I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Sunday, December 9, 2018

Hearty Vegetable Stew

Snowy days ahead. This meal is packed with all the good things you'll  need to plow right through them!

coconut or avocado oil
1 onion, diced
2 celery stalks, diced
1/2 red pepper, diced
3 garlic cloves, minced and divided
4 carrots, sliced
1 medium sized sweet potato, cubed
1/2 - 1 tsp turmeric
1/4 - 1/2 tsp black pepper
1 tsp dried thyme
1/2 - 1 tsp pink Himalayan salt
1 cup broth (vegetable or chicken)
1/2 cup frozen green peas
1 cup spinach, chopped
1/2 cup Israeli couscous (or quinoa)

Start by cooking the couscous as per package directions, then set aside.

Heat oil in a large skillet then add the onion, celery, red pepper and half the garlic. Cook until the onion is just very lightly golden and add the carrots, sweet potato, turmeric, black pepper, thyme, salt and broth. If your broth is salty enough you won't need to add the extra salt. I used a protein-rich miso broth here.

Cover and cook over medium heat until carrots and sweet potato are tender, about 5-10 minutes.

Add the peas and chopped spinach along with the remaining garlic. Stir in the couscous and serve.

Serves 2 if being served as a main or 4 if used as a side.

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