Winter brings with it the kind of weather that makes people want to dive head first into thick, hearty soups and stews. If you have fibromyalgia, you want to make sure that your soup and stew swimming boosts your system rather than weighing it down with harmful ingredients, such as gluten.
Well, never fear because your gluten-free soup and stew prayers have been answered! Simply… gluten-free (www.simplygluten-free.com)features a whole section on gluten-free soups, stews, and a whole lot more. Below, a sample recipe by Carol Kicinski:
- 2 tablespoons olive or grapeseed oil
- 1 medium onion, very finely minced
- 2 cloves garlic, finely minced
- 1 – 2 red chili peppers (depending on the heat-factor you like), seeds and veins removed and finely minced
- 1 – 14.5 ounce can crushed tomatoes (or blitz a can of diced tomatoes along with their juice for a few seconds in the food processor or blender)
- ½ cup Sunbutter
- 2 cups water
- 1 teaspoon kosher or fine sea salt
- 1 pound sweet potatoes, peeled and cut into 1 inch dice
- 1 can black beans, drained and rinsed
- 1 ½ cups frozen corn
- 1 cup spinach
- 1 cup arugula
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes. Add the garlic and chili and cook for about 5 minutes to soften. Add the tomatoes, stir to combine then add the Sunbutter, stirring it in until smooth. Add the water and salt, stir, then add the sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.
Add the black beans, corn, spinach and arugula and cook until the beans and corn are heated through and the spinach and arugula is wilted. Serve with or with out rice.
This Gluten-Free Recipe Serves 6 People.
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