leftovers today!
After you’ve tried it, let me know what you think over on Facebook.
Curry Bean Soup With Quinoa
1 cup filtered water
3 tbsp. Braggs Liquid Aminos (or gluten-free Tamari)
1 onion, sliced
2 small sweet potatoes, peeled and diced
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 red bell pepper, seeded and diced
2 tomatoes, diced
4 cups vegetable broth (yeast free)
1 15-ounce can garbanzo beans, rinse well (I use Eden Organic)
1/2 cup chopped fresh cilantro
3 tbsp. raw almond butter
2 tsp. curry powder
2 cups quinoa
Quinoa: In a rice cooker, steam 2 cups of quinoa, OR add 2 cups of quinoa to a sauce pan, add 4 cups of filtered water, bring to a boil, then cook on a medium flame for 15 minutes, or until all liquid is absorbed.
Heat water and Braggs Liquid Aminos in a large pot. Add onion and sweet potatoes and cook over high heat, stirring often, until onion is soft, about 5 minutes.
Add carrot, celery, and red bell pepper. Cover and cook 3 minutes, stirring occasionally.
Next, add tomatoes, vegetable broth, garbanzo beans, cilantro, raw almond butter, and curry powder. Stir to mix, then cover and simmer until vegetables are tender, about 10 minutes or so.
Serve over quinoa and enjoy!
Want more recipes like this one?
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