Lamb stew

Lamb neck bones
coconut oil to  sear lamb
1 raw sweet potato diced
1 raw green zuchinni diced
2 raw yellow squash diced
1 clove garlic
1 teaspoon tumeric
enough water to cover the pot
1 cup cooked quinoa
1/2 cup blueberries
2 teaspoons blueberry flax seed
2 teaspoons ground pumpkin seed

Sear the lamb neck bones in the coconut oil until browned.  Add the sweet potato, zuchhine, squash garlic and tumeric along with the water.  Simmer for at least two hours.

Take the neck bones out and debone and discard the bones and the fat.
Put the cooled drained veggies in a food processor along with the lamb and blueberries and flax seed and pumpkin seed.

Add the puree back to the liquid along with the quinoa.