We have to get back to the kitchen and start making our own food in order for true health to be achieved. It is so important that I encourage you to set aside at least one day every week, when you have the time, to 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 meal.
Benefits of Slow Food
Let’s look at some of the benefits that come from 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.
To inspire you to get cooking I’m including one of my favorite stew recipes. This Moroccan Stew is not only delicious but full of foods and spices to boost your immune system, lower inflammation, 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
- 2 Tbsp olive oil
- 1 tsp each: ground turmeric, ground ginger, cinnamon, sea salt, freshly ground black pepper
- 1 large pinch saffron threads
- 1 cup celery, chopped (stalks and leaves)
- 2 medium yellow onions, chopped
- 6 cloves garlic, minced
- 1 cup parsley, chopped
- 1 lb chicken thighs (boneless, skinless) or lamb shoulder, boned and cubed
- 1 can (18 oz) chopped tomatoes, with juice
- 1 can (18 oz) chickpeas, drained and rinsed
- 3/4 cup dried lentils, rinsed
- 1 quart chicken stock or bone broth
- 1 quart water
- 1 lemon
Step 1: Combine the olive oil, spices, celery, onions, garlic, and parsley in a large dutch oven.
Step 2: Cook on medium heat for 10 minutes.
Step 3: Add chicken or lamb, combine with other ingredients, and continue to cook on medium heat for another 10-15 minutes.
Step 4: Add tomatoes, lentils, chickpeas, stock and water.
Step 5: Bring to a boil, reduce heat to a simmer, and cook for 90 minutes. Top with a squeeze of fresh lemon juice and Enjoy!!
Feel free to omit the chicken or lamb for a vegetarian stew that is still high in protein and just as flavorful and yummy!