Busylittlefoodie’s Grace Brady shares healthy recipe ideas for surf lovers (fuel for surfers).
Watching the latest Irish surf photos of Valentine’s weekend, my eyes were tricked into thinking that summer had already begun until I was brought back to reality as I checked water and air temps and realized just how necessary it was to share a recipe that was going to keep everyone warm once they got out of the water after surfing.
I know when you read stew you might think I’ve gone a little mad with visions of fluffy potatoes in your beef stew being replaced by some foreign object. Not the case my friends! This stew is the bomb because it ticks so many of the boxes I look for when I’m cooking something that’s going to fill me up, warm me up and and keep me going.
Unlike the plain, starch-laden spud, sweet potatoes are high fiber and low GI and so they give a slow release of energy and regulate our blood sugar levels so you don’t get that burst of energy and come crashing down like we talked about last time.
This stew is also incredibly yummy, reheats really easily and can be made in batches so can be cooked on the go too, which is very handy when you’re cooking in a hostel or don’t have much time. I roast off the sweet potato first before heading out. Then when I get back to the hostel/campsite/house, I just fry up the other ingredients, add the tomatoes and stock and I’m ready to go. Not only does it taste warming but the turmeric and cumin warm you right down to your toes. Try it. It will change your whole idea of a stew.
1 large red onion
4 cloves of garlic
2 Tablespoons cumin seeds
1 Tablespoon ground turmeric
1 Tablespoon ground cinnamon
1 can chopped tomatoes
1 can chickpeas
1 stock cube (not the cheap crap, go for organic or make your own)oil for frying and roasting (coconut oil is best)
salt and pepper to season
fresh herbs/sliced spring onion to top it off if you like
Serve on its own, with some herbs on top or with rice/quinoa/couscous if you’re super hungry. This keeps in the fridge for up to four days.