Stews are a hearty and filling way to increase or maintain your intake of vegetables during the winter. The amount of liquid present differentiates stews from soups. Stews are thicker and can be served on a plate with the liquid serving as a sauce or gravy. Stews are easy to make! Just take some of your favorite winter vegetables such as root vegetables including carrots, potatoes, turnips, or parsnips. Then add in some cruciferous vegetables such as broccoli, cauliflower, kale, cabbage, mustard and collard greens. Lastly, we can’t forget onions, garlic, and spices to taste. Combine these items in pot or a slow cooker with plenty of water. Let these cook over a low fire until the root vegetables are soft. Separately you may want to cook some rice, quinoa, millet, or couscous to pour the stew over. Depending on how much you make a stew can provide you with nourishing meals for up to a week.
Here’s to good eating in the Sacred Hearth!