Summary

Ingredients

• 200 g reen spelled
• 2 onions)
• 4 carrot (s)
• 0.5 ½ celeriac
• 1 ½ kg potatoes, mainly waxy
• 4 bunches parsley
• 4 tablespoon vegetable stock powder, organic
• 2 tablespoon vegetable oil
• 3 stalk / s thyme
• water, lukewarm
• some cayenne pepper
• some nutmeg
• a bit salt

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Instructions

1. Peel the carrots, celery, onions and potatoes and cut everything into cubes. Personally, I always cut them into very small cubes, but you can do that at will.
2. Heat the vegetable oil in a large saucepan, add the diced vegetables and the green spelled and fry briefly. Put the thyme in a spice bag and place in the saucepan. Add the stock and enough lukewarm water until everything is well covered. Now cook until the potatoes are done. Remove the thyme. Chop the parsley and add to the stew with the remaining spices and season to taste.
3. Tip: If you want, you can add about 200 g of cream at the end. But then the dish is no longer vegan.
4. Note: Cream and raw milk are also metabolized in an alkaline manner, but are not allowed during alkaline fasting because they do not support the deacidification. They contain protein that is too concentrated, which puts additional strain on digestion.