Braising infuses multiple flavors into food but can be a health hazard from too high of heat. Learn the “stovetop” method which uses careful heat, healthy fats, and broth for a combination of braising, steaming, and poaching. Understand the difference between sweet potatoes and yams. Learn how to cook vegetables to help ease digestion without nutrient loss.
- 4 cloves garlic
- 1 medium onion,
- 1 Tbs. coconut oil
- 1 Tbs. fresh ginger, grated
- 1 carrot
- 1 yellow pepper
- 2 cups sweet potato, cut into 1 inch cubes
- 2 cups crimini mushrooms, thick sliced
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp turmeric
- 1 tsp chili pepper
- 1 tsp paprika
- 1 Tbs. tomato paste
- 2 cups vegetable broth
- Sea salt
- White pepper
- Macadamia nut oil
- Press garlic and chop onion. Allow to sit for 5-10 minutes.
- Heat oil in large skillet over medium heat. Add onion. Sauté for about 5 minutes, stirring frequently.
- Add ginger, carrot, pepper, sweet potatoes, and mushrooms. Continue to sauté for another 5 minutes, stirring frequently.
- Add garlic and sauté for an additional minute.
- Add spices and mix thoroughly.
- Mix tomato paste and broth together, add to skillet.
- Cover and simmer on low for about 30 minutes stirring occasionally.
- Add seasonings. Uncover and cook any remaining time until vegetables are tender.
- Serve with a drizzle of macadamia nut oil over vegetables.