We eat a lot of orange foods here in Casa LGMF. Mostly in the form of butternut squash and sweet potato.
Orange is the color associated with the second, or sacral, chakra. I don’t know a tremendous amount about the chakras, but it’s something I’m learning more about every day.
One thing that has really stuck with me is using color therapy, or the visualization of certain colors to help balance energy. So, as you make this recipe, take a moment to appreciate the orange color of the sweet potato… and maybe make that the “color of the day.” Look for it – it’s beautiful really… Oranges, flowers, pumpkins.
Aside from the chakra talk, I like this recipe because I almost always have the ingredients on hand. It comes together quickly, it’s hearty, and the boys will eat it. Though maybe the fact that the boys will eat it doesn’t say much about the kid-friendliness of it, considering my boys eat whatever is served. “You get served, son!” It’s a practice I think all parents should employ.
I found this recipe on Pinterest, of course, but it originally comes from a blog called Milk Free Mom. I was very naughty and just copied and pasted her ingredients and method. I have a little boy fussing at me to play and I don’t want to put this post off any longer.
one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt, to taste
avocado, cilantro for garnish (optional)
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.
PS – To my friend Marie, if you’re reading this, just leave the cilantro out!