Featuring healing herbs, this lightly sweet stew will surely warm you on a crisp winter’s day.
Related to mint, rosemary is a small evergreen shrub prized for its aroma and flavor as well as its healing properties. Rosemary stimulates the immune system, improves digestion and increases circulation. Native to the Mediterranean, rosemary is now cultivated in temperate regions throughout the world.
Preheat oven to 350°.
Cut squash in half, remove seeds. Spread oil on cut sides. Place cut side down in baking dish and bake 45 minutes to an hour, until squash is soft.
While squash is baking, prep remainder of ingredients.
Peel and chop onion. Finely chop garlic. Chop celery and carrots. Chop broccoli crowns, and peel and chop broccoli stems. Place rosemary, thyme and bay leaf in an herb bag. Rinse and drain beans.
When squash is finished, scoop out flesh and cut into bite-sized chunks.
Sauté onions over medium heat, with extra virgin olive oil, in a large Dutch oven or soup pot, until soft.
Add bison and continue to cook, stirring frequently, until browned on all sides.
Add garlic, celery, carrots spices, broth, beans and apple cider vinegar. Bring to a boil, then reduce heat. Add herb bag and simmer for 10 minutes.
Add broccoli and squash and cook for a further 10 minutes.
Remove herb bag and ladle stew into bowls. Enjoy!
Preparation: 10 minutes, plus 1 hour to bake
This dish is visually appealing and very nourishing.
In addition to antioxidants, each cup of black beans provides 15 grams of protein and fiber. Black beans also contain small amounts of omega-3 fatty acids about 3 times as much as other beans. The cilantro not only adds depth to the flavor, but also has been shown to aid digestion and sooth inflammation. The cumin enhances the taste of the salad while promoting the assimilation of other foods. You can also substitute or add a variety of other ingredients such as dark green leafy vegetables and scallions.
Rinse and drain quinoa and beans. In a saucepan, bring broth to a boil, add quinoa, cover and simmer on low heat until all the water is absorbed and quinoa is tender, about 10 – 15 minutes. Allow to cool.
Peel and chop avocado. Grate carrots. Chop dates and cilantro. Juice limes.
In a small bowl, combine lime juice, vinegar, cumin, oil, and salt; whisk.
In a large bowl, mix cooked quinoa, beans, avocado, carrots, dates and cilantro. Pour dressing over quinoa mixture, sprinkle in crumbled goat cheese, toss gently.
Dish onto plates, enjoy!
Preparation: 30 minutes