Veggie Peanut Soup by Manilife

Veggie Peanut Soup by Manilife

You’ll find a full size Jar of Manilife Peanut Butter in our Feb Lifebox!

Haven’t got your box yet? Get it here!

SERVES: 2

Veggie Peanut Soup by Manilife

Mmm hearty & delicious, this nourishing soup is the perfect quick lunch when you need something to fuel you through your day!

Ingredients

1L of Vegetable stock
500ml water
1 medium red onion, chopped
2 tbsp diced fresh ginger
4 cloves garlic, cut in small pieces
1 tsp salt
1 bunch of kale, chopped into strips 100g of Manilife Peanut Butter
3.5 tablespoons of tomato paste
Hot sauce
Handful of chopped peanuts, for garnish Cooked brown rice, for serving (optional)

Method

Combine the broth and water in a pot and bring to boil.

When it starts simmering add in the onion, ginger, garlic, and salt. Cook on medium-low heat for 20 minutes.

In another bowl (heat-safe) combine the peanut butter & tomato paste.

Add the 500ml of hot stock to the bowl – this will help smoothen the PB/tomato paste, so you need to mix it well.

Once smooth add it back to your pot and stir.

Add in the kale and if you want it hot, add in some chilli flakes or hot sauce!

Once everything has been added, let everything simmer for another 10-15mins (depends it you want your kale crunchy or not!).

Taste it and add more seasoning if needed.

This recipe is tastiest when served over cooked brown rice!

Finally, if you have some peanuts, chop them and sprinkle on top. Yum!

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Bircher Muesli by Rude Health

Bircher Muesli by Rude Health

You’ll find a full size box of gluten-free coconut muesli in our January Lifebox!

Haven’t got your box yet? Get it here!

Once there was a Doctor, who all night long dreamt of breakfast. That’s because he’d made it the night before, and it was chilling so that the ingredients became deliciously soft and digestible. His name was Dr Bircher. Although you can buy instant Bircher Muesli nowadays, this recipe pays respect to Dr Bircher’s Swiss levels of organisation.

SERVES: 2

TIME: Overnight + 5 mins prep

INGREDIENTS

150ml Rude Health Oat or Almond Milk

1 apple or pear, grated

90g gluten-free coconut muesli

60ml apple juice

1 tsp cinnamon

2 tbsp sesame seeds

2 tbsp rose petals (optional)

150g blueberries

METHOD 

  1. Grate the apple and mix with the milk, muesli, apple juice and cinnamon.
  2. Cover and place in the fridge overnight.
  3. Chop the walnuts and mix with the pumpkin seeds.
  4. Serve the overnight Bircher Muesli with the sesame seeds, rose petals and blueberries.
  5. Enjoy!
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Rhubarb, Ginger and Thyme Crumble by Sweetpea Pantry

Vegan Ginger, Thyme and Rhubarb Crumble by 

@thewrightfoodie

Sweetpea Pantry is back! After receiving such incredible feedback from their feature last year, it only felt right to invite them back with their deliciously wholesome flapjack mix.

Haven’t got your box yet? Get it here!

This delicious Vegan Ginger, Thyme and Rhubarb Crumble is the perfect way to end a festive meal, or even as a slightly indulgent breakfast! We’re hooked!

Ingredients:

For the topping:

  • 1 x pack of Sweetpea Pantry Super Oat Flapjack
  • 30g Coconut Sugar
  • 40g Pumpkin Seeds
  • 40g Sunflower Seeds
  • 115g Coconut Oil (softened not melted)
  • 1 tsp Ground Ginger

For the middle: 

  • 350g Chopped Rhubarb
  • 4 tsp Coconut Sugar
  • 2 tsp Ground Ginger
  • A few sprigs of fresh Thyme (using this herb just takes the recipe to the next level)

Method

  1. Preheat the oven to 18oc
  2. Mix together all of the topping ingredients either by hand, or very gently in a blender.
  3. Chop the Rhubarb into 1 cm pieces and toss with the coconut sugar, ground ginger and thyme sprigs.
  4. Either place the rhubarb in one large pie dish or in separate smaller ramekins (I tend to make individual portions and freeze them, so I have a great dessert on tap).
  5. With your fingers, crumble the topping mixture evenly over the rhubarb.
  6. Bake in the oven for 30 minutes until top is lightly browned and bubbling.
  7. Serve with topping as desired – we love ours with coconut yoghurt
  8. 8. Tip: If freezing some, bake those for 20 minutes only and allow to cool before placing in a ziplock bag and put in the freezer. Defrost fully before putting back in the oven for another 20 mins.
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