You know what is really hard to do? Naming my recipes 😂 . I look at every recipe and think, "ok, meat, vegetables, healthy fat ... seriously, they're all going to have the same name!"
But I do my best 😋 .
Recently, I had a major craving for something tomato-based. You see, I tend to avoid tomatoes because they give me acid reflux, and I've always suspected that I react to them, as I wake up with puffy eyes after eating many nightshades. But for the last 2 months, I've been working with a local NAET practitioner to help me heal from my many food intolerances. I've made great progress, and I've finally been cleared to try nightshades again. HOORAY!
So you may look at this stew and think, "EW, almond butter and ginger together?" Give it a try - be adventurous! The ginger gives the tomato broth a little kick, while the almond butter thickens the stew beautifully. I enjoyed garnishing the soup with chopped cilantro and avocado, but also tried it later with chopped fresh basil (also delish!).
So if you're craving a warm, hearty, alkalizing soup while winter lingers for the next few weeks, this soup is for you! (It tastes even better "with age" on the second and third days).
And yes, eating tomatoes went just fine, which was a relief 😃 .
Simply Scrumptious Winter Stew
Prep time: 1hr
- 2 Tbsp organic coconut oil
- 1.5 lb organic ground beef
- 1 medium yellow onion, diced
- 2" knob fresh ginger, diced small
- 1/2 butternut squash, 1" cubed
- 2 carrots, chopped
- 1/2 purple cabbage, chopped
- 32oz can organic stewed tomatoes
(I like Muir Glen, as the can is BPA-free)
- 1 bunch red chard, stems removed
- 4 cups organic chicken bone broth
- 1/2 cup organic almond butter
- Sea Salt
- Garnish: cilantro, avocado
- Melt coconut oil in a stock pot, and sauté diced onions until translucent.
- Add a generous pinch of sea salt, along with diced fresh ginger. Sauté ~2-3 min, or until fragrant.
- Add ground beef, and cook until browned.
- Add butternut squash, carrots, and cabbage. Sauté for a few minutes while preparing the tomatoes.
- Roughly chop stewed tomatoes, and add into the pot along with the tomato liquid.
- Add 4 cups of chicken bone broth, and bring to a boil.
- Reduce the heat to medium, and let soup simmer for 15 min.
- De-stem and roughly chop the chard (I save the stems to cook in a stir-fry later).
- Stir in chopped chard and almond butter, and simmer for 10 min.
- Add salt to taste, if needed.
- Serve with chopped cilantro and avocado as a garnish.