**This recipe is Gluten free, Dairy Free, and can be made Vegan.
Paleo and Clean eating friendly, too :)
Can you believe it's still so cold out? Hello, March- where are you? While I'm in anticipation of not freezing anymore, I made this hearty, root vegetable stew using some of my favorite winter time vegetables, a few spices, and trail mix. YES- Trail mix. You have to try this one.
This is a slow cooker recipe that is gluten free, and can be made vegan easily. I was craving a hearty, red meat kind of meal - but you can adjust as needed.
Begin by pouring 3 cups of mushroom or beef broth into your slow cooker, along with 1 tablespoon of Apple Cider Vinegar and 1 teaspoon each of ginger, cinnamon, coriander, cumin and ground black pepper.
Next, place at the bottom 1-2 pounds of uncooked, lean chicken or beef. You can omit this part if you wish for a vegan recipe.
Add in 2 medium sized, cubed sweet potato (I like to leave the skin on), 1/2 medium onion chopped, 5 medium chopped carrots, 2-3 cups of raw or frozen spinach, and 2-3 cups of brussel sprouts, sliced into halves.
Next, I added the optional 1 cup of chick peas and 2 cups of a nut mixture made of raw almonds, sesame seeds and dried cranberries. It may seem strange to put trail mix in a slow cooker recipe, but trust me on this. You won't regret it.
Cover, and put on LOW setting for 7-8 hours, or HIGH for 3-4 hours. Be sure to check that meat is entirely cooked.