A Day of Detox: Lunch
Ready for the tastiest lunch ever?
This amazing vegetarian stew is super warming and packed with nutrient-dense ingredients. You can make a double batch, portion it out for a week's worth of lunches, and freeze the rest for a rainy day!
African Nutbutter Stew from Julie Daniluk
- 4 cups veggie stock
- 1 onion, chopped
- 2 cloves of garlic
- 2 cups diced pumpkin
- 1 cup white beans (great northern is good)
- 1/2 cup quinoa
- 1/4 tsp salt
- 1/4 cup almond butter
- 2 cups chopped kale
- 2 Tbsp lemon juice
- 1 Tbsp wheat-free tamari
- 1 Tbsp honey
- 1 Tbsp fresh ginger
Note: Consider soaking white beans overnight for easy digestion and reduced cooking time.
On medium, sauté onion and garlic in 2 Tbsp of veggie stock for 3-5 min. Add remaining stock, pumpkin, white beans, quinoa and salt. Simmer, covered, for 45 min.
When stew is completely cooked, add the nut butter to prevent it from over cooking. In small bowl, blend almond butter and 1/2 cup liquid from stew to make a paste. Stir into stew with kale and cook for 5 minutes.
Stir in lemon juice, tamari, honey and ginger. Enjoy!
Serves 4 with a side order a vegetables such as steamed broccoli, kale or cauliflower.