Sweet Utopia Blog

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Almond Butter Stew (gluten-free, soy-free, sugar-free) March 19, 2011

I love this super-healthy, filling and complete meal-in-a-pot. Feel free to substitute any of the veggies in here. Try carrots, broccoli, or other greens.

1 red onion, chopped

2 cloves garlic, sliced thin or minced

1/2 cup olive oil

1 sweet potato, cut into 1/2 inch chunks

1-2 inch ginger root, peeled and sliced thin

1/2 cup sliced bell peppers

3-4 cups chopped kale, thick stems removed

1 cup broth

1 cup coconut milk

1/4 cup almond butter

1 teaspoon sea salt

1/4 teaspoon pepper

1/8 teaspoon nutmeg

cayenne pepper, to taste

In a large pot, cook the onions and garlic in the olive oil on medium heat. Allow to lightly brown, then add the sweet potatoes, peppers, kale and ginger and continue to cook until the kale is wilted.

Add in the broth, coconut milk, almond butter, and spices, and stir until the almond butter is integrated. Cook on low heat until the sweet potatoes are softened.






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