Yummy


I made this right before my doctor told me to cut back on meat for a little while. Well...I adapted rather than throwing anything away...

I started by letting a pound of organic, grass-fed hamburger sit in some Scottish ale for a bit. During that time I cooked 1 cup of barley in some leftover chicken stock in one pan, and two cubed yams in another. I steamed the yams in some water (and a drop more beer) until they were just soft.

When the barley and yams were on their way...I cooked the hamburger until brown and then added back in the beer it had been marinating in.

Then, slowly but surely, I mixed in the yams and then one small bunch of kale I'd ripped up. I let it all simmer a bit (15 minutes) and then added the barley! I might have seasoned with a little onion powder.


Then came the dreaded "No meat and more greens" directive from my doctor.

SO...I bought another bunch of kale and layered it in the crock pot with the barley concoction and covered the whole thing with a carton of organic vegetable stock. Then I let it slow cook the day away while I did chores around the apartment. To give it even more system soothing flare...I added a big handful of dry stinging nettles...which totally did the trick. My body LOVED it. My allergies were no match for those nettles, let me tell you (stinging nettles helps bring down inflammation). I even ground up some and have them at my desk now.

I don't expect you to do the nettles...but my point is that you can take a dish and morph it into something else, while keeping the yummyness in tact.

This has been great to bring in and reheat at the office. The only problem is that it really makes me want a beer...

XO

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