John Myers
Ingredients for 4 servings:
- 200 g green spelt
- 2 onions
- 4 carrots
- ½ celeriac
- 1 ½ kg potatoes, mainly waxy
- 4 bunches of parsley
- 4 tbsp vegetable stock powder, organic
- 2 tbsp vegetable oil
- 3 sprigs of thyme
- n. B. Water, lukewarm
- some cayenne pepper
- some nutmeg
- some salt
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes
alkaline, vegan
Peel the carrots, celery, onions, and potatoes and dice everything. I personally always cut them into very small cubes, but you can adjust this to your liking. Heat the vegetable oil in a large pot, add the diced vegetables and the green spelt, and fry briefly. Place the thyme in a spice bag and add it to the pot. Add the broth and enough lukewarm water to cover everything. Cook until the potatoes are tender. Remove the thyme. Chop the parsley and add it to the stew with the remaining spices, and season to taste. Tip: If you like, you can add about 200g of cream at the end. However, this will no longer make the dish vegan. Note: Cream and raw milk are also metabolized in an alkaline way, but are not permitted during an alkaline fast because they do not support deacidification. They contain too concentrated protein and thus place an additional burden on digestion.
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