The Battle over Grass-fed Meat

My friend Will at Karma Crossfit in Manhattan Beach, showed me this article on Robbwolf.com this morning. It's astonishing to say the least. And the report Fox News did about grass-fed beef makes me want to throw a kettlebell through their studio window.

Anyway, watch and read for yourself.

Link to video... Why Grassfed Beef is Worse for the Environment

Link to article... Shit Fox News Says

Tacos

Hey everyone, sorry I've been lagging lately. I've been really busy. So, I found a quick and delicious recipe  from primal-palate.com for those of you who work long hours or can't seem to detach yourself from the barbell. It's one of my favorites. Who doesn't love tacos... c'mon.

Ingredients:

2 T chili powder

1-1/2 T cumin

1-1/2 T paprika

1 T onion powder

1 T garlic powder

2 tsp oregano

1/2 tsp red pepper flakes

Process:

1. Cook ground turkey on medium until all pink is gone. Drain off most of the juices, and mix in 1 tbsp of the taco seasoning.
2. Continue to mix seasoning in until uniformly distributed.
3. Place 1/2 cup of ground turkey on a lettuce leaf, then put on the toppings of your choice. I typically do all the toppings shown at right (onion, avocado, tomato & black olives).
4. Wrap the lettuce leaf around the meat and eat it!

Some simple sides for your Easter feast.

Garlic and Herb Mashed Cauliflower

 

Ingredients:

• 1 head of cauliflower, washed, and cut into florets
• 1 vidalia onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons kerrygold unsalted butter
• Salt and pepper to taste

Process:

1. Place cauliflower in a steamer basket in a large soup pot, season with salt and pepper, and steam until soft (about 10-12 minutes, test with a fork).
2. Heat 1 tablespoon of kerrygold butter in a non-stick frying pan on medium heat.
3. Saute onion, garlic, and herbs until onion is translucent. Season with salt and pepper to taste. Set aside.
4. Place steamed cauliflower into a high speed blender or food processor. Add the sauteed onion, garlic, and herbs, along with the second tablespoon of butter. Process until smooth.
5. Garnish with a sprig of rosemary, or a sprinkling of fresh ground pepper.

Kale Salad with Fresh Mint & Orange Vinaigrette

 (the picture shows spinach but I say use the kale we got in this week's market order)

Salad Ingredients:

4 cups blanched kale1 small red beet, raw, peeled & shredded
1 small zucchini, raw & shredded
(using a food processor with a shredding disc is ideal, or you can shred them by hand)

Mint & Orange Vinaigrette Ingredients:

Juice + zest of 1 orange (you can use a lemon if you don’t have an orange)
1 Tbsp Raw Organic Apple Cider Vinegar or more to taste
2 Tbsp Extra Virgin Olive Oil (or melted coconut oil/bacon fat)
1/2 Tsp gluten-free dijon mustard
4 fresh spearmint leaves, finely chopped
pinch of granulated garlic/garlic powder (or grate a bit of fresh garlic on a zester!)
sea salt & pepper to taste

Preparation:

• Place spinach in your salad bowl or plate.
• Shred the beet and zucchini.
• Whisk to combine the dressing ingredients, then toss the shredded beet & zucchini into the dressing.
• Top the spinach with the dressed, shredded veggies.
• Garnish with half of an orange slice and sprig of mint. Done!

and of course...

Roasted Asparagus

Ingredients:

1 bunch of asparagus
2 tablespoons olive oil¼ - ½ teaspoon celtic sea salt

1. Trim dried parts from bottom of asparagus stalks, removing ½ an inch
2. Line asparagus spears side-by-side, in a single layer, in a 9x13 pyrex baking dish
3. Drizzle with olive oil and then sprinkle with salt
4. Give the pan a few shakes to roll the asparagus a half-turn
5. Roast in an oven at 350° for 10 to 12 minutes, remove from oven when tips start to brown
6. Cool a few minutes, then serve