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Spaghetti Squash and Zucchini Parmesan

With the approach of fall, leaning towards cozy sweaters and comfort food is the norm- and nothing says comfort like spaghetti!

If you’re anything like me, you enjoy hot meals and delicious treats! It can be challenging to stay on top of healthy habits once the cooler temperatures set in!

It takes all of this author’s motivation to get up and go to the gym when the cold sets in! I find making meals with healthy bases helps me to stay on track, and not to mind so much when I don’t make it to that spin class!

Here’s a twist on a classic homemade meal that is one of my favorites-you know, the one your grandmother used to force you to eat more than 2 helpings of! This time though, it’s incorporating more plants, healthy fats and tons of good taste! I dare you to try this and not have 3 servings…at a fraction of the calories!

 

Spaghetti Squash and Zucchini Parmesan

When cooked, spaghetti squash separates into strings that can be covered in sauce, much like

pasta – a grain free alternative! It is full of fibre, vitamins and nutrients that help build up those

antibodies -definitely something that’s good to increase with the onset of cold season! The

squash and zucchini hold up well together, while the cheeses create a mouthwatering finish.

This warm fall classic will have you and your loved ones asking for more-make sure to double

your recipe if you like to have leftovers! The portions outlined below makes 4-6 servings.

Ingredients:

  • 1 large spaghetti squash
  • 1 large zucchini, grated
  • 1/3 cup caramelized onions (see below for these instructions)
  • 1 cup tomato sauce
  • 6 ounces mozzarella cheese
  • 1/2 cup freshly grated parimigiano-reggiano cheese
  • Salt and freshly ground pepper

Instructions:

  1. Preheat the oven to 350 F.
  2. Pierce the spaghetti squash with a fork in several places. Microwave it on high power for 12 minutes, rotating every 3 minutes. Let the squash cool, then cut it in half lengthwise and scoop out the seeds with a spoon. Scoop out the flesh into a large bowl. Add the zucchini, onions and tomato sauce. Season with salt and pepper. Spoon the mixture into a shallow baking pan. Bake for 40 to 45 minutes.
  3. Remove the baking pan from the oven and turn the oven to broil. Top the vegetables with the grated cheese and place under the broiler until golden brown, about 5 minutes. Let sit 5 to 10 minutes before serving.

Caramelized Onions

Ingredients:

  • 1 tablespoon canola oil
  • 3 large onions, thinly sliced

Instructions:

Heat the canola oil in a large nonstick skillet over low heat. Add the onions and cook for 30 minutes, stirring often, until they are soft and brown. Let cool and then store in a lidded container in the refrigerator for up to 3 days.

These caramelized onions are easy to do and are a great addition for any of your favorite dishes! Add them to meals like salads, sandwiches and more!

Enjoy this plant based meal which is guaranteed to taste better the next day!

That is, if you manage to have any leftovers!

 

Legal cannabis in Canada has wild reactions

On Wednesday, Canada did what it said it would and became the largest country with a legal national marijuana marketplace, joining Uruguay to become the second country in the world to nationally legalise cannabis.

To the surprise of no one, sales began early Wednesday in Newfoundland with hundreds of customers lined up around the block at St. John’s by the time the clock struck midnight.

The atmosphere could only be described as ‘festive’  with some of the customers too excited to wait until they returned home, lighting up on the sidewalk and motorists honking their horns in support and they drove by the happy crowd.

Ian Power will go down in history as one of the first in line in the private store on Water Street to buy the newly legal national marijuana in Canada however, he told reporters that he has no plans on smoking it, instead he will frame it and hang it on his wall to be saved forever.

“Prohibition has ended right now. We just made history,” said the 46-year-old Power, who bought a gram. “I can’t believe we did it. All the years of activism paid off. Cannabis is legal in Canada and everyone should come to Canada and enjoy our cannabis.”

There was even more good news for cannabis aficionados, as hours before any retail outlets were opened, it was revealed that Canada would be pardoning all those with convictions for possessing small amounts of the drug up to 30 grams.

News of Canada’s firm decision to begin a national experiment that will alter their cultural, economic and social fabric in was met with calls for other countries to follow suit, expression of envy over Twitter and some backlash from other countries who are not willing to decriminalize the drug.

“Canada shows the way. When will the UK end the catastrophic prohibition of cannabis?” tweeted British MP Norman Lamb.

“Now that our neighbor to the north is opening its legal cannabis market, the longer we delay, the longer we miss out on potentially significant economic opportunities for Oregon and other states across the country,” said  Democratic Sen. Ron Wyden of Oregon in a statement, urging the U.S Government to follow Canada’s lead.

However just as there were thousands of excited tweets coming in, there were those who expressed their distaste with the legislation.

One such instance came from the citizen group the Arizonans for Responsible Drug Policy, which said Canada had declared a winner in the war on drugs, tweeting,  “Congratulations Drugs. Better luck next time public health and saftey [sic]”.

The U.S has set up its own wall against the legalisaiton of the plant based drug by revealing that those who use marijuana legally in Canada could be banned from entering the country for smoking a single joint.

On the eve of Canada’s big day, U.S. Customs and Border Protection executive assistant commissioner Todd Owen told journalists, “Admission of illegal drug use are grounds to be found inadmissible into the United States.”

“It’s now legal in Canada, so a lot of it comes down to … whether the officer believes they may engage in the same activity while in the United States,” he said. “If somebody admits to smoking marijuana frequently in Canada, then that will play into the officer’s admissibility decision on whether they think on this specific trip they are also likely to engage in smoking marijuana in the United States as well.”

There are still many things that have to be resolved around the national legalization of the drug, including health and public safety as well as the threat of addiction and the effects it will all have on young people, including social pressure similar to what many already experienced with alcohol use.

 

Cream of pumpkin soup perfect for autumn

Cream of pumpkin soup is an easy and great soup all year round, but is especially a nice and warm addition now that we’re in the colder months. Pumpkin soup is a crowd pleaser which is filled with beneficial vitamins and minerals,that helps to improve skin, hair, prevents heart disease and helps to maintain healthy vision.

Ingredients

1tsp Salt

1tsp Black Pepper

1tsp of Crushed Garlic

2 Tablespoons of Margarine/ 2 pats of Butter

1 1/2 lb. Pumpkin

1 Large onion

2 Ribs of Celery

3 cups of vegetable stock

½ cup of milk or cream

Instructions

Cube the pumpkin and place in a bowl. Dice the remaining vegetables. Add margarine and the garlic to the pot, and Sautee for a minute. Then add the pumpkin and other vegetables and continue to Sautee. Next add vegetable stock to the pot and let soup boil for 30 minutes. Remove from the heat and let it cool. Add the soup to the blender and blend until smooth. Return soup to the pot and stir in the milk. Reheat for 5 minutes. Serve.

Bonus:

I love making my own vegetable stock and it’s so simple, I added it to this recipe!

Homemade Vegetable Stock

4 cups of Water

1tablespoon of Butter

1 Celery Rib

1 small onion

1 tablespoon of salt

1 tablespoon of pepper

1 Bay Leaf

Instructions

Dice celery and onion then add them to the pot with remaining ingredients. Let the contents simmer for 20 mins. Remove the Bay leaf and then the contents can be added to a soup.

 

 

 

Toronto eatin’: easy cauliflower ‘fried rice’

If you feel like you’ve been eating badly this holiday season and you want to ‘lighten up’ your dinner menu, there are many great alternatives to dishes that contain rice. In some homes, rice is a staple and in others it is avoided at all costs. Cauliflower fried rice will make you feel less guilty, but still fill you up. Personally, mashed cauliflower or cauliflower mac and cheese is a favourite of mine to make every time I want to switch it up and reduce my carb intake. Cauliflower fried rice will be another one to add to the list.

Ingredients:

  • One large cauliflower head
  • 2 large eggs
  • vegetable oil
  • 1 cup chopped scallions
  • 3 cloves of garlic- minced
  • 1 tsp fresh hopped ginger
  • 5 table spoons soya sauce
  • 1 tsp sugar
  • 1 cup frozen peas and carrots ( or broccoli mix)
  • 1 tsp sesame oil
  • 1/2 small onion diced
  • 1tsp salt (or more if needed)

Directions:

  1. You can choose to grate your cauliflower or just place in a food processor to make your ‘rice’
  2. Add vegetable oil to a hot skillet and lightly scramble your eggs with a dash of salt. Remove eggs and set aside
  3. Add more oil to fry the scallions, garlic, ginger and onion, stir until softened- not brown
  4. Add the cauliflower along with some salt and the soya sauce
  5.  Stir constantly and cook until tender
  6. Add the eggs, sesame oil and sugar
  7. Taste to add more seasoning if necessary

It’s that quick and easy to have delicious guilty-free fried rice at home. you can use this dish as a side or even add cooked chicken strips.

Will you try this recipe at home? Comment below

 

5 low-carb Christmas recipe ideas

Christmas foods may offer temptation and delight, but if you’re interested in a more low-carb Christmas, maybe for personal of health reasons, Women’s Post has got you covered. Here are five low carb christmas recipe ideas to enjoy over the holidays.

Parmesan Spinach Bake

If you’re thinking about replacing the side order of mac and cheese at the dinner table, this creamy parmesan spinach bake will leave you wanting more. It simply a combination of spinach, cream cheese, and parmesan

Thyme and Honey Roasted Carrots

This can be such an elegant dish once prepared the right way, You can choose to keep the carrots whole or cut them lengthwise while baking and sprinkle with thyme and honey.

Studded Peppers with Bacon and Blue Cheese

It doesn’t get more delicious than mixing blue cheese with bacon. These stuffed peppers can be cut in quarters to offer up as an appetizer.

Baked Cajun Shrimp with Lemon

The perfect combination of spices and zing will make your shrimp burst with juicy flavour as you slowly let it bake in a bed of lemon cajun juice. Talk about adding some heat to your holidays.

Low Carb Coconut Chocolate Mousse

This easy to make chocolate treat will be the perfect finish to your holiday meals. It’s also dairy free and egg free. Simply combine coconut cream, cocoa powder and chocolate to whip up the most creamy and chocolatey dessert.

What will you be making for Christmas dinner? Let us know in the comments below!

Woman of the Week: Linda Stephenson

How often do you look at the ingredients of your beauty products?  It’s not a common practice. Most people are unaware of the chemical names of toxins that linger in popular beauty products. If you’re fairly good at looking at ingredients in the foods you eat, it’s time to become more aware of what you put on your body. That’s where Linda Stephenson comes in. Stephenson is the CEO and the brains behind Mereadesso skincare products, a luxury brand of plant-based products that are targeted to cover a range of skin issues in a one-step approach.

It only took a few minutes of chatting with Stephenson to know she’s a ‘chemically aware’ beauty guru who cares about the health of her skin — and my skin as well. While enrolled at the University of Toronto, Stephenson studied Chemistry and Biology with a minor in Botany. After landing successful positions at Mary-Kay cosmetics and MAC in the mid-90’s, Stephenson moved on to a purely technical position at  Estee Lauder. Stephenson left her corporate roles to work privately with clients and to study brand acquisition, focusing on how beauty products are positioned in the industry.

Stephenson was always on the go and working tirelessly to market well-known beauty products with a reinvented look. When Stephenson started her family and have birth to her son, she barely had time to think. She was used to being the person that was good at branding and helping people, but it became time to do it for herself.

Stephenson loves to travel, and got used to compressing all of her beauty products to fit into her tiny travel bag. As a busy mom. she noticed all her friends had similar lifestyles — working moms, travellers or even guys who are minimalists. That’s why around eight years ago, Stephenson made use of her educational background ,as well as her corporate directory of contacts, to launch Mereadesso, her own skincare line.

“For me it was a natural evolution from a technical background with over 20 years of experience.” said Stephenson “My products are pretty much plant based— I don’t believe in the ‘magic’ ingredient theory. Our skin is an organ, we live and we work, we need vitamins and minerals.”

With this idea in mind, Stephenson set out to nourish the skin by using natural and real ingredients to calm, heal, and soften the skin by supplying the skin with vitamins, antioxidants, enzymes, botanical extracts and minerals that our bodies can extract.

Unlike many water-based beauty products, Mereadesso is over 30 per cent aloe based with infused minerals and vitamins. One of the things Stephenson wants customers who shop in the beauty industry to be aware of is the ingredient list of products. Look for paraben-free products with real ingredients that are easy to understand. For instance, if you want more Vitamin A, the chemical name is beta-carotene or retinyl palmitate, so look for that listing in your ingredients lineup. The highest percentages will be listed first eg: water and the lowest ingredient of percentage will be listed last eg: fragrance.

“Look for the selling point, not the label claim. Take awareness to your own skin, look for what you need and what you can manage.” said Stephenson.

One of Mereadesso’s best selling products is the original one-step and all in one moisturizer. This moisturizer is aloe based and is a combination of a day cream, night cream, serum, primer and moisturizer. It is also a product designed for all skin types. As Stephenson said, most clients would come to her saying they have sensitive skin, but what does that mean ? Stephenson says to look for the commonality in the products you use that can cause redness and rash and most often this is linked to fragrance. Mereadesso products are fragrance-free in addition to being free of sulfates or artificial colours. Over all, there are about seven different product categories that users can enjoy with Mereadesso, including another best seller — the face and neck cleanser. This cleanser was designed to come with a gentle exfoliating cloth for easy cleansing.

” People need to exfoliate. Cell renewal rate slows down as we age and by removing the dead layer of skin cells, this prompts our skin to renew.” Stephenson said.

Stephenson pays a lot of attention to packaging. For instance, the travel kit comes with a reusable pouch. This kit was actually one of the selling points for landing Stephenson’s products in luxury retailer, Nordstrom. Most products don’t have a secondary purpose, but Stephenson plans to utilize her packaging.

In fact, Stephenson let me in on another skincare secret — avoid buying anything in a jar. The blanket rule is that the preservative system in a jar is there to kill mould and bacteria from forming on your moisturizer, but after being exposed to air and the constant dipping of your hands, the preservative system has to be more aggressive, which is no use to your skin. Mereadesso uses pressurized products in metered dose pumps to protect the product and keep out bacteria.

As Mereadesso continues to grow, Stephenson keeps her team small, but mighty, as her products are mostly available to order online in the United States; although it is also being featured on The Shopping Channel and is available at Nordstorm.

If you are wondering about the name Mereadesso, it was simple. ‘Mere’ means mother in French and ‘adesso’ means ‘now’ in Italian. When Stephenson became a mother, this was when her life changed and she decided to put all her beauty steps into well-rounded and unisex products for minimalists. Because of this, and more, this name will always be close to her heart.

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Let’s end violence against women and girls

Thanks to the #MeToo movement, more and more women are coming forward with allegations of sexual harassment and abuse. Women and young girls are finding that powerful voice within them to speak out against sexual violence and crimes against women in general.

On Nov. 25, the United Nations will lead the annual worldwide campaign marking the start of the International Day for the Elimination of Violence Against Women.  This will be a 16-day campaign with hundreds of events worldwide.

One in three women are affected by violence. According to the UN, 19 per cent of women between the ages of 15 and 49 have said they experienced physical and/or sexual violence by an intimate partner within the last year. In 2012, almost half of all women who were murdered, were killed by an intimate partner or family member. The same can be said of only 6 per cent of male victims.

The theme for the campaign is Leave No one Behind, emphasizing the urgency of addressing these issues and not allowing them to be normalized. The campaign will educate the public on the types of violence women face and mobilize change.

During these 16 days, iconic buildings worldwide will be lit up in orange, the colour officially associated with the day. Orange symbolizes a brighter future without violence. Local events that could spring up in your city include marches, flash-mobs, concerts, football and rugby games, as well as other unique and creative public events to bring awareness to the issue. The hope is that this movement will mobilize governments and the public to take part in the UN Secretary General Antonio Guterres’s umbrella campaign to end violence against women by 2030.

“Violence against women is fundamentally about power,” Guterres said in a statement. “It will only end when gender equality and the full empowerment of women will be a reality.”

The rise of the #MeToo campaign on social media has awoken a global protest against sexual harassment and assault. Through this hashtag, women are sharing their stories of violence afflicted towards them from even politicians and celebrities. These women are acting as examples for others, finally bringing some of their attackers to justice. UN Women is now working towards implementation new laws and policies that will offer women and young girls further protection.

The specific theme this year is also directed at refugees and migrants who are at a higher risk of being targeted for abuse. This recognition covers all women and girls despite their age, race, religion, income or citizenship. Women and girls need to be protected and offenders should be prosecuted to ensure that there is a societal message of  a zero-tolerance policy  towards violence of any kind.

For over 20 years, UN Women has been supporting various organizations around the world that have proactively taken steps in reducing community violence directed towards women. Earlier this year there was a collaborative effort with the European Union on a special spotlight initiative focusing on domestic, family , sexual, violence, human trafficking and labor exploitation. This included an initial investment of $500 million (EUR) by the EU.

To show your support during the 16 day campaign, use the hashtag, #orangetheworld and #16days. You can also change your profile picture by adding an orange filter.

5 natural immunity boosters to prevent sickness

Cold and flu season can be tough, especially during the change in seasons. Generally, our immune systems adapt to the extra exposure in the the environment, but some immune boosters can also help. Women’s Post recommends these five natural remedies to boost your immunity or help you battle a cold.

Ginger-Lemon Flu Shot

When you are feeling a little under the weather or you are just looking for a little booster, you can start your day off my making your own flu “shot”. No, this isn’t something you inject into yourself – instead think tequila, but healthier! Ginger is known for its anti-inflammatory properties and lemon is also known to help you build up your resistance to colds. Together these two make the perfect mix. Simple blend these ingredients together and add an extra touch of honey for taste.

 

Oil of Oregano

Oregano oil is extracted from the oregano plant and had been promoted in many health stores for the prevention of colds and flus. The oregano oil has anti-viral and anti-fungal properties and can be used for many different things including your skin— but most importantly, a few drops is known to help ease a sore throat. Even if you are feeling stuffy, add a few drops to a vaporizer and inhale deeply. If you already have a cold, two drops, three times a day, can help reduce the duration and severity of your illness.

 

Probiotics

Probiotics — or the good bacteria often found in foods such as yogurts or kefir – help to strengthen the immune system. Diet and lifestyle is a major part of keeping our immune system healthy. While probiotics are often recommended to treat abdominal issues, a new study found that strains of the bacteria is also good against the common cold and flu virus.

 

Garlic

While this choice may not be so friendly on your breath, turns out garlic not only serves in keeping vampires away, but colds as well.  Eating a spoonful of raw garlic is said to knock a cold out in the beginning, but if you want a softer, yet still powerful option, boil three cloves of garlic in a medium saucepan with water. Lemon and honey can also be added to cover the smell and improve the taste. Garlic has a popular property called allicin, which is an antibacterial component found in fresh garlic before it is heated.

 

Vitamin D

While we are all familiar with using vitamin C to boost our immune system, studies have shown that vitamin D, is also good for fighting colds and flu. The vitamin D helps the immune cells in your body to make antibodies, to gear up for defence. The best and most natural source of Vitamin D is from the sunshine but it can also be found in milk, or vitamin drops.

 

Stay strong this winter and keep your immune system strong. Comment below if you have any other tips!

Recipe: vegan apple crumble

Despite the sprinkling of snow this week, it’s still too early to call this season winter. That means there is still time to indulge in your favourite fall desserts. The smell of roasted squash, sweetened fruit, and perhaps a bit of pumpkin spice is too much to resist. I will literally follow that smell to the nearest bakery or coffee shop. There is something addictive about these flavours, and I’m not ready to give them up just yet!

My personal favourite is an apple crisp or an apple crumble. There is a great recipe for a vegan (with gluten-free options) version of this fantastic dessert, provided to Women’s Post by Avra Epstein, founder of Love Wild Live Free. Give it a try and let us know what you think!

Recipe Apple Crumble Pie (gluten-free option)

Yield: 1 pie (9”) or 4 mini pies (4.5”)

Ingredients

Pie Dough:

1 cup + 2 tbsp flour (see notes below on making this gluten-free)

1/3 cup *cold* unrefined coconut oil

1/4 teaspoon Himalayan pink salt

4 tablespoon *ice cold* water

Filling:

4 apples (about 1 + 1/2 lbs), peeled, cored and sliced

1/2 cup coconut sugar (or other vegan sugar)

2 tablespoons flour

1 tablespoon lemon juice

1 teaspoon true cinnamon

1/4 teaspoon Himalayan pink salt

Crumble Topping:

1/2 tsp true cinnamon

1/2 cup rolled oats (not the quick cooking kind)

1/4 cup + 2 tbsp flour

1/4 cup brown sugar or coconut sugar

1/4 cup unrefined coconut oil, softened

The tiniest pinch of pink Himalayan salt

Optional finishing touch:

1 tbsp unsweetened plant-based milk (I used rice milk)

1 tsp turbinado cane sugar

(use organic ingredients)

Instructions

  1. Preheat oven to 400ºF (200ºC).

Prepare the Pie Crust:

  1. Combine flour and salt in a large mixing bowl. Using a pastry cutter (or fork), cut in chunks of cold coconut oil until mixture resembles coarse crumbs.
  2. Add in water 1 tablespoon at a time and gently mix until dough comes together (not to worry if it doesn’t form right away, the dough should come together when it is kneaded).
  3. Use your hands to gently knead/form the dough and gather any loose scraps.
  4. Transfer to a well floured surface and form into a disk shape. If you’re making 4 mini pies, divide dough into 4 and form each portion into a disk shape.
  5. Lightly flour the top of the dough, as well as your rolling pin and roll into a circle about 1/8 inch thick. Add more flour as needed to prevent sticking. Transfer to your pie dish and form crust moving from the middle of the dish, outwards to the rim of the dish. Repeat if making 4 mini pies.

Note: This dough is very forgiving, it may break when you transfer it to the dish, but you can easily press it back together.

Prepare the Filling:

  1. Combine apple filling ingredients in a large bowl – you can use the same bowl that you made the crust in to save time on clean up! Add filling to the pie dish(es), make sure not to include any excess liquid.

Prepare the Crumble Topping:

  1. Combine crumble ingredients in a small bowl. Top the apple mixture in the pie dish(es) with the topping.

Final steps:

  1. Optional: Lightly brush plant-based milk on any exposed pie crust on the rim of the pie dish(es) and sprinkle a small amount of turbaned cane sugar on top.
  2. Place pie dish(es) onto a baking sheet and bake for 25 to 30 minutes or until golden brown. Check after the first 20 minutes and keep an eye on the topping and crust thereafter to make sure that it doesn’t overcook.

Serve warm. Pairs well with a scoop of dairy-free ice cream or coconut whip cream.

A Note on making this Gluten Free

The flour: I have tested out a number of gluten-free flours over the years and I’ve found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (GMO-free). I like to avoid gluten-free flour mixes that contain conventional potato and corn starch. Be wary of non-organic potato and corn as these are are grown with pesticides and are commonly genetically modified.

The oats: Oats are gluten-free by nature, but are sometimes contaminated during processing or even in the field during production. If you are celiac or have a gluten sensitivity, be sure to select oats that have a “gluten-free” label on the packaging.

 

Avra Epstein publishes organic vegan lifestyle living resources on her blog lovewildlivefree.com where she shares everything from nutritious recipes, to health & wellness information, while showcasing the best of Toronto vegan businesses and local food along the way. Her meal-time inspiration, with an emphasis on healing foods, will make you feel good, inside and out! LoveWildLiveFree was recently featured on Blog TO’s list as one of “15 Instagram accounts for Toronto vegans to follow.”

Recipe: Ethiopian chickpea stew

Don’t let the warm weather fool you, the traditional Fall weather will be here soon enough. Often with the change in weather, people start to crave comfort foods — soups, stews and slow cooker recipes are in high demand. Ethiopian chickpea stew is the perfect mixture of everything in one hearty bowl. This stew is originally called Ethiopian chickpea wat.

A wat essentially refers to a stew or curry made by adding different ingredients and vegetables. The mixture of different spices is called berbere and often includes salt, chilli peppers, ginger, paprika etc. So, expect to use different blends and adjust flavours accordingly, especially if you prefer something more spicy.

 

Ingredients:

  • 2 cans chickpeas ( rinsed)
  • 1 large yellow onion
  • 2 cloves of garlic ( chopped)
  • 1 piece of fresh ginger ( chopped)
  • ¼ cup fresh cilantro ( chopped)
  • 3 large red tomatoes ( diced)
  • 1 ½ cups chicken/vegetable broth or water
  • 1 lemon ( juiced)
  • 2 carrots ( chopped)
  • 1 red potato ( diced)
  • 4 tsp olive oil

 

Spices ( Berbere)

  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp all spice
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp brown sugar

 

Directions:

  1. Mix dry spices ( berbere) together on one bowl and set aside
  2. Heat the olive oil in a large pot set to medium heat
  3. Add the onion, garlic and ginger and toss in the pan for two minutes or until slightly browned.
  4. Add the lemon juice
  5. Stir in the dry spices, stirring occasionally ,for one to two minutes or until you form a paste.
  6. Add the chickpeas, tomatoes, carrots and potato and pour in the broth or water
  7. Mix well and sprinkle brown sugar.
  8. Reduce the heat to low, cover and let simmer for 25 minutes, checking halfway and adding more water or stock if necessary.
  9. Sprinkle cilantro before serving

 

This stew can be enjoyed by itself, or with rice and flatbread. In Ethiopia, it is often enjoyed with Injera, a sourdough flatbread with a spongy texture.

 

Let us know what you think of this delicious fall comfort food in the comments below.