It’s on rare occasions that I serve beef at home. When I do, it is grass-fed and is seasoned with savory herbs that brings out the flavor of the meat.
I like serving this with a simple tossed romaine salad, a blend of sprouts, avocado, mango, shredded carrots with balsamic vinegar and extra virgin olive oil as the dressing, and quinoa on the side.
1/2 lb. ground grass-fed beef (set aside in a mixing bowl)
HERBS and SEASONINGS
1/4 tsp. tarragon
1/2 tsp. sage
1/4 tsp. dried mustard
1/4 tsp. dried basil leaves (or 1 tbsp. fresh leaves)
1/4 tsp. corriander
1/4 tsp. rosemary
1/4 tsp. himalayan salt
1/4 tsp. fresh ground pepper
1 tbsp. tamari
1/2 tbsp. worcestershire sauce
1tbsp. coconut oil
1 scallion (chopped)
3 cloves garlic (minced)
5 mushrooms (button, diced)
3 sundried tomatoes (chopped)
- Line the baking sheet with aluminum foil and set aside.
- Preheat the oven at 375 degrees.
- Place the meat on a mixing bowl. Add all the herbs and seasonings. Set aside.
- Heat the coconut oil in an iron skillet and saute the garlic, scallions, and mushroom.
- Once its cooked, add this and the sundried tomatoes to the mixture in the bowl by massaging it with clean hands to make sure that all the ingredients are blended equally.
- Form 4 patties.
- Using the same skillet and oil, sear the patties for 2 minutes on both sides.
- Transfer the patties on the baking sheet lined with aluminum foil and place in the oven.
- Set a timer for 10 minutes or less depending on how cooked you want it.
In this non-dairy recipe, avocado replaces butter, cream, and eggs….try it and see for yourself.
1/4 cup pitted medjool dates, (soaked for 1 hour, reserve water)
1/4 cup pure and organic maple syrup
1/2 tsp. vanilla extract (optional)
3/4 cup mashed avocados (about 1 1/2 avocados)
1/4 cup plus 2 tbsp. raw organic cacao powder or carob powder
1/4 cup dates soaking water
- Place the dates, maple syrup, and vanilla extract in a food processor and process until smooth.
- Add the avocado and cacao powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
- Add the reserve water and process briefly.
- Stored in sealed container, it will keep in the fridge for 3 days or 2 weeks in the freezer. Serve chilled.
For breakfast, I alternate between this delicious smoothie and the green juice.
High-speed blender like Blendtec or Vitamix
1 cup raw Almond milk (Click here to learn how to make your own Almond milk)
1 organic banana
1/2 cup blueberries
1/2 cup raspberries (or strawberries or other berries…get creative!)
1 scoop of Sunwarrior Classic Protien Raw Vegan Gluten free powder (Click here to purchase this goodness from Vitacost)
1/2 teaspoon raw cacao nibs
1 tbs. coconut oil (Nutiva)
Blend all ingredients until smooth.
This recipe is my new favorite sandwich partner. It’s easy, delicious, and warming!
3 cups vegetable broth
1/2 red onion (chopped)
2 cloves garlic (chopped)
2 tsp. freshly grated ginger
1 pound carrots, coarsely chopped
1 medium red potato (sliced)
1 tsp. lemon juice
1 tbs. chopped fresh chives (or scallions)
- Bring the broth to a boil.
- Add all the ingredients except for the lemon juice and fresh chives.
- Once the vegetables are cooked, turn off heat, remove the lid and let it sit for about 5 minutes.
- Carefully transfer the soup into the blender and puree.
- Add filtered water or broth if needed.
- Stir in the lemon juice and transfer to the serving bowl.
- Garnish with chives or scallions.