Gluten Free Dairy Free Mushroom Gravy

Saute diced onion in oil or butter

Add sliced mushrooms and crushed rosemary

Remove from skillet and brown your protein; either chicken or beef.

Once browned on both sides move your protein to the oven for about 15 - 20 minutes at 375 degrees

While the meat is in the oven puree a can of white beans until very smooth and creamy. Add to the skillet.

Stir into the oil and renderings left behind by the meat. Stir in chicken or beef broth until the consistency you like. Add the onion and mushroom, salt and pepper to taste, and crushed red pepper to taste. If you can tolerate sour cream a tablespoon of sour cream is a nice touch. Margarine or butter will also elevate it a bit but neither is that necessary.

Serve over chicken or beef along with rice, or preferably a vegetable. Maybe asparagus or a cauliflower puree.

No gluten and no dairy if you choose. A surprisingly savory tasty gravy or sauce.

Vitamin K and your blood

If you bruise or bleed easily or have heavy periods, thickening your blood may be beneficial. In this case, adding vegetables to your diet that are high in vitamin K can help do the trick.

However, as with any change in diet, you should always first consult with your physician.

Vitamin K is a fat-soluble vitamin that can be found in many different food sources.

It is known as the clotting vitamin as it is essential in making blood clot.

A deficiency can occur if you are on long-term antibiotic treatments.

If you are a patient on blood-thinning drugs such as Coumadin, vitamin K intake from dietary sources may need to be limited to allow for the medications to work as prescribed.

Vegetables High in Vitamin K

Many vegetables offer much more vitamin K than the recommended daily amount. If you experience heavy periods, eating these on a regular basis; at least 3 or 4 times a week if not a small serving everyday may help.

Green vegetables tend to be the highest in vitamin K content. For example, 1 cup of Brussels sprouts provides 156 mcg of vitamin K, while 1 cup of cooked Kale provides 1054 mcg. For lower amounts, Iceberg lettuce provides 13 mcg per 1 cup serving and peas provide 36 mcg per 1 cup.