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Rainbow Root Veggie Stew: A Plant-Powered Fall Favorite

Eat, Food + Nutrition, RecipesErin StanczykComment

Fall In Love With Whole Foods

Fall is here and farmers’ markets are ripe with an abundance of root veggies! Although I will miss my healthy supply of watermelon and fresh-picked strawberries, there are so many new and delicious fruits and veggies that come into season at this time of year!

This was one of the very first recipes that Dusty and I created when we were just beginning to transition to a plant-based lifestyle about 6 years ago, and it’s been a tried and true fall-favorite ever since! We’ve always loved this stew because it incorporates such an abundant variety of colorful, vitamin and mineral-rich veggies, and the natural flavors are so incredibly satisfying!

Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

Orange You Glad?

The transition from summer to fall can be a difficult one, but this bold, bright stew will help lift your spirits, boost your mood, and nourish your body! This rainbow root veggie stew is high in Vitamin A, C, K, iron, folate calcium, and zinc, to name a few. On top of that, it contains all essential amino acids, making it a filling and fantastic protein source. If you’re feeling blue, serve up some of this bright and nutritious stew for an instant pick-me-up!


Get Grounded

When you think about picking fruit from up high in a tree, it only makes sense that it provides an elevating boost to mind, body, and soul. In the same way, vegetables growing low to the earth, or in the dirt in this case, are very calming, warming, and grounding. It’s no wonder that we eat root veggies in the fall, when the weather gets cool, the leaves begin to fall, and our bodies innately want to slow down.

Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

Pressure Cooker: A Plant-Eater’s Best Friend

Cosori was kind enough to send us their pressure cooker to try out, so we put it to the test against our Instant Pot! Here’s the verdict: The look is slightly more sleek, it has extra features & buttons, comes with a steamer rack, a clear lid, and even cooks faster! We’re SOLD!

The benefits of using a pressure cooker instead of boiling, frying, or baking your food, is that it retains nearly 90-95% of nutrients, according to the Journal of Food Science—which is far more than the other methods listed!

The Cosori cost is comparable to the Instant Pot, but we’ve got a deal for you! These guys were kind of enough to offer our friends, family, & followers a discount code for a limited time only!

Use 10COSORIV3 for 10% off thru Oct. 20 (US residents only) at this link: Cosori Pressure Cooker

Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

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Rainbow Root Veggie Stew

Fall is here and farmers’ markets are ripe with an abundance of root veggies! This warming and hearty vegan stew is low in fat and packed full of vitamins, minerals, protein, healthy carbs, and tastes rainbow-licious!

High in Vitamin A, C, K, iron, folate, calcium, zinc, & contains all essential amino acids.

gluten-free, oil-free, low-fat, nutrient-dense

serves: 4-6 // time: 40min

ingredients:

  • 1 large, yellow or sweet onion, diced

  • 2 garlic cloves, minced

  • 3-4 sweet potatoes (about 6 cups, cubed)

  • 3 cups beets, cubed

  • 4 carrots, sliced thinly

  • 4 celery stalks, sliced thinly

  • 1 cup red lentils, rinsed

  • green curly kale, torn

  • 4 cups liquid (water, veggie broth, and/or light coconut milk)

  • salt + pepper to taste

method:

  1. Chop all veggies and rinse lentils.

  2. Place all ingredients into pressure cooker, slow cooker, or stovetop pot and pour in liquid. Add salt and pepper to taste.

  3. Give a quick stir and make sure lentils are entirely submerged.

  4. Cooking times:

    • Pressure cooker (Cosori): Place lid on and turn vent to sealed position. Click “Stew” button (25 minutes), and slick Start. Press stop, turn valve to vent position, and remove lid.

    • Stovetop pot: Bring to a boil, reduce heat to medium-low, stirring often, until all ingredients are soft and cooked through.

    • Slow cooker: Cook on low for 4-6 hours.

  5. Top with a sprinkle of nutritional yeast, extra salt + pepper to taste, cozy up, and enjoy!

notes

  • There’s something about second-day stew that’s even better—refrigerate or freeze and enjoy a second helping when you’re in a pinch!

  • Also tastes great with curry powder mixed in!

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Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

AS SEEN ON YOUTUBE

Be sure to watch us cook up this delicious fall favorite on the EatMoveRest YouTube channel, and be sure to Subscribe, turn on Notifications, give it a Thumbs Up, leave us some love in the Comments, and Share with family and friends!


Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

Embrace The Seasons Of Life

With Baby S on the way, Dusty and I are a ball full of mixed emotions—excited, anxious, nervous, you name it, we’ve felt it! I’ve come to realize that the fear of the unknown is what’s been eating me, and future tripping helped no one ever. So if you’re feeling anxious or on-edge about something in your own life, remember to take the time to slow down, get present, be mindful, and focus on TODAY!

The bamboo that bends is stronger than the oak that resists. —Japanese Proverb

You’ll soon notice a pattern—that each and every moment of each and every day isn’t so bad, despite our big-picture fears! We all go through different seasons in life, just like the weather, and the more flexible we can be, the better able to adapt we will become!

DESIGNED FOR YOUR LIFESTYLE,

ERIN

Erin Stanczyk | EatMoveRest




Cauliflower Power Salad

Eat, Food + Nutrition, RecipesErin StanczykComment

CRUCIFEROUS VEGGIES FOR THE WIN

We all know that eating more veggies is always a good idea, but cruciferous veggies are of particular importance to our health, due to a phytochemical known as sulforaphane that is activated when we chop and/or chew them.

Erin Stanczyk | EatMoveRest | CAULIFLOWER POWER SALAD
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Here's a list of the numerous benefits:

  • Cancer-fighting
  • Wards off depression and anxiety
  • Improves cardiovascular function
  • Reduces inflammation & aids in pain management
  • Stabilizes blood sugar & lowers diabetes risk
  • Helps cognitive function & brain health
  • Click here for more studies!
Erin Stanczyk | EatMoveRest | CAULIFLOWER POWER SALAD

Get to know your cruciferous veggies at the grocery store:

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  • Broccoli
  • Cauliflower
  • Kale
  • Cabbage
  • Brussels Sprouts
  • Collard Greens
  • Turnips
  • Radishes
  • Arugula
  • Bok Choi
  • ...and the list goes on!

While each cruciferous vegetable contains its own unique vitamins and minerals, in general, this sub-group is high in Vitamins A, C, K, and fiber!

Erin Stanczyk | EatMoveRest | CAULIFLOWER POWER SALAD
Erin Stanczyk | EatMoveRest | CAULIFLOWER POWER SALAD
Erin Stanczyk | EatMoveRest | CAULIFLOWER POWER SALAD

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Cauliflower Power Salad

This Asian-inspired salad is full of color and life! There is no cooking involved in this dish, and in minutes, you'll have a bowl full of cruciferous goodness to feed a crowd! This recipe goes great on a bed of greens, bundled up in a wrap, or all by itself!

vegan, gluten-free, oil-free, low-fat, protein-packed + rainbow-licious

time: 15 min // serves: a crowd

ingredients:

  • 1 head of cauliflower
  • 1 head of broccoli
  • 2 mediums carrots
  • 1 cup red cabbage
  • 1 cup shelled edamame, thawed
  • 4 tablespoons liquid aminos

method:

  1. Break cauliflower into individual florets and pulse in food processor until rice-like consistency is achieved. Be care not to over-process or it will become too watery. Pour into large mixing bowl.
  2. Break broccoli into individual florets and pulse in food processor until a consistency similar to the cauliflower is achieved. Pour into mixing bowl along with cauliflower.
  3. Shred carrots using the food processor "shredding" blade attachment. You can also use a carrot peeler, instead. Pour into mixing bowl along with other ingredients.
  4. Thinly slice red cabbage with a sharp knife or a mandolin. Add to mixing bowl.
  5. Allow shelled edamame to thaw, or place in a strainer and run under hot water until thawed. (Note, do not consume raw soy. All frozen soy is blanched, so it is safe to eat as is). Add to mixing bowl.
  6. Measure out liquid aminos, starting with less, and adding more to taste. Pour over veggies in mixing bowl and mix with hands until evenly coated and dispersed. Enjoy!

notes:

  • This salad is best eaten right after prepared, but will keep in the refrigerator for a day or two.
  • To make this salad soy-free, try using thawed lima beans instead of edamame, and coconut aminos instead of liquid aminos!
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AS SEEN ON YOUTUBE

Watch as I chop up this fresh, CauliPower Salad on the EatMoveRest YouTube channel! Be sure to Subscribe, turn Notifications On, give it a Thumbs Up, leave some love in the Comments, & Share with friends & family!


Erin Stanczyk | EatMoveRest | CAULIFLOWER POWER SALAD
Erin Stanczyk | EatMoveRest | CAULIFLOWER POWER SALAD

CauliPower up

Raw foods are full of living and active enzymes, and this salad is no exception! Cruciferous veggies will do your body good, so make sure to get them into your diet on the daily! Be sure to share your version of this recipe on Instagram and use the hashtag #EatMoveRest and tag me @ErinStanczyk so I can check it out! 

Until next time, EatMoveRest Your Best!

DESIGNED FOR YOUR LIFESTYLE,

ERIN

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