I love a good taco. These ones are so good that when we decided to not have traditional turkey on Thanksgiving this year, the family voted to have BBQ lamb tacos. We have made these tacos with both lamb and beef so far. I imagine they would be good with any meat you would like to use. For Thanksgiving we used a lamb leg, cooked in a pressure cooker for 90 minutes. When we want a quicker meal, we use ground beef or lamb. So far, every taco we have tried with these flavors is amazing.

Lamb is a staple in our house. We moved to Douglas County to buy land and raise our own food. We have a herd of Icelandic sheep crossed with Gotland sheep, and also raise Muscovy ducks and chickens. We absolutely love living here. I now get excited for winter and the return of our beautiful, rolling green pastures. Growing up, I never enjoyed lamb meat. Then I was introduced to meat from these heritage breed sheep and my taste buds were pleased. I am such a foodie, and nothing is more rewarding than raising the animals that nourish my family.

We make homemade coleslaw for this recipe, so we can use quality ingredients. I do not like eating canola oil and processed sugar; most store-bought mayonnaise or coleslaw uses those. I have found a great mayonnaise at Costco, and occasionally available at Grocery Outlet, that works with my diet. Ingredients in Chosen Foods Avocado Oil Mayo are avocado oil, egg yolks, filtered water, organic whole eggs, organic distilled white vinegar, organic honey, organic mustard salt and organic rosemary extract. I love that they use honey and not processed sugar.

Cabbage has many health benefits, and I try to make it a regular part of my diet. If I run out of tacos and still have coleslaw left, I love to add it to my salads. Cabbage is a cruciferous vegetable with sulfur properties. The benefits include cardiovascular protection and decreased risk of type 2 diabetes. There are 475 studies showing cruciferous vegetables help prevent cancer. Hippocrates said, “Let food be thy medicine and medicine be thy food.” The diet I follow for my multiple sclerosis recommends eating 3 cups of cruciferous vegetables, 3 cups of greens and 3 cups of color veggies, along with healthy fats and meat.

You will find that most of my recipes include organic and local foods. Food is my medicine for MS and lyme disease. The quality of my food is very important to me. We are very lucky to have so many great farms and ranches in Douglas County to purchase from. The Umpqua Valley Farmers Market is packed with farm fresh goodness every Saturday from 10 a.m to 2 p.m. at 1771 W. Harvard, Roseburg.

Other markets open year round include the Canyonville Farmers Market, 9 a.m. to 1 p.m. Wednesdays at the Javelin Ormond Community Center, 110 SW. Pine St., Canyonville and the Lookingglass Grange Farmers Market, 2:30 p.m. to 5:30 p.m. Thursdays at 7426 Lookingglass Road, just six miles over the hill from Harvard Avenue. Other local markets will return in the spring or early summer.

Beth Schultz is a Nutritional Therapy Practitioner and Wahls Health Professional who is passionate about creating and eating a real food, nutrient dense diet.

Contact her via email at bethschultzntp@gmail.com or visit www.bethschultz.com.

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