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MEATS

Welcome to a Healthy Lifestyle!

Lamb

Stew 

*Lamb is excellent for hormone balance and creates a gentle internal fire.

 

2-3 lbs. leg of lamb cut into 1 in. pieces an lightly salted

olive oil to sauté shallots

1/2 c. shallots slivered

1/4 c. minced fresh rosemary (opt.)

2 T. minced fresh thyme (opt.)

2 small bay leaves

2 T. worcestershire sauce

3 T. San j organic tamari

3 stalks celery cut into large chunks

1 1/2 c. large carrot chunks

1 med. rutabaga cut in large chunks (opt.)

1 to 2 T. white rice flour dissolved in 1/2 c. water

blk pepper to taste

 

  • Salt lamb chunks lightly.

  • Brown lamb in lightly oiled skillet on one side.

  • In a stew pot or pressure cooker sauté shallots in olive oil until golden.

  • Turn browned meat into a stew pot or pressure cooker.

  • Add next 5 ingredients and water to just cover the meat. Bring to a boil and simmer 2 hours or pressure cook for 40 mins.. Bring pressure down immediately.

  • Pour through a colander placed over a saucepan and bring jus to a boil.

  • Add celery, carrots and dissolved flour whisking as you add. Simmer for 5 mins.. Taste for tamari and pepper.

  • I like a barely thickened jus for my stew.

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* I love this served over organic tagliaetelle from Italy. (Europe is not using Roundup on crops at the rate the U.S. is.)

*Serve with a side salad or seared asparagus for a balanced meal.

Pasta & Barley w/ Sausage, Mushrooms and Asparagus

*This dish mixes fun with healing. The components come together creating an elegant and healthy meal fit for a party.

 

1/2 lb. giant Italian pasta

1/2 c. pearled barley 

2 chicken, pork or vegetable sausages of your choice

one bunch asparagus cut in 1 inch pieces

4 cloves garlic

fresh sage 

olive oil

1 t. or to taste of herbamare or sea salt

garnish with sliced grape tomatoes 

black pepper to taste

 

  • Cook pasta until al dente.

  • Cook barley submerged in water for 28 mins. and drain.

  • Brown sausage and cut into small rounds. 

  • Sear asparagus on high heat until golden on one side leaving slightly firm.

  • Slowly cook slivered garlic in olive oil until cooked but not brown.

  • Cook sage in olive oil until crispy and add to bowl.

  • Garnish with diced tomato for freshness.

 

*Cook everything separately and  add each element to a big bowl and toss.

 

*Unheated olive oil is the best source of omega 9 I know of. Use plenty.

Apricot Curry Chicken Tenders

*This is a client favorite. Even guys who don't like curry or fruit with meat love this one. Sweet curry is a wonderful way to deal with internal dryness.

 

1 pkg. washed and dried chicken tenders

1/3 c. arrowroot with 1/2 t. salt

1/4 c. olive oil for browning on med. high heat (not to smoking point)

1 T. tamari, (organic San J)

3 or 4 slivered scallions

1/4 c. St. Dalfour or other apricot or orange jam

1 t. Penzey's sweet curry powder or curry you love

1.5 c. chicken broth or to desired thickness for sauce

 

  • Mix the last 3 ingredients well in 2 cup glass measure.

  • Dredge and brown tenders on both sides on med. to med. high heat. This takes some time, so be patient.

  • When tenders are browned add a little slivered garlic to a bit of oil and lightly cook.

  • Pour liquid mix into pan w/ tenders stirring to distribute evenly. Add tamari. (soy sauce has glutamates)

  • Simmer gently until tenders are fork soft. Add a bit more broth if sauce is too thick.

  • Serve w/ plenty of slivered scallions.

Chicken

Marsala

*This is simply an amazing healthy version of this dish.

 

8 to 10 chicken tenders washed and dried

1 c. of white rice flour or white flour

1 t. of salt mixed into flour

1/4 c. olive oil

1/4 c. marsala cooking wine

2 T. tamari (organic San-J is good)

1 1/2 c. chicken broth

black pepper to taste

parsley to garnish

 

  • Heat oil in medium high heat skillet. When a drop of flour sizzles add chicken tenders after dredging thoroughly.

  • Brown chicken till very golden on both sides.

  • Add marsala wine.

  • Add chicken broth and tamari.

  • Voila! You have a yummy gravy. Add a bit more chicken broth or water if it’s too thick.

  • Simmer for 3 to 5 mins.

  • Gravy should be a bit on the thin side while boiling as it thickens as it sits.

  • Give it a grinding of black pepper if you like and a little parsley to top it off.

 

*The umami factor in this dish is outstanding!

*Share it with friends and family!

Duck Confit Salad w/ dried

sweet cherry and meyer lemon dressing

For the Duck Confit

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4 leg and thigh duck pieces

Wash/Dry/Sprinkle liberally with sea salt

Place in roasting pan and cover.

Bake for 4.5 hours at 300 degrees or 6- 8 hours at 200 degrees.

Lift duck from fat and let cool

Save fat for future cooking

Remove skin from duck and shred the meat.

Place duck skin in a medium/low heat skillet and cook until golden and crispy

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*Dried Sweet Cherry and Meyer Lemon Dressing

 

For The Salad

​

  • Place baby kale on your plates.

  • Top with charred red onion.

  • Add beet and radish shavings. 

  • Use a vegetable peeler to make carrot ribbons.

  • Top with shredded duck. 

  • Drizzle dressing over salad to taste.

  • Crown your salad with pieces of the duck skin.

Chicken Liver Paté w/ 

shallots & sherry vinegar

* This paté is bright in flavor.

* Vitamin A from organ meats play a role in lowering blood serum calcium and increasing proper calcium utilization.

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6 T. pastured butter

2 large slivered shallots

1/2 lb. pastured chicken livers

1/2 t. fresh thyme

1 t. sherry vinegar

1 t. dijon mustard

1/2 t. salt

1/4 t. black pepper 

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  • Sauté shallots in butter slowly until golden brown.

  • Add chicken livers cut in half and stir until cooked through so the shallots don't get too brown.

  • Add above to food processor with the rest of the ingredients and puree.

  • Adjust flavors and turn out into terrine to set in refrigerator.

 

* Serve with crackers of your choice. Pictured here are flax crackers, yucca chips and a heritage flour cracker.

* I love mustard and horseradish.​

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