I have been reading about how minimizing meat consumption can increase energy, and of course save money, so what do we have to lose?!
Dinner for Day 1was Moroccan Stew.
- Butternut Squash
- Bell Pepper
- 2 Cups Vegetable Broth
In a large stock pot or dutch oven, heat a little olive oil and simmer the onions with a 1/4 tsp each of garlic, paprika, cinnamon, and saffron.
Mix together equal parts (about 1/4 tsp) cumin, fennel, peppercorn, allspice, clove, coriander and ginger; mix into vegetable broth. Coat vegetables evenly with broth and spice mixture. Cover and simmer until vegetables are tender, 20- 25 minutes. Garnish with Parsley.