Seasonal foods make the body happy! Root vegetable stew and cornbread will warm and comfort you this winter. For raw food fans, the fresh Ginger Salad Dressing is warming, as well.
ROOT VEGETABLE STEW
Place in 1 cup purified water per person:
1-1/4 heaping cup (per person) cut in 1/2-inch pieces: rutabaga, parsnip, carrot, onion and celery
Add, per person:
2 Tbsp. Braggs Liquid Amino Acids
1/4 tsp. organic rosemary
Simmer for five to 10 minutes or until done to your liking. To thicken stew, blend half of stew in blender until smooth. Meat-eaters may want to make this into a low-carb, better food-combining (no potatoes) organic beef stew by adding cubed organic beef and cook until beef is done.
If you would like to make this even simpler, you can do as I do and blend this right in the pan you will bake it in.
1 cup organic cornmeal
1 cup organic whole-grain flour of choice (I use millet and quinoa blend)
I tsp. baking powder
I tsp. Celtic or Krystal sea salt
1/2 cup pure virgin coconut oil or organic grassed oil
I beaten organic egg
1 cup purified water (can also use organic milk or yogurt, cow or goat)
Mix all ingredients and bake 20-25 minutes at 350 degrees in 8" x 8" pan. Let cool three to five minutes before cutting. Serve warm.
FRESH GINGER-SESAME SALAD DRESSING
Blend in blender:
2 ounces organic ginger root, cut into chunks (use less if too strong for you)
1/4 cup organic lemon juice or organic apple cider or balsamic vinegar
1/2 cup organic, cold-pressed or expeller-pressed sesame oil
1 Tbsp. organic apple or pineapple juice
1/8 tsp. Stevia
This dressing is great with toasted organic sesame seeds on the salad. For a main meal, it goes well with freshly grilled salmon, shrimp, chicken or beef on salad or sprouted (soaked for 16 hours and rinsed twice) organic almonds.