Turmeric, ButterBean and Kale Stew (Gluten-Free and Vegan)


Turmeric is one of the best spices you could ever use- it is an incredible anti-inflammatory that helps heal a huge array of conditions.  Anything related to inflammation inside the body, or even on the outside (like your skin!!) can be eased with the use of turmeric.

Turmeric, Butter Bean & Kale Stew



1 bunch of kale, chopped 1 leek, chopped 4 stalks celery, chopped 3 cups butternut squash, chopped in cubes 2 cloves garlic, chopped ½ cup parsley, chopped 4 cups of water 1 vegetable bouillon cube 1 Tbsp turmeric 1 inch piece fresh turmeric root, sliced in thin pieces ¼ tsp sea salt 1 can Eden (or other good brand) butterbeans (or other white beans)


Directions: 1. Chop the leek and celery. 2. Saute the leeks and celery in a small amount of grapeseed oil, or ghee, in a large pot for a few minutes. 3. Add the turmeric root, powdered turmeric, garlic, and squash.  Saute for 2 more minutes. 4. Add water, vegetable bouillon cube, and sea salt.  Bring to a boil. 5. Reduce to a simmer, cover and simmer for 15 minutes or until the squash is soft. 6. Add in the kale, butterbeans, and parsley.  Cook for a few more minutes before removing from heat.