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Jul 13, 2016 Recipes AMC Team 98 views

Serves 4
3/4 cup  yellow split peas, soaked overnight + drained
500 g pumpkin, chopped
250 g sweet potato, chopped with skin
1 tablespoon fresh grated ginger
1 onion chopped
2 garlic cloves, smashed
1 bunch coriander (leaves and stalks chopped separately)
2 celery stalks, cut into small cube
2 medium carrots, grated
1 tsp ground turmeric or 2 tablespoons grated fresh turmeric
½ teaspoon ground cinnamon
2 tablespoon mirin
1 heaped tablespoon yellow miso + 4 tablespoons water to mix
1 handful coriander or flat-leaf parsley, chopped
1 lime

Sprouts or micro herbs

Sauté onion, ginger, garlic, celery, finely chopped coriander stalks and carrot in a large pot for 3 minutes.
Add turmeric and cinnamon and cook for another minute.
Add drained split peas and 8 cups water.
Simmer for 1 hour over a low heat.
Add sweet potato and pumpkin and continue cooking for 40 minutes until tender, adding a little more water if necessary.
Add miso, mirin, a squeeze of lime and coriander leaf.
Season with a generous amount of fresh cracked pepper.
Taste and adjust according to your palate, adding a little more lime etc.
Serve in bowls topped with micro herbs and enjoy.

About The Author - AMC Team

Our team consists of doctors, nurses, program assistants, naturopaths and nutritionists that join their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to assist you understand the symptoms you are experiencing and how to relieve them.

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