Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
This Organic Veggie Stew is the perfect warm dish for a cool and crisp autumn night. It’s simple and easy to prepare, with all the gut-healing and anti-inflammatory benefits of turmeric and bone broth. Enjoy!
Organic Veggie Stew
Organic Veggie Stew
Ingredients
Ingredients
- 32 946.368 fl oz ml bone broth
- 1 yellow onion diced
- 2 2 cloves garlic minced
- 3 carrot chopped
- 1 sweet potato peeled and chopped
- 3 3 stalks celery chopped
- 1 yellow squash chopped
- 1 14.787 tbsp ml rosemary approximately 3 sprigs
- 1/2 2.4645 tsp ml sea salt to taste
- 1/2 2.4645 tsp ml ground black pepper to taste
- 1/4 1.23225 tsp ml ground turmeric
- 1 avocado for garnish
- kale for garnish
Instructions
Instructions
- Combine the broth, onion, garlic, carrots, sweet potato, celery, squash, rosemary, salt, pepper, and turmeric in a slow cooker or large soup pot.
- Bring the mixture to a boil, then lower the heat and let it simmer for 30 minutes, or cook it on a low setting in the slow cooker for 6 hours.
- To serve, top each bowl with fresh avocado slices and a handful of chopped kale.
