Recipe of the day - Peanut butter ginger chickpea stew

Peanut butter ginger chickpea stew

Ingredients:

1 cup soy milk

3 tbs peanut butter

1 can chickpeas

1 cup hot water

2 diced tomatoes

2 diced carrots
2 diced patatoes

2 tsp fresh ginger

1 tsp cinnamon

1 teaspoon cayenne pepper

Himalayan salt 

Quinoa 

Preparation:
1. Mix the peanut butter and the soy milk together over low heat till peanut butter is melted
2. Fry carrots, patatoes and tomatoes over low heat for few minutes
3. Add chickpeas
4. Add hot water
5. Add rest of herbs and spices (ginger, cinnamon and cayenne pepper)
6. Add peanut butter soy milk mixture and shimmer for 10 minutes
7. Add Himalayan salt to own personal taste

I only use Himalayan salt in my cooking, the reason, Himalayan salt is the purest type of salt and is made of the same components as table salt,  but the crystal structure is larger than normal table salt, and by volume Himalayan have less sodium per 1/4 t. serving, just because the sea salt crystals take up less room on a teaspoon than highly refined tiny table salt. 

Himalayan salt have a few benefits:

• Create an electrolyte balance
• Increases hydration
• Regulate water content both inside and outside of cells
• Balance pH  and help to reduce acid reflux
• Prevent muscle cramping
• Aid in proper metabolism functioning
• Strengthen bones
• Lower blood pressure
• Help to absorb nutrients
• Prevent goiters
• Improve circulation
• Dissolve and eliminate sediment to remove toxins

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