New You Boot Camp Spinach Soup
10th April 2015
Strawberry Avocado Salad
10th April 2015
Ingredients
- 2 tbsp coconut oil
- 1/4 yellow onion finely diced
- 1 clove garlic minced
- 1/2 courgette cut into 1/2 moons
- 1/2 yellow squash cut into 1/2 moons
- 1/2 carrot grated
- 3 whole tomatoes chopped, sun-dried
- 2 tsp curry powder
- 1/4 tsp cumin
- 1 1/2 tsp lemon juice freshly squeezed
- pinch Himalayan Crystal Salt
- Freshly ground black pepper to taste
- 1 cup baby rocket salad
Servings:
Instructions
- Preheat a large frying  pan over medium-high heat. Saute onion in coconut oil for about 3 minutes, until translucent. Add the garlic & saute for about 30 seconds.
- Add courgette, squash, carrot & sun-dried tomatoes & saute until tender, about 3-4 minutes.
- Crumble tofu into bite-size pieces & add to the pan. Cook for about 5 minutes, stirring often, until the tofu has lightly browned.
- Add the curry powder, cumin, salt, pepper, lemon juice & a few splashes of water to moisten, if mixture becomes dry. Fold in the rocket salad. Cover & cook for 2-3 minutes, stirring occasionally, until the arugula begins to wilt. Serve with salsa & a slice of courgette bread, or spoon over brown basmati rice!
- Enjoy!
