Why Slow Food
I don't mean to be too repetitive here BUT if you've haven't gotten it yet we have to get back to the kitchen and start making our own food in order for true health to be achieved. I'm going to encourage you to set aside at least one day each week, when you have the time, and can make something from scratch. Make a lot of it so you have leftovers and can enjoy it over multiple meals. Or better yet, double the recipe and put half of it in the freezer for a future need.
What are some of the benefits of making your own food:
- Love and intention gets put into the meal and believe it or not changes the energy of the food.
- You are in charge of what goes into your meal.
- All the ingredients are real food and for that reason alone will be more nutritious.
- Flavors have time to develop and the result is mouth-watering meals.
- It actually helps with digestion because once we start smelling food cooking our bodies begin to produce enzymes and digestive juices in preparation for what's to come.
- The time it takes to make the meal generally translates into a slower-paced dining experience with family and friends that will also aid digestion and stress reduction.
Hopefully as a way to inspire you to get cooking I'm including one of my favorite stew recipes. I recently highlighted this recipe on Facebook and wanted to make sure all of you got it as well. This Moroccan Stew is not only delicious but full of foods and spices to boost your immune system and warm your body making it a perfect cold and flu fighter as well as a great anti-cancer dish.
Harira: moroccan stew
Prep Time: ~30 minutes / Cooking Time: 90 minutes / Serves: 6-8
Step 1: Combine the following in a large dutch oven:
2 Tbsp olive oil
Spices: 1 tsp of each (turmeric, ginger, cinnamon, sea salt, ground black pepper) plus 1 large pinch of saffron threads
1 cup chopped celery, stalks and leaves
2 medium yellow onions, chopped
6 cloves garlic, minced
1 cup chopped parsley
Step 2. Cook on medium heat for 10 minutes.
Step 3. Add 1 pound of chicken thighs or lamb shoulder, boned and cubed
Step 4. Continue to cook on medium heat for another 10-15 minutes
Step 5. Add the following to the pot:
1 (18 oz) can chopped tomatoes, with juice
3/4 cup dried lentils
1 (18 oz) can chickpeas, drained and rinsed
1 quart chicken stock (or bone broth) + 1 quart water
Step 6. Bring to a boil, then reduce heat to a simmer and cook for 1 1/2 hours.
Top with a squeeze of fresh lemon juice and Enjoy!!
Note: Feel free to omit the chicken or lamb for a vegetarian stew that is still high in protein and just as yummy!