All Kinds of Vegetables in a Pot (serves 4)

All Kinds of Vegetables in a Pot (serves 4)

Excuse the title but at the moment I am stumped for a better one – Vegetable Stew maybe? I experimented with a variety of vegetables and it came together nicely – I mixed leeks and garlic together so didn’t need onions. Vegetable stock and lemon juice were the liquids. Powdered red pepper added a bite. The remaining veg. were zucchini, kale, cannellini beans and artichokes. I put some kale in because it is such a healthy food more than for any other reason. This recipe is light and easy on the stomach, which might account for its creation as yesterday I ate something that really disagreed with my intolerances and have had a tender stomach since then. It was a nasty reminder of how I used to feel. Vegetables in a Pot requires minimal cooking (I don’t like over-cooked zucchini).

1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground pepper
2 x cloves of garlic – finely chopped
2 x leeks – finely sliced
2 x zucchini – sliced and each slice quartered (not finely sliced)
2 handfuls of kale
1 x can of cannellini beans
1 x can of quartered artichoke hearts
1 cup of vegetable broth
1/2 teasp. of powdered red pepper (less if you don’t like things too spicy)
Juice of 1/2 a lemon

Heat oil in a cast iron casserole dish and when sizzling add garlic and leeks and soften for a few minutes.
Add rest of ingredients, bring to boil and simmer for 5 minutes or so until zucchini is al dente and kale is cooked.

**Little Known Food Fact**
Not sure if pink Himalyan salt is a food fad and over-hyped, but I bought some. It is meant to be better for you and to contain some 80 minerals! Regular table salt has been stripped of all its minerals though it does contain iodine. Some say white salt = white sugar.


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