THANKSGIVING VEGGIE SOUP. PLAN AHEAD!
Today’s delicious recipe is for a healing veggie stew that would be perfect for Thanksgiving. We have two guests on this show, Sarah Segal and Annie Vandenheuvel. Sarah is the owner of Beach Pets L.A. and organizer for Climate Healers in Los Angeles, and certified vegan Chef Annie is a certified vegan chef. Let’s take a look at how they throw this delicious and healthy meal together.
LET’S MEET OUR GUESTS
Annie Vandenheuvel is a Nutritionist, Detoxification Specialist, Herbalist, Plant-Based Chef, and Founder of Passion for Wellness— a company that stands to educate and shift society back into the use of whole foods and plants as medicine.
Annie earned her Certificate of Holistic Nutritional Consulting and with a focus on Herbal Medicine at Global College of Natural Medicine and from Vancouver Island College of Natural Wellness, and learned Detoxification from the International School of Regenerative Detoxification led by Naturopathic Doctor, Dr. Robert Morse ND. Her Naturopathy Diploma for Health and Wellness was earned from the School of Naturopathic Nutrition. And she has a CTAA Accredited Aromatherapy Diploma.
Annie has assisted numerous clients to heal from various conditions through the use of herbal medicine and plant-based diet protocols. Aside from her individual coaching, consultations, and product line, Annie has been hosting educational workshops and lectures since 2010, educating adults, children, and teens around Southern California. Annie is known for her captivating educational style that turns complex biological principles into simple, easy-to-understand concepts.
All of her products are handmade in small batches using 100% organic and wild-crafted herbs. Annie is also in the process of writing and publishing her 2 Cookbooks that will include raw and cooked recipes.
Follow Annie on Social Media:
Facebook: Fresh Raw and Vegan Recipes Group
Facebook: Passion for Wellness Page
Tik Tok: @passion4wellness
Sarah Segal lives her life as an ethical vegan and animal rights activist, mindfully feeding herself healthy plant-based meals while she remains very aware of the suffering that continues to happen all around the world in animal agriculture and beyond, hence why she does what she can as an activist to help put a stop to it. Sarah is a Certified Climate Healer and a reporter for JaneUnchained News Network. She is the founder and chief caregiver of Beach Pets L.A., a private dog walking and overnight pet sitting service. She lives in Los Angles.
LET’S GET READY FOR SOME DELICIOUS VEGGIE STEW
A good hearty veggie stew is the key to many hearts, so this recipe is a good one to have in your back pocket. All you really need are a bunch of fresh veggies, some legumes and grains, a few herbs and greens, and some spices. It’s pretty darn simple and oh so healthy! This would be a good alternative for Thanksgiving because it is hearty and bursting with flavor. So skip the ham or turkey this next Thanksgiving and try the kinder, healthier meal.
Thanksgiving Veggie Stew Recipe
- 2 cups cooked legumes red/black/pinto beans or lentils
- 2 cups mixed vegetables cut and cubed (typically potatoes, carrots, celery, sweet potatoes, squash, pumpkin, kabocha squash etc.)
- 1 cup of grains whole grain pasta, brown rice, barley etc.
- 1-2 onions
- 1-2 tomatoes
- Juice of 1 lime or lemon
- 1/2 inch stick of ginger
- 1 cup chopped herbs and greens (rosemary thyme, cilantro, spinach, kale, chard, etc
- salt and spices to taste
- 1/2 tsp turmeric powder
- 8 cups water
- Puree or saute onions, tomatoes and ginger.
- Bring water to boil
- Cut vegetables, tomato onion, turmeric
- Add Lemon juice
- Add spices and salt.
- Simmer until vegetables are cooked.
- Add cooked beans, herbs and greens, and grain
THANKS FOR JOINING #LUNCHBREAKLIVE
Thanks for joining us for this delicious veggie stew that is sure to become a family favorite. If you decide to make this pot of yumminess, be sure to take a photo and tag @JaneUnChainedNews on Instagram. if you are in search of other plant-based recipes to try, be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!