It contains plenty of vegetables, garlic and legumes (in the form of beans) which are all immune and energy boosting ingredients which have been slightly cooked making them easily digestible and thereby enhancing sleep. Consuming heavy meals before bedtime can interrupt our sleeping patterns as the body struggles to digest the food properly which is not good news for those of us running on precious little sleep thanks to our 24/7 lifestyle.
In fact what I really like about this recipe is that it doesn’t require a whole lot of preparation time (a dream recipe for energy-depleted shift workers), nor does it require a great deal of time spent hovering over the stove watching it simmer or boil away as this often leads to higher losses of essential vitamins and minerals.
2 tablespoons olive oil
1 leek, white part only, finely chopped
1 garlic clove
1 carrot, peeled, cut into 1cm cubes
1 large potato, peeled, cut into 1cm cubes
2 cups (500ml) good-quality chicken or vegetable stock
1 tomato, peeled, seeds removed, cut into 1cm cubes
420g can four-bean mix, drained, rinsed
50g green beans, ends trimmed, cut into 2cm lengths
1 large zucchini, chopped
4 tablespoons (1/3 cup) good-quality basil pesto
Chargrilled bread or baguette, to serve
Step 1: Heat oil in a large saucepan, add leek and garlic and saute over low heat for 1-2 minutes. Add the carrot and potato and cook, stirring, for a further minute.
Step 2: Add stock and 1 cup water and bring to the boil. Reduce heat, simmer for 5 minutes, then add tomato, four-bean mix, French or green beans and zucchini. Season with salt and pepper.
Step 3: Cook for a further 2 minutes, stir in half the pesto, then ladle into serving bowls.
Step 4: Add a dollop of remaining pesto. Serve with bread.
Recipe adapted from taste.com.au