served with red quinoa and sunflower sprouts
Returning from a week of reflection and learning, of mindfulness and self-awareness. I’m motivated to continue my own journey and to empower others, especially BIPOC and other underprivileged people, to eat healthier… and ever so deliciously!
Sustainable food is NOT exclusive for the elites. I constantly share recipes prepared with humble ingredients that promote human and planetary health. It’s one of my purposes to help make GOOD FOOD accessible and affordable for many, despite our race or economic status.
Eating plant-based is good for our pockets! Vegetables, fruits, legumes, grains, and seeds are cheaper than animal proteins, especially red meat. When we eat at home and cook our own meals, we also save money. Bonus: we get to meal prep and refrigerate delicious, homemade food for the days ahead.
Eating more plants is also beneficial for our health and for Mama Earth. You don’t have to give up meat completely either; even small changes could help us feel better and significantly reduce our carbon footprint.
This dish, my “Palmito en Coco” honors my Venezuelan roots and connects me to the culture I’m so proud of. The flavors and aromas bring the most wonderful memories of the place I call home. Good food does that.
Stay healthy, amigos!
Yield: 4 servings
Hearts of Palm in Coconut Stew (Palmito en Coco)
Ingredients
- 2 tbsp olive oil
- ½ cup small diced brown onion
- 3 cloves garlic, minced
- ¼ cup small diced green bell pepper
- ½ cup small diced sweet potato
- ½ tsp smoked paprika
- ¼ tsp cumin
- ¼ tsp turmeric
- ¼ tsp coarse sea salt
- ½ cup coconut cream
- 3 dates, roughly chopped
- 2 small zucchinis, cut into 1/2” slices
- 14-oz can rainforest-friendly Hearts of Palm, drained, cut into 1/2” slices
- ⅓ cup English peas
To serve with
- 1 ⅓ cups cooked red quinoa
- 1 cup sunflower sprouts
- Lime wedges
- Thinly sliced jalapeño
Method
Place a large cast iron skillet over medium heat. Once hot, add olive oil and coat the bottom of the pan. Add onions and cook for about 2 min, until they’re soft and translucent, then add garlic and cook for 30 sec. Mix in sweet potatoes and bell peppers to the skillet; cook for about 3-4 min, until sweet potatoes have started to soften.
Add smoked paprika, cumin, and turmeric; season with salt and pepper and stir. Add coconut cream and stir it has evenly coated all the ingredients. Bring to a simmer and cook for 5 min, stirring often.
Add dates, zucchini, and hearts of palm, and English peas. Stir and cook for 5-7 min until zucchinis are softer but still have a bite to them. Remove from heat.
Serve with red quinoa topped with sunflower sprouts. Add lime wedges and jalapeño slices on the side of the plate.
Cook Global. Eat at Home! 