We chose Kangaroo because the nutritional profile is amazing. It is much higher in protein and the good Omega-3 fatty acids, iron, zinc, B-12 and other nutrients over other game meats and certainly over livestock meats. But if you can’t find “roo” then make this with any grass fed meats such as lamb, bison, elk, boar, venison etc. Substitute what you enjoy but aim for the best quality, cleanest protein you can afford.
The next secret to this stew is to add as much variety of color from vegetables and to use twice as many veggies as meat so you end up with a product that is more ph balanced. Meats by their nature are more acidic and veggies by nature are more alkaline. When combined in a stew you end up with a meal that will help to support your body’s ideal ph range.
Have fun putting this together and make sure to give gratitude before you take that first bite. Digestion is always better when we eat with gratitude!
- 1 tbsp of olive oil or other fat to sauté fresh veggies
- 1-12oz of favorite animal protein-we used Kangaroo found in frozen section of Sprouts
- 1-12-16oz can of organic chopped tomatoes
- 1-16oz bag of favorite frozen veggies- I used frozen squash
- 1 carrot grated
- 1 -2 stalks of celery-chopped
- 1 bag of sliced mushrooms
- Any leftover veggies- I had some cooked broccoli
- 1-small onion, chopped
- 2-3 cloves of garlic-chopped
- 2-3 tsp of favorite seasonings- I used ground cumin
- In a large pan, add olive oil on low to med heat and sauté onion, garlic and celery until fragrant.
- Add Kangaroo or other meat and sauté until the pink in the meat is no longer present.
- Add remaining ingredients and stir well. Then let simmer on low heat until veggies are cooked through- about 10-15 min. Season as needed and enjoy!