Supper Immunity - Dr. Furhman
In a large soup pot, heat 2 tablespoons water over medium-high heat and add the garlic, ginger, jalapeno pepper, leeks and mushrooms. Cook and stir for 5 minutes. Add the carrots, cabbage and snow peas and little more water if needed. Cook and stir for another 5 minutes or until vegetables are tender.
In a small bowl, mix together the peanut butter with some of the vegetable broth to make a smooth sauce. Add the peanut butter mixture, the remaining broth and almond milk, coconut, and lime juice to the stew. Add crushed red pepper or cayenne pepper if desired. Serve hot, garnished with cilantro.
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Serving Size: 1 Serving (392g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 314 | ||
Calories from Fat: 77 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 65.2mg | 20 % | |
Sodium 339.7mg | 12 % | |
Potassium 666.9mg | 18 % | |
Total Carbohydrate 40.8g | 12 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 32.3g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 314
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