Turkey Stew or Bone Broth

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This stew is reminiscent of Thanksgiving dinner, with much less work! It is a delicious comfort food that is ideal for cool weather or anytime you want a hearty meal.

INGREDIENTS:

2 lbs. turkey–dark meat is a delicious, healthy, and economical option, or you can use breast meat or a mixture of white and dark meat (use turkey bones if you just want to make a bone and vegetable broth; see directions on the next page)

½ cup diced red onion

1 cup leeks, thinly sliced

4 cloves garlic, minced

1 cup bok choy, thinly sliced

3 cups fresh broccoli

1 Tbsp. thyme

2 tsp. basil

⅓ tsp. cardamom powder

1 tsp. dill

1 Tbsp. ghee

2 tsp. Sarah’s Sea Salt, Tuscan Blend. (This is a blend of sea salt and Italian herbs, tomato flecks, lemon peel, and rosemary that you can find online or in gourmet-food stores. If you don’t have this delicious mixture on hand, use a blend of sea salt with some or all of these spices for the same effect. You could also just use sea salt.)

3 cups wate r

INSTRUCTIONS:

In a skillet, sauté the onion, leeks, garlic, and spices in ghee until onions are translucent (about 5 minutes).

Add 1 cup of water to the skillet. Add turkey, cover, and simmer lightly for 15 minutes, until the outside of the turkey is browned. This creates a concentrated soup-stock effect.

While the turkey and spices are simmering, bring 2 cups of water to a boil in a stockpot. Add broccoli and bok choy to the water and reduce heat to a simmer. Add the turkey-and-spice mixture; continue to simmer for 15–20 minutes, until turkey is fully cooked.

Add Sarah’s Sea Salt about 5 minutes after adding the turkey-and-spice mixture into the broccoli and bok choy.

Serve warm in big soup bowls.

Variations:

For brilliant color, add 1 cup sliced carrots and/or 1 cup sliced red cabbage to the broccoli and bok choy.

You can make this into a kind of bone broth by using just turkey bones with a little meat on them, instead of the turkey. This will make a nice, easy-to-digest, and flavorful turkey and vegetable soup.

For those who are not food combining, this meal would be delicious with red-skinned potatoes (about a cup of diced potatoes). However, from a food-combining perspective, you would want to avoid combining a starchy vegetable (or any starch, like grains) with an animal-protein meal.