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This recipe was a spontaneous decision on my part to use up the overabundance of produce in my possession.  Add to that the chill to the air in the Pacific Northwest  (despite the rare occurence of sun recently) – and you have a warming, healthy stew that will feed your entire family (or yourself + leftovers for the week).  Enjoy!

Ingredients:

  • -1 yellow onion, diced
  • -4 cloves garlic, minced
  • -1.5 lbs pork stew meat, cut into 1/2 inch cubes
  • -2 large carrots, peeled and diced
  • -2 turnips
  • -4 celery stalks
  • -1 orange bell pepper (feel free to substitute red or green here)
  • -1/2 head red cabbage, sliced
  • -2 leaves each rainbow chard and collard greens
  • -7 c chicken broth
  • -1/4 c raw apple cider vinegar
  • – 2 tbsp bacon fat
  • -1 tsp oregano
  • -1 tsp paprika
  • -2 bay leaves
  • -salt & pepper, to taste
  • parsley

Directions:

  1. Melt about 1 tbsp bacon fat in a large saucepan over medium-high heat. Add the pork and cook until lightly browned on all sides.   Drain any excess liquid and set pork aside to a bowl.
  2. Add another tablespoon of bacon fat to the saucepan over medium-high heat and add the chopped carrots, celery, and yellow onion, cooking until the onions start to brown.  Stir in the bell pepper, red cabbage and garlic, then cook for another few minutes.
  3. Add in the chicken broth, pork, turnips, apple cider vinegar, chard, collards, bay leaves and spices, until the mixture comes to a full boil (for about 5 minutes) .  Reduce heat to low, allowing to slow cook until vegetables are fork tender (about 1 hour).   Remove bay leaves and serve, adding salt/pepper to taste and parsley for garnish (optional).

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Here is a simple, quick and easy fish taco recipe…

Ingredients:

-stone ground corn tortillas

Filling:

-baked cod (I seasoned with salt, curry, turmeric)
-quinoa
-shredded/chopped romaine lettuce (or cabbage)
-sauteed onion
-avocado
-fresh ginger and raw milk cheddar cheese (shredded, for topping)
-salsa, sour cream
-(juice of) 1 lime
-cilantro

Directions: Assemble all filling ingredients onto tortillas and enjoy!  I didn’t have cilantro on hand but would definitely include it next time chopped up as another topping ingredient.

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I won’t go too much into why you should choose grass-fed beef over conventional. You can read all about it in the following article from Mother Earth News. I think that it tastes a lot better than conventional, in addition to the added health benefits. Onto the recipe…I hope that you enjoy it!

Ingredients:

(1) 1/2 lb (8 oz) grass-fed beef top sirloin steak
-4 large collard green leaves
-2 large garlic cloves, minced
-1/4 cup red onion, finely chopped
-2 baby portabella mushrooms
-2 jalapeno peppers
-sea salt, ground pepper, Italian seasoning (to taste)
-butter, olive oil and/or unrefined coconut oil

Directions:

Set oven to broil Cut 3-4 slits in the sirloin steak, then season with sea salt, pepper and Italian seasoning, to taste. Top with one minced clove of garlic, drizzle with olive oil and a few slices of good quality butter (I like SMOR or Kerry Gold). Place in oven on broiler rack or foil, let cook approximately 10-15 minutes – I like mine medium rare to well done, check a few times and test until cooked to your preference.

While steak is cooking, prepare the vegetables to sautee. Chop the collard greens, one garlic clove, red onion, mushrooms and jalapenos. Sautee over low-medium heat in coconut oil (or oil of your choice) for approximately 8 minutes. Cut the steak into strips and top over the sauteed veggies. I also served this with sauerkraut on the side – delicious!

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