cold day stew

From Veganism, havent made this exact one as I never seem to have all his ingredients on hand at the same time, but just throw in what you have!


Today is a little chilly for the first time since may in lake Tahoe. The signs of winter are approaching so I not could think of a better day to prepare my beautiful raw earth organic vegetables, grains and lentils. The rich vitamins, enzymes, antioxidants, protein and so many vitamins is a powerful anti-aging and healing ensemble that is so spirituality rich that I eat this soup for days. I know it sounds pseudo-cliche, but embracing all of the freshly picked organic vegetables from the earth, along with grains and beans that are 1000's of years old in their healing powers is a magnificent experience. i feel as though i am consuming a miracle "fountain of youth" tonic.

This stew has no fat, no cholesterol, no salt, sugar or any additives that will compromise my health and the benefits of the ingredients. The seasonings I use are healing and health enhancing also used over the course of our history by sophisticated cultures like India, China and the Mediterranean. This wonderful array of organic and freshness is the Jewish version of their chicken soup.

Yesterday I picked up my freshly picked organic CSA box from Mountain Bounty Farms brimming with the freshest vegetables imaginable by this lovely family owned farm. The owners and their family are very passionate about our environment and producing the richest quality organic produce anywhere in Northern California. The farm is located in the Grass Valley area below the Sierras, where I live. The soil is rich, the air is fresh and is considered the pristine place to grow food. The Grass Valley area is quickly become not only a haven for organic farmers but grape farmers too and they are producing amazing organic wines.

Here is the ingredients (all ingredients are organic) :

2 red potatoes (cubed)
1 Japanese eggplant (cubed)
2 sweet white onion (cubed)
6 red beets (whole)
handful of string beans (cut)
4 large heirloom tomatoes (halved)
4 carrots (cut)
4 stalks of celery (cut)
2 large long zucchinis (1 yellow and 1 green)
1 bunch of kale (separate the leaves, discard the stem and chop)

grains and lentils

1/3 cup of farro
1/3 cup of forbidden black rice
1 whole cup of lentils (red, yellow and French)

seasoning (I just sprinkle about a tablespoon of each, no rime or reason so add the seasonings to your own taste)

turmeric (fresh of you can get it - ground)
garlic (fresh minced)
white pepper (fresh ground)
sage (fresh as you can find it)
basil (fresh chopped)
cumin
paprika
a little cayenne (fresh if you can find it)

directions: (make sure to cock the lid, do not cover the pot completely otherwise the stew will boil, you just want a low simmer.......

1. thoroughly rinse the farro, forbidden black rice and lentils, add along with the seasonings to a fairly large stock put with plenty of water. Bring to a boil and simmer for 30 minutes.......
2. ten minutes into the simmering, add the potatoes, beets and onions. allow to simmer for another ten minutes.
3. now add all the vegetables, mix well and simmer for ten more minutes.
4. after 30 minutes when the beans and grains are done as well as the beets and potatoes, turn off the heat and cover the pot and allow to sit for another ten to fifteen minutes. stir well.

Serve in a earthy hand thrown bowl. Add a half of a freshly squeezed lemon, some fresh chopped parsley and a half of an avocado........So delicious.........