Dr. Camilla says: Start out not using too much of the spices, but figure out what is savory to your taste buds. The sea salt the key to help bring out the flavor. This recipe is enough to feed a family of four and leave some leftovers, which helps keep me from going crazy tyring to keep up with Stephen, who eats like a ‘food combine’. Try to always cook enough for next day’s lunch – this is a vital behavior!
2 lbs ground meat (organic grass fed beef, organic ground pork, turkey or combination)
4 garlic cloves, chopped
2 medium onions, chopped
2 large cans (28 oz) organic stewed tomatoes
3 large carrots
2 medium zucchini or summer squash (or broccoli), chopped and/or shredded
8 oz. fresh spinach
3 tablespoons extra virgin olive oil
1/4 cup of red wine (optional)
Turmeric (about 1/2 tsp)
Curry (optional – about 1/3 tsp)
Dried basil (about 1/2 tsp)
1-2 teaspoon sea salt (to taste)
Black pepper (to taste)
- This recipe uses ONE LARGE STOCK POT
- Mince the garlic; sauté in 3 tablespoons of olive oil on medium heat for 30 seconds
- Add the chopped onion and stir until softened
- Add the meat and stir until browned
- Add spices, except pepper and salt
- Add the tomatoes and squash (or broccoli), stir and simmer 10 minutes, stirring occasionally
- Add the wine (optional)
- Add sea salt and pepper to taste
- Simmer for another 5-10 min
- Using a potato peeler, julienne tool, or shredder, shred the carrots directly into the stew
- Add spinach and simmer until the spinach has wilted
