1 medium onion, peeled and diced
1 clove garlic, minced
3 tbsp coconut oil
2 large tomatoes, peeled, seeded and chopped
1 -2 stalks celery
½ cucumber - cubed
1 tsp basil
1 tsp oregano
1 tsp salt
1 tbsp parsley chopped
¾ cup water
In a large skillet cook onion and garlic in
olive oil until onion is translucent. Add
remaining ingredients and stir well. Cook on
low, stirring once in a while, about 30
minutes when liquid has mostly evaporated.
Remove from heat and serve!
Calories Per Serving: Makes
Granola Strawberry Smoothie
1 ounce Rice Bran Protein
2 cups Strawberries – frozen or fresh
2 tbsp milk
Mix all ingredients in a blender. If using
fresh strawberries you may want to add ice.
Calories Per Serving: Makes 1 serving.
Roughly 180 calories.
1 large yellow onion 2 tablespoons coconut
oil 1 1/2 teaspoons sea salt, plus more to
taste 1 large leek, white and light green
parts (5 ounces; 140 g) 1 bunch spinach (8
ounces( 1 large bunch green chard (12
ounces) 3 tablespoons chopped fresh ginger,
plus more to taste 2 cups (500 ml)
good-tasting vegetable broth or Chicken
Bouillon Base from above
2 scoops Rice Bran Protein 2-4 teaspoons
fresh lemon juice freshly ground black
Chop the onion and cook it slowly in the
coconut oil with a sprinkle of salt,
stirring occasionally, over low heat until
it is soft and golden, about 20-30 minutes.
Coarsely chop the spinach and chard and add
them to the pot, along with the chopped
ginger. Bring the water to a boil, then
lower the heat and simmer for 30 minutes, or
until the vegetables are completely tender.
Add the caramelized onions when they are
ready. When the vegetables are soft, add the
vegetable broth (you can add less if you
like a thicker soup)and protein powder;
decide whether you want your soup chunky or
smooth. If you prefer a smoother soup, puree
in a blender, in batches, until smooth. Stir
in 2 tsp of the lemon juice and black pepper