image via Bobbie Bowers
I can’t lie to you, these last two weeks I’ve felt utterly drained. Perhaps it’s this constant rain (will it ever stop?) or maybe the rush of last month has finally caught up with me. Either way, I feel like I need to go to bed for a week!
But since that’s not an option and I’ve got a lovely weekend of fresh, Cornish sea air ahead I’ve made up a batch of my favourite go to winter stew. Plus it’s a great way of making use of the Kale that’s in season at the moment.
It’s not exciting but it’s one of those dishes that brings you back in to balance if you’re feeling off centre for any reason. As much as when you’re feeling run down it’s tempting to throw yourself head first in to a vat of wine or binge eat a huge plate of pasta, that’s not going to help in the long run.
Try this, it will leave you feeling nourished, warm and you won’t get a sugar crash hours later.
- 1/2 Tbs coconut oil
- 1 medium onion, diced
- 1 tin of plum tomatoes
- 1 cloves of garlic
- 2 cups of vegetable stock
- 2 medium sweet potatoes, cut into chunks
- 2 medium/large carrots, sliced
- 2 Tbs soy sauce
- 2 cups of chopped kale
- A pinch of Chinese 5 spice
- Salt and pepper to taste
Heat the coconut oil in a saucepan and add the onions and garlic.
Once the onions are cooked, add the vegetable stock and bring it to the boil.
Next add your sweet potato, tin tomatoes (add whole don’t mash up) and carrots and simmer until tender.
Then add your kale and soy sauce, allow the kale to cook on a low/medium heat for two minutes.
Serve straight away…
You can eat this on its own or serve with a portion of brown rice…