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This makes a hearty breakfast.
Slice kidneys thinly.
Slice mushrooms, onions, celery, and bell peppers.
Melt butter, coconut butter, or olive oil in skillet (low heat).
Add the kidneys and veggies (you could do this at the table in an electric skillet), and stir fry to your desired doneness.
Dissolve 1 tablespoon of arrowroot in ½ cup of water, add it to the broth and veggies, and stir until thickened (1 or 2 minutes).
Season to taste with herbs.
Pat Connolly is Curator for PPNF. She has written several books on food preparation and is the author of the Candida Albicans Cookbook.
Published in the Price-Pottenger Journal of Health and Healing
Fall 2006 | Volume 30, Number 3
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
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