Inspired by African cuisine, nut butter adds a richness that will keep you coming back for more. Cruciferous veggies like bok choy add an extra detox boost. Not only does bok choy contain vitamins A, B and C, it’s also rich in antioxidant minerals such as zinc.
Ingredients
- 2 cups chopped onions
- 2 cloves garlic, minced
- 5–6 cups bone or vegan broth (Rich Bone Broth for broth recipes), divided
- 2 cups diced unpeeled sweet potatoes or winter squash
- 1½ cups cooked white beans
- ½ cup quinoa or kasha (toasted buckwheat groats)
- ½ tsp pink rock or gray sea salt
- ½ cup nut or seed butter
- 4 cups chopped bok choy, kale or arugula
- 2 tbsp freshly grated ginger
- 2 tbsp organic lemon juice
- 1 tbsp ground turmeric
- 1 tbsp coconut aminos
- 1 tbsp coconut nectar
Optional Boosters
- 1 cup sliced fresh burdock root, in dime-size pieces
How to Make It
- In a large saucepan over medium heat, cook the onion, garlic and burdock if using in ¼ cup of the broth for 3 to 5 minutes.
- Add the remaining 4¾ cups broth (plus an extra 1 cup of broth if using burdock), sweet potatoes or squash, white beans, quinoa or kasha, and salt. Cover and simmer for 45 minutes.
- When the quinoa or kasha is tender, scoop ½ cup liquid from the stew into a small bowl, and whisk it together with the nut or seed butter to make a paste.
- Add this paste to the pot along with the bok choy, kale or arugula. Stir and cook for 5 minutes. Turn off the heat.
- Add the ginger, lemon juice, turmeric, aminos and coconut nectar, and stir. Serve hot.