This time of year can be busy, making it easy to push aside our health!
Simple self-care requires that we take the time to make a green smoothie, exercise, and cook good meals at home every day!
Life can feel overwhelming at times, but here’s the thing – time and health are two of the most valuable resources we have. If you’ve been struck down by the flu or other health crisis, you know this to be true! And time, much like our health, is in our control. We just have to make a plan and put health on our to-do list.
During our Healthy Challenge (get the details here) we’ve found many of your responses have had to do with remembering to eat or cooking food at home.
Today’s recipe is made in a crockpot (or Instant Pot) so you can set it and forget it. Come home to a warm home-cooked meal without having to spend a lot of time in the kitchen!
Our Crockpot Bison Stew is cleanse-friendly because we’ve swapped out the potatoes for parsnips. Yay!
Now, if you’re like us, soon you’ll have a house full of out-of-town guests! After a long day of travel, your guests will love nothing more than a warm, nourishing meal.
Just toss all the ingredients into the crockpot, set it low, call dinner done, and get back to your holiday shopping and festivities.
With love and winter cheer,
Crockpot Bison Stew
Yields: 4 servings
In a sauté pan over medium heat add coconut oil until melted. Add onions and cook for 5 minutes and toss in the crock pot.
Place carrots, celery and parsnips on the bottom of the crock pot. Then add the bison on top of the vegetables. Add in garlic, bay leaf, peppercorn and salt.
Pour broth over all the ingredients. The liquid needs to cover the veggies and stew. If you do not have enough broth add water in. Cook the stew for 6-8 hours on low with lid on.
During the last hour, turn heat to high. Take the arrowroot and mix it with 2 tablespoons of water until it broken down into a liquid paste. Add to the stew and stir until stew is thickened.
(If you do not have time to turn the stew to high the last hour you can put the stew in a pot on the stove and bring it to a simmer. Add in the arrowroot and stir constantly until thicken.)
Optional: Top with chopped parsley.
Instant Pot Instructions:
Turn on your Instant Pot and press Sauté. Add your coconut oil. Once melted, add your onions and cook for 5 minutes, stirring regularly.
Then add your carrots, celery, parsnips, bison, garlic, salt, and peppercorns and mix them together. Add the bay leaves and broth.
Press Cancel on the Instant Pot.
Place the lid on the Instant Pot and turn to lock it. Ensure the valve on the top of the lid is set to sealing. Press the Stew button or Manual with 35 minutes. Both will provide you the same time. Once time is done allow natural release for 15 minutes or longer. Release the sealing valve once ready. Remember to wait until all the air is released before turning the lid.
Take the arrowroot and mix it with 2 tablespoons of water until it broken down into a liquid paste. Add to the stew and stir to thicken the stew.
Jo Schaalman and Jules Peláez are co-founders and authors of the program The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show. To learn more about “Jo and Jules”, the Conscious Cleanse and their new 80:20 Lifestyle Plan please visit consciouscleanse.com.
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