As a Naturopathic doctor and healthy eating advocate, even I have some improvements to make. Everyone wants meal-time to be as quick, easy, and as convenient as possible. But what if we gave our meals the attention and respect they deserved? What if we really took time to create foods that nourished our bodies and our souls? Over the last few weeks I have tried to better connect to my meals, really sitting
Back to being "fed up" - while I haven't seen the movie yet, I know that it discusses the monopolizing food companies and their influence over government, factory farming, the public health crisis, and of course sugar being a major culprit for our chronic diseases. So in an effort to cut back on some of the processed items even I purchase, like ready-made soups and sauces which tend to have added sugar, and in an effort to eat less animal proteins (challenging as I am an avid omnivore!), I decided to make an incredibly tasty Moroccan veggie stew. The spices used, like coriander, cinnamon, & cumin, are not only beautifully aromatic they are also loaded with healthful properties, such as reducing blood sugar levels and quenching inflammation. I went to the local Turkish market, bought all the ingredients, and created a small stock jar of the spices. It took a bit of effort, but now I have it ready to go for a rockin' Moroccan Monday meal :)
Final thoughts: ask your local grocer where your food comes from, talk to your butchers, put some love back into your food, and reconnect with the beautiful gift that eating truly is. Bon Appetit!
- 2 tbsp EVOO
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 1 green pepper, chopped
- 1/2 zucchini, chopped
- 2 small sweet potatoes, chopped
- 2 medium carrots, chopped
- 2 celery sticks, chopped
- 1 can crushed tomatoes
- 1c cooked green lentils
- 1c cooked chickpeas
- 1L vegetable stock/broth
- 2-3 tbsp tapioca
- 5 tsp spice mixture
- 1-2 tbsp Greek yogurt or quark
- bunch of fresh coriander
Yields ~6 servings (500ml each)
Moroccan Spice mixture (all powdered):
- 4 parts salt
- 4 parts cinnamon
- 4 parts coriander
- 4 parts cinnamon
- 2 parts cloves
- 2 parts nutmeg
- 1 part turmeric
- 1 part curry
1. Create spice mixture using a tsp to transfer all spices into a sealable small jar.
2. In a large (3L+) cooking pot and over medium heat, place EVOO, onions and garlic and sautee until translucent.
3. Add in pepper, zucchini, sweet potato, carrot and celery. Add 5 tsp of the spice mixture and continue to sautee for 5-10 minutes.
4. Add in vegetable stock, crushed tomatoes, lentils and chickpeas, and bring to a boil.
5. In a small bowl, place tapioca, add a few tbsp of cold water and stir to create a paste. This will help thicken to a stew consistency. Add to the pot, stir in well, and reduce heat to low. Allow to simmer for 45-60 minutes.
6. When ready to eat, place 2c of stew in a bowl over cooked couscous (optional), and garnish with a few tbsp Greek yogurt/quark and chopped fresh coriander.
Nutritional Info (per 500ml serving):