Through personalized nutritional consulting, I often help patients overcome a host of maladies, including:
Leaky gut syndrome
But, if your goal is just to feel better, reduce inflammation and have more energy, she can help with that, too.
My services include:
Identification of harmful dietary triggers
Navigating food allergies
By working closely with you, she will learn about your issues and goals in order to help you develop a nutritionally satisfying lifestyle that is not about a diet, counting calories or being hungry. It is about developing a lifestyle that will allow you to enjoy delicious and satisfying healthy foods that will help you to feel your very best. It is an education that will last you a lifetime!
I got this great recipe from Chris Kresser (author of the fabulous The Healthy Skeptic blog). I’ve been a fan of his for years and am excited about a new endeavor of his. He is starting a site called the Paleo LaunchPad that will offer a community to help with clean eating, as well as a meal plan generator, which I know many of us could benefit from on a daily basis.
Anyway, we made his hearty beef stew and it was enjoyed by all.
It was fun using some veggies that we have never cooked with before. We couldn’t find yellow beets at our Whole Foods but ended up with some turnips and celery root…
The recipe turned out really well. I did add a good bit of Celtic sea salt. Overall, it was fantastic and the meat fell apart as you tried to stab it with a fork…
Here is what you need for this Heart Beef Stew:
2 lb. beef chuck or round, cut into two-inch stew cubes
2 TB lard
6 shallots, sliced
1 yellow onion, sliced
8 cloves garlic, minced or pressed
1 TB tomato paste
1 cup tomato puree or 2 chopped tomatoes
1 1/2 cups red wine (if you would prefer not to use wine, substitute 1 1/4 cups additional stock and 1/4 cup apple cider vinegar)
1 cup beef stock
2 anchovy fillets, minced (optional)
2 bay leaves
3 TB dried herbs de Provence (or if you’d like, make your own bouquet garni with fresh herbs–thyme sprigs, parsley sprigs, bay leaves, and any others–tied in cheesecloth)
2 cups yellow beets, peeled and cut in 1 to 2 inch chunks
2 cups celery root (celeriac), peeled and cut into 1 to 2 inch chunks, about 1 large or two small celery roots. Substitute turnips, carrots, parsnips, etc, for the beets and celery root; just check carb value of your substitutions (on nutritiondata.com) if on low carb plan
4 strips orange zest
fresh parsley for garnish, chopped
Preheat the oven to 300F.
Heat an oven safe pot over medium heat. Add the lard and onions. Cook, stirring, until softened, about 10 minutes.
Add 6 of the minced garlic cloves and cook for one more minute (save the other 2 for the end).
Add all the remaining ingredients except the fresh parsley. Make sure the liquid completely covers the beef, and add more wine and/or stock if necessary. (If using a slow cooker, transfer the onions and garlic from the pan to the slow cooker, add all ingredients, and cook on low for 4-6 hours).
Stir and allow to come to a gentle, very low simmer. Cover with the lid of the pot and transfer to the oven. Cook for 4 hours, stirring every hour or so.
The stew is done when the beef is fork tender. At the end of cooking, add the remaining 2 cloves minced garlic and cook for 5 minutes more.
Serve the stew, and garnish with the fresh parsley.