Healthy Tip and Recipe

November is National Spinach and Squash Month

This month the holidays go into full swing, and what better way to celebrate than with hearty, delicious, healthy food. Here are some reasons you should be incorporating these foods into your diet, not only this month but all year round:

Spinach:

 Packed with potassium, magnesium, copper, zinc, and iron  High in antioxidants  High in vitamins A, C, and K  May reduce the risk of cancer

Squash:

 Anti-inflammatory  Regulates sugar in the body which helps manage diabetes  Several antioxidants, vitamins, and minerals that help boost immunity  High in dietary fiber

Visit your local farmers market to discover some new and exciting winter squash varieties. Try some new recipes using both spinach and squash…your body will thank you!

Moroccan Butternut Squash & Chickpea Stew

INGREDIENTS

 1 small butternut squash, peeled & cut into ¾ inch pieces (about 3 cups)  1 (14.5 oz) can fire-roasted tomatoes, undrained  1 onion, chopped  4 cloves garlic, minced  4 cups vegetable stock  2 tsp curry powder  1 tsp ground cumin  1 tsp smoked paprika or regular paprika  ½ tsp ground ginger  Pinch cayenne pepper (optional)  1 (5 oz) package spinach, coarsely chopped  1 (15 oz) can chickpeas, drained & rinsed  1 (15 oz) can black beans, drained & rinsed  1 cup cooked brown rice or quinoa

INSTRUCTIONS

1. Combine the butternut squash, tomatoes, onion, garlic, stock, and spices in a large sauce pan. 2. Bring to a boil over high heat: reduce heat to medium-low. Simmer for 18-20 minutes or just until squash is tender. 3. Stir in spinach, beans, and rice/quinoa; heat through