I haven’t written in a very long time! My apologies! Our family has experienced many trials and tribulations over the past 9 months or so and I had to focus on just taking care of my family and home. Hopefully, I will be writing more now.
I have begun some studies recently that I am so excited about! I am taking an online Family Herbalist Course with Dr. Christopher’s School of Natural Healing. I am planning to eventually become a Master Herbalist. I am also taking the free mini course from Vintage Remedies which I am really enjoying! I have also paid for my Birth doula training and certification and also my breastfeeding counselor training and certification through Child Birth International. I have not actually begun the CBI courses yet but I am looking forward to getting started.
And last but not least, we have made some major changes to our eating habits recently. We are buying as many things Non-GMO and organic as possible. We joined Costco and most of our organic food comes from there. We shop the local stores sales on things we run out of in between Costco visits and I am praying Yah will bless our efforts to grow our own vegetable and herb garden this year. We are also looking into purchasing a side of grass-fed beef.
Speaking of diet…I created a new stew recipe today and I think it turned out pretty good. Hope you enjoy it!
Day After Pesach Lamb Stew
Leftover lamb, trimmed and chopped
Potatoes, peeled and chopped
Carrots, peeled and chopped
1 can tomato sauce
1 can diced tomatoes
1 can tomato paste
1 can drained and rinsed garbanzo beans (aka chick peas)
2 cans water
2 bay leaves
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon dried parsley
1 teaspoon dried cilantro
I start by greasing my roasting pan with about a tablespoon of coconut oil. I add the chopped lamb to the pan and fry over low heat. I add pepper and some pink salt to taste, a chopped onion, about a tablespoon or so of extra virgin olive oil and about 2-4 tablespoons of minced garlic. Sauté this while chopping the vegetables. Add them in as you chop and then stir so it doesn’t stick and burn.
Once everything is nicely sautéed add the tomato sauce, diced tomatoes, tomato paste, water and garbanzo beans. Stir well, add seasonings and cook on high heat for 2 minutes. Cover and transfer to 350 degree oven. Cook for 60-90 minutes.
Next year I think I’ll serve this with homemade matza and cooked greens. Chag Sameach Pesach!