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Satisfy my soul

~Bob Marley

Sometimes all we need is a little soul food!  For me it’s kabocha squash stew.  This recipe has cured me of many chilly days when all I need is a warm hug of stew…

This recipe is so simple and the flavours balance beautifully.  Not only is this stew good for warming up its combination of ingredients I created specifically to enhance the phytonutrient absorption and utilization.  This is a combination of some of the most potent starve cancer foods: shitake mushrooms, cooked tomatoes, and above all garlic!  The fat from the avocado is a whole food fat so your body knows exactly what to do with it and it will aid in the absorption of lycopene in the cooked tomatoes.   The miso, when added at just before serving, will contribute enzymes and beneficial bacteria.

Kabocha Miso Stew

Serves 6

Serve this stew over a whole grain or a few handfuls of leafy greens.

1 Kabocha squash cubed
2 cups chopped tomatoes
2 cups cooked black soy beans or black beans
1/2 cup shitake mushrooms diced
1 1/2 cups vegetable broth
4 cloves of garlic minced
2 TBS date paste
2 TBS rice wine vinegar
1 tsp chilli powder
1 TBS Miso paste

chopped avocado
 and cilantro


First crush and mince the garlic – leave for 10 minutes while preparing other ingredients.
Place all ingredients except miso into a medium sized pot over medium heat until it comes to a boil.
Lower the heat to low and cook approx. 15 minutes until kabocha squash is tender.
Before serving take 1/4 cup of broth from stew and mix with miso until smooth.  Add back into stew.
Serve into bowls over brown rice, quinoa or leafy greens and top with chopped avocado and cilantro.