Fiona Corliss, Nutritional Therapist and Colon Hydrotherapist

Fiona is a Naturopathic Registered Nutritional Therapist and Colon Hydrotherapist specialising in gastrointestinal health, menopausal issues, chronic fatigue and weight issues.

Tel: 07817 921916 Email:

Fiona Corliss Colon Hydrotherapist and Nutritionist

Slow Cooked Venison Casserole

Recipe for Slow Cooked Venison Casserole

This is a soft stew and ideal for anyone with gut issues, such as inflammatory conditions - diverticulitis, gastritis, coeliac disease, IBS-D, ME, candida, post gallbladder/appendix operations. The passata tomatoes and olives can be excluded and the stock increased where there is extreme sensitivity. The long slow cooking takes the onus away from digestion.

It can be served with mashed root vegetables of choice or steamed vegetables. In the event of illness such as ME or post operations where there is very little energy, it can be frozen successfully in advance and keeps for 2 days in the fridge, so can be heated up.

Ingredients

  • 1-2 tbsp coconut oil
  • 1 onion finely chopped
  • 2 celery sticks chopped
  • 1 carrot chopped
  • 2 garlic cloves chopped
  • 600g venison chopped into chunks
  • 3 tbsp tapioca flour
  • 2 cups of stock
  • 14 oz organic passata tomatoes (add stock instead if avoiding deadly nightshade family)
  • 200g pitted green olives
  • 2 oranges thinly sliced
  • zest of 2 oranges
  • zest of 1 lemon
  • 2 tbsp finely chopped parsley
  • pepper
  • celtic sea salt to add in afterwards

Directions

  1. Place venison chunks in a bag and add the tapioca flour and shake until covered.
  2. Lightly fry in coconut butter until brown. Remove from pan.
  3. Fry onion until softened and add carrot and celery and continue to cook for a few minutes.
  4. Add venison and remaining ingredients EXCEPT orange, zests and parsley.
  5. Place in slow cooker and either cook on high for 4-5 hours or low for 8 hours.
  6. At the end add orange, zests, parsley and celtic sea salt.
  7. Serve with steamed vegetables.
Any leftover will keep for two days in the fridge and can be heated up.

 

Contact details

Tel:07817 921916

The Chilston Clinic
12 Rusthall Rd
Tunbridge Wells
TN4 8RA

The Wellington Centre
44 Wellington Sq
Hastings TN34 1PN

Testimonials

"Any clinic would be incredibly lucky to have your experience and expertise. You are the consummate professional and definitely provide a 5 star service!!"
S. Houghton, Kent.

"I met Fiona at a networking event about two years ago where she was giving a talk on Colon Hydrotherapy, and was immediately impressed with her knowledge and quiet, calm manner. I have been seeing Fiona for nutritional advice and regular colon hydrotherapy treatments ever since and highly recommend her. (I had been looking for someone to go to for colonics for years, and was very happy to finally find someone I felt comfortable with). Fiona gives regular talks to groups and offers her excellent treatments in Tunbridge Wells, Battle and Hastings.  She works to a very high professional standard and is gentle, caring and sensitive. I recommend her to many of my own clients as I feel that nutrition and colon hydrotherapy is so key to overall health and well being - certainly critical to skin condition!"
A Pattihis - East Sussex

From the blog

Feed the Heart

Almost one in five men and one in eight women in the UK die from cardiovascular disease and as we age, the chance of dying from a heart attack increases. Simple changes to your daily diet can support your heart.

 Good heart supporting foods are all there in the Mediterranean Diet,

Could Candida be the cause of your health problems?

Candida can cause a wide variety of symptoms that can also be as a result of other conditions and so the condition is often overlooked or misdiagnosed leading to a long time lapse prior to embarking on a successful treatment plan.