MUTTON STEW

Our MUTTON STEW is really a red meat goulash; this recipe also uses plenty of veg and other cholesterol-lowering foods. Looks like a dog's breakfast, eh! Just remember, the proof of the pudding is in the eating ! You won't be disappointed - it's easy to make and very, very delic.

Red meat of course needs to be balanced with protein from other sources:

OTHER ANIMAL PROTEIN SOURCES

Fowl, for example this chicken bones bouillon ... my very own favourite Fish soup are nourishing sources of animal protein. So, too, this very delicious Eggs Florentine breakfast. The high cholesterol content is balanced by the spinach. See the recipe for Eggs Florentine at our HOW TO GROW SPINACH ... A 1mx1m (10 square feet) patch of garden is all you need. After radishes and green beans, spinach makes such easy growing.

VEGETABLE PROTEIN

Searching for something specific? Say, " What is Mutton? ". Just type it in here...

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On the other hand, if you are REALLY OVERWEIGHT, that's not healthy either, so for a period a higher protein diet, rich in fish, fowl, meat and legume, together with a very low carbohydrate diet, is a good way to lose weight.

Why all this at a Chiropractic Help site? What you eat, and those foods that your body is missing out on, will have a profound effect on your joints and overall health. Just a lack of Omega-3 from cold water fatty fish or flax seed will give you serious arthritis.

So much for the build up. Now to Mutton Stew!

INGREDIENTS for Mutton Stew

• 1 kg lamb. Frankly you can use any part of the sheep, or preferably a "two-tooth lamb" (flavour of mutton, but tenderness of lamb), that takes your fancy. I like the ribs, but neck, leg, chops ... any part is great. Cut up into moderate size pieces. Don't chuck the bones. Include them.

• 2 onions
• 2 large carrots
• 1 eggplant /aubergine
• 1 leek
• 2 sticks celery
• Half a dozen leaves of spinach
• frankly any other veg that you like. I like to add knolselderij, something I've never seen anywhere else except in Holland.




• Optional, 1 cup soaked chickpeas.
• Half to one whole corm garlic, be generous if you like garlic.
• 1 cup of red wine
• 2-3 TBSP of tomato paste, plus a couple chopped, very ripe tomatoes.
• a few sprigs of rosemary, salt, black pepper. Some like it hot: a few slithers of chillies but don't drown the mutton flavour.

PREPARATION

1. Overnight soak a cup of dried chick peas. (see below)
2. Using a very sharp knife (watch your fingers!), slice the meat into edible chunks, discarding the fat. Cut the ribs away from the sternum (breastbone). Simulataneously, take a good look at that cartilage between the rib and the sternum. That's the stuff that causes Tietzes syndrome, something I see on a daily basis in its mild forms, but still hell.
Tietzes Syndrome ... breast bone pain.




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A word of caution here. We chiros have to be careful - for certain persons with a very tight and stiff ribcage, an overly robust adjustment in the middleback can strain this cartilage. If you get pain in the front of your chest after a Chiropractic treatment, you must notify your chiropractor.




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3. Add a little olive oil to a heavy pan, and on fairly high heat braise the mutton. Include all the bones and cartilage. They are an excellent source of Glucosamine Chondroitin sulphate, important for healthy cartilage restoration in your own body. Glucosamine Chondroitin ...
   
   
4. Whilst the meat is braising (turn occasionally to stop it burning), chop the vegtables, starting with the onions, and in a separate heavy skillet fry the veg in more olive oil. On low heat.
5. If you want less fat, pour off all the juices from the meat when cooked into a separate container, and cool. Scrape off the fat when chilled, and return the juice to the stew.
6. Drain and rinse the chickpeas several times ('they' say the peas give less gas then, though I can't say I feel a difference). Add to the meat, near the bottom so they boil in the liquid.
7. Pour the fried veg on top of the meat, add the tomoto paste mixed with a cup of water, add the wine, and cook on low heat for an hour, or until cooked. Make sure it doesn't dry out and burn.
8. I like to add the garlic, spinach and tomatoes near the end, and at the last minute, I pour a healthy handful or two of freshly chopped Parsley benefits ... parsley benefits on our mutton stew, and virtually everything we eat! Well, that's an exaggeration ... good stuff. Especially if you bruise easily.

"Their meals are scanty, but even of these they eat sparingly; and though each is allowed a small carafe of wine, many refrain from this indulgence. Without doubt the most of mankind grossly overeat themselves. Our meals serve not only for supper, but as a hearty and natural diverson from the labour of life. Yet, though excess may be hurtful, I should have thought this Trappist regimen defective. And I am astonished, as I look back, at the freshness of face and cheerfulness of manner of all whom I beheld. A happier nor a healthier company I should scarce suppose that I have ever seen."

TRAVELS WITH A DONKEY by Robert Louis Stevenson.

RED MEAT CONSUMPTION and STROKE

AMERICAN STROKE ASSOCIATION, December 2010

Larssen et al, Karolinska Institutet, Sweden

FRESH red meat NOT associated with increased risk of Stroke

High red meat consumption (more than 100g / 3oz per day) has been associated with increased risk of some cancers and may also be a risk factor for cardiovascular diseases. However, epidemiological studies of red meat consumption in relation to risk of stroke are very limited. Our objective was to examine the association between red meat consumption and stroke incidence.

Methods

We prospectively followed 34 670 women without cardiovascular disease and cancer at baseline.

Results

During a follow-up of 10 years, we ascertained 1680 incident cases of stroke, comprising 1310 cerebral infarction (clot) and 154 intracerebral hemorrhage (bleed).

Total red meat and processed meat consumption was associated with a statistically significant increased risk of cerebral infarction, but not of total stroke or intracerebral hemorrhage.

Fresh (unprocessed) meat consumption was not associated with total stroke or with any stroke subtype.

Conclusion

1. Findings from this study suggest that red and particularly processed meat consumption may increase the risk of cerebral infarction in women. (No men were included in the study - women from a Swedish Mammography Cohort only were followed).

2. Our mutton stew, particularly with all the veg that increases the flavour and decreases the cholesterol, has no increased risk of stroke associated with it. (But I wouldn't eat it more than once or twice a week, nevertheless!)

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A side dish of vegetables

Remember, 5 colours minimum every day, and the beauty of roast vegtables recipe is that you can easily get all five colours in one meal.

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