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Super Quick San Choy Bau

This recipe came out of desperation for a flavour packed lunch that was quick, easy to make and warming....with only a bunch of veggies left in the fridge by the end of the week this was the perfect way to use them all up!


Serves 1


Ingredients |


1/2 onion, finely diced

1 zucchini, finely diced

1/2 - 1 cup mushrooms, finely diced (you can mix it up and add a variety of different mushies)

2 cups, chopped kale

10 almonds, chopped

3 tbsp teff

1 inch piece ginger, finely chopped

1 tsp tamari

1/2 tsp fish sauce

1 tsp coconut aminos

2 garlic cloves

1/2 cup bone broth

2 large cabbage or lettuce leaves


Method | 


~ Lightly sauté onions, zucchini, mushroom until softened and starting to brown.

~ Add in kale, almonds, ginger and garlic sauté for a few more minutes until kale cooks down.

~ Add the teff and stir through then add in the fish sauce, coconut aminos, tamarind and bone broth.

~ Turn heat down to low and cook, stirring occasionally until the teff slightly swells and softens and the liquid cooks away.

~ Scoop into the cabbage or lettuce leaves, serve with a wedge of lemon and scatter fresh coriander.


Rach xx



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© rachel bonello naturopathy 2017

Reserve Creek, NSW, 2484


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