Erin Stanczyk | eat.move.rest.

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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




The Perfect Post-Holiday Detox Dish: Curried Squash Soup

Eat, Food + Nutrition, RecipesErin StanczykComment

Detox Time

Between Thanksgiving and Christmas I think it's safe to say that we all overindulged a little bit! If you're feeling tired and sluggish and your pants are fitting more snug, what you need is a good detox! Chronic inflammation is the root cause of many chronic diseases, as well as general everyday aches and pains, skin problems, bloating, and fatigue. 

My Curried Squash Soup is the perfect cleansing dish, made with only plant-based ingredients and is super warming to the body on cold winter nights, thanks to the ginger root! I made this for the first time the other night, and I knew after my first bite that I had to share it--it's seriously my new favorite recipe! If you aren't crazy about ginger, trust me, I wasn't either, but this soup is incredibly delicious! Best part--super quick and easy!

Ginger + Turmeric

Ginger and turmeric have been used as spices and medicinal herbs for centuries in Indian and Asian cultures, and for good reason--both are anti-inflammatory roots that are fantastic at detoxification and healing.

Ginger is commonly used to aid in digestion, ease an upset stomach, reduce nausea and motion sickness, and is also useful for combatting the common cold due to its high level of antioxidants. It is also considered a warming food that may help to elevate the body's core temperature. 

While ginger is very potent in flavor, turmeric is very potent in color--both lending to their distinctive presence in most dishes they're added to. Turmeric's bright yellow hue will take over almost any dish, and is due to a component known as curcumin. Like ginger, it is highly anti-inflammatory and contains potential anti-cancer compounds.


Curried Squash soup

vegan, gluten-free, oil-free, nutrient-packed

Erin Stanczyk | Lifestyle Design | eat.move.rest. | THE PERFECT POST-HOLIDAY DETOX DISH: CURRIED SQUASH SOUP

ingredients

  • 4 cups vegetable broth (or water)
  • 1 kabocha squash (or other squash variety) gutted + cubed
  • 3 carrots sliced 
  • 1 sweet onion
  • 3 cloves garlic
  • 2 tsp fresh grated ginger
  • 2 tsp fresh grated turmeric
  • 2 tsp curry powder
  • salt + pepper to taste

method

  1. In a large pot, bring 4 cups of vegetable broth (or water) to a boil. Remove seeds and skin and chop the squash. Peel and cut the carrots and add to the pot on medium heat. 
  2. Meanwhile, add a splash of vegetable broth to a pan and sautee the onion and garlic on medium-low heat until translucent. Add in ginger, turmeric, and curry powder and stir for about 30 seconds, or until fragrant.
  3. Add onion, garlic, and spices to the pot and continue to boil on medium-low until the squash and carrots are cooked through and tender.

extras

  • add coconut milk for a creamier soup
  • puree/blend half of the soup for a thicker consistency, or the whole pot to make a creamy bisque
  • cook up some brown rice and put in the soup or eat as a side
  • add a dash of cayenne for extra heat

Warmth

Gear up and look your best to celebrate the New Year by detoxifying with this plant-powered dish. Not only will this soup cleanse your body, it will also keep you warm through the winter months! Leave a comment and let me know what kind of twist you put on the recipe, and have a very Happy New Year!

* Besides using ginger and turmeric in cooking, try adding one or both to your morning smoothie or juice for an added raw, anti-inflammatory, antioxidant boost!

Designed For Your Lifestyle,

Erin 

Erin Stanczyk | Lifestyle Design | eat.move.rest.