By Deborah Lieder
Food is an amazing beauty that touches all of our lives. Even if we are not a self-proclaimed ‘foodie’, we still connect with it each day; from home-cooked meals with family, to enjoying our favorite restaurants with friends, and even the quick ‘pit stop’ to refuel. Our world is filled with research, science, and opinions about what it means to be healthful, breaking it down into categories of calories, proteins, fats, etc. This, quite frankly, takes the fun out of eating and distracts us from the gift that food offers. The word vegetable comes from the Latin root vegetare, which means to “enliven and animate”. This is how food is meant for us in our lives.
We are embarking upon the holiday season, where food is the main component that brings us together. It is a time of joy, happiness and celebration with those we love. The sad thing is, fear plays a part of this season, because food is often forefront of our gatherings. Office parties, events with family and friends, leads to the notion we will be gaining 10+ pounds by the time the celebration is done. This fear distracts us from the enjoyment of food and the healing it offers our bodies.
Healthful eating is knowing your body and the way it responds to that which you feed it. If we take the time to listen more closely, to observe our cravings or potential pit falls, we begin to align with ourselves in a holistic way. Awareness of our own self, then, becomes the goal to approach healthful eating; being mindful of the products we choose, their processes and how we individually respond. It is from this place we can make the best decision for our body. Let this season’s focus be one of enlivening your body!
Fall Vegetable Stew
4 strips of Bacon, diced (may omit if vegetarian, use olive oil in place)
2 c. Mushrooms, rough chop
1 ea. Onion, diced
3 ea. Garlic Clove, minced
4 ea. Carrot, rough chop
3 ea. Celery, rough chop
1 small Butternut Squash, peeled and diced
1 lb. Brussel Sprouts, halved
2 ea. Apple, diced
½ head Cauliflower, florets separated
½ c. White Wine or ¼ c. Vinegar (White Balsamic, Red Wine or White are great options)
½ Gallon of Chicken stock or Vegetable Stock
1 t. Rosemary, fresh or ½ t. dried
1 T. Oregano
1t. Garlic Powder
1 t. Onion Powder
Salt and Pepper to taste
Place bacon in stockpot, turn heat to medium, and allow the fat to render. Once cooked, separate bacon and fat. Use the fat to sauté onion and garlic. Once translucent, add carrot, then celery. Allow to cook for 5-7 minutes, then add butternut squash, brussel sprouts and apple. Sauté for 5-7 minutes, then add cauliflower. Turn heat to high, allow pot to become hot, deglaze (add in) wine or white vinegar, whichever you feel most comfortable with. Let the liquid reduce until almost evaporated, then add stock and spices. Let stew simmer for 35 minutes or until vegetables are cooked. The longer you allow it to cook, the better the flavor will be. This is a great recipe for the Instant Pot or the Slower cooker! Season to taste with salt and pepper and enjoy!
Deborah is a personal chef serving the Metro Detroit area. She is passionate about the traditional roots of food and using it for healing with her clients. She is proficient in dietary restrictions, catering to all walks of life and fulfilling each need. Visit: www.deborahlieder.com for more information.