A beautiful light and simple coconut broth for a go to summer supper when minimal prep is a must, allowing you to decompress and enjoy the longer evenings. Double the amount depending on how many people you are cooking for so you can roll it over into tomorrows lunch (recipe below serves 2).
As I discussed in my previous post I feel that setting aside a weekend morning and/or an evening once a week to meal prep to be an integral part of maintaining our wellness goals.
This along with establishing a healthy routine will be my theme over the coming weeks watch this space for nutritious recipe ideas to assist you in becoming your BEST-SELF <3
1 heaping teaspoon coconut oil
2 inch piece of ginger chopped
2 cloves garlic crushed
2 tablespoons tamari
1 can organic coconut milk
12 stalks asparagus
1/2 cup fresh peas
1 medium courgette spiralized
Pinch of chilli flakes
Squeeze of lime
1. Heat the coconut oil in a large pan over a medium heat. Add ginger and garlic and cook for 30 to 60 seconds.
Add tamari, lime, coconut milk and chili flakes and stir well.
2. Bring the broth to a boil: reduce to a simmer, and let cook for about 5 minutes.
3. Place asparagus and peas into the broth and stir. Bring heat up to medium until the asparagus is tender.
4. Stir in the courgette and remove from the heat. Sprinkle over the coriander and another squeeze of lime, let stand for one minute, serve and enjoy.
For a more hearty meal you might like to serve this over rice or quinoa or try adding tofu cubes.
A journey of