1organic red bell pepper, diced(roasted red pepper works well, too)
1mediumorganic sweet potato, diced
115-oz.can organic crushed tomatoes
1poundcooked and drained sprouted organic garbanzo beans(chickpeas)
2cupsorganic vegetable broth
salt and pepper to taste
In a heavy saucepan over medium heat, warm the coconut oil. Add onion and bell pepper and saute for about 4-5 minutes until tender.
Reduce heat to low and add garlic and pepper. Cook about 1 ½ minutes.
Add the harissa paste, sweet potato, and garbanzo beans, stirring until the paste coats everything.
Add the crushed tomatoes and stock. Stir well. Increase heat to medium and bring mixture to a simmer. Lower heat again and let cook, covered, until the sweet potatoes are tender, about 20 minutes. The Stew will thicken as it cooks. Season with salt and pepper. Serve over sprouted quinoa or brown rice.
Bring water to a boil in a large skillet. Add salmon fillets, skin side up. Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily with a fork. Remove fish with a slotted spoon and dispose of water. Cool fish slightly. Remove and discard skin. Break fish into large pieces.
Return pan to medium-high heat. Melt butter. Add asparagus and cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth. Cook 1 minute to heat through. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook 2 minutes. Serve with lemon wedges.