Black-Eyed Pea & Turmeric Stew -- GF, DF, V

by Shafia Monroe

This is a delicious and comforting postpartum stew. It is full of vitamins, minerals, protein,  and it's anti-inflammatory. Inflammation has been found to contribute to postpartum depression  (Seek professional help for mothers who are experiencing postpartum depression.) 

• 2 garlic cloves (minced) 
• 1 celery stalk (chopped) 
• 2 tsp thyme 
• 2 tsp sea salt 
• 1 tsp liquid hickory smoke 
• 2 tsp course ground pepper 
• 2 Tbs fresh ginger root (about 2  inches) 
• 1 Tbs turmeric powder (1 inch) 
• 1 Tbs organic honey 
• Coconut milk (optional)

Rinse black-eyed peas and place in a stainless steel pot. Cover the peas with water and let soak for a couple of hours. 

Add the diced onions, one garlic, thyme, sea salt, ground pepper, liquid hickory smoke, chopped celery, ginger root or powder ginger and turmeric to the soup at the halfway point. 

Cook until black-eyed peas are tender but not mushy (about 40min). Make sure the water does not evaporate. 

Add coconut milk (Optional). Serve with rice or cornbread.​