Reboot with Joe Recipe Book Read Online Free Page A

cups (820ml) low sodium vegetable broth
    — dash of sea salt
    — pinch of fresh ground black pepper
    — for a kick, add 1–2 tsp (5g) of yellow curry powder and 1 tsp (5g) cumin
    Directions
    1) Preheat oven to 375°F (190°C).
    2) Cut squash in half lengthwise and scoop out then discard seeds. Place squash halves, flesh sides down in a baking dish with water and bake for 45 minutes or until tender.
    3) Remove from oven and cool.
    4) Peel off skin of squash and spoon flesh into a bowl then mash.
    5) In a large pot/Dutch oven, sauté chopped pear and onion in olive oil for approximately 10 minutes or until lightly browned.
    6) Add squash, water, broth, salt, pepper (add curry powder and cumin if including these ingredients) and bring to a boil.
    7) Partially cover pot, reduce heat, and simmer 40 minutes.
    8) Place approximately half of squash mixture in a blender, puree until smooth.
    9) Pour mixture into a large bowl; repeat procedure with remaining squash until all of it has been blended.
    10) Return squash mixture to pot.
    11) Warm over low heat 3 minutes or until heated.

    Per serving
    Calories    290cal
                   1,214kJ
    Protein      8g
    Fiber         11g

    Reboot Soup Recipes
    Raw Carrot Ginger Soup
    Section
    7.4
    Ingredients Makes 2 servings
    — 3 cups (750ml) carrot juice
    — 1 ripe avocado
    — 2 Tbsp (30ml) pure maple syrup
    — 1 Tbsp (30ml) ginger, minced
    — pinch of ground cayenne pepper
    — pinch of sea salt
    — 1/2 cup (125ml) coconut meat, optional
    — 2 Tbsp (30ml) avocado or olive oil, for garnish
    — 1/2 handful cilantro (coriander), chopped, for garnish
    Directions
    1) Puree the first seven ingredients in a blender until completely smooth.
    2) Taste and adjust the seasonings if necessary.
    3) Garnish the soup with a drizzle of oil and the chopped cilantro (coriander).

    Per serving
    Calories    234cal
                   980kJ
    Protein      2g
    Fiber         7g

    Reboot Soup Recipes
    Squash & Apple Soup
    Section
    7.5
    Ingredients Makes 4 servings
    — 1 acorn or butternut squash or baby pumpkin
    — 2 apples, peeled and sliced
    — 1 small onion, diced
    — 2 carrots, washed, peeled and diced
    — 1 Tbsp (30ml) olive oil
    — ground black pepper, to taste
    — 8 cups (2L) vegetable broth
    Directions
    1) Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1–2 cups (400ml) water.
    2) Cook at 450°F (230°C) for 40–50 minutes until flesh is bright orange and soft.
    3) Sauté onion and carrot in olive oil for 5 minutes until onion is clear.
    4) Add broth and apple; simmer 10 minutes until apple is soft.
    5) Add squash (remove from skin).
    6) Puree in blender or use hand blender.
    7) Add pepper to taste.

    Per serving
    Calories    210cal
                   879kJ
    Protein      2.5g
    Fiber         5g

    Reboot Soup Recipes
    Sweet Potato and Bok Choy Soup
    Section
    7.6
    Ingredients Makes 4 servings
    — 3 Tbsp (45ml) olive oil
    — 1 medium onion, diced
    — 2 leeks, white part only, roughly chopped
    — 2 cloves garlic, minced
    — pinch red pepper flakes
    — 2 medium carrots, sliced into 1/4" thick rounds
    — 2 celery stalks, diced
    — 1 large sweet potato, peeled and roughly chopped
    — 2 sprigs thyme
    — 2 sprigs parsley
    — 1 tsp (5g) salt
    — 4 cups (1L) water
    — 1 large bok choy or 3 baby bok choy, cleaned and torn in pieces
    — dash of fresh ground pepper
    Directions
    1) Heat the oil in a large pot over medium heat.
    2) Add the onion, leeks, garlic and red pepper flakes and sauté until the vegetables soften, about 3 minutes.
    3) Add the carrots, celery, sweet potato, thyme, parsley and salt and sauté 3 minutes.
    4) Add the water and increase the heat to high.
    5) Bring the mixture to a boil, then return to a simmer and cook until the vegetables soften, about 30 minutes.
    6) Stir in the bok choy and cook for another 5 minutes.
    7)