Anti-Inflammatory Veggie Medley - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Anti-Inflammatory Veggie Medley - Dr. Sebi's Cell Food

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A satisfying, anti-inflammatory recipe made with wholesome, nutritious ingredients. This Veggie Medley is a perfect dinner option for the entire family!


  • 2 tsp grapeseed oil, divided
  • 1 large butternut squash, peeled and diced
  • 4 cups homemade vegetable broth (made with approved vegetables)
  • 1 tsp fresh approved herbs
  • 4 cups watercress or any other approved greens, chopped
  • 2 cups quinoa, cooked and cooled
  • ½ cup walnuts
  • 1 tablespoon date sugar


  1. In a large skillet, heat 1 tsp grapeseed oil. Once hot, add the walnuts and date sugar. Lower heat to medium. Stir walnuts and date sugar, cooking for 3-4 minutes. Watch closely to prevent burning. Remove from pan and set aside.
  2. In the same skillet, heat the remaining 1 tsp of grapeseed oil over medium-high heat. Add cubed butternut squash and cook 5-8 minutes until browned.
  3. Pour in homemade vegetable broth and add the minced approved herbs. Bring to a simmer then lower to medium. Cook for 15-20 minutes or until the squash is tender. Add more broth if needed to keep the squash just covered.
  4. Once squash is cooked, add chopped watercress or any other approved greens and simmer for additional 2-3 minutes until wilted.
  5. Turn off heat and add cooked and cooled quinoa. Stir to combine. Serve hot sprinkled with walnuts.