Serves: 6-8
Sometimes life is crazy busy! Whether that’s with work, relationships, school, practices… the list goes on. I know I definitely have those “yin” days when I’m tired, lacking energy and have no desire to cook or eat out! This stew is perfect for those days. It’s an easy slow cooker meal, just chop up your vegetables and leave it on its own. Vegetable stews always help me feel grounded while providing my body with the nutrients it needs to be ready to take on that next active day. I hope this stew can do the same for you.
Needs
Vegetables:
2 celery roots
1 sweet potato (any color)
handful of Indian eggplants (baby eggplants)
1 onion
2 - 3 carrots
quarter wedge of cauliflower
8 oz mushrooms
2 small zucchinis
1 red bell pepper
2 scallions
3 - 4 leaves of curly kale
handful of parsley (used as a topping)
Broth:
32 fl. oz low sodium vegetable broth
2 bay leaves
1 – 2 Beyond Broth’s turmeric relish, immune packets (.353 oz)
2 tbsp arrow root starch
Rice:
1 cup brown rice
2 cups filtered water
Getting Started
I like to clean and chop up my vegetables first. This is really more of an organic recipe so cut them your way! I cut mine loose, no style to it, no small pieces, just getting it done :). The only vegetable I would hold on placing in the slower cooker is your kale. This is so you can keep its nutritional value, and not have it over cook. I add my kale into the stew about 2 - 5 minutes before serving.
Now that all your vegetables (minus the kale) are in the slow cooker, let’s move on to the broth. Measure out ¼ cup of vegetable broth and keep to the side. Place the remaining broth into your slow cooker. Next, grab a small bowl and poor in that ¼ cup of vegetable broth along with 1 tbsp of arrow root starch. I prefer to start with only 1 tbsp of the arrow root if I am home while the stew is cooking. If you’re not planning on being around while it’s on, then go ahead and place in both tbsps. With a fork, whisk ingredients together and drizzle on top of your vegetables. Sprinkle in the Beyond Broth packet (only one) and toss in your bay leaves. I use the second packet of Beyond Broth later so that the flavors are a little more dominant and not watered down. Stir and turn your slow cooker on low. This stew can cook for about 4-6 hours. Even 8 hours is OK depending on how soft you like your vegetables.
After 2-4 hours (if you are home) go ahead and sprinkle in your second tbsp of arrow root starch and stir. Be sure to sprinkle this in and not drop in, it will help eliminate clumping. 40-45 minutes before you’re ready to serve, start cooking your rice. At this time also add in your second packet of Beyond Broth to the stew.
Notice there is no salt added in this recipe? For soups and stews I personally prefer to add salt as needed at the table instead of cooking it in. That way you use less salt to achieve the same desired flavor.
Once your stew is done, remember to place in your kale 2-5 minutes before serving and your all set! There will most likely be leftovers but don’t worry. This stew is filling but not heavy, so you won’t feel tired or lethargic after eating it for lunch :).
Love & Carrots, - B
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