Recovery Vegetable Stew -- GF, DF, V optional

The beauty of this vegetable stew is the creative freedom it offers.  You can add whatever fresh produce you have to this basic recipe because it will lovingly embrace almost any combination of vegetables.  Throw in cooked proteins like chicken or sausage if your body desires them.  It is gentle on digestion and contains some nurturing and lubricating saturated fats.

Serves 6-8

• 3 Tbsp ghee or grass-fed butter
• 1 white or yellow onion, roughly chopped
• 2 leeks, white parts only, thinly sliced
• Sea salt
• 4 medium carrots, peeled and cut into cubes
• 3 medium russet potatoes, peeled and cut into cubes
• 4 medium tomatoes, cut into cubes, keeping as much juice as possible
• 2 C loosely packed mushrooms, quartered
• 1 Tbsp ground cumin
• 2 cinnamon sticks
• 1 C raw cashews
• 1 Tbsp coriander seeds
• 1 tsp ground turmeric
• 1 thin slice ginger (about the length of your pinky finger)
• 1 dried bay leaf
• 6 C vegetable stock or water
• 1 ½ C millet
• 1 C canned coconut milk
• 1 large handful green beans
• Juice of half a lemon

Heat the ghee or butter in a medium pot over medium-high heat.  When it’s hot, add the onions and leeks with a pinch of salt, stirring frequently, until the vegetables are golden brown and are tender, about 10 minutes.

Add the carrots, potatoes, tomatoes and their juices, mushrooms, cumin, cinnamon sticks, cashews, coriander seeds, turmeric, ginger and bay leaf to the pot, along with the stock.  Bring to a boil over medium-high heat and cook for 15 minutes, uncovered.  Add the millet, reduce heat to low, and simmer for 30 minutes, covered.  Stir in the coconut milk and green beans and cook for another 10 minutes over low heat, covered.

Remove from heat and season with the lemon juice and salt, to taste.​