Delicious Recipes to Keep You Warm and Cozy All Winter – Dr Wendy Davis ND

Delicious Recipes to Keep You Warm and Cozy All Winter

These recipes taste as good as they look and both offer many healing nutrients to keep you happy and healthy this winter.

Beef Stew


  • 2 lb. beef chuck roast, cut into 1" pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil 
  • 8 oz. button mushrooms, sliced
  • 1 small onion, chopped
  • 1 medium carrot, peeled and cut into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tbsp. tomato paste
  • 6 c. low-sodium beef broth
  • 1 tsp. fresh thyme leaves
  • 1 tsp. freshly chopped rosemary 


  • Step 1
  • Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. 
  • Remove from the pot and repeat with remaining beef, adding more oil as necessary. 
  • Step 2
  • To the same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables. 
  • Step 3
  • Add broth, thyme, rosemary, and beef to the pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

Instant Pot Turmeric Tahini Chicken Soup


  • 1 Cup Onion, diced 
  • 1 Cup Carrots, Thinly sliced 
  • 1 tsp Turmeric
  • 1 tsp Fresh ginger, minced
  • 1/2 tsp Ground coriander
  • 1/4 tsp Cinnamon
  • 1/2 tsp Sea salt + more to taste
  • 3 Cups Chicken stock (not sodium reduced)
  • 1/2 Lb Boneless, skinless chicken breast
  • 1/2 Cup Light coconut milk (from a can)
  • 2 1/2 Tbsp Tahini
  • 2 Cups Baby spinach, tightly packed


  1. Place all the ingredients, up to the chicken, in the Instant Pot and stir to combine. Lay the chicken breast on top.
  2. Cover, set to sealing and cook on manual high pressure for 15 mins. Let steam release naturally when done.
  3. Remove the chicken from the pot and shred it with 2 forks. Place it back into the pot.
  4. Pour 1 cup of the soup (including any shredded chicken) into a high-powered blender and blend until smooth. Pour back into the soup.
  5. Add the coconut milk, tahini and spinach and stir. You can cover the pot and turn to saute mode for a few minutes to let the spinach wilt, if it doesn't on it's own.
  6. Adjust the salt to taste and DEVOUR!