Have you ever noticed that you crave different foods in winter than you do in summer? Or that certain foods taste better depending on the time of year? (Bowls of fresh fruit in winter aren't nearly as appealing as they are in summer, right?)
Our systems - and nature - make a beautiful pair. Having "seasonally appropriate cravings" means we are tapped into what's going on outside and that we are in tune with how it affects us internally.
Particularly for this time of year, as things get hectic, cold, and dark, you may notice your body starts to ask for some specific types of dishes. Anything piping hot is perfect for frigid days when daylight seems to peter out right after lunch, and thick blankets and wool socks beckon. Enter: warming, hearty, grounding, earthy stew.
This stew, in particular, is a yummy blend of warming spices (just ask an herbalist) and hearty veggies (although the mushrooms and eggplant aren't so wintery, they add a nice density to this stew, and have lovely anti-cancer benefits!). While the recipe requires a bit longer of a cook time than many of the other meals I share on the blog, you can double up cook time and prep time for at least half of it. (Prepare the first batch of ingredients to go into the pot, toss them in. While they cook, prepare the second group of ingredients.) Cook your rice or quinoa at the same time and you'll be set with a handy little dinner (and DAYS OF LEFTOVERS).
- 2 tsp coconut or olive oil
- 2 onions, diced
- 1 large eggplant, diced
- 2 cups baby bella or white button mushrooms, destemmed and chopped
- 4 cloves garlic, minced
- 4" fresh ginger, minced
- 1 to 2 tsp turmeric
- 2 tsp ground cinnamon
- 1 teaspoon cumin
- 1 teaspoon coriander seeds, ground
- 1 tsp sea salt
- 3 cups chickpeas
- 4 cups canned crushed tomatoes
- 1.5 medium-sized heads of cauliflower (or 1 large), chopped into small pieces
- 1. Heat coconut oil in a large pot. Sauté onion and mushrooms until tender.
- 2. Add in eggplant and cauliflower. Cook until softened, about 6 minutes.
- 3. Add garlic, ginger and turmeric, sauté for 2 to 3 minutes. Add remaining spices and heat for 2 minutes, stirring constantly. Add a 1/4 cup of water to the bottom of the pot if things get sticky.
- 4. Add in tomatoes and chickpeas.
- 5. Simmer for 20 to 30 minutes until cauliflower is tender.
- Serve with brown rice or quinoa.
What do you love most about winter foods? Which are your favorites?