Month: July 2015

Grass Fed Beef ONLY

Updated Nov. 1, 2015 Changing your shopping habits to purchasing grass fed beef only is probably one of the best things you can do for your family’s health. I’ve updated this post with some new research and tables to make my point.  We live in a culture where beef, chickens and pork are all fed grain, and (especially for beef) grain is not their natural diet.  So, why spend the money on grass fed beef?  Simple.  All the research we were taught about red meat causing heart disease and cancer was based on evaluating data of people in US eating corn fed beef.  But, when you look at populations who ONLY eat grass fed beef, they don’t have the same issues with heart disease.  Even butter, long thought to be “evil” is actually pretty healthy if you buy “pasture” butter a.k.a. grass fed butter.  So, if you are not vegetarian, you CAN enjoy a steak or hamburger and not feel guilty!  Want to see more research?  Click on links at bottom of this article. Why …

Black Bean and Corn Salad

I love this salad for a few reasons:  it uses all that is summer, it provides protein, and it can be made ahead.  In fact, it is BETTER if you let it sit for a few hours in the frig.  We can make a batch of this and it keeps a few days in frig. Not to mention it is really pretty! If you are staying away from all carbs, omit the corn and add some diced jicama. Ingredients 1 cup fresh cooked corn (I used two cobs), cooled and cut (can use frozen organic corn also) 4 green onions or scallions (white parts only) chopped fine OR ¼ cup finely diced red onion 1 can (16 ounces) organic black beans 1 small handful (½ small bunch) of chopped fresh cilantro (or basil if you don’t like cilantro) 1 pint grape tomatoes, sliced in half or quarters (cut large cherry tomatoes into quarters) ~ 20-30 green olives, sliced in half Dressing: 4 tbsp. lemon juice (can use lime also, but I prefer lemon) ½ tsp. …

Eileen’s “Tastes Like Summer” Salad

I threw together this salad today that was inspired by a salad we created in the cooking class at Food As Medicine recently.  Using what’s fresh, I gave it a new spin.  Similar to tabbouleh, it makes a great side dish, we had it with lamburgers one night and local wild rice brats on July 4th.  Yes, this does have a few carbs, but good ones. As you make this, keep in mind that any ingredient can be modified.  If you hate cilantro, leave it out, if you adore basil, add more.  If you are addicted to spicy, add some.  You cannot screw this up!  Just go slow and keep tasting it until you like it. Summer Quinoa Salad ½ cup quinoa, rinsed and cooked (I used white quinoa variety) 1 cup red seedless grapes, halved 1 handful parsley, stemmed and chopped 1 handful cilantro, chopped (stems are ok, they have same flavor as the leaf!) 1 small bunch of basil 1 handful mint, stemmed and chopped ¼ Cup Olive Oil (up to ¹/3 cup …