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Savour the hearty richness of Lamb and White Bean Stew, a perfect winter warmer packed with nutrients
Ingredients:
11/2 Its Water (or stock)
700 grams Lamb Steak (chopped into chuncks)
400 grams White Navy Beans (cooked)
4 stalks Celery (medium, diced)
2 cups Butternut Squash (medium, diced)
1 tsp Turmeric
2 tbsps Apple Cider Vinegar
2 cups Tomato (finely chopped)
1 tbsp Sea Salt
4 Carrot (chopped)
1 tbsp Coconut Oil
1 tbsp Thyme
1 tbsp Rosemary
1/4 tsp Black Pepper
1 Leek (chopped)
2 Courgettes (chopped)
DIRECTIONS
1. In a large heavy-duty pot, add the coconut oil and the leeks, courgette and celery and cook until it softens on a low heat, about 5 to 7 minutes. Season with salt and pepper.
2. Add the lamb, turmeric and herbs, stir and cook of 5 minutes. Add the carrots, butternut squash, tomatoes and beans. Stir and then add the apple cider vinegar.
3. Pour in the water or stock, bring to the boil and then reduce heat and gently simmer for 1.5 hours. When it’s ready the lamb should be tender and soft, let it rest for a few minutes, serve and enjoy.
NOTES
SERVE IT WITH
Celeriac mash or cauliflower rice.
MORE VEGGIES
Add watercress, kale or spinach before serving.
LEFTOVERS
Store in an airtight container in the fridge up to 3 days. Freeze for up to 2 months.