Today is a very good day! Do you know why? Because we are going to focus on your health and well-being through nourishing your body, mind and soul!
Here you will find a super healthy low GI vegetable stew recipe that is going to keep your energy up and make you feel great from the inside out.
After that we’ll move onto a calming guided meditation where we will work on removing stress and anxiety from your body through quieting the mind. It’s an inside-out approach that will leave you feeling amazing. In fact, I’m pretty sure you’ll start to sparkle. Let’s remove all the junk that’s stopping you from being the very best version of yourself. You got this! We’ve got this!
We’ll do it together 🙂
What does low GI mean? GI stands for the Glycemic Index. In short, eating low GI foods means you’ll avoid those nasty spikes and dips in blood-glucose, which will ultimately help you achieve a steadier stream of energy. In turn, it is thought to also help you lower your risk of heart disease and other chronic diseases that are tied with blood-glucose fluctuations.
Dr. Oz was a big inspiration for me in creating this recipe. I recently looked into his new Two-Week
Rapid Weight-Loss Diet and challenged myself to make a recipe using only the foods in the low-glycemic
vegetable list. The curried vegetable stew recipe is what I came up with.
On a side note, I just finished reading the book Us: Transforming Ourselves and the Relationships That Matter Most by Lisa Oz and loved it. I got some good insights into my personality and really learned a lot about relationships in general. You’ll have to check it out!
1… 2… 3… Let’s Glow!
Low GI Curried Vegetable Stew Recipe
Ingredients
- 1 tsp. extra virgin olive oil
- 1 large onion or 2 small onions, diced
- 4 celery, chopped
- 4 Portobello mushrooms, gills and stem removed, cut into chunks
- 2 serrano peppers, diced
- 4 cups vegetable stock or 32oz. (907g) carton vegetable stock
- 2- 14.5oz. (411g) cans diced tomatoes
- 2 cups garbanzo beans
- 2 cups kidney beans
- 3 Tbsp. curry powder
- ½ tsp. chipotle powder (alternatively you can use cayenne pepper)
- 1 ½ tsp. sea salt, divided
*For a less spicy version decrease or omit the chipotle powder. You can also decrease the curry powder if desired.
Directions
Add olive oil to a large soup pot over medium heat. Add onions, celery and 1/8 tsp. sea salt and sauté for 5 minutes. Alternatively, you can sauté the onions and celery in the bottom of your slow cooker insert if it
is oven safe.
Add mushrooms, serrano peppers, and 1/8 tsp. sea salt and sauté for 1 minute.
* If using a slow cooker, add the sautéed veggies to the slow cooker at this point if your insert is not safe for sautéing on the stovetop.
Add vegetable broth, diced tomatoes, garbanzo beans, kidney beans, curry power, chipotle pepper and 1 tsp. sea salt, stir.
For slow cooker version, set to low and cook for 4 hours.
Oven top- bring soup to a boil then gently simmer on low for 2 hours.
Taste and season with salt if needed.
