On February 25, 2017 from 11-4 PM the BEETS held court at the Mind, Body and Soul Community Pop Up at Ella Hill Hutch in the Western Addition. The Pop Up utilized a focus on wellness to provide health services that are affordable, accessible, and consistent in the Western Addition. BEETS Michelle. Eluis and Fawaaz prepared a table with healing spices and vegetables, including mustards, kale, collards and chard for people to sample and take home. They talked about holistic medicines that come from the healing benefit of spices such as black peppercorn, cinnamon, cumin, ginger, cloves and cardamon.
Kerala Vegetable Stew
1 medium sized yellow onion, thinly sliced
1 inch ginger, minced
2 teaspoons garlic, minced
1 teaspoon whole black peppercorns (1/2 teaspoon ground)
1 stick of cinnamon
4-5 cloves (or half teaspoon ground)
2-3 pods of cardamom (or half teaspoon ground)
¼ teaspoon of whole cumin seeds
½ teaspoon of yellow curry powder
5 medium sized potatoes, peeled and cubed
3 medium sized carrots, peeled and chopped
1 bunch of collards (2 cups, chopped)
1 cup of shelled peas (fresh or frozen)
3 tablespoons coconut oil
3 cups water
15oz can of thick coconut milk
1 teaspoon of salt
- Heat 3 tablespoons coconut oil in a pan.
- Add onions, ginger, cinnamon & crushed spices. Suté onions till translucent.
- Add chopped potatoes and carrots. Mix with onions and spices. Cook for 5 minutes, stirring occasionally.
- Stir in chopped collards, cook an additional 5 minutes.
- Add 3 cups water.
- Stir in peas.
- Cover the pan with its lid and simmer on a low to medium heat till the potatoes are cooked (check and stir, about 5 minutes).
- Add coconut milk. Mix very well and gently heat through for a minute or two. Remove cinnamon stick before serving.
*Optional: Serve over steamed brown rice.
Your recipe today, spotlights healing herbs & spices!
*From the Seed to Mouth Cooking Class*
A program of CommunityGrows