Pace Setter : February 2019

Runner's Kitchen – Cadie Cargile Pangie’s Healthy Recipes

by Cadie Cargile Pangle

When asked to give our readers a healthy recipe for runners, Cadie gave us two of her favorites, which also happen to be vegan.

Happy Cooking!!

African Sweet Potato Stew

• 3 medium sweet potatoes
• 2 cans of tomatoes
• 2 cans kidney beans
• 24-32 ounces vegetable broth (add enough to get consistency you like)
• 1 onion
• 2 bell peppers
• 1 T fresh ginger minced
• 1 t salt
• 1/2 t pepper
• 1-2 T brown sugar (I used 2, but you can use less)
• 2 T cumin
• 2 t cinnamon
• 3 cloves garlic minced
• ¼ t cayenne pepper
• ½ cup peanut butter

Cook the onion, peppers, ginger, and garlic in a pot until translucent. Add in other ingredients. Bring to a boil and then let simmer until the sweet potatoes are cooked through (25-30 minutes.)

Cauliflower Stew

• 2 T olive oil
• 1 onion. Chopped small
• 2 T fresh ginger
• 1 T cumin
• 1 head cauliflower, chopped
• 1 cup brown rice
• 1.5 cups yellow split peas
• 8-10 cups of water
• 2 t Himalayan salt
• 1.5 T turmeric
• 1.5 T coriander
• 1 bag washed spinach

Directions

1. Sauté onions for 5 minutes. Add ginger and sauté for a few minutes more.
2. Add cauliflower and cumin and cook until browned. This should take about 5-8 minutes.
3. Ad the rice and split peas. Sauté and stir for 3-5 minutes, just emough to bring out the nuttiness.
4. Add the rest of the spices and about 8 cups of water. Bring mixture to a boil (lid on). As the mixture starts to reduce, keep testing ou the doneness of the rice and peas. Keep adding water until you have reached your desired doneness
5. Add the spinach and stir until wilted down.