White Root Fall Stew

Hello, wonderful YOU.
This week I was able to get almost all my vegetables from my local organic farm, Potter Hill Farm in Grafton, MA – totally awesome! Picked and used within 24 hours – nothing beats that in an alkalizing chefs world!

This is a delicious fall stew that uses very low sugar root vegetables in season right now, making it a healthier option from the heavier root veggies like squash, beets, parsnips, sweet potatoes etc. Using a lower heat to heat the olive oil, keeps the important nutrients in the oil safe, providing you with more of what your body needs. It takes about 20 minutes to cook, is a meal in itself and will keep for several days in the fridge if you need it too. It tastes even better the next day as the flavours have a chance to have their mingling party in the fridge as you are sleeping!!!

This will be eaten as a 20% portion on your plate, with the 80% being…you know, raw, as green as possible and as many high water content veggies as you can muster up. Cucumbers, bell peppers, celery, lettuces etc. if you have any left over, you can even grate some celeriac into the salad, it tastes delicious.

For those transitioning, you can eat as much of this as you need, and allow yourself plenty of room for a wonderful salad of your choice to eat alongside it. Remember, your goal is to get to 80% raw foods on your plate.

Happy eating my fellow alkalizers and healthanatics!

White Root Fall Stew – Serves 4
Ingredients
2 large onions, roughly cut into chunks –
2 cloves garlic, crushed
2 celeriac/celery root, chopped into chunky cubes
2 rutabagas, chopped into chunky cubes
4 carrots cut into 1/4″ rounds
2 large tomatoes roughly cut
4 tablespoons olive oil or more if you like it rich
1 can organic coconut milk (not lite)
2 stalks lemongrass or grated rind of 1 small lemon
2 Kaffir lime leaves left whole (optional)
1/4 − 1/2 tsp red chilli flakes (optional)
2 cups sprouted mung beans (you can either use them hydrated and add them 5 minutes before serving, or use them dehydrated, beans and add them 15 minutes before serving

How to Make
In a large pan or casserole, heat the oil on a gentle heat and add the onions and garlic and stir so you coat them with the oil.
Add the celeriac, rutabaga, carrots and tomatoes and stir.
Add the coconut milk
Add the lemongrass or grated lemon rind and the kaffir lime leaves and chilli flakes if using them and stir in
Leave to gently bubble for 15 minutes with the lid on
Decide how you will use the mung beans and add them at this point, stirring them into the mixture.
Put the lid on the dish and leave for a further 5 − 15 minutes.

Test the veggies after the 15 minutes to make sure they are al dente. For me, I like my veggies as nutrient dense as possible, but you will cook them according to your preference.

Just before serving, add some real salt like Celtic, Real, Himalayan or Hawaiian salt, a little freshly ground black pepper, and serve with a lovely big green salad.

Enjoy!

It is an Outstanding Day!

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Fiona, The Cleansing Diva!

PurelyHealthyMe
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Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained healthcare practitioner. PurelyHealthyMe or Fiona Johnston assumes no responsibility for those who decide to treat themselves rather than seek the assistance of a healthcare professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.