From the Be Well Kitchen: Lamb Stew Recipe

My brother Chris suffers from severe rosacea. He tried many different remedies but nothing improved his condition – until the Be Well Cleanse. After just two weeks on the Be Well Cleanse, his skin improved, he has more energy and he’s sleeping better. His wife, Mary Ann not only joined him on the Cleanse but cooked delicious, sustainable meals. Last weekend, she made a nourishing lamb stew, a perfect meal for the entire family in this cold weather.

Lamb Stew – serves 4-6

  • 2 lbs. leg of lamb, chopped into cubes with excess fat and skin trimmed
  • 2 tsp. coconut oil
  • 3 leeks, chopped with dark green tops discarded
  • 5 cloves of garlic, roughly chopped
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 4 large carrots, chopped
  • 3 stalks celery, chopped
  • 1 cup peas
  • salt and pepper to taste
  • parsley, chopped and sprinkled over at the end


Brown the meat on medium heat in coconut oil first. Put all ingredients in the crock pot on medium for 4.5 hours. Do not add peas until the last 20 minutes of cooking.


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