Prevent. Maintain. Heal

Pumpkin Soup

Pumpkin soup is a real classic in fall. With this recipe you can cook a simple variation, which you can reinvent time and again with different combinations of herbs and spices.

Serve immediately and enjoy!

Ingredients

  • 1 Serving Pumpkin

  • 1 tbsp. Chopped Onions

  • 1 Chopped Garlic Clove

  • Salt, freshly ground pepper

  • 300 ml vegetable broth

  • Rapeseed oil

Methods: Brown the onions and garlic in oil, sauté the washed, seeded and chopped pumpkin for about 5 minutes and season with salt and pepper. Add vegetable broth and gently simmer for 20 minutes. Purée and season to taste. The soup can be enhanced with some coconut milk (in later Phases, when close to goal).Depending on your liking and taste, you can add different combinations of ginger, lemongrass, rosemary, curry or other delicious herbs and spices and season with salt and pepper. Delicious!

Cabbage-Apple

Ingredients

  • 1 Serving Chicken Breast

  • Serving Savoy Cabbage

  • 1 Apple

  • Apple Cider Vinegar

  • 75 ml Vegetable Broth

  • Sea salt, Black pepper

  • Turmeric

  • Ground Caraway

  • 1 Pinch of Cinnamon

  • Rapeseed Oil

Methods: Wash the chicken breast, pat dry and cut into thin strips. Clean the savoy cabbage, cut into thin strips, wash and drain. Wash apple, remove the core, quarter and cut into thin slices. Wash parsley, shake dry and chop finely. Brown chicken breast in oil, and season to taste. Remove from the pan and set aside. Place the savoy cabbage in the pot, sauté and season well, deglaze with vegetable broth and simmer gently. When there’s only a little liquid left in pot, season the cabbage, add the apple slices, cooked chicken breast and chopped parsley, bring again to the boil and serve. Enjoy!

Vegetable Skewers with Crunchy Seeds

Delicious skewers: cauliflower-onion-fennel skewer with crunchy seeds

Ingredients

  • 2/3 Serving Pumpkin Seeds

  • 1/3 Serving Sunflower Seeds

  • 1 Portion Of Vegetables

  • Salt, Pepper

  • Paprika

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Metabolic Balance Recipes

Many recipes were provided by: Sujata Kale-Banerjea, Holistic Nutritionist, CNP

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