Why I started eating meat again and a nourishing recipe to try to make the switch easy!
I know this post might be somewhat controversial and those of you who know me might be surprised to hear this from me as I love animals deeply. During perimenopause, I realized that the way I had been eating for years (on a vegetarian diet with occasional fish) no longer worked for me. I was shocked when my body began craving meat.
I was surprised by how much better I felt once I listened to my body and incorporated meat into my diet. I experienced:
* More stable energy
* Fewer cravings and reducing my weight as a result
* Feeling nourished, not depleted
This journey led me to create a deeply healing recipe that’s gentle on the body and easy to make—especially if you’re navigating dietary changes too. It gives about 6 portion and I usually make a big pot and freeze in some portion. You can adjust the amount of meat to your liking and put in more vegetable.
From a Tibetan Buddhist perspective, it is considered more compassionate to eat from a large animal.
It's more economical in terms of life taken—rather than killing 1,000 smaller animals, a single cow can feed a family for a whole year. When we recently stayed at a Bio-Bauernhof in the Black Forest, we were able to buy meat directly from the farm. The host showed us a big freezer full of meat and sausage and remarked, “This is all from one cow—and not even all of it.”
I know this is very controversial, and you might not agree with me—and that’s completely fine. I wouldn’t have agreed with myself 10 years ago either, and would have vehemently defended a vegetarian diet. I also believe the blood type diet holds some truth. That’s why some people thrive on a vegetarian lifestyle and some not. I also think being vegetarian or vegan when you're young can be a great way to detox your body. For many, their skin clears up because they’re detoxing properly.
With the quantum biofeedback device, we can actually test food sensitivities and see what is truly beneficial for your unique body.
I personally think choosing ones diet is a truly personal choice where we respect each others choices even though we might not understand it.
The recipe below is deeply nourishing and super simple to make if you have a pressure cooker.
If not, you can still prepare it—just allow for around four hours of cooking time. This recipe is suitable for the elimination diet, which excludes gluten, sugar, soy, pork, canola oil, dairy, and eggs. My seasoning philosophy is simple: just sea salt and pepper, allowing the true essence of the food to shine through while helping maintain stable blood sugar levels.
Ingredients
1Kg Diced Beef
500g Potatoes
500g Baby Parsnips
300g Carrots
1 Yellow Onion
4 Celery Sticks
2 Tomatoes
1 Tbsp Olive Oil
3 pinch Sea Salt
1 pinch of Black Pepper
500 ml Water
Preparation
Step 1
Wash and chop all the vegetables and potatoes in chunk size.
Step 2
Heat up the pressure cooker with 1 Tbsp Olive Oil. Sautee the Onion until slight caramelised.
Step 3
Place the meat and the rest of the ingredients into the pressure cooker, and pour in 500 ml of water.
Step 4
Close the pressure cooker lid and ensure to hear the clip on to ensure it is fully secure for safety reason. Adjust the cooking power to I (or according to the manual setting for stew). Start the cooking timer once you hear the sounds from pressure cooker at max pressure. Lower the fire to minimum.
Step 5
After 45 minutes of cooking, off the fire, depressurise the pressure cooker naturally, open the pressure cooker lid and mix the stew lightly to homogenize the ingredients. Enjoy!
ENJOY!
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