Nourish Body & Soul With Vegetable Stew!

I’ve been writing for several months now about the importance of mindful eating, but this time I recommend testing this out by preparing and savoring a recipe for Moroccan Vegetable Stew.

After you’ve eaten a bowl, notice how you feel? Do you feel satisfied? Do you still have strong food cravings?

Typically, when you eat something that’s void of nutritional value, the opposite will be true. You’ll crave more food.

With some experimenting with foods in their natural state, you’ll find you’re much more focused and you’ll feel a calmness you’ll never feel when you eat foods laden with sugar, fat and salt.

So without further adieu, here’s the recipe ~

First peel, seed and slice one medium butternut squash, and cut it into 1-inch pieces. Slice two carrots into ¼ inch slices, a chop up a medium onion. Stir all those together in a 12-inch skillet with 1 tablespoon of olive oil, and cook for 10 minutes over medium heat until golden brown.

Add one 14-oz can of garbanzo beans (drained), one 14-oz can of stewed tomatoes, ½ cup of chopped, pitted prunes, one 14-oz can of chicken broth, ½ tsp ground cinnamon, ½ tsp salt, 1/8 tsp crushed red pepper and 1/1/2 cups of water.

Get that to boiling, then cover and simmer for about 30 minutes, until the vegetables are tender. Stir in two tablespoons of chopped, fresh cilantro, and enjoy!

(I’ll demonstrate how to prepare it ~ along with several other tasty soups ~ this week on "Mealtime in Mesa County". It airs on Channel 12 round-the-clock at 3, 6,9 and 12! I am also doing a series of group sessions on Mindful Eating at the Academy of Yoga. The next one is Sunday, Dec. 13th. For information, call 683-0166.)