This creamy bean and cashew stew is a wholesome, nutrient-dense dish that combines protein, healthy fats, and essential vitamins and minerals to support your immune system, heart health, digestion, and overall vitality. Perfect for a comforting, nourishing meal! Creamy Bean and Cashew Stew with Spinach Ingredients: 400g beans (soaked in water with a pinch of baking soda for a few hours and then cooked in a pressure cooker) 100g cashews (soaked in hot water for 10 minutes and then blended with 1 cup of water) 1 medium onion, chopped 3-4 garlic cloves, minced 5-7 regular tomatoes (or up to 20 cherry tomatoes), chopped 50g fresh spinach 2 tablespoons coconut oil Spices to taste (e.g., turmeric, cumin, coriander, paprika, chili powder, salt, pepper) Instructions: Prepare the Beans: Soak the beans in water with a pinch of baking soda for a few hours. After soaking, cook the beans in a pressure cooker until tender. Once cooked, set the beans aside. Prepare the Cashew Cream: Soak the cashews in hot water for about 10 minutes to soften them. After soaking, blend the cashews with 1 cup of water until smooth and creamy. Set this cashew cream aside. Cook the Vegetables: In a large pan, heat the coconut oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes, until they become soft and aromatic. Add the Tomatoes and Spinach: Add the chopped tomatoes (or cherry tomatoes) to the pan and cook for 5-7 minutes, until they break down and become soft. Stir in the spinach and cook for another 2-3 minutes until wilted. Spice It Up: Add the spices of your choice to taste. Popular options include turmeric, cumin, coriander, paprika, chili powder, salt, and pepper. Stir to combine and cook for another minute to let the flavors meld. Combine the Cashew Cream and Beans: Pour the cashew cream into the vegetable mixture and cook for 2-3 minutes, allowing it to thicken and combine with the spices. Then, add the cooked beans to the pan and mix well. Cook for another 5 minutes, stirring occasionally. Serve: Once the stew has thickened and everything is well combined, serve hot. Enjoy your creamy, nutritious bean and cashew stew! Health Benefits: Beans: Rich in plant-based protein, fiber, and complex carbohydrates, beans are excellent for supporting digestion, stabilizing blood sugar levels, and providing sustained energy. They also contribute to heart health and are high in folate, which is important for cell repair and growth. Cashews: Cashews provide healthy monounsaturated fats, which support heart health. They are also a good source of copper, magnesium, and zinc, which are essential for boosting the immune system, supporting bone health, and maintaining a healthy metabolism. Spinach: Packed with iron, vitamins A and C, and antioxidants, spinach supports healthy blood circulation, boosts the immune system, and promotes healthy skin. It is also a great source of fiber, which aids digestion. Enjoy!:) For video recipes and more nutrition tips follow @eatwithiana on IG

The body content of your post goes here. To edit this text, click on it and delete this default text and start typing your own or paste your own from a different source. Grapefruit and Fennel Salad with Arugula and Avocado Ingredients: 2 large grapefruits, peeled and segmented 1 small fennel bulb, thinly sliced 2 cups fresh arugula 1 ripe avocado, sliced 1 tablespoon freshly squeezed grapefruit juice (for the dressing) 1 tablespoon apple cider vinegar 1/2 teaspoon pink Himalayan salt (or to taste) 1/4 teaspoon black pepper 1 teaspoon Dijon mustard 3 tablespoons cold-pressed olive oil Instructions: Prepare the Salad Ingredients: Peel and segment the grapefruits, making sure to remove any seeds. Set aside. Thinly slice the fennel bulb. Remove any tough outer layers if necessary. Slice the avocado and set aside. Wash and dry the arugula leaves. Make the Salad Dressing: In a small bowl, whisk together the freshly squeezed grapefruit juice, apple cider vinegar, pink salt, black pepper, Dijon mustard, and cold-pressed olive oil until well combined. Assemble the Salad: In a large bowl, combine the arugula, fennel slices, and grapefruit segments. Toss gently to mix. Add the avocado slices to the salad just before serving to prevent them from becoming mushy. Dress the Salad: Drizzle the dressing over the salad and toss gently to coat all the ingredients with the dressing. Serve: Serve immediately as a fresh, light, and nutritious salad. Enjoy! Health Benefits of the Key Ingredients: Grapefruit: Rich in Vitamin C, antioxidants, and fiber, grapefruit boosts the immune system, supports skin health, helps with weight management, and has heart-healthy benefits by reducing cholesterol levels. Fennel: Packed with dietary fiber, antioxidants, and vitamins (especially Vitamin C), fennel supports digestive health, reduces bloating, and helps regulate blood pressure. It also has anti-inflammatory properties. Arugula: A low-calorie leafy green high in Vitamin K, folate, and antioxidants, arugula promotes bone health, supports detoxification, and has anti-cancer properties due to its high levels of glucosinolates. Avocado: High in healthy monounsaturated fats, fiber, and potassium, avocados support heart health, aid digestion, improve skin health, and help regulate blood sugar levels. Apple Cider Vinegar: Known for its ability to improve digestion, support weight loss, and balance blood sugar levels, apple cider vinegar is a great addition to any diet. Enjoy! :)