Join Tempest and her guests for dinner every other Sunday at 6pm PST This first in a series dinner-table conversation entree will offer guests a delicious lamb stew paired with a fresh organic special beet salad. Choose your favorite beer, wine or beverage of choice.
Cooking from scratch has been a life-style for me since my mid twenties. I had a number of minor health problems that I discovered were diet related. I worked in health food and vitamin stores which helped educate me how to eat for health. I also discovered that cooking a meal at home with fresh ingredients and creating my own recipes that fit my dietary limitations was very nurturing for my soul. It is a form of self love and it is very satisfying to cook something that taste great and makes you feel good. In today's world, organic and sustainable foods are not only more available, but essential for good health and well-being.
Here on the Monterey Peninsula we are blessed with plentiful local organic foods, but even if location or finances doesn't offer you the opportunity for such, buying fresh produce of any kind is going to be a better choice than buying processed, canned, frozen or pre-prepared foods, or even worse, eating fast food. We literally are "WHAT WE EAT." Whether you live alone, have a family to feed, are young or old, you will benefit from cooking your own meals. Most disease can be effectively controlled or totally eliminated by proper diet. From diabetes to gout, gallstones, sulfite intolerance, a vast variety of food allergies, and more are all diet related. Tune in and learn how to take control of your health, and enjoy fabulous tasting food!
RECIPE FOR LAMB STEW - ENOUGH TO FEED 4 OR MORE
LAMB STEW MEAT ALREADY PACKAGED AND CUT OR A LAMB LEG YOU CUT INTO CUBES
SEVERAL STALKS OF CELERY CUT INTO 1/2 PIECES
3 OR 4 CARROTS CUT INTO CHUNKS
3 YELLOW BEETS ROASTED AHEAD OF TIME , PEELED AND CUT INTO QUARTERS
SMALL WHITE AND OR RED POTATOES PARTLY PEELED AND CUT INTO QUARTERS
SCALLIONS OR LEEKS CHOPPED INTO 1/2 PIECES
2 PARSNIPS OR CELERY ROOT PEELED AND CUT INTO SMALL CHUNKS
APPROX 6 MUSHROOMS OF YOUR CHOICE, CUT INTO QUARTERS
FRESH ROSEMARY TAKEN OFF STEM AND CHOPPED FINELY , 3 OR SO BRANCHES
FLOUR FOR DREDGING YOUR LAMB SEASONED WITH SALT, FRESH GROUND PEPPER AND SMOKED PAPRIKA
SOME DRIED OREGANO
Beet Salad for two
Red leaf or butter lettuce
2 red beets, roasted , peeled and cut into cubes
baby cucumbers , pickled and sliced
olive oil, sea salt and ground pepper
A soft goat or sheep feta
green olives sliced