The second week of my whole30 has been going well! I tried more things I’ve never had before – roasted figs (available fresh this time of year!), bison stew, and beef tallow for cooking were all highly successful experiments!
As I suspected, it was much more difficult to find new species to include in my diet this second week. A lot of the foods I ate the first week were staples that I needed to include this week (coconut, olives, chicken, beef). It is getting cooler outside, though, so I drank more tea this week. So far teas and spices have seemed like the best way to add more species into my diet! Here are the new species I added to my list this week:
- Ficus carica (Figs)
- Sinapis alba (Mustard)
- Bison bison (Bison)
- Rosa sp. (Rose)
- Elettaria cardamomum (Cardamom)
- Syzygium aromaticum (Cloves)
- Coriandrum sativum (Coriander)
- Glycyrrhiza glabra (Licorice)
- Cinnamomum cassia (Cinnamon)
- Cyclopia intermedia (Honeybush leaf)
- Panax quinquefolius (American ginseng)
- Medicago sativa (Alfalfa leaf)
- Angelica sinensis (Dong quai)
- Hibiscus rosa-sinensis (Hibiscus)
- Astragalus membranaceus (Astragalus)
- Fragaria x ananassa (Strawberries)
- Citrullus lanatus (Watermelon)
- Asparagus officinalis (Asparagus)
I’m up to 69 species total. My goal is 200 species over 30 days, but we’ll see what I can get! Just for fun, here’s my bison stew recipe, modified from this recipe.
- 1 lb bison stew meat
- 2 tbsp beef tallow or other cooking fat
- 2 large sweet potatoes, peeled and cubed
- 4 carrots
- 4 stalks celery
- 2 large onions
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 bay leaves
- 4 cups bison bone broth
- Salt to taste
Brown the meat:
- Heat the tallow over medium-high heat in a large stock pot.
- Add the stew meat and brown on all sides
- When the meat is brown remove it from the pan (leaving any residual fat behind).
Make a mirepoix:
- Chop the carrots, celery, and onions to similarly sized pieces.
- Place the vegetables in the stock pot with the residual fat. Cook over low heat very slowly, allowing the vegetables to sweat.
- Stir frequently, do not let the onions get brown. Cook until onions are transluscent.
Make the stew:
- Add the bison back into the pot along with the remaining ingredients.
- Increase the heat to high and bring the stew to a boil. Decrease the heat to medium-low and simmer for 1-2 hours. The longer you cook it the more flavor will develop!
- Remove the bay leaves and serve hot!