Kidney Stew

Background info: While studying the Inuit, Dr. Weston A. Price found cavities and illness were rare among those living with little to no access to conventional foods like flour or canned fruit. These groups mainly subsisted on a meat-heavy diet, with organ meats being the most prized and considered essential for healthy children. Kidneys (preferably grass-fed) are an excellent source of bioavailable vitamins, such as vitamin A, and they also contain an enzyme that helps break down excess histamine in the body.

-Price-Pottenger

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Ingredients

2 tablespoons butter
¼ teaspoon rosemary
¼ teaspoon marjoram
4 to 5 lamb kidneys, thinly sliced
½ green pepper, sliced
½ onion, sliced
2 stalks celery, sliced
Extra broth, if necessary
l tablespoon arrowroot to each l½ cups broth
Herbed salt to taste

Directions

Melt butter and add rosemary and marjoram. Add kidneys, green pepper, onion, and celery. Stir-fry until warmed through (3 to 4 minutes). Add extra broth, if necessary. Mix arrowroot with a little water and add to broth. Continue stirring until clear. Season with herbed salt and serve. Serves 2.

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.

Check out these other recipes from Pat Connolly:

Minestrone Soup

Tongue Pâté

Oat Bran-Sweet Potato Muffins