Put half of the oil (¼ cup) into a medium size pot and place on a medium-high heat. Return the vegetables from the bowl to the pot, add the tomatoes, tomato puree and plenty of salt and pepper. Stir well then add the water to the pot to half cover the vegetables; be careful of splatter. 3 Tbsp of pickle juice from a commercial or homemade sauerkraut½ tsp natural sea saltFiltered water or spring water. 1 cup chopped almonds½ cup raw quinoa, rinsed¼ cup raw pumpkin seeds¼ cup raw sunflower seeds1 cup dried tart cherries2 Tbsp brown rice syrup¾ tsp saltTurn oven to 100degC.

Source: Otago Daily Times April 07, 2019 15:33 UTC