With the blustery March winds howling and the snow falling, a hearty stew made of root vegetables may be just what you need to keep yourself grounded and warm. It can be made vegetarian or non-vegetarian. For vegetarian, I suggest 1 cup of green lentils, french lentils or black beluga lentils. For non-vegetarian, I suggest chunks of organic grass-fed lamb, beef, turkey or venison. This will combine with root vegetables such as parsnips which contain carotenoids and vitamin C, calcium and potassium and turnips or its cousin, rutabagas which contain rich sources of cancer-fighting substances called glucosinolates.
Here is the recipe:
Ingredients:
2-3 tablespoons olive oil
2-3 garlic cloves minced
1 sm. onion minced
2 celery stalks diced
1 carrot diced
2 parsnips diced
1 turnip or rutabaga diced
1 cup lentils (see above) (V)
1 cup meat chunks (see above) (NV)
1 28 oz. can whole peeled tomatoes
2 qts. (8 cups) filtered water
sea salt to taste
Allow garlic, onions, carrots and celery to simmer in oil in a lg. 2-3 quart pot until translucent. Then add the remainder of the ingredients. Enjoy!
For more information on healthy recipes, contact me, Ilia Regini at www.healthynourishedbody.com or [email protected]
