1/4 cup minced garlic
1 1/2 tbsp fresh ginger, grated
1 cup fresh cilantro, loosely packed
1 tsp turmeric
1/2 tsp salt
1 tsp vegetable or coconut oil
15 oz canned coconut milk
1/4 cup water
2 tbsp sweetener
2 tbsp lime juice
5 oz raw baby kale or spinach
2 tbsp minced garlic
3 tbsp soy sauce
2 tbsp water
6 cups broccoli, cut small
2 servings soba noodles (80g uncooked)
avocado, optional for garnish
In a blender, puree the first 10 ingredients until completely smooth, then transfer to a small saucepan and bring to a boil. Lower and simmer 15 minutes.
In a saute pan, saute the kale and 2 tbsp garlic in a little oil or oil spray until kale begins to wilt.
Add the soy sauce, 2 tbsp water, and the broccoli. Cover and cook on medium 3 minutes.
Meanwhile, put a pot of salted water on to boil for the noodles. When the three minutes are up, turn off the heat on the kale/broccoli but keep covered until the noodles are ready.
Cook noodles according to package directions, drain fully, and pat dry. Now combine everything together.
Stir well. Serve with sliced avocado if you want.