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Farmers Lamb Healthy Stew


This exceptional warming recipe is based on Traditional Chinese medicine (TCM), which believes that winter, with its cold, damp, and inactivity all Yin characteristics. TCM suggests that in order to live in harmony with nature, we should slow down, stay warm, replenish our energy and conserve our strength during the winter season.

The TCM Kidney is associated with winter. Our Kidneys are considered the source of all Qi (energy) in our bodies, especially the deepest type of Qi called Essence. During the winter it is important to nourish and nurture our Kidney Qi by choosing appropriate foods and preparing them in ways that support the Kidneys.

Lamb is world-renowned, flavoursome, tasty and tender. Traditional Chinese medicine considers that lamb has especially good health promoting properties. It is warm in nature, it invigorates Yang, especially the Kidneys to benefit the Qi and warm blood circulation.

Ingredients.

  • 1 tbsp. butter or olive oil
  • 350 grams grass fed lamb stew meat, cubed, seasoned with salt, pepper and cumin
  • 2 onions, peeled and quartered
  • 3 garlic cloves, peeled and chopped
  • 1 ginger chopped
  • 4 cups water or stock
  • 1 cup organic red wine
  • 1 tsp. dried rosemary
  • 2 carrots, chopped into 2-3 inch pieces
  • 1 medium potato, chopped into 1-2 inch cubes
  • 1 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • Parsley

Cooking procedure:

  • In a soup pot, sear lamb cubes until lightly browned. Add ginger onions and garlic and cook 2-3 minutes.
  • Add stock, red wine, dried rosemary, and bring to a boil.
  • Cover and reduce heat to medium/low for 45 minutes.
  • Add carrots, potato and cook 20-30 minutes.
  • Add sea salt and black pepper and cook an additional 5 minutes.
  • Season with chopped parsley.

This is very simple and easy to cook and has very positive benefits like

  • Warms Kidney Yang and the Gate of Vitality
  • Warms Qi and Blood circulation
  • Strengthens the lower back and legs
  • Nourishes Blood and increase production of milk after labour

Precautions.

  • Lamb is warm in characteristic so I would suggest to AVOID eating lamb if your body has an infection.
  • The heat from lamb is best AVOIDED when you suffer from high blood pressure.
  • Eat lamb less during the hot summer

I hope you enjoy all the benefits of this deep nourishing recipe.


James O’Sullivan from Galway is a credible and engaging speaker, a people friendly practitioner and lecturer of Integrated Medicine, serving his patients, his students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. He is a respected author and has appeared on many public media. #jamushur

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Liver Onions and Vinegar

Fegato Alla Veneziana

Liver is a superfood with many important nutrients. If eating liver seems a little bit too much, don’t worry, this recipe makes it healthier, easier and more enjoyable than you think.

INGREDIENTS

  • 500 grams of fresh calf’s (or Pork) liver
  • 2 to 4 tablespoons butter, as desired
  • 2 large Spanish onions, sliced lengthwise into thin strips
  • Salt and pepper, as desired
  • 1 tablespoon vinegar, (Black, Balsamic, Apple Cider)
  • Flour for dredging, seasoned with salt and pepper
  • 2 to 4 tablespoons clarified butter for frying
  • 2 tablespoons chopped parsley

PREPARATION

  • Trim liver of veins and membranes. Cut on the diagonal into wide,  slices.
  • Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
  • Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time.
  • Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
  • When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish.
  • Sprinkle with chopped parsley.

Benefits of Liver

In addition to a high concentration of vitamin A, the liver is high in calcium, phosphorus, selenium, the vitamin B complex, and iron. The liver is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron).

Liver according to Traditional Chinese Medicine.

According to the Doctrine of Signatures, we should eat liver to nourish our own liver. According to TCM, eating liver greatly nourishes Liver Blood (TCM blood), which is closely associated with the menstrual cycle and helps to rebalance any hormonal imbalance. In this recipe we also use vinegar which is sour in nature and helps to promote the smooth flow of Liver Qi, when it is blocked or stagnating.

Regarding toxins! The liver’s function is to neutralize toxins (such as drugs, poisons, and chemical agents), it does not store these toxins. Toxins that the body cannot eliminate are likely to accumulate, elsewhere in the body’s fatty tissues and nervous systems.

I recommend only buying liver from reliable sources, where the animal is organic or grass fed.


James O’Sullivan from Galway is a credible and engaging speaker, a people friendly practitioner and lecturer of Integrated Medicine, serving his patients, his students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. He is a respected author and has appeared on many public media. #jamushur

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Cleansing Nettle Soup


Nettles are an amazingly healing plant! Are a wild and free super-healthy food that grows abundantly during its season.  Considered the “seaweed of the land,” because of its high mineral content, calcium, magnesium, iron, silica, iodine, and potassium.

Ingredients:

  • ½ colander of nettles. (When picking nettles, only select fresh healthy young leaves and tops)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 medium potato, chopped
  • 1 garlic clove, crushed (optional)
  • Chicken, or vegetable stock (fresh is best, but stock cubes/powder are ok too)
  • 1 tbsp thick cream (optional)

Nettle Soup
Delicious Nettle Soup

Instructions:

To take the sting out of the nettles, place them in a heatproof bowl or a pot. Boil some water in the kettle, then pour it over the nettles. Allow them to sit for 30 seconds, then drain, allow to cool slightly and discard any stems.

Place the onion, carrot, celery, garlic and potato in a pan with enough stock to cover. Simmer until potato is soft. Add nettles to the pan and cook for another 5-10 mins until nettles are tender (add more stock if necessary). Blend with a hand blender or food processor until smooth. Add more stock if desired to reach the desired consistency. Season, and stir in cream if using just before serving.

Be careful not to overcook the soup or the vegetables will discolour and also lose their flavour.

In Chinese Medicine: Nettle helps build Essence (Jing) (a deep energy in your body which is responsible for growth and reproduction and life expectancy). Tonifies Yin, Blood and clears toxins from the body.

Caution: Do not eat raw nettles!

Fresh nettles are best picked between february and April, when the nettles are young. Other than this time it is best to pick only the young sprouts in the heads of the mature plant.


James O’Sullivan from Galway is a credible and engaging speaker, a people friendly practitioner and lecturer of Integrated Medicine, serving his patients, his students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. He is a respected author and has appeared on many public media. #jamushur

Please share! Help the word get out. Pin the graphic too.