Energizing lima bean, corn and zucchini stew with tomato sauce

Vegan, gluten free
Serves 4

This is a perfect lunch dish. High in protein lima beans and high content of carbs in corn make the stew a great source of energy. Fiber contained in beans will stabilize the blood sugar in the body, maintaining energy levels balanced. The protein in beans is a healthy alternative to animal protein because beans are easier to digest than meat. One capsule of digestive enzymes taken right before the meal will reduce bloating and gas.

Ingredients:

• 1 cup dry large lima beans 
• 2 medium organic zucchini
• 1 cup fresh or frozen organic corn
• 1 medium onion, chopped and blanched
• 1 14 oz. can of organic tomato sauce
• 2 garlic cloves, minced
• 1/2 tbs ground cumin
• 1 tsp turmeric
• pinch of cayenne pepper
• salt, pepper
• 1/3 cup organic cilantro, chopped
• 3 cups or more filtered water

In a large pot soak beans overnight, cook until soft for about 45 minutes. One cup dried beans should yield about 2 cups cooked beans. Add zucchini, corn, blanched onion, minced garlic, tomato sauce, spices and about 3 cups of water. Cook for about 15 minutes over medium heat until vegetables are soft but not overdone. Sprinkle with cilantro.