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Ingredients
US|METRIC
4 SERVINGS
- 28 oz. tuna
- spring water
- 2 cups cooked brown rice
- 1 large yellow onion (finely chopped)
- 3 celery ribs (finely chopped)
- 1 large carrot (peeled and finely chopped)
- 2 zucchini (small, thinly sliced)
- 6 oz. green beans (ends trimmed and halved)
- 1 Tbsp. ghee (or clarified butter)
- 2 Tbsp. gluten free flour (or Arrowroot powder)
- 2 cups cashew (unsweetened, or almond milk, or coconut milk)
- 1 Tbsp. avocado oil (or olive oil)
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan
- 1 cup salad leaves (kale, spinach, arugula or lettuce, for serving if desired)
- sea salt
- fresh ground black pepper
- lemon wedges (fresh, for serving)
- 28 oz. tuna
- spring water
- 2 cups cooked brown rice
- 1 large yellow onion (finely chopped)
- 3 celery ribs (finely chopped)
- 1 large carrot (peeled and finely chopped)
- 2 zucchini (small, thinly sliced)
- 6 oz. green beans (ends trimmed and halved)
- 1 Tbsp. ghee (or clarified butter)
- 2 Tbsp. gluten free flour (or Arrowroot powder)
- 2 cups cashew (unsweetened, or almond milk, or coconut milk)
- 1 Tbsp. avocado oil (or olive oil)
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan
- 1 cup salad leaves (kale, spinach, arugula or lettuce, for serving if desired)
- sea salt
- fresh ground black pepper
- lemon wedges (fresh, for serving)
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