• 1/2 cup cooked buckwheat soba noodles
• 1/4 cup yellow onion, diced
• 1/4 cup low sodium vegetable broth
• 1/4 cup red bell pepper
• 1 cup Nature’s Greens® Kale
• 1/2 cup black eyed peas, drained and rinsed
• 2 tablespoons almond butter
• 1 tablespoon warm (not boiling) water
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon fresh ginger, grated
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon crushed red pepper

Cook soba noodles in boiling water. While noodles are cooking sauté onions in broth in a medium pan over low heat until onions are translucent. Add bell pepper, kale, and black eyed peas and sauté two to three more minutes. In a small bowl combine almond butter, warm water, garlic, ginger, turmeric, and crushed red pepper. Stir until sauce is uniform. Add vegetable mixture and noodles, and toss to coat evenly. Top with sliced almonds (optional). 

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.