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Almond Veggie Medley Stew
(Published: )
Prep Time Cooking Time Servings
6 people
  • Coconut Oil
  • 1 1/2 c natural almond butter
  • 1/2 c raw almonds
  • 1/2 head of broccoli, in florets
  • 1 cauliflower, in florets
  • 2 medium potatoes, peeled & diced
  • 3 yams, peeled & diced
  • 1 small turnip, peeled & diced
  • Cloves of 1 bulb garlic, peeled
  • 3 c apple juice
  • 2-4 tbsp minced ginger
  • 1/2 tsp cayenne

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Preheat oven to 400ºF.

1)Toss veggies and garlic with coconut oil and grease large baking sheet.
2)Roast veggies for 30 minutes, until potatoes, yams and turnips are soft enough to pierce easily with a fork.
3)Bring apple juice to a boil. Add ginger and cayenne.
4)Boil to reduce juice by 1/3. Whisk in almond butter and heat throughly.
5)Mash garlic cloves and whisk together.
6)Add veggies and cook for another 5-10 minutes. Add water to desired consistency.
7)Garnish with ground almonds and serve.

Suitable for these diets:

Vegetarian Gluten Free

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