BEEF & BOK CHOY COCONUT SOUP
While excessive meat consumption can cause stomach and colon issues as well as creating acidity in our bodies, we feel that to achieve optimal health, there are still some nutrients in quality organic meat which can benefit our body and help our healing.
As you will see in the meal plans, we recommend one 250g serving of beef, 300g serve of oily fish and 300g serve of organic free range chicken split into two serves per week. Thats six out of 35 meals with a small serving of meat. This way, we are not putting pressure on our digestive system, kidneys and liver, but still receiving the important nutrients which are only found in chicken, beef and fish. The protein found in these small portions of meat will also help you retain muscle mass which is incredibly important throughout your wellness journey.
Beef being a red meat, contains high amounts of easily absorbed heme iron which can become depleted and is often shown as being deficient in cancer patients. Especially those undergoing chemo or radiation. While we can receive iron from plant sources, the iron found in plants is non-heme and is less well absorbed.
By combining small amounts of meat with other nutrient dense plant based ingredients, we can ensure we are getting a well balanced intake of nutrients and giving our bodies the best chances of healing from within.
If you are strictly vegetarian or vegan, you may swap out this meal for another vegetable based meal, or replace the beef with 200g of pumpkin and increase the bok choy by 50g per serve.
Ingredients
Instructions
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Finely chop 300gm bok choy, 1 red onion fine and 250g organic grass fed beef
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In a hot wok or pan, add four teaspoons of coconut oil and add bok choy, onion and beef and cook until beef is browned but not fully cooked
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Add 1/2 can organic coconut milk, 2/3 cup of water, 1/2 teaspoon fish sauce, 2 teaspoons soy sauce or coconut aminos, 1/2 teaspoon of rice wine or general vinegar and bring to a boil then simmer
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Simmer for two minutes and then serve