Wednesday, June 19, 2013

Cleanse: Day 2 includes Lamb Stew

Day 2 was better than day 1 for me. I did not get the raging headache, but I was zonked. My cousin was in town so we went to see her and I took the boys to the botanical garden after. Botanical garden = BIG with lots of walking. They outlasted me for certain, but I managed to make it through. Here's what I ate:

Breakfast: berry smoothie with blueberries, avocado, cinnamon & coconut milk
Lunch: lamb stew (this is one of my favorite meals & I'm fortunate it fits in the perimeters! Recipe below.)
Snack: apple
Dinner: broccoli soup & a little of the blueberry, spinach, apple shake the hubby had.

Allowed and Not-Allowed List of Foods for the Cleanse

Not-Allowed (Some of them surprised me.)
Dairy & eggs (including all butter & mayo), wheat, corn, oats, white rice, oranges, grapefruit, bananas, strawberries, tomatoes, peppers, eggplant, potatoes, pork, beef, sausage (should've read that one a little closer), shellfish, any raw meats including fish, soybean products, peanuts, processed oils, canola oil, alcohol, caffeine, all sweetening agents except stevia.

Hemp, rice and nut milks, coconut milk & oil, non-gluten grains (brown, red, black & wild rice, millet, amaranth, teff, tapioca, buckwheat, quinoa), fruits & veggies minus those mentioned above, seaweeds, fresh or water-packed cold water fish, wild game, lamb, duck, free-range chicken, turkey, split peas, lentils, legumes, bee pollen, spirulina, blue-green algae, pretty much all nuts except peanuts, filtered water (and lots of it!), decaffeinated herbal teas.

Lamb Stew

2 lb bonless lamb shoulder or leg cut into 1 inch cubes
1/2 Cup all-purpose flour (can use gluten-free)
3 Tbsp olive oil
2 cloves garlic
1 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground coriander
pinch of cayenne pepper
1 bay leaf
1 1/2 Cups chicken stock
2 leeks
5 medium carrots, thinly sliced
1 1/2 Cups yellow raisins
1 tsp salt
ground black pepper
1/2 lemon

Toss the lamb in the flour, coating it lightly after removing the excess fat. In a large, heavy pot warm the oil over medium-high. When hot, add the lamb cubes in batches until lightly browned on all sides, 5-6 minutes. Set aside.

Add the garlic to the same pan (I put it through a press, but you can also chop it) over low heat and stir in the cinnamon, cumin, coriander & cayenne. Cook for 1-2 minutes. Add the chicken stock and bay leaf and scrape up any browned bits. Return the meat to the pan and simmer, stirring, until the liquid thickens, about 2 minutes. Cover & simmer over low stirring occasionally for 1 hour.

Meanwhile, slice the carrots and leeks. For the leeks: cut lengthwise and wash any dirt out of the layers. Cut into slices, using a bit of the green tops to about 2 inches from the root end.

After an hour, add the carrots, raisins, salt & pepper to taste. Simmer until the meat is tender, about 40-50 more minutes. Add the juice from the lemon before serving. Serve over brown rice.

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