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Beef Rutabaga Stew
By Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation
- ¾ cup beef, cubed
- ½ cup water or broth
- ½ cup rutabaga, cut in half and thinly sliced
- ½ cup green beans or celery, sliced
- ½ cup onions, chopped
- 1½ cups cabbage, shredded
- 3 tablespoons parsley, snipped (optional)
- ½ teaspoon dried or 1 tablespoon fresh basil
- ½ cup cooked rice (optional)
- Salt or kelp powder as desired
Put beef, water or broth, rutabaga, green beans or celery, onions, and cabbage in pot. Cover and bring just barely to a boil over medium heat. Reduce heat and simmer for 12 to 15 minutes, until meat is tender and vegetables are crunchy. Turn off heat and stir in rice, herbs, and seasoning. Cover and allow stew to sit for a few minutes. Serves 2.
Variation: Substitute any beans or another grain for rice, and experiment with all kinds of vegetables.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
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Published in the Price-Pottenger Journal of Health and Healing
Fall 2015 | Volume 39, Number 3
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