The Healing Power of Food: Conscious Eating
by Julianne Koritz, a registered, licensed dietitian. --
Learn how food can heal your body
by strengthening your immune system and increasing your energy level -- create a plan
for boosting your immune system. Lessons address common health complaints and offer
up remedies for issues such as Chronic Fatigue Syndrome, memory loss, joint pain,
depression, anger, and weigh loss. Make food your best friend to energize, nourish and
heal your body!
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Almost Irish Stew
By Robin Robertson, author of
Fresh Vegetarian Slow Cooker
With the slow cooker doing all the work, you will have time to make a loaf of soda bread to accompany this "almost Irish" stew. Chucks of seitan may be substituted for the beans for a "meatier" alternative.
Slow Cooker Size: 4 to 6 quart
Cook Time: 6 to 8 hours
1 tablespoon olive oil
1 small yellow onion, chopped
1 ½ cups baby carrots, halved lengthwise
6 very small white potatoes, halved or quarted
2 garlic cloves, minced
15.5 oz can cannelloni beans, drained and rinsed
2 cups vegetable stock
1 bay leaf
¼ cup dry white wine
2 tablespoons tamari or other soy sauce
1 teaspoon dried thyme
Salt and freshly ground black pepper
3 large kale leaves or other dark leafy green, chopped, cooked in simmering water to cover until tender, and drained.
1. Heat the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
2. Transfer the onions to a 4- to 6-quart slow cooker. Add the carrots, potatoes, garlic, beans (or seitan), stock, bay leaf, wine, tamari, and thyme and season with salt and pepper. Cover and cook on Low for 6 to 8 hours.
3. About 10 minutes before serving, stir in the cooked kale. Serve hot.
Robin Robertson is the author of
Fresh Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
(The Harvard Common Press). Her site is
Copyright © Robin Robertson. All rights reserved. Post with permission and gratitude.