Unicorn Stew


When it comes to food, I have learned the hard way that presentation is everything, especially with kids!  If you have young ones like me and are trying to get them to eat more vegetables, then try whipping up a batch of this Unicorn Stew (aptly named because I’m pretty sure a unicorn would eat this)!  The lovely purple color comes from an infusion of cabbage, which also has a reputation as being one of the world’s healthiest vegetables for its plethora of vitamins, minerals, and cancer-fighting compounds.*

The coconut cream adds a velvety and delicious element to this stew – your kids won’t even know it’s vegan… unless you tell them of course 😉  Truly a guilt-free, purple comfort food (who knew there was such a thing?!) this recipe is guaranteed to be a hit with kids and adults alike (or for those adults who still are kids inside…you know who you are!)

Disclaimer:  No unicorns were harmed in the making of this stew.

Attributes:  Vegan, gluten-free, soy-free, sugar-free, grain-free, one-pot meal

Prep Time: 1 hour
Serves: 8-10


2-3 tablespoons water
Juice of 1/2 lemon
1 small head purple cabbage, chopped into bite-sized pieces
2-3 medium carrots, sliced
1 small-medium head cauliflower, riced* (or about 1 pound pre-riced cauliflower)
1 medium tomato, chopped
1 medium red bell pepper, chopped
1 bunch collard greens, washed, destemmed, and chopped (or substitute baby spinach)
1 (13.5 oz) can heavy coconut cream
1 (15 oz) can black beans, rinsed and drained
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons pink himalayan salt (or more to taste)
4 cloves fresh garlic, pressed or finely minced

To Serve:

Fresh zucchini noodles
Fresh pea greens or sunflower sprouts


Place cabbage, carrots, water, and lemon juice in a large, heavy-bottomed stock pot.  Sauté over medium to medium high heat for about 15-20 minutes, or until cabbage begins to lighten in color and soften (it will still be a little bit crunchy).  Add the cauliflower rice and cook for about 5 minutes more, stirring occasionally – cauliflower will begin to turn purple.  Stir in the tomatoes, red bell pepper, thyme, garlic powder, onion powder, and salt, and cook for a few minutes more to soften the red bell pepper and break down the tomatoes.

Add the collard greens, coconut cream, and black beans.  Bring mixture up to a light boil, then reduce heat and simmer for another 10 to 20 minutes, or until collard greens are cooked and vegetables are softened to your liking.  Mix in the fresh pressed garlic just before serving (this preserves the active healing compounds of garlic, and adds a nice flavor).  Taste and adjust spices if needed.

Serve over fresh zucchini noodles, topped with raw pea greens or sunflower sprouts, and additional salt if desired!

* To prepare your own cauliflower rice (which I highly recommend as it tastes sooo much better!) use a food processor with the S-blade attachment (you may need to do this in 2 batches).  To see the food-processor I use, click HERE.

* Evidence in abundance shows cabbage to be an amazing cure for stomach ulcers, due to its high phytonutrient content. One in particular – indole-3-carbinol – has research behind it proving it to prevent and slow the growth of cancer cells.1 Two tablespoons of cooked cabbage a day has been shown to protect study subjects against stomach cancer, and speeding up estrogen metabolism to help block breast cancer and inhibit polyp growth, a forerunner of colon cancer. Another report showed a 66 percent cut in colon cancer in men who ate cabbage once a week.  (Source: http://foodfacts.mercola.com/cabbage.html)

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