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Healthy Recipes

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Moroccan Vegetable Tagine

Right now the temps are frigid in a large part of the USA. Heaping bowls of steaming goodness with a variety of healthy vegetables and herbs are just right for that warm and cozy feeling. You don’t need any meat to make this warming winter stew which also makes it very cheap to make. Enjoy & Keep Warm!


1/4 cup extra-virgin olive oil
1 large onion, chopped
2 large leeks, white and pale green parts, washed and sliced
5 garlic cloves, smashed
Himalayan or sea salt
Freshly ground black pepper
4 bay leaves
2 cinnamon sticks
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 (32-ounce) can whole tomatoes in juice
1 medium butternut squash, cut into large chunks
5 large carrots, peeled and cut into chunks
1 (14 ounce) can chickpeas, rinsed and drained
8 pitted dates, chopped
6 cups purified water
1 bunch collard greens, cut into 2-inch pieces
Toasted slivered almonds
Chopped fresh cilantro

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)


1. Heat the oil in a large heavy pot over medium high heat until hot, then stir in the onion, leeks, garlic, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden brown, about 6 minutes.

2. Stir in the bay, cinnamon, cumin, coriander, and turmeric, and cook, stirring, until fragrant, 1 to 2 minutes.

3. Stir in the tomatoes, squash, carrots, chickpeas, and dates, and then add the water and season with Himalayan salt to taste. Cook, covered, until vegetables are tender, about 45 minutes.

4. Stir in the collards and continue to cook, covered, until the greens are tender, about 30 minutes more. Season the tagine with salt and pepper to taste, then serve topped with toasted almonds and cilantro.

Serves 8

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