Bean and Lentil Stew, for one

I've been a little slack with recipes of late. My mind has been a little all-over-the-place, a little scattered, and I just haven't been feeling it - it being creative. Also, last week I was back in Queensland with my parents which, to be honest, I was a little weary about. My brother and my best friend both weren't able to come, so I was anxious that I'd get there and would be kind of bored and lonely. I had a wonderful week though. It was nice to be back there; it felt so great to be away from home, away from all the stress and anxiety that I'm usually all encompassed by, and to have some space, and fresh ocean air, and sunshine (and Starbucks). I let myself go a little, in that I stopped caring about certain things, things that may otherwise have caused me to have a terribly restricting week. I ate acai bowls, I drank obnoxiously over-sized coffee/iced tea, I read, I wrote, I practiced yoga in the sun on our balcony, I ate incredible vegan food at a vegetarian/vegan restaurant (The Cardamon Pod at Broadbeach), and I felt different, in such a good way. The sun shone every day bar one, and although there was still that cool autumn breeze, it was refreshing and sort of comforting. 

I was sad to leave. I feel so at home there, and I've never felt like that on any other holiday than when I'm in Queensland. Blue skies were replaced the grey clouds and a cold house - not so nice. I've always enjoyed winter, I just really don't like being cold. But the thing is, I'm kind of always cold, my body just can't seem to soak up warmth. However, there is nothing I love more than hot food when I feel like my bones have turned into ice blocks. Soups are a no-brainer, and stews are a close second in terms of favourite winter meals. I love stews to be really hearty and nourishing, that's part of what makes winter food so appealing - you can pack so many nutrients into one big pot, so it's not only going to be really good for you, but it'll help keep you healthy and flu-free through the colder months that we are coming into (what, when did autumn happen? Didn't it just start??). 

Bean and Lentil Stew, for one

Coconut oil

1/4 red onion, finely sliced

1 garlic clove, minced/roughly chopped

A chuck of sweet potato, roughly between 50 - 100g, roughly diced

About 1/4 head or so broccoli, florets + stem 

1/2 - 1 small zucchini, diced

1 roma tomato, diced

1/4 small red capsicum, diced

Mexican chilli powder, to taste (or any other spices in place of that)

Salt and pepper, to taste

Salt-reduced vegetable stock

1/4 cup mixed beans (I used a four bean mix)

1/4 cup canned lentils (or cook or own, either or)

Start by heating a scoop of coconut oil in a medium-sized pot over a low-medium heat. Throw in the red onion and capsicum and saute for a couple of minutes until it starts to soften; add garlic and saute for another minute or so. Add in all the remaining vegetables, as well as the chilli powder, and continue to saute for another minute or two. Add enough vegetable stock so that it's just shy of covering the vegetables, turn the heat up, put a lid on the pot, and let simmer/boil away for roughly 15 minutes, maybe a little longer. You want to cook it until the sweet potato is soft, and most of the liquid has been adsorbed. Finally, stir in the beans and lentils before serving, and add salt and pepper to taste. I served this with sliced avocado, cooked quinoa, and kale chips (to make kale chips, simply tear up a handful or two of kale, drizzle with a little oil - I used chilli-infused oil - salt, and pepper, and bake at 150 degrees C for about 10 minutes until crisp, but not burnt. These are so flipping good, I definitely recommend you make them!). Enjoy!