CC's Gut Bowl
I have a whole blog post dedicated to Gut Health and some of the products I am using.
I would recommend reading that first, then coming back to this recipe.
1 Tsp. Turmeric
1 Whole Veggie stock cube
200g Cleavers Organic Meat Ball (or vege option 300 Grams Tofu (firm) (Cut into small cubes)
2 Drizzles Olive oil
1 Tsp. Garlic Minced or fresh
2 Cup Purple cabbage (170g) (Chopped roughly)
2 Bunch Asparagus (Chopped into thirds)
1 Large Onion (180g) Chopped (roughly)
2 Handfuls Mixed vegetables ( Frozen)
2 Tbsp. Pesto
Heat a medium sized saucepan to medium heat. Add the olive oil. Add the chopped onion, garlic, turmeric and sauté for ~1-2 minutes (or until the onion is lightly browned). Add the cabbage, asparagus, mixed vegetables and veggie stock cube, stirring occasionally. Lightly spray or add 1 tsp of oil to a smaller fry pan to cook the meatballs. If using tofu cut the firm tofu into smaller cubes and lightly pan-fry in olive oil. Once slightly brown, turn off the heat and set aside. Gently stir the veggie mixture (just to get the veggie mix off the bottom of the pan) and then add the pesto and toss through. To serve, split the veggies in half and serve in 2 bowls. Top with half of the meatballs or tofu mix each bowl. Ready to go!