It's Still Cold Outside

As my next round of three-month checkups draws near, giving my body the best chance to recover from cancer treatments is on my mind. So is strengthening my body to fight in the future, since HER2+ is the most aggressive form of breast cancer.  

According to Native Path's website, good physical health is based on these five pillars:

1) Sleep 

2) Hydration

3) Sunshine

4) Movement

5) Nutrition

Katherine and I tackled this list when our town was snowed in and school was cancelled for several days. We walked to a new coffee shop, Secret Nook Coffee and Books. She did homework and I checked email while our toes thawed and we sipped hot coffee.

The sun was shining, but the wind stung our cheeks and made the cold temps feel even colder. But you know what helps make everything warm and cozy? Soup.

African Peanut Stew

Adapted from "The Oh She Glows Cookbook"

1 teaspoon avocado or coconut oil

1 medium sweet onion, diced

4 cloves garlic, minced

1 medium sweet potato, peeled and chopped into 1/2 pieces

1 28 oz can petite diced tomatoes, with their juices

salt and pepper

1/3 cup natural peanut butter

4 cups vegetable or chicken broth

1 1/2 tsp chili powder

1/4 tsp smoked paprika

1 15 oz can chickpeas, drained and rinsed, or 1 1/2 cups cooked 

8 cups baby spinach

roasted peanuts for serving

1) In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.

2) Add the bell pepper, sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 more minutes. Season the veggies with salt and pepper.

3) In a medium bowl, whisk together the peanut butter and 1 cup of the broth until no clumps remain. I find mixing them is easier if the broth is warm. Stir the mixture into the vegetables along with the remaining 3 cups of broth, chili powder, and smoked paprika.

4) Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes or until the sweet potato is fork-tender.

5) Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.

6) Ladle the stew into bowls and garnish with roasted peanuts.