Mama Pea's Spicy African Peanut Stew and a Fabulous Dr. Fuhrman No Oil Salad Dressing

Today I want to talk about something really simple. Great food. I've got reviews of two delicious plant-strong recipes for you.

First up is a recipe by Sarah Matheny from her blog Peas and Thank You. There I was, chillaxin' on my couch this weekend, perusing the internet, when I stumbled upon this recipe. The planets all aligned and I saw that not only were the ingredients right up my flavor alley, but I had EVERY one of them in my pantry. How is that for awesome! You can get the recipe here for Spicy African Peanut Stew.

Here it is before undergoing crock pot magic. Red lentils, canned chickpeas, carrots, coconut milk, vegetable broth, peanut butter, diced tomatoes, Indian spices, garlic, ginger--of course I doubled the batch!

Try serving this stew over a big bed of fresh spinach leaves, some steaming hot brown rice, then topped with the stew. Incredible!

This morning I was itching to try a new salad dressing without oil and guess what showed up in my e-mail inbox? Today's recipe of the day from Dr. Fuhrman's member center just happened to be for a salad dressing and the ingredients seemed appealing to me. I was right, this one's a real keeper. But if you are not a fan of raw garlic, you might want to leave that out!

Leftover Spicy African Peanut Stew served with a salad dressed with Almond Balsamic Vinaigrette.

Dr. Fuhrman's Almond Balsamic Vinaigrette

Serves: 6

Printable Version

1/2 cup water
1/3 cup roasted garlic rice vinegar (I used plain rice vinegar)
1/4 cup balsamic vinegar
1/4 cup raw almonds or 1/8 cup raw almond butter
1/4 cup raisins
4 cloves garlic, pressed (I used 3)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder

Blend all ingredients in a food processor or high powered blender.

Did you catch Addicted to Food last night on OWN? What did you think?

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Coconut Curry Kale, Chick Pea and Sweet Potato Stoup



I have officially become my mother.

But don't get mad, Mom. That's not an insult.

I saw a totally healthy recipe here on Mama Pea's blog and I made it EVEN healthier. Mom would be so proud. And thank you to Mama Pea, as this is a pretty genius recipe! My husband said, "This is the best soup you have ever made, it's incredible, it's perfect, it's so delicious. Holy cow. This is sick. This is so good. This is the best soup ever. Holy Shit. How could you ever make anything this good again?"

Nuf said.

Coconut Curry Kale, Chick Pea and Sweet Potato Stoup
adapted from a recipe by Mama Pea over at Peas and Thank You

Printable Recipe
2 cups chopped onion
2 large stalks celery, rough chopped
1 medium head bok choy, rough chopped
1 tsp cinnamon
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp nutmeg
1 tsp sweet curry powder
1 tsp hot curry powder (optional if you like heat)
4 cups vegetable broth (1 standard box)
1 14 oz. can light coconut milk
1 14 oz. can diced organic fire-roasted tomatoes (i.e. Muir Glen, Trader Joe's, Hunts all now have this)
2 14 oz. cans chickpeas, drained and rinsed
1 Tbsp arrowroot powder
1 large sweet potato, diced medium
1 head organic kale, de-stemmed and chopped into pieces
1/4 tsp salt and pepper to taste (or to taste)

Place all ingredients, onion through chick peas, into a crock pot set to 6 hours. At the 4 1/2 hour, add the sweet potato. At 5 hours, remove a ladle full of the broth and pour into a small bowl. Dissolve the 1 Tbsp of arrowroot powder into the broth and return broth to crock pot. Then add the kale. After 6 hours, season to taste with salt and pepper and serve.

P.S. It seems that more and more doctors are catching on to the plant-strong way of eating as a method of disease prevention. Read about two of them here.

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