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Ingredients
US|METRIC
7 SERVINGS
- 2 heads cauliflower (cut into florets)
- 1/4 cup extra-virgin olive oil (NOTE: I did not use any oil in the recipe, See NOTES at the bottom)
- 1 tsp. salt (natural, see page 139, plus more to taste)
- 1 Tbsp. grapeseed oil (or extra virgin olive oil, NOTE: I did not use the oil, I just used a little bit of broth)
- 1 yellow onion (medium, roughly chopped)
- 2 tsp. minced garlic (about 2 cloves)
- 139 sea salt (I just used)
- 3 cups vegetable broth
- 29 oz. tomatoes (whole, with their juice)
- 1 1/2 Tbsp. fresh ginger (minced)
- 1/4 tsp. red pepper flakes
- 4 cups orange (peeled and roughly diced, flesh sweet potatoes)
- 3 cups broccoli florets (chopped)
- 4 cups Swiss chard (stalks removed, leaves cut into ribbons, about 1 large bunch)
- 1/3 cup almond butter (roasted)
- 1/2 cup chopped cilantro (loosely packed finely)
- 1 avocado (medium, pitted, peeled and sliced)
- 1/2 cup raw almonds (sliced)
- 1/4 cup shelled hemp seeds
- 1 Tbsp. chia seeds (black or white)
- 1/4 cup greens
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Directions
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