Page 58 - Spring2020

The work of Dr. Weston A. Price and the Weston using healing therapies, exercising, improving sleep hygiene and cultivat-
A. Price Foundation are important resources. ing meaningful relationships. These two strategies—eating a nutrient-
Although I recommend working with a ho- dense healing diet and cultivating healthy lifestyle habits—can promote
listic doctor or functional medicine practitioner healing and wellness not just in those with autoimmune conditions but
to achieve the best results and to perform desired in many other individuals.
testing, no one is more attuned to your body
than you. Take note of how your body responds Ashley Turner is a board-certified doctor of holistic health and a
traditionally trained naturopath. She is also a homesteader and home-
to each new food added. If you have a known schooling mother of three girls. She practices alongside her husband
sensitivity or history of severe reactions to a at Restorative Chiropractic & Functional Wellness Center in SE
certain food, exercise caution and consult with Pennsylvania. In addition to helping clients achieve their health goals,
your practitioner before adding it. Ashley teaches classes on natural health and traditional food. This
In addition to dietary changes, I recommend article is excerpted from her book, Restorative Kitchen: A Cookbook
other health-promoting lifestyle strategies, such and Lifestyle Guide for Reversing Chronic Disease and Autoimmunity.
as reducing one’s toxic load, managing stress, She is also the author of Cultivating the Restorative Table.

BEEF AND BEET SOUP
When my husband became a certified GAPS (Gut and Psychology Syndrome) practitioner, they served a rendition
of this gut-healing soup. He came home and asked me to recreate it. It has been a staple ever since. Serves 6-8.

Ingredients:
1 bone-in beef roast (2-3 pounds)
4 tablespoons coconut oil or animal fat
2 quarts filtered water
4 beets (including greens), peeled and diced
1 onion, diced
3 carrots, diced
3 stalks celery, thinly sliced
8 ounces mushrooms, halved and sliced
2 cups cabbage, shredded
4 cloves garlic, minced
1 tablespoon red wine vinegar
Fresh herbs (such as parsley, thyme or rosemary) and 1 bay leaf
Additional bone broth, if needed
Salt

Instructions:
1. In the bottom of a large Dutch oven, heat 2 tablespoons of cooking fat over medium-high heat. Brown the
roast for about 2 minutes on each side, making sure to salt each side before searing.
2. Add water until meat is covered by about 1-2 inches; use more if needed. Bring to a boil and then reduce
the heat to low. Cover and simmer until meat is cooked, tender and falling off the bone. This will take an
hour or two.
3. Strain the broth and reserve the broth and meat.
4. In the bottom of a large Dutch oven, heat 2 more tablespoons of cooking fat over medium-high heat. Add
all vegetables, except for the beet greens, along with a few generous pinches of salt and sauté until soft and
starting to caramelize, about 10 minutes.
5. Add garlic and stir until fragrant, about a minute.
6. Add red wine vinegar and scrape up brown bits from the pan.
7. Pour in reserved broth, along with additional broth or water, if needed. Bring to a boil and then reduce the
heat to low. Cover and simmer for 10 minutes.
8. Add beet greens and maintain a simmer for about 10-15 minutes, covered.
9. Taste and adjust salt, if necessary.
10. Add reserved beef and cook for about a minute until it is heated through.
11. Ladle into bowls and serve with coconut milk yogurt or coconut cream and fresh herbs.
58 Wise Traditions SPRING 2020