Ginger Turmeric Vegetables Stew
This is for you Rebecca. I’ve been trying to use lots of Ginger and Turmeric in my cooking as they are both anti-Inflammatory. Here is a quick and easy recipe for a vegetables stew.
2 Garlic Cloves – finely chopped
2 medium onions – finely chopped
2 to 3 inch piece of Ginger – finely chopped
4 cups homemade chicken broth ( with or without chicken)
2 Yellow Beets – peeled
1 Large Yam
1 Large zucchini
1 Piece celery chopped
Greens – Swiss Chard, Collard greens, Bok Choi etc..
optional: Carrots, Green beans, Broccoli, Cauliflower _ you can’t really go wrong by adding more Veggies!
2 teaspoons Turmeric powder
1 TBSP Lemon juice
1 TBSP Wheat free tamari sauce or Coconut Aminos
Throw Garlic, Onion and ginger in your food processor and pulse until finely chopped. You can also just use a knife! 😉
In a large pot, fry up the Garlic, Onion and Ginger until fragrant
Add the Chicken Broth
Dice the beets, Yam and Zucchini – throw them in and simmer for about 20 minutes
Add the Finely Chopped Greens and Turmeric, lemon juice, tamari sauce – Cover and simmer for another 5 minutes.
Salt as needed. Add Sriracha for more heat.
I also add half a cooked chicken breast before serving for some protein.