Sustenance Stew from The Perfect Blend Cookbook recipes

Ingredients

• 2 medium heads cauliflower, cut into florets
• 1/4 cup (60 ml) extra-virgin olive oil (NOTE: I did not use any oil in the recipe, See NOTES at the bottom)
• 1 teaspoon natural salt (see page 139, plus more to taste)
• 1 tablespoon grapeseed oil or extra virgin olive oil (NOTE: I did not use the oil, I just used a little bit of broth)
• 1 medium yellow onion, roughly chopped
• 2 teaspoons minced garlic (about 2 cloves)
• Natural salt (see page 139) I just used sea salt
• 3 cups (720ml) vegetable broth
• 2 (14.5 ounce/411g) cans whole tomatoes with their juice
• 1 1/2 tablespoons minced fresh ginger
• 1/4 teaspoon red pepper flakes
• 4 cups (570g) peeled and roughly diced orange-flesh sweet potatoes
• 3 cups (210g) chopped broccoli florets
• 4 cups (120g) Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)
• 1/3 cup (43g) roasted almond butter
• 1/2 cup (14g) loosely packed finely chopped cilantro
• 1 medium avocado, pitted, peeled and sliced
• 1/2 cup (80g) sliced raw almonds
• 1/4 cup (35g) shelled hemp seeds
• 1 tablespoon chia seeds (black or white)
• 1/4 cup (10g) pea greens

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