Thriving Health Nutritional Therapy of Alfred, NY

Maria Adam, NTP

(607)661-8221

thrivinghealth17@gmail.com

 I am not a doctor. The information on this website should not be considered medical advice and is not intended to treat, diagnose, or cure any conditions, physical or otherwise. Information provided on this website has not been reviewed or approved by any federal, state, or local agency or healthcare group. Opinions expressed are solely those of the author and do not represent any particular individual or professional group. © 2017 Maria Adam Thriving Health. All rights reserved.

October 28, 2019

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Roasted Goat Shoulder

February 1, 2019

 

There is nothing more simple to prepare and mouth watering to serve than a slow cooked roast --and goat meat makes it even more of a treat! Red meat from a grass-fed animal hosts an impressive nutrient profile compared to grain-fed meat. It is full of B vitamins, antioxidants, plus omega-3 fats and CLA fatty acids which have been proven to lower inflammation and fight cancer. [1][2] I love to get a variety of red meat in my diet--typically beef, goat, and venison as each provides a variation of these nutrients.

 

This goat shoulder was sourced from Sunny Cove Organic Farm right here in Alfred.

 

I crafted this delicious recipe for a Sunday lunch with family. It was served with a lush green salad and hearty coconut bread w/ grass-fed butter.

 

5 lb goat shoulder

2 Tbsp. extra virgin olive oil

2 Tbsp. lemon juice

2 Tbsp. apple cider vinegar w/mother (ACV)

2 tsp. coriander ground

2 tsp. granulated garlic

2 tsp. Himalayan salt

2 tsp. black pepper

1 tsp. cayenne pepper

1 large chopped onion

2 cups water

 

Place the meat in a large dish that will fit into your refrigerator.

 

 

 

Cover each side of the meat w/ lemon juice, ACV, coriander, granulated garlic, Himalayan salt, black pepper, and cayenne pepper. Marinate in the fridge for 12-24 hours.

 

 

 

 

After the meat is thoroughly marinated, transfer it along with the marinade juice to a large roasting pan. Cover the top of the meat with the chopped onion. Add 2 cups of water to the roasting pan.

 

 

Bake at 250° F. for 5-6 hours, until the meat falls off the bone.

 

 

 

[1]https://www.ncbi.nlm.nih.gov/pubmed/11525591

[2] https://www.webmd.com/healthy-aging/omega-3-fatty-acids-fact-sheet#1


 

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