ground flax seeds
fresh ginger grated
Cut the pineapple in small chunks. Slice strawberries. Place them in a bowl. ion another bowl, mix yogurt with olive oil and honey. Add the ginger and cayenne pepper, and mix. Pout over the pineapple and mix well. Add the rest of the ingredients and toss.
This soup can be made with chicken, or vegan.
Ingredients: two potatoes, one onion, one tomato, one chicken thy – optional, 3-5 mushrooms – optional, 1 carrot 2 cups boiled beans, sea salt, coriander, cumin, paprika, turmeric, cayenne pepper and cinnamon, olive oil. About one liter water.
If you choose to make it with chicken, boil one thy of chicken into a pot with some salt till the meat gets soft and it almost falls off the bone. Keep adding water as the chicken keeps boiling and there’s less water in the pot. Take the meat out of the pot, separate it from the bone, cut it in small pieces and add it back to the broth.
Add two potatoes cut into big chunks, one sliced carrot, one chopped onion , a few cloves of garlic, grated ginger and bring to boil. Boil till the potato is almost soft, about 10 min. Add one tomato sliced small, a few crimini or portabello mushrooms, coriander, cumin, paprika, turmeric, cayenne pepper and cinnamon.
If the soup is vegan, start with the vegetables (potato, carrot, onion…) in water instead of chicken broth and the rest is all the same.
Add one or two spoons of olive oil. Add 2 cups of pre-boiled rinsed red beans or white beans. Cook for 10 more minutes. Serve hot, garnished with fresh parsley, yogurt or sour cream.
Feel free to use other veggies. For example you can skip the carrot, or the mushrooms. You can use peas or cauliflower.