Ty’s Conscious Kitchen Alkaline Native Stew Recipe From Foods On The Dr. Sebi Food List

Ty’s Conscious Kitchen walks us through making an alkaline native stew using items on the Dr Sebi food list. I made this stew and I loved it. It was filling and the recipe made enough to last me several days. 2 thumbs up!

Not only is the recipe delicious, it is also very healthy. the recipe uses highly alkaline foods that Dr. Sebi recommends and uses to support health and vitality in the body. The body has chemical affinity with these non-hybrid foods which means they support homeostasis in the body.

Kamut pasta is used instead of pasta made with processed bleached flour. Kamut pasta is made from what is considered to be an ancient grain. The kamut grain contains more fiber, proteins, good lipids, and nutrients than bleached flour that has basically had most of its nutrients stripped from it.

Quinoa is a seed and pseudo-grain that is packed with protein and has a low starch content and serves as a healthy alternative to starch heavy bleached white rice.

Alkaline Native Stew Ingredients:

• 2 – 4 cups kamut pasta / approved pasta
• 1 cup quinoa
• 4 cups mushrooms
• 1 zucchini squash
• 1 yellow squash
• 1 lb. garbanzo beans
• 3 roma tomatoes, diced
• 1 cup of chopped green peppers
• 1 cup of chopped red peppers
• 2 cups butternut squash
• 1 red onion, chopped
• 1 gallon spring water (adjust as needed)
• 1 tsp. dill
• 1-2 tsp. of red cayenne pepper
• 2 tbsp. of grapeseed oil
• 2 tsp. oregano
• 2 tsp. basil
• 2 tbsp. sea salt

Instructions:

1. Soak the garbanzo beans overnight.
2. Soak the quinoa in water for about 10 minutes, drain and rinse the quinoa to remove the natural wax that protects it.
3. Add all of the ingredients together in one large pot.
4. Heat until the water boils and then turn down the fire to medium low simmer for an hour and you are done.