A Nourishing Winter Stew..

So... apparently many states are experiencing the warmest winter on record for some 40 years or so.. (well, atleast compared to last year, when freezing temps and blizzards swept across the country killing lots and wreaking all $ORT$ of havoc, remember??) Here in San Francisco, blossoms are a blooming. Not to mention my body thinks its Spring and I've been allergy-ridden. Hard to believe, being that it's only the 1st(ish) week of February, where in the past, this time every year meant miserable-subzerotemps-my-bones-are-freezing wintertime in NYC. Yeah, no. I don't miss that, NY! At the end of the day, it's February, which means it's still Winter. And with that, and in keeping with the seasons, I bring forth this simple yet nourishing Winter's Stew. In my household we do well on this type of thing because it lasts us atleast 2 nights (better than 1), is cost-effective, takes minutes to prepare and is super yummers. The best part about this is not only how easy it is to make, as all it takes is chopping and throwing contents into pot, but how nutrient-dense therefore good for you it is...

Have Some Now and Have Some Tomorrow Winter's Stew (makes about 6-8 servings) 1 can Organic Aduki Beans, drained and rinsed (I use the Eden brand) 1 can Organic Kidney Beans, drained and rinsed 4 stalks Organic Celery, chopped 4 Carrots, chopped 1 medium Organic Sweet Potato, chopped 3 Organic Tomatoes, chopped 1 cup Organic Frozen or Fresh Corn Kernels 4 Organic Collard Greens or Kale, chopped 2 cups Organic Veggie Stock 3 cups Water 1 small Shallot 3-4 Garlic Cloves, crushed Herbs and Spices Cinnamon Stick Bay Leaf Cumin Cayenne Turmeric Paprika Sage Thyme Oregano Lemon Pepper Black Pepper 1-1/2 Tbsp Sea Salt (or pretty much everything in your herb/spice pantry)

In a large pot, bring together garlic, shallot and 3 Tbsp of Olive Oil over medium heat. Once the sizzle, add in potatoes (for 5 minutes- stirring), then carrots, celery and tomatoes. Cook for another 5 minutes. Add in Cinnamon Stick, Bay Leaf and Veggie Stock. Cover and cook for 10 minutes. Add in corn and beans, then stir in more and more water to your liking- depending on how thick or runny (like soup!) you like it. Then in go all the herbs and spices.. It's your experiment, therefore there's no such thing here as the "right amount" of anything, because everyone has a preference. I like it spicy, others do not. I like a little less salt, my boyfriend is the opposite. I pretty much use 1/2-1 tsp of mostly everything listed under Herbs and Spices, but that's just me. Try it! Have fun.. and here's to staying even cozier this winter!