Spinach Beef Salmon Stew

[Fansome]

Spinach Beef Salmon Stew

This stew is nutritionally designed to be highly digestible, with a complete range of essential amino acids, and is especially useful for providing brain energy by allowing the brain to replenish neuro-transmitters.  The emphasis is on minimal boiling of the meat to preserve vitamins and because boiled meat is less full of carcinogens compared to baked or grilled meat.  Other ingredients are added after meat has been boiled and heat has been turned off, which reduces heat damage to the nutrients in the other ingredients.  Vinegar as an ingredient helps to pre-digest the meat while in the saucepan, increasing the nutrition availability of the meat and reducing the body's burden to digest the food.  Yogurt with live cultures, mixed throughout the stew, also aids in digestion and helps to replenish the digestive tract with good bacteria.  Eat with a multi-vitamin pill.  There is no salt or sugar in this stew.  This stew requires 10-15 minutes easy preparation time for those with little time to cook.  Serves 1-2.

Ingredients:

2 all-beef hamburger patties (fresh or frozen)
1/4-1/2 pound of salmon (fresh or frozen)
3 cups water
1/4 cup white vinegar
10 ounces frozen spinach

2 tablespoons pepper
1/4 cup plain yogurt with active yogurt cultures
1/4 cup pasta sauce
1/4 cup whey protein
1/4 cup apple cider vinegar

Directions:

Combine water, white vinegar, beef and salmon in a saucepan and boil until cooked.  Turn off heat.  Add in frozen spinach and wait until spinach cools down the boiled meat.  Then add apple cider vinegar, pepper, pasta sauce, yogurt, and whey protein.  Mix thoroughly and serve.

[Pigmeat]

I dunno, most of that stuff is proven to cause brain bubbles, too. Salmon cakes are a heck of a lot easier and canned salmon and saltines are cheap at the Dollar Store. I can slip in the Widow Johnson's henhouse on the way home for the egg.

[Fansome]

Just you wait. Pre-masticated food like this is the wave of the future.

Although, I got this recipe from Julia Child's "Masticating the Art of French Cooking"; she was always ahead of the curve on these things.

[Pigmeat]

She certainly had the teeth for it.