Winter Recharge Stew
Ready in 45 minutes
1 C non-dairy milk of choice (unsweetened) almond/cashew/hemp/soy
1 Can coconut milk
3 C water
1 c rice
1 tsp Himalayan sea salt
¼ tsp ground pepper
1 tsp fennel seeds
1 tsp cardamom pods
2 tsp ground turmeric
1 knob fresh ginger (2-inch), minced
1 medium butternut squash, cubed
1 fennel bulb, julienne
1 small leek, sliced
½ bunch spinach, chopped
Handful goji berries
Handful pumpkin seeds
-Preheat oven to 375. Coat butternut squash with coconut oil, bake Until tender (30-40 mins). Set aside when done.
-Combine your style rice, ½ can coconut milk, 1 cup water, 1 tsp turmeric, and 1 tsp cardamom pods in your rice cooker & cook til done.
-While the squash is baking, Combine non-dairy milk of choice, the rest of the coconut milk, and 2 c water in a large soup vessel on medium-high heat. Add ginger & cook for 5 minutes. Reduce heat to medium and add the rest of the turmeric, fennel seeds, salt, pepper, fennel bulb, and leek, simmer for 10 minutes.
-Stir in the spinach, goji berries, and pumpkin seeds. Add the baked butternut squash.
-Serve with rice and some hot tea.
-Enjoy with someone special to you!
About the author
Jennifer Lynne Le Vine is a Chicago-based Jill of all trades. She is the creator of the wild pineapple, dedicated to sharing high-vibe wellness through plant-based food, aromatherapy, western herbalism, yoga & barre. You can follow her at “@yenyfurpurr” on Instagram for more recipes and wellness tips. Contact Jennifer via email firstname.lastname@example.org for booking.