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Cosy brunch spots, buzzing cocktail bars and a butcher's shop inspired by the delis of Rome - the lesser-known Greater Manchester suburb on the up

Cosy brunch spots, buzzing cocktail bars and a butcher's shop inspired by the delis of Rome - the lesser-known Greater Manchester suburb on the up
manchestereveningnews.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from manchestereveningnews.co.uk Daily Mail and Mail on Sunday newspapers.

New-york , United-states , Salford , United-kingdom , Rome , Lazio , Italy , British-isles , United-kingdom-general- , Morocco , Loch-fyne , Argyll-and-bute

Erika Schlick's Inspiring Battle With Lyme Disease and How the Experience Has Given Her Passion and Purpose

Erika Schick’s inspiring battle with Lyme disease gives hope to people suffering from its effects. For Erika, this ordeal was life-changing and led to her newfound passion---educating and helping others.

Los-angeles , Erika-schick , Erika-schlick , Institute-of-integrative-nutrition , Breast-cancer , San-francisco-bay , Wandering-palate , லாஸ்-ஏஞ்சல்ஸ் , எரிகா-ஶ்லிக் , நிறுவனம்-ஆஃப்-ஒருங்கிணைந்த-ஊட்டச்சத்து , மார்பக-புற்றுநோய் , சான்-பிரான்சிஸ்கோ-வளைகுடா

Cookbook Author Erika Schlick shares recipe for Instant Pot Shredded Beef Tacos

Directions
Press SAUTE on the Instant Pot and add the avocado oil. Add the garlic powder, onion powder and salt, and heat until aromatic. Stir in the cubed beef and cook until browned. (Use code TRAILTOHEALTH for $10 off)
Close and lock the lid and ensure the valve is in the sealing position. Press MEAT/STEW and cook for the default time.
Once the cooking is complete, allow the pressure to release naturally for 10 minutes. Then, release the steam by pushing the valve to the venting position. Once the steam is fully released, you can open the lid.
Shred the meat in the pot and strain the extra liquid.

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Cookbook author's oven baked Yuca Truffle Fries

1-2 tablespoons of high quality truffle oil
Directions
2. Peel and cut the yuca into ½ inch wedges (French fry shape and size).
3. In a large saucepan over medium- high heat, fill pot ¾ of the way full with water. Add olive oil and sea salt and boil for 10-15 minutes until edges of fries start to fray a bit. Note: Cassava cannot be eaten raw, and needs to boiled first to remove any cyanide present in the plant.
4. Strain, rinse and pat dry the yuca and lay out on a parchment lined baking sheet, you might need 2 depending the size of your fries.

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Cookbook author's Patagonia Lamb recipe

(use code TRAILTOHEALTH for 10% off) with the parsley, rosemary, thyme, garlic, lemon juice and zest until combined.
3. Place the lamb in a roasting pan and evenly spread the herb marinade over the top to coat.
4. Roast the lamb for about 15-20 minutes and check the temperature to see if it has reached a doneness of 135 F (57 C). If it hasn’t, continue cooking in 5-minute increments until it reaches 135 F (57 C).
5. Once cooked, let the lamb rest for 10 minutes before slicing into strips against the grain.
Erika Schlick is the author of Wandering Palate, a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

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