“Americans don’t know who they are, because they only know who they are on a diet of factory food products."
Buy Death by Supermarket
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READ EXCERPTS: Death by Supermarket
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RECIPES
Thursday Recipes Week Two
Breakfast: 2 hardboiled eggs. 1 cup cottage cheese. 1/2 cup blueberries. Lunch: Green Salad with Lime Chicken Strips. 1 cup cherries.
Dinner: Shoyu and Ginger Beef on Bok Choy. Jicama Salad. 10 ounces live beer (find sources on Beer Travelers).
Green Salad with Lime Chicken Strips
Makes 2 Servings
Salad
½ cup butter
juice of 2 limes
cayenne pepper, to taste
2 boneless chicken breasts, skin on
sea salt, to taste
1 bag ready mixed greens salad
Dressing
1/2 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
sea salt, to taste
freshly ground black pepper, to taste
In a medium skillet, melt butter, add lime juice and cayenne pepper and mix well. Rinse chicken under cold water and dry with paper towels. Place in a Ziplock bag and marinate, refrigerated, overnight.
Shoyu and Ginger Beef on Bok Choy
Makes 2 Servings
two 8-ounce sirloin steaks
sea salt and freshly ground black pepper, to taste
8 tablespoons shoyu
3 inch piece of ginger, peeled
1 fresh jalapeño pepper, seeded and chopped fine
(wear rubber gloves to prepare fresh chili pepper)
1/2 a garlic clove, finely grated
juice of 1 lime
extra virgin olive oil
2 handfuls bok choy
Heat a medium sized cast iron skillet. When hot, put steaks in skillet and don’t move them until they are crusty brown on one side, about 2 to 4 minutes for medium rare. Turn and cook other side 2 to 4 minutes. Put steaks on a plate to drain. Pour on shoyu, and season with garlic, ginger, chilli, lime juice and olive oil.
Meanwhile, in a large pot, on high heat, boil water. Add bok choy, reduce heat to medium and simmer until tender, about 5 minutes.
Drain bok choy into a colander, divide on two plates. On a cutting board, cut steaks into thin strips. Top greens with the steak and , place on top of the greens and drizzle with drained juices.
Jicama Salad
Makes 6 Servings
Dressing
juice of one lime
2 tablespoons white wine vinegar
¼ cup extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
Salad
1 jicama, peeled and cut into thin strips
1 large red onion, cut in half and sliced
3 oranges, peeled and sliced
3 ripe avocados, peeled, pitted and cut in wedges
In the bottom of a salad bowl whisk together dressing ingredients until emulsified. Add salad ingredient and toss gently. Divide onto plates and serve.
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Breakfast: 2 hardboiled eggs. 1 cup cottage cheese. 1/2 cup blueberries. Lunch: Green Salad with Lime Chicken Strips. 1 cup cherries.
Dinner: Shoyu and Ginger Beef on Bok Choy. Jicama Salad. 10 ounces live beer (find sources on Beer Travelers).
Green Salad with Lime Chicken Strips
Makes 2 Servings
Salad
½ cup butter
juice of 2 limes
cayenne pepper, to taste
2 boneless chicken breasts, skin on
sea salt, to taste
1 bag ready mixed greens salad
Dressing
1/2 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
sea salt, to taste
freshly ground black pepper, to taste
In a medium skillet, melt butter, add lime juice and cayenne pepper and mix well. Rinse chicken under cold water and dry with paper towels. Place in a Ziplock bag and marinate, refrigerated, overnight.
Shoyu and Ginger Beef on Bok Choy
Makes 2 Servings
two 8-ounce sirloin steaks
sea salt and freshly ground black pepper, to taste
8 tablespoons shoyu
3 inch piece of ginger, peeled
1 fresh jalapeño pepper, seeded and chopped fine
(wear rubber gloves to prepare fresh chili pepper)
1/2 a garlic clove, finely grated
juice of 1 lime
extra virgin olive oil
2 handfuls bok choy
Heat a medium sized cast iron skillet. When hot, put steaks in skillet and don’t move them until they are crusty brown on one side, about 2 to 4 minutes for medium rare. Turn and cook other side 2 to 4 minutes. Put steaks on a plate to drain. Pour on shoyu, and season with garlic, ginger, chilli, lime juice and olive oil.
Meanwhile, in a large pot, on high heat, boil water. Add bok choy, reduce heat to medium and simmer until tender, about 5 minutes.
Drain bok choy into a colander, divide on two plates. On a cutting board, cut steaks into thin strips. Top greens with the steak and , place on top of the greens and drizzle with drained juices.
Jicama Salad
Makes 6 Servings
Dressing
juice of one lime
2 tablespoons white wine vinegar
¼ cup extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
Salad
1 jicama, peeled and cut into thin strips
1 large red onion, cut in half and sliced
3 oranges, peeled and sliced
3 ripe avocados, peeled, pitted and cut in wedges
In the bottom of a salad bowl whisk together dressing ingredients until emulsified. Add salad ingredient and toss gently. Divide onto plates and serve.
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