Simple Summer Tropical Stew

I love stews! The thought of eating a hot stew during the summer months may not seem appealing but when you eat seasonal vegetables for some reason, the stew works! I hope you enjoy the wonderful flavors found in these colorful vegetables.

1 medium sweet onion, roughly  chopped

1 T muun chi Fermented Root or minced garlic

1 T avocado oil or coconut oil

3 yellow peppers, chopped

3 orange peppers, chopped

3 heirloom tomatoes, chopped

1 chopped mango

1/3 c chopped cilantro or parsley

2 T paprika

1 c white navy bean, cooked

Salt and pepper to taste

Optional muun chi Cruci Beetchi as a garnish

Warm the oil in a wok or your favorite pan. Put roots and onion in hot oil and saute till golden. Add peppers, mango and tomatoes, stir in the paprika. Stir and saute til tender. Add white navy bean.

Serve over a bowl of buckwheat or quinoa. Garnish with chopped parsley or cilantro. This stew is great for heart health, skin and immunity.  It is rich in vitamins C and A, potassium, magnesium, protein and fiber. Try a squeeze of fresh lime and chopped avocado.