Modified a Green Rabbit Kitchen Recipe | Serves: 4-5 as a main | Time: ~1.5 hours, plus 3 hours of soaking time
2 tbsp coconut oil
4 large cloves garlic, minced
1 shallot, chopped
2 oz #hazelnuts, soaked 3 hours
1 #sweetpotato, peeled and diced
1/2 lb #celery, chopped
1 1/2 tbsp smoked paprika powder
1 tsp fresh thyme
1 tbsp of celery seeds
2 tsp turmeric
1 dash cayenne
2.5 lb #broccoli
8 cups veggie stock
2/3 cup white wine
Healthy pinches of S&P
According to Fastachi, hazelnuts are "rich in unsaturated fats (mostly oleic acid), high in magnesium, calcium and vitamins B and E. Hazelnuts are good for your heart, help reduce the risk of cancer, and aid in muscle, skin, bone, joint and digestive health."
In a large pot, heat coconut oil over medium. Add shallots, garlic and the hazelnuts and cook for 2 min. Then add celery and sweet potato, and braise for 6 min. Add smoked paprika, celery seeds, thyme, turmeric, and cayenne, and braise and mix it all for another 3 min. Add the broccoli, wine and the veggie stock. Bring pot to a boil, then reduce to a simmer. Cook uncovered till soft for around 50 min, then blend it together and add salt and pepper to taste.
What I ate and drank today
64 oz of water
2 glasses of diet soda
Egg white and kale pesto breakfast sandwich
1/2 cup of Greek yoghurt
White wine, had to cook with it, why not drink it?