Much have been written and said about the WHO release about meat and colon cancer. Lots of comments, much indignation, some speculation...but few information and education.
Nobody likes to hear that something that we are used to eat is not good for us after all. Nobody likes to feel their comfort zone threatened. Nobody likes to see something that gives us so much pleasure taken away from us...
But if this time, just for a change, we are up for something different? What if this time, just for a change, we are up to risk it and try to become better, superior, with more integrity? What if this time, just for a change, we are up to be the change? What if this time, just for a change, we are up to shift the paradigm of the way we feed ourselves and stop being afraid of starting feeling pleasure in other types of foods?
Honestly, I think that's the heart of the matter.
Vegetables and legumes are culturally associated to a restrictive diet, to boring food, to tasteless meals. For most of us, vegetables are secondary, are the side dish, are the ones that can stay behind...
This is the paradigm that has to change!
Nobody wants to live in an eternal diet, for sure. We are creatures of habits and very resistant to the change. We are always afraid of losing something we care about.
As so, what matters the most to be transmitted to people is that they will never stop feeling pleasure on food even if meat is not present! There will always be pleasure! Food will keep tasting delicious, will keep comforting us, satiate us, nourish us...
We only have to be up for the change. We only need to accept that we want to be better, to become superior, to turn into the best version of ourselves and live with more vitality, with more energy, with more joy and with the feeling that we're doing the best choices for us, for the ones around us and for the planet we live in and that we all must care about.
Pleasure will always be there. It's only a matter of being receptive to the change and it will occur, subtle, without leaving any scars, without being perceptive.
Pumpkin Kidney Bean Stew
Preparation Time: 5 minutes
Cooking Time: 50 minutes
Difficulty Level: Easy
Cost: ~4.90 € (in Portugal)
Nutritional Information (per serving): 317.5 Kcal, 18.3 g protein, 60.4 g carbs, 2.6 g fat
3 cups cubed Pumpkin (~520 g)
1 can 32 oz Kidney Beans, drained (~520 g) (or soaked and cooked at home, that would be the ideal)
3 medium Tomatoes (~400 g)
2 cups Broccoli florets (~150 g)
1 big White Onion (~130 g)
3 cloves of Garlic
1 fresh Ginger piece (~10 g)
1 heaping tsp Garam Massala (optional)
1 tsp Turmeric (optional)
1 pinch Sea Salt (optional)
1 pinch Black Pepper (optional)
2 cups Water (or homemade vegetable broth)
Fresh Cilantro, for garnish
1. Place chopped onion into a big pot over medium-low heat. Add 1-2 tbsp water (or vegetable broth or olive oil) and cook it for about 5 minutes or until it turns transparent, stirring frequently and adding more water whenever needed.
2. Add in minced garlic and ginger and keep cooking it for another 2-3 minutes or until golden.
3. Add in the garam massala and the turmeric and stir to coat. Let the spices to cook and get fragrant for about 2 minutes, stirring constantly.
4. Add cubed tomato, stir to coat and let it cook for about 10 minutes over low heat. Tomatoes will start to release their juices and to reduce.
5. When the tomato is tender and partially reduced, add in the cubed pumpkin and stir to combine. Let it cook for about 3-4 minutes, stirring frequently.
6. Pour in the water or vegetable broth, put the lid on and let it cook for about 20 minutes or until the pumpkin gets fork-tender but not too mushy, stirring occasionally.
7. Add in the broccoli florets and the drained beans. Stir to incorporate and put the lid back. Let it cook for another 5-7 minutes, or until the broccoli florets get fork-tender.
8. Take the lid off and season to taste with sea salt and black pepper, if desired. Add in the cilantro and stir to incorporate. Let it finish cooking for another 1-2 minutes with the lid off. Remove from heat, serve with brown rice and garnish with more fresh chopped cilantro. Enjoy!
I hope you enjoy this recipe. Legume and vegetable stews are one of my favorite dishes and a great way to conquer the most change-resistant mouths.