Satisfy your soul with this warming stew.
By Andrea Saliba
Root vegetables are loaded with beta-carotene, which is an antioxidant needed for optimal eye, skin and bone health. It also helps promote a healthy immune system. The cinnamon in this stew helps balance blood glucose levels and assists with feeling satiated. Doesn’t that sound cozy?
MAKES 4 | TAKES 45 MINS
1 BPA free can of crushed tomatoes in olive oil, garlic and onions
1 BPA free can of organic chickpeas, rinsed
1 medium yam, cubed
1 parsnip, cubed
1 large zucchini, chopped
2 large carrots, chopped
1 tsp cumin
1 tsp cardamom
½ tsp cinnamon
1 tsp olive oil
½ tsp sea salt
Pepper to taste
Start off by placing the chopped yam and parsnips on a baking sheet and toss in some olive oil and salt. Bake in the oven for 20 minutes at 420° F. When cooked, take out of the oven and set aside.
Meanwhile, pour the canned tomatoes in a pan and add the chopped zucchini and carrots. Cook on medium-low heat and cover. Add the yams and parsnips along with the chickpeas and all the remaining spices. Cover and cook on low heat for a few minutes. Enjoy!
Nutritional information per serving: Calories 148; Fat 2g; Carbohydrates 28g; Protein 4g
Andrea Saliba is a certified holistic nutritionist, health coach and group fitness instructor in Vancouver, BC. She offers nutrition plans to gain energy, strength and confidence. Her approach is to inspire people to make healthier food choices while educating her clients on the importance of the mind-body connection. www.andreasaliba.ca