Going well. I am no longer catatonic and exhausted as I was before Day 6.Favorite meal: Sauted vegetables over rice. It was packed with flavor. YUM.
Seasonings: Fresh basil (Thanks, Jaya!) and ginger.
4 zucchini, 1 onion, 3 cloves of garlic, 5 giant mushrooms, sugar snap peas, and love.
Off diet: Big time :) I ate a large piece of Amy's birthday cake. It was amazing. And not just because it's been over a week since I had anything sweetened.I continue to learn.
If a food label says NATURAL, it means it (usually) has GMOs in it (Genetically engineered food).
If a food label says ORGANIC, you've found the right item. Likely costs more, but better for you, the farmer, and the planet.
Have really enjoyed this soup!
ReplyDeleteSenegalese Peanut Stew with Spinach and Sweet Potatoes
Ingredients
1 spray(s) cooking spray
2 medium onion(s), roughly chopped
1 medium green pepper(s), cored and roughly chopped
1/2 pound(s) sweet potato(es), peeled and chopped into 1/2-inch cubes
2 medium carrot(s), peeled and thinly sliced
2 clove(s) (medium) garlic clove(s), minced
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp table salt
1/4 tsp cayenne pepper
4 cup(s) vegetable broth, reduced-sodium
6 Tbsp peanut butter, natural, creamy-variety
8 cup(s) spinach, leaves, stemmed, packed, chopped
Instructions:
Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
Notes:
Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).