Cabbage-cashew stir fry with Whole wheat oats dumplings

1 handful roasted cashew nuts
4 tsp. olive or cold pressed coconut oil
1 onion (peeled and quartered)
½ red or yellow sweet pepper (stemmed and roughly chopped)
2 inches fresh ginger (section of, peeled and roughly chopped)
4 cloves garlic
Half head cabbage (small/medium, halved and sliced)
1 tsp. turmeric (powder)
6 Tbs. spring or filtered water
Sea salt (to taste, about 1/4-1/2 teaspoon)
1 tsp. chopped chives
1 tsp. chopped fresh parsley leaves

Heat olive oil in a large skillet over high heat; stir in onion, garlic, yellow bell pepper, minced ginger, scallion and turmeric in the hot oil, stirring every 30 seconds, add in washed and chopped cabbage and stir then add in herbs – chives and parsley leaves and let steam until tender for approximately 3 minutes. Add in salt and then lastly chopped cashew nuts, turn off the stove and let heat finished bringing all the flavours together.



1 cups whole wheat flour
½ tsp. sea salt
1/4 cup whole fashion oats
1/2 cup cold water


Pour the flour, oats, and salt together into a large mixing bowl. Add the water 3 teaspoons at a time, just enough to bring the dough together with a firm consistency. On a lightly floured surface, knead the dough well, for about five minutes. Boil a pot with water
Break off pieces and form the dough into slightly flattened biscuits, about 2 inches across. For spinners roll the pieces between your palms into a pen shape. Place the pieces into the pot of hot water -- (Let cook for approx 1 hour at low heat)

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