Ingredients: Organic/biodynamic

• ½ lb each of any of the following (choose four or more):

• • Eggplants, peeled and cut into 1 ½ inch pieces
  • Zucchini, cut into 1 ½ inch pieces
  • Yellow Squash, cut into 1 ½ inch pieces
  • Sweet potatoes, scrubbed and cut into 1 ½ inch pieces
  • Cauliflower, cored and cut into 1 ½ inch florets
  • Small whole okra, stem end trimmed
  • Green beans, ends trimmed
  • Pea pods

• 2 red onions, chopped fine
• 3 medium garlic cloves, minced
• 1 tbsp of fresh ginger, finely grated
• 1 jalapeno, deseeded and chopped fine
• 1 cinnamon stick (optional)
• 2 large red bell peppers, chopped
• 4 cups tomatoes, peeled and chopped
• 1/8 teaspoon of cayenne pepper
• 1 tbsp of apple cider vinegar
• Celtic Sea Salt, to taste
• Pepper, to taste
• 2 cups of water or broth (vegetable)

Instructions:

1. Heat ¼ cup of the water or broth in a pot on medium heat. Add onions until softened.
2. Add garlic, ginger, and jalapeno. Cook for 1-2 minutes, stir occasionally.
3. Add in red bell peppers, vegetables of choice, tomatoes, and spices. Turn heat to low.
4. Add remaining water or broth into the pot, barely covering the top of the vegetables. 
5. Season to taste and cover. Cook for 6-8 hours.

Note: Do not cut the vegetable too small so that they don’t disintegrate during the slow cooking.