Stew Recipe #1: Mixed Vegetable Cleansing Stew
It’s hard to believe something so simple can be so sublime. Aaaaand so healthy! Top tip: almond butter is your detox dynamo ace in the hole!
Call it cleanse ketchup, and let it make all kinds of things taste amaaaazing. In this stew, it’ll get you voracious for veggies.
- 1 tablespoon grapeseed oil or extra-virgin olive oil
- 1⁄2 onion (yellow or brown), roughly chopped
- 1 teaspoon minced garlic (1 clove)
- 1⁄2 teaspoon Celtic sea salt, plus more to taste
- 1 medium orange or white sweet potato, peeled and cut into chunks
- 2 teaspoons minced ginger, plus more to taste
- 1⁄4 teaspoon red pepper flakes, plus more to taste
- 11⁄2 cups vegetable broth, plus more as needed
- 1 cup diced chopped tomatoes
- 1 cup curly kale leaves (ribs removed), chiffonaded
- 2 tablespoons almond butter
- 1⁄4 cup finely chopped cilantro
In a large pot over medium heat, sauté the oil, onion, garlic, and 1⁄4 teaspoon of salt for about 5 minutes until the onions are soft and translucent. Add in the sweet potato, ginger, and red pepper flakes, and stir well to combine. Pour in the vegetable broth, tomatoes, and remaining 1⁄4 teaspoon of salt, and bring the mixture to a boil. Reduce the heat to medium/low, and simmer for 15 to 20 minutes partially covered until the sweet potato is just tender, stirring periodically. You may have to add a bit more broth. Stir through the kale and almond butter, and simmer for another 5 minutes until just wilted. The vegetable broth should be absorbed but not dry, and you should have a creamy vegetable dish. Stir through the cilantro, and season with salt and pepper to taste.
Serve out one portion, and transfer the remaining portion to a sealed container in the fridge.