This hearty comfort stew features fresh pumpkin, carrots, parsnips, bell peppers and other delicious vegetables that provide vitamins, minerals, fiber and key nutrients. Delivering great taste and abundant nutrition, it's a colorful, satisfying stew that's easy to throw together. Serve this autumn favorite over rice or couscous. Can't find pumpkin? Butternut squash works great too.

Ingredients:

3 Tbs. olive oil
1 onion, halved & sliced
1 carrot, halved lengthwise & sliced
1 parsnip, halved lengthwise & sliced
1 celery rib, halved lengthwise & sliced
1 red bell pepper, cut into 1" cubes
2 garlic cloves, chopped
3 Tbs. flour
2-3 tsp. curry powder
3 cups vegetable stock
2 ½  cups fresh pumpkin, peeled & cut into 1" cubes
½ tsp dried sage
½ cup frozen peas
salt & pepper (to taste)

Directions:

1. Heat oil in large pot over medium heat.
2. Add onion, carrot, parsnip, celery, bell pepper and garlic; cook until softened, 4-5 minutes.
3. Stir in flour and curry powder and mix until well combined; while stirring, slowly pour in vegetable stock; add pumpkin and sage and bring stew to a simmer.
4. Gently simmer until vegetables are tender, about 10 minutes.
5. Mix in peas and heat through; season with salt and pepper and serve.
   

Find this and more delicious recipes, visit www.GoDairyFree.org!

 

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For product and nutritional information, visit www.TheProBar.com!

Parents can begin to shape their child's eating habits even in the womb, says Stanford University pediatrician Alan Greene, author of Feeding Baby Green. Teaching children to love healthy plant-based foods can benefit them for the rest of their lives. With one in three children overweight or obese, experts say it's never too early to help kids learn healthy eating habits.

According to Greene, babies have more taste buds before birth than at any other time of life. They can detect subtle flavors from their mother's diet. One study showed that babies of women who drank carrot juice while pregnant were more likely than others to enjoy carrots when they were 6 months old. Infants are adventurous from age 6-months to 13-months and can learn to like almost anything given six to ten tries.Yet, research shows that 94% of parents give up offering new foods after only five tries.

Sadly, a new study of children under age 4 reveals that nearly a third eat no vegetables at all. Parents who want to raise healthy eaters must expose their children to vegetables early. "Every bite of food is either an investment in your child's body, or a debt that we'll have to repay somehow," Greene says.

To read the full article, visit www.USAToday.com!

Be an inspiration! Join the World Go Vegan Week celebration from October 25th through 31st. Coordinated by In Defense of Animals and co-sponsored by Meatout Mondays, this annual observance is the perfect time to celebrate compassion and take action for animals, the environment, and everyone’s well-being.

Here are some ways you can join the celebration:

If you haven't yet explored veganism, replace meat, dairy and eggs in your diet with delicious alternatives.

Order Vegan Starter Kits or colorful handouts and give them to your friends and family.

Share delicious vegan meals from 7 Days of Meatout Mondays.

Contact your local paper and encourage them to publish vegan recipes or a vegan article.

Find out more at www.WorldGoVeganWeek.com!

 

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