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[“Recipes For PPNF Living”]
- 1½ – 2 pounds lamb, in ¾-inch cubes
- 3 – 4 cloves garlic, chopped
- ½ tablespoons grated ginger
- ½ – 1 small white onion
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 2 stalks celery
- 1 small turnip
- 1 large carrot
- 1 small rutabaga
- 4 small red potatoes, cut in half or quarters
- 2 cups filtered water
- 1 teaspoon cinnamon
- 2 teaspoons cumin
- 1 teaspoon paprika
- ¼ teaspoon sea salt
- ⅛ – ¼ teaspoon cayenne pepper
- 1 tablespoon arrowroot dissolved in 1 tablespoon water
- Chop garlic and onion, and grate ginger. Cut all other vegetables into ¾-inch pieces.
- Heat oil in stewing pot over medium heat. Add garlic, onion and ginger. Sauté until onion is translucent
- Add lamb and stir until browned.
- Add cut vegetables, stirring after each addition to coat with oil and flavorings.
- Add filtered water to cover – about 2 cups. Bring to boil, then immediately turn heat down to simmer.
- Add spices and seasonings. Simmer for 1½ hours.
- Add arrowroot slowly, stirring, until desired thickness is obtained.
- Ladle into bowls and serve.
- Serve over brown rice.
- Add 1 teaspoon coconut cream to each bowl. Stir until dissolved. Serve immediately.
About the Author
Miriam Ballonoff Bach, BA, has over fourteen years experience in nutrition and food service, including owning a restaurant and a whole foods lunch delivery service, and facilitating whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California. She can be reached at [email protected].
Check out these other recipes from Miriam here:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2008 | Volume 32, Number 2
Copyright © 2008 Price-Pottenger Nutrition Foundation, Inc.®
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