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Helena Artmann has a bachelor degree in Communications with a vast experience in PR and the online world. Before moving to Canada in 2005, Helena published a variety of articles in Brazilian magazines and websites, mostly about travel, adventure, outdoor, gear, environment and her favourite activities, mountaineer and hot air ballooning. This is her website: http://artmanncommunications.com

Moroccan Vegetable Stew

Moroccan Vegetable Stew

Moroccan Vegetable Stew

A brief break of my story to share a tasty alkaline recipe, from the book The Swiss Secret to Optimal Health, Dr. Thomas Rau.

It pairs perfectly with couscous or any grain and you can add mint or parsley before serving. I didn’t add anything, and it was still very tasty!

2 tbsp extra virgin olive oil
2 medium red potatoes, coarsely chopped
1 small red bell pepper, diced
3 carrots, peeled and sliced
1 garlic clove, minced
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground ginger
1 can diced tomatoes with their juices
1/4 cup dried currants or raisins
3 medium zucchini, halved lengthwise and thickly sliced crosswise
1 cup cooked or canned chickpeas, rinsed and drained
1 tbsp fresh lemon juice
Sea salt and freshly ground pepper

In a large casserole, heat the olive oil over medium heat. Add the potatoes, bell pepper, carrots, garlic, cinnamon, cumin and ginger. Cook, stirring, until fragrant, about 2 minutes.

Add the tomatoes with their juices, 1 1/2 cups water, and the currants/raisins. Bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 15 min.

Stir in the zucchini, chickpeas, and lemon juice. Cook, partially covered, until the potatoes and zucchini are tender, about 10 min. Taste, adding salt and pepper as needed. Serve warm.


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