Recipe

Crock Pot Chickpea Stew

It's a rare and good day if I see the sun even for 5 minutes these days. One has to employ a lot of strategies and will-power to keep the mood lighter than the weather.

In our house, that means essential oils, vitamin D, candles, fires, getting outside even when we DO NOT WANT TO, and lots of warming, grounding stews.  

On busy days, the only stews that will do are the ones that cook themselves. 

And you probably have most of these ingredients in your pantry already! So go ahead and throw them in our crockpot tomorrow morning, and have the best Friday night ever. 

Voeden Facts

Warming, grounding, and energizing is the theme for winter - our bodies need and crave foods with these properties! This dish contains vitamin A rich sweet potatoes which nourishes our mucosal surfaces - like the inside of the nose which is the first line of defense against infection. Chickpeas give us steady energy, regulating blood sugar levels and loading us up with fiber. Cinnamon is antibacterial and anti fungal, and can help fight off the sniffles. Stay healthy and warm this winter!

Ingredients

1 - sweet onion
2 stalks - celery
1 - sweet potato
3 - garlic cloves
4 c. - chickpeas (or 2 cans) OR
1 pound - local/organic meat of choice, cut into chunks (optional - in place or with half the amount of chickpeas)
3 tablespoons tomato paste
1 can - crushed tomatoes (24 oz)
1-2 c. - water
1 - Rapunzel vegetable bouillon cube
1 t. - cumin
1 t. - cinnamon
1 t. - oregano
1 c. - chopped greens (kale, collards, etc.)
fresh parsley
plain yogurt or sour cream, optional

Optional: 1 cup cooked rice, 4 local/organic eggs, or naan bread

Method

  1. Dice onion, chop celery and sweet potato, and mince garlic. Place in your crock pot with chickpeas or meat, tomato paste, crushed tomatoes, water, bouillon cube, cumin, cinnamon and oregano. Cook on low for 4-6 hours, then switch to keep warm. 
  2. When you get home, stir in chopped greens and let simmer another 10-15 minutes. 
  3. Eat your stew over brown rice, or topped with a fried egg, or with a side of naan. Top with yogurt or sour cream and chopped fresh parsley. 
  4. Enjoy! 

 

Weeknight Mexican Casserole

mexican casserole.jpeg

Raise your hand if you eat too much chipotle! 

Ok now, try this quick and easy Mexican Casserole. It's going to totally satisfy that craving. Plus it's easy to make and there are typically leftovers, which will help you avoid eating at Chipotle 5 days a week. (Which of course, we would never do). 

VOEDEN FACTS

Go easy on yourself with an easy to assemble casserole. Soak your brown rice during the day to make the nutrients more accessible and the rice easier to digest. Soaking nuts and grains removes the anti-nutrients that interfere with our body's ability to absorb the goodness in the grain. Throw in any other veggies you'd like, and top with creamy avocados for a boost of vital fats. You'll be real happy with having these leftovers hangin' around. :) 

INGREDIENTS

1 T. - coconut oil
1 - small onion
1 - small sweet potato
1 - red pepper
1 c. - organic frozen corn
1 1/2 c. - black beans
2 t. - cumin
1 c. - brown rice
2 c. - organic salsa
1 - Rapunzel vegetable bouillon cube
1/4 c. - water
1/2 c. - organic white cheddar or nutritional yeast
1 - avocado

METHOD

  1. Preheat oven to 375. Dice the onion, sweet potato and red pepper, then saute with coconut oil until tender. Stir in the corn and black beans, saute another 2-3 minutes.
  2. Transfer veggies to a 9"x13" casserole dish and stir in cumin, uncooked rice, salsa, bouillon cube and 1/4 cup water. Stir until everything is mixed evenly. (optional - you can use cooked rice to reduce the baking time). 
  3. Cover casserole dish with aluminum foil and bake for 60 minutes if rice is uncooked, 30 minutes if rice is cooked. Top with cheese or nutritional yeast if desired. 
  4. This is a great way to use up leftover greens or veggies of the week!