Tip # 6 Food Vacation

Tip # 6: Take a food vacation.
If you have been fortunate enough to travel, you realize trying different foods can be exciting! At a tropical resort, beautiful breakfasts are served with greek yogurt, fresh berries, homemade granola, fluffy apple wheat bran muffins, pink grapefruit halves, freshly squeezed orange juice, and a strong cup of coffee. In Africa, they combine foods like peanut butter and tomatoes to deliver bold and delicious flavors we wouldn't typically consider making. Spice up the day and try making a dish from a different region of the world. You may discover new ways to make healthy foods taste incredible.

Here's my recipe for African Sweet Potato and Peanut Stew if you're looking for an idea. This is one of my favorite meals.

African Sweet Potato and Peanut Stew

Ingredients
3 cloves of garlic
2 cups of fresh cilantro leaves and stems
1-28 oz. can diced tomatoes
1/2 cup creamy or crunchy peanut butter
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper or crushed red pepper flakes
Salt
1 cup water
3 pounds sweet potatoes, peeled and cut into 2-inch chunks
1-15 oz. can of garbanzo beans, rinsed and drained

1-16 oz. package frozen whole or cut green beans

Directions

1) In blender or food processor, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, cayenne, and 3/4 teaspoon salt until pureed.

2) Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are tender.

3) About 10 minutes before stew is done, cook green beans. Gently stir green beans into stew.

Health and Happiness!