Longevity Food Groups are something I continue to talk about because when the places around the world where people live the longest were studied, they discovered that there are four food “groups” that all of these places have in common. The people incorporate these four food groups into their diets daily. These are Nuts and Seeds, Greens, Beans, and Whole Grains. So we should strive to include these into our daily diets as well. This dish not only includes these but lots of other nutrient dense, immune boosting, super foods as well.
I sauteed chopped onions, mushrooms, carrots, celery, and zucchini squash in some olive oil. You can use whatever vegetables you like. After they are softened, add herbs and seasonings of your choice. I used oregano, basil, rosemary, sage, thyme, marjoram, turmeric, garlic powder, onion powder, black pepper, and Himalayan pink salt. Then I added a large can (29 oz.) of tomato sauce (you can use any tomato product), a can of kidney beans (you can use any type of beans), several cloves of roasted garlic (smashed), a few handfuls of greens (I used spinach, chard, and kale), and cashew puree (I blended 1/3 cup raw cashews with 1 1/2 cups of water). Oh! I also threw in some cooked leftover potatoes I had from the night before, LOL. Cover with a lid and allow to simmer for 30 minutes or longer until all vegetables are thoroughly cooked and sauce is thickened. You can prepare in the morning and simmer in crockpot on low to make dinner prep easier at night when you’re exhausted after a long day! Serve with cooked pasta or other grain of your choice (such as polenta, rice, or quinoa).
