Beauty From the Inside Out: Moroccan Spiced Vegetable Stew


Have you noticed that what you eat has a direct impact on how your skin looks? When I maintain a diet heavy on the vegetables and steer clear of hyper-processed foods and refined sugars, my skin looks clear and healthy. When I stray toward not-so-great food choices, my skin flares up. I’m not going to lie — I drink carrot juice because I love what it does to my complexion, but food is not all vanity for me. I do appreciate how much better I feel on the inside when I’m eating well. Food can have such a balancing effect on your body and mind.

Eating well isn’t always easy, though. It often takes planning and preparing. I love this vegetable stew because I can make a big batch on Sunday and have it for quick meals throughout the week. Even though it’s meatless, it’s deeply satisfying, especially on a cold day. Even better, it’s packed with ingredients that nourish your entire system. Warming spices get your circulation going and bring life to skin. Coconut oil adds healthy fat that helps your body better absorb the essential vitamins and nutrients from 8 vegetables, like beta-carotene rich sweet potatoes, vitamin c rich yellow pepper, and lycopene packed tomatoes. Serve over a scoop of brown rice for a complete meal.

Moroccan Spiced Vegetable Stew


1 tablespoon of coconut oil
1 medium onion, diced
2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
pinch of chili flakes (optional)
2 cloves of garlic, minced
4 dates, pitted + diced
2 carrots, diced
2 small sweet potatoes, peeled + diced
1 28-ounce can crushed tomatoes
3 cups vegetable stock
1 yellow pepper, stemmed and diced
2 cups cooked chickpeas
salt + pepper
couple handfuls of chopped greens 

To serve:
fine grated lemon zest
extra virgin olive oil

Heat the coconut oil in a large pot over medium heat. Add the onions and gently cook until translucent, 3-5 minutes, and then add the cinnamon, cumin, coriander and chili flakes. Continue to cook, stirring now and then, until the onions are very soft, or about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped dates, carrots and sweet potatoes. Stir together, add the tomatoes and the vegetable stock, and stir again. Bring to a simmer and cook until the sweet potatoes are just tender, about 10-12 minutes. Add the yellow peppers and chickpeas. Simmer until the yellow peppers are tender and the sweet potatoes are soft, about 5 minutes. Serve it hot over a scoop of brown rice and a handful of raw spinach. Drizzle with olive oil a pinch of lemon zest.

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About Susannah Compton

Susannah Compton is the founder and formulator behind Florescent, a line of 100% botanical perfumes she blends in small batches from organic and wild crafted aromatics. Plant-based skincare and cosmetics are a way of life for Susannah, who writes about clean beauty and the benefits of botanical ingredients for No More Dirty Looks, Thoughtfully Magazine and Integrity Botanicals. Florescent, however, is Susannah’s personal expression of healthy beauty. Susannah has been working with botanical aromatics for years, blending first for therapeutic purposes before delving into the art of perfumery. Having rarely experienced the depth and complexity of true botanicals in conventional perfume, she learned the art of blending and created what her heart desired — a scent that would move her the way perfume should. In search of those elevating, ethereal bouquets of scent, Susannah honed her skills behind the perfume bench. She launched Florescent in the spring of 2015 to share the lush experience and pleasing ritual of real perfume.