Welcome to a Healthy Lifestyle!
*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.
* 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
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.
*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
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
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.
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
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.