USES HEALING BOTANICAL KOMBUCHA
5cups assorted vegetables ; ie. a mix of beans, asparagus, broccoli, cauliflower, carrots, capsicum, onion, leafy greens, etc.
1 TSP finely grated ginger
1 clove Garlic finely chopped
1 TBSPN finely diced red onion (1/4 of an onion)
80 ml HEALING BOTANICAL KOMBUCHA
1/2 cup Nut butter of choice (almond or peanut butter work well)
Lime zest (1/4)
1/4 tsp chilli sauce (or finely chopped chili)
Place ginger , garlic and onion in jar and cover with HB KOMBUCHA and leave to infuse* whilst you prepare the vegetables Prepare vegetables and either stir fry or lightly steam.
To make sauce, add 1/2 cup nut butter of choice, to ginger/ garlic//HB KOMBUCHA infusion. Add small amount of lime zest and, chili and salt to taste. Mix.
More HB KOMBUCHA or water can be added to produce a pourable sauce.
Arrange vegetables on plate and drizzle with sauce.
Season to taste
* Unused ingredients can be prepared this way and kept for 7 days as the HEALING BOTANICAL preserves and enhances the flavour. Store covered in the fridge, submerged in the HEALING BOTANICAL