A few weeks ago our temperatures here in Arizona made a drastic drop for 106F to 75F. Within 2 days. While it did offer a welcomed relief from our summer heat it was a bit of a shock and sent many of us scrambling for our winter gear.
To me the shift in temperatures signaled that start of the fall/winter season and acted as a reminder to me that it was time to shift my food choices and start eating for the season.
Although we can get a vast selection of fruits and vegetables all year that has not always been so and our bodies are meant to eat with the season. I will expand on this more in a later post but for now just trust me.
It was with this in mind that I created a hearty stew of fall/winter vegetables as a delicious way to shift my body into the colder seasons.
Winter Vegetable Stew
- 1 pound protein, cubed (I used beef. You can use chicken, lamb, or turkey) OR 1 can chickpeas, drained
- 3 cups butternut squash, raw/cubed
- 2 cups rutabaga, cubed
- 1 parsnip, sliced
- 1 leek
- 1 small onion
- 3/4 cup liquid (I used 1/2 cup beef bone broth and 1/4 cup red wine)
- Seasoning to taste*
- Place chopped dry ingredients in a slow cooker.
- Add liquid
- Cook on low setting 8-10 hours or until vegetables are soft.
*You can season this dish to your own preferences. I used a small amount of salt. If you use beef or lamb then tarragon, clove, or even nutmeg would add a hearty richness. For chicken or turkey, rosemary is a terrific choice.
Serving size = 1 cup
Calories = 220, Fat = 5g, Carbohydrates = 21g, Protein = 15g (Keep in mind the calories and macronutrient ratios will vary based on protein source and liquid used).