AFRICA WORLD MAGAZINE FALL ISSUE 2015
In this Africa world magazine issue we reached out to several people who possess the wisdom we believe is so vital in awakening you to living your best life with a purpose. For instance, In this issue we are honored to be featuring this powerful woman of God and a great influential catalyst of this generation Lisa Bevere, she offers words of wisdom on “when the daughter awakens” and how to become a lioness of God….We will also have inspirational articles, parenting articles, beauty and fashion, entrepreneurship, relationships and much more...this is a must read!
In this Africa world magazine issue we reached out to several people who possess the wisdom we believe is so vital in awakening you to living your best life with a purpose. For instance, In this issue we are honored to be featuring this powerful woman of God and a great influential catalyst of this generation Lisa Bevere, she offers words of wisdom on “when the daughter awakens” and how to become a lioness of God….We will also have inspirational articles, parenting articles, beauty and fashion, entrepreneurship, relationships and much more...this is a must read!
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Ingredients<br />
For the soup<br />
Low-carb slow-cooked beef and cabbage soup recipe<br />
Hearty chunks of tender beef and shredded cabbage become a satisfying end-ofthe-day<br />
meal. Using a slow-cooker makes your low-carb cooking even easier —<br />
just add ingredients and hit the ON button, a few hours later, dinner is served. A<br />
satisfying fall meal that you will enjoy!<br />
Directions:<br />
01 Place all ingredients except garnish in a slow-cooker and cook on high for 4<br />
to 6 hours or on low for 8 to 10 hours.<br />
02 Serve hot, garnished with parsley and a dollop of sour cream.<br />
1 pound stew beef, diced<br />
and browned in oil (but not<br />
cooked through)<br />
1 onion, finely chopped<br />
2 cloves garlic, minced<br />
1 red bell pepper, seeded<br />
and finely chopped<br />
1 small head green<br />
cabbage, shredded (or<br />
about 4 cups)<br />
1 (15 ounce) can tomato<br />
sauce<br />
2 bay leaves<br />
1 soup bone<br />
2 cups water or more for a<br />
soupier consistency<br />
For the garnish<br />
Fresh parsley, finely<br />
chopped<br />
Sour cream<br />
42<br />
Africa World Magazine
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