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Corned Beef and Cabbage

3/20/2012

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An old Irish dish traditionally served for Easter Dinner
4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.

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Song of Myself

3/6/2012

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The path to how I became a naturopathic doctor is unclear.  I had never heard the term growing up.  "Organic" and "gluten free" were not common words found in the grocery store.  Herbs were for cooking, except for the occasional use of aloe for burns.  Now, I had never felt comfortable with conventional medicine and the current system of healthcare, but was unable to articulate just what I thought was missing.  It wasn't until I was in college applying for medical school that I learned the term "naturopathic."  I researched the field and the more I learned, the more determined I was that this was the path for me.

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    Renee Awad, ND

     A naturopathic doctor, with a passion for education, the creative arts, the poetry of Walt Whitman, and all things Celtic, who believes that our ability to thrive is dependent on our ability to embrace nature.

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