Well, I've decided to add a little cooked food to my diet now that it's getting into winter. I am staying about 90% raw. It all seems normal to me now and I am getting pretty good and making large amounts of food on my free days, so that when I am busy I can still eat raw.
Today I am giving you a recipe for a winter warming squash stew. You can tweak any way you want and change around the veggies if you want to.
Winter Squash Stew with Almonds and Sesame
Recipe By : Chef Shobhan
Serving Size : 8 Preparation time 0.30 minutes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium winter squash (kabocha or butternut) -- peeled and cubed
2 medium onions -- chopped
3 cloves garlic
2 teaspoons cumin
1 teaspoon chipotle chile powder
1/2 teaspoon ancho chile powder
1/2 large caulflower
8 ounces mushrooms -- sliced
1/2 cup corn -- fresh or frozen
1/2 cup peas -- fresh or frozed
1 ounce almonds -- chopped or ground to your liking
3 tablespoons sesame seeds
Chop the onions and garlic and place in a large cooking pot with 1 tablespoon of olive or coconut oil. Saute for 5 minutes then add the spices. Stir and cook for about 1 minute then add the squash. Then add 6 cups of vegetable stock or water.
Bring the water to the boil and then add the mushrooms. Cook for another twenty minutes or so, until the squash is tender. Then add the corn, peas, almonds and sesame seeds. Cook for another 5 minutes. Then add 1/2 teaspoon salt to taste. Adjust the spicing to your taste and serve. You can serve over a brown rice or quinoa or just on its own.
"Warming Winter Stew"
NOTES : Winter squash is good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. So nourish yourself this winter with this warming stew.