Picadillo

• 1 pound ground beef
• 2 tablespoons finely minced liver or heart (can put in food processor)
• 1 onion, chopped
• 2 garlic cloves, chopped
• 6 green olives : optional
• 2 tomatoes, chopped
• 2 tablespoons tomato paste
• 1 teaspoon ancho chili powder

Saute onions. When almost carmelized, add garlic and green olives. Add ground beef. When almost browned, add tomatoes. Then add tomato paste and chili powder. Serves over brown rice or over a sprouted taco shell. Serves 2-3.

About the Cook
Holly Kuttner, NTP

I am a Nutritional Therapist Practitioner and Certified Birth & Postpartum Doula who provides personalized nutritional therapy in Emeryville, CA.

My approach to nutrition is highly individualized. I universally embrace traditional, whole foods that are seasonal, and mostly local. I use various assessment techniques of health history, food intake, neuro reflex point tenderness, muscle testing, and lab tests to gather information about your current health condition. With this information, I will come up with a nutritional plan to nurture balance and increase vitality. Although I am a firm believer in food as medicine and nourishment, I may recommend whole food supplements and movement to assist in achieving balance. I specialize in digestive issues, food allergies and balancing cholesterol.

Along with a health assessment and recommended health plan, I also provide many resources for clients such as suggested menu plans, recipes, shopping lists, cooking tips, local resources for organic restaurants, a listing of local products, a listing of books & websites for further insight, and more!
Go to http://www.nurturingbalance.org.