As I mentioned yesterday, I cooked some garbanzo beans and so used them in a Moroccan bean stew. As well as the garbanzo beans there are black beans, red lentils and sweet potatoes plus a host of veggies and spices.
It is the combination of spices that brings this dish alive. Ten different herbs and spices to be precise! They have a lovely sweetness to them. Its a great synergistic effect.
This makes for a really healthy dish including:
- excellent fiber levels from the beans and lentils
- very high antioxidant levels from the spices and beans and lentils too
- plenty of protein from the beans and potatoes
- good beta carotene from the sweet potatoes
- anti-inflammatory activity from the Quercetin in the garlic and onion, and the turmeric and fresh ginger
- anti-cancer activity from the garlic and onion and spices
- blood sugar control from the cinnamon
- selenium from the garlic
- free from added fat, and gluten too - low allergy and vegan.
I made a big pot of it, so it'll keep me going through the week. Let me know if I can bring you a bowl!
The recipe comes from Dreena Burton's book "Let them eat vegan". Moroccan Bean stew recipe. It has to be the book I use most often of all my recipe books - and you wouldn't believe how many I have!
I'll be making it again next week in my Food as Medicine class where we are focusing on the health benefits of legumes.
Hope you are cozy tonight. Take care.
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