I hope you’ve all been enjoying the holiday season, staying warm, and eating lots of tasty treats!
“Santa” was kind enough to bring me a juicer for Christmas! I took some time today to test it out and made some green juice (kale, spinach, celery, cucumber, lemon, and green apple), then froze the leftover pulp in an ice cube tray so I can easily throw them into green smoothies. I can’t wait to try making fresh orange juice :)
I had so much fun with it that I wanted to make something else, so I decided to try juicing some veggies to create broth for soup. From there I improvised, throwing whatever I had lying around the kitchen into the pot, until I ended up with this delicious stew! It’s the perfect meal to sit back and relax with after a busy week of holiday celebrations :) It’s also vegan and gluten-free!
Rosemary Quinoa, Bean & Butternut Squash Stew
1 small onion
1 red pepper, de-seeded
1 stalk of celery
Vegetable juice & pulp
500 mL no-salt-added vegetable broth
2 cups chopped butternut squash
1/2 cup quinoa
1 can white cannellini beans
1-2 handfuls each of kale and spinach
1/4 tsp dried rosemary
1/4 tsp garlic powder
A couple of pinches of dried sage
Salt and pepper, to taste
1. To make the vegetable juice, put the tomato, onion, pepper, carrots, and celery through a juicer. Pour the juice and pulp into a large stock pot. Add the vegetable broth, squash, quinoa, and seasonings. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is cooked and squash is tender. You may need to add some more water as you go, if necessary.
2. Add the beans, kale, and spinach and simmer for another 5-10 minutes, stirring occasionally. Serve in large bowls and enjoy!
Be Well xo