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DR. FUHRMAN’S HIGH CRUCIFEROUS CANCER FIGHTING VEGETABLE STEW RECIPE
It contains lots of cancer fighting vegetables we ALL need to be eating more of! This vegetable stew is quite savory along with being super healthy.
This stew recipe smells good cooking and it makes plenty, so you can share with your neighbors too because sharing is caring! Otherwise we recommend reducing by half.
Change up the flavor by sprinkling some sharp cheddar cheese on the leftovers a couple days later.
Did you try Dr Fuhrman’s cancer fighting stew? Tell us what you think in the comments below and share your rating with us if you try this recipe! 🙂
Dr. Fuhrman's High Cruciferous Vegetable StewPrint Pin Rate Add to Collection Go to Collections
- 5 cups water
- 2 1/2 cups carrot juice
- 1/2 cup dried split peas
- 1/2 cup dried lentils
- 1/2 cup adzuki beans soak overnight or use canned
- 1 bunch of kale stems removed, leaves coarsely chopped
- 1 bunch of collard greens coarsely chopped
- 1/2 lb Brussels sprouts
- 1/2 lb shiitake mushrooms sliced in 1" pieces
- 3 leeks coarsely chopped
- 3 carrots sliced in 1" pieces
- 3 onions peeled, chopped
- 4 medium zucchini cubed
- 4 garlic cloves chopped or 2 teaspoons of garlic powder
- 1 28 oz can of tomatoes
- 6 tbsp no salt seasoning
- 1/2 cup fresh parsley chopped - about 1/2 bunch
- 1 cup broccoli sprouts optional
- Place all ingredients, except parsley and sprouts, in a large soup pot, cover and bring to simmer.
- Simmer until adzuki beans are tender. If using canned adzuki beans, simmer until vegetables are tender and flavors blend, about one hour.
- Place ¼ of soup into the blender in the order listed and secure lid.
- For Blendtec: Press the SOUPS button.
- For Vitamix: VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10, then to HIGH. Blend for 30-45 seconds using the tamper to press the ingredients into the blades.
- Repeat with remaining soup - will take several batches.
- For a chunky soup, PULSE the last couple of batches to gently chop ingredients without pureeing.
- Add back to soup pot and stir in parsley and (optional) broccoli sprouts.
- All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes
2. Add some Dubliner cheese to the top of leftovers.
3. This recipe can be reduced by half and made in smaller containers.
BLENDER BABES RECIPE TESTER NOTES
“It takes about an hour to prep all of the vegetables, and you will need to soak the beans overnight. Adjust the seasoning amounts to taste and the flavors seem to meld overnight.”
“Cheese lovers will enjoy this stew with some grated sharp cheddar on top. If you find this stew too thick for your blender, add more liquid.”
“This recipe makes a lot, so this would be a good one to share with friends or large group, otherwise you may want to reduce by half. Store the rest in the freezer for later. “
HEALTH BENEFITS OF ZUCCHINI
Zucchini, is a staple at many farmers markets during the warmer months and can range in color from yellow to deep green.
With its tender texture and slightly sweet flavor, it only has 21 calories per cup making a welcome addition to a calorie-controlled diet. Zucchini boasts a rich nutritional profile and it offers many health benefits such as a good source of vitamin C.
A water-soluble antioxidant, vitamin C dissolves in your body fluids and protects your cells from free radicals, highly reactive compounds that oxidize your DNA, lipids and proteins, causing cellular damage.