October Unprocessed - Day 2 - Italian Stew

For breakfast I had a berry smoothie (blueberries, pea shoots, almond milk, orange, flax) and our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain.
For lunch we went to Chipotle having a salad with black beans, fajita veggies, salsa and guacamole. Our son's bowling team goes to Chipotle every Monday after bowling.
For snack we had apples and dates.
For dinner with the cool weather, soup is a great option for our Monday. We were able to buy sweet peppers at the farmers market for $2. We will be eating them until they are gone this week. We served this with Paleo Bread Flat Bread topped with rosemary using the northern bean aquafaba (1/2 cup) to replace the eggs.

Italian Stew

Ingredients

• 1 yellow onion, about 1 cup, chopped
• 2 sweet peppers, chopped and deseeded
• 3 cloves garlic, about 1 heaping tablespoons minced or crushed
• 1/2 teaspoon sea salt plus more to taste
• 1/2 teaspoon red chilli flakes
• 1 tablespoon dried oregano
• 1 tsp dried basil or 1 TBS fresh
• 1 tsp dried parsley or 1 TBS fresh
• 1/2 cup dry red wine or broth
• 2 cups vegetable stock, extra for sautéing vegetables
• 2 large carrots | about 2 cups diced
• 1/2 teaspoon ground black pepper
• 1 can | 14.5 oz tomatoes
• 1 can rinsed and drained northern beans, save the aquafaba as for an egg replacer for the bread
• 1/2 cup dry millet

Instructions:

1. Press the sauté button on the instant pot and wait for it to heat up. Add the broth. When the broth is simmering add the chopped onion , garlic, and peppers. Cook for about 3 minutes until the vegetables are softened.
2. Stir in the chili flakes, oregano, basil, parsley
3. Stir in the red wine cook or broth about 4-5 minutes
4. Stir in the vegetable stock, beans, carrots, millet, and tomatoes
5. Secure the instant pot lid. Press the manual setting and set timer for 18 minutes.
6. Use the quick release method or allow to release pressure naturally