“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
Saturday Recipes Week Two
Breakfast: Eggs Florentine. 1 large pear.
Lunch: Lamb and Sausage Stew. Green salad with Ranch Dressing.
Dinner: Roast Beef with Wasabi Sauce, 1/2 medium baked potato with butter, 1 small dollop sour cream and chives. Salad with Thousand Island Dressing.
SPLURGE: 1 glass red wine of your choice. Flourless Chocolate Cake.
Eggs Florentine
Makes 6 Servings
1 ounce dried porcini mushrooms
16 ounces chicken broth (see Minestrone Soup)
3 tablespoons butter
1 pound fresh spinach, stems trimmed
1 medium yellow onion, chopped
2 tablespoons arrowroot
2 tablespoons heavy whipping cream
12 ounces nitrate-free ham, cut into 1/2-inch cubes
6 eggs
1/3 cup grated Parmesan cheese
Preheat oven to 400°F.
Rinse porcini and place in a medium bowl. In a medium saucepan, over medium heat, bring broth to a boil. Bring broth to boil in medium saucepan and pour over mushrooms. Let stand to soften, about 30 minutes.
In a large skillet, over medium heat, melt 1 tablespoon of butter. Add spinach and toss until wilted, about 3 minutes. Spread spinach on the bottom of 13- x 9-inch Pyrex baking dish.
In the same skillet, over medium heat, melt remaining butter. Add onion and sauté until translucent, about 5 minutes. Add mushrooms with liquid, cream and arrowroot. Boil until sauce thickens, whisking, about 3 minutes. Mix in ham. Season to taste with salt and pepper.
Crack eggs open over spinach, spacing evenly. Spoon turkey mixture around eggs, leaving yolks exposed. Top with Parmesan and bake until eggs are just set, about 15 minutes.
Lamb and Sausage Stew
Makes 4 Servings
½ cup large dried white beans
2 tablespoons coconut oil
1 yellow onion, peeled and chopped
4 garlic cloves, minced
4 celery stalks, chopped
2 nitrate free Italian sausages
4 lamb chops, bone on
6 cups chicken broth (see Minestrone Soup)
4 carrots chopped
sea salt and freshly ground black pepper, to taste
¼ teaspoon cayenne pepper
1 bay leaf
½ cup frozen peas
Soak the beans several hours in plenty of water.
In a soup pot, over medium heat, heat coconut oil. When hot sauté onions, garlic, celery just briefly before adding the sausage and lamb chops and continue to sauté until meat is browned. Drain beans. Add broth, carrots, beans, bay leaf, salt, pepper, and simmer covered 1 ½ to 2 hours or until the beans are soft, stirring frequently. Add peas during the last 10 minutes and cook until just cooked through.
Green Salad with Ranch Dressing
Makes 4 Servings
2 cups plain yogurt
1-2 teaspoons lemon juice (or rice vinegar)
1 tablespoon olive oil
4-5 garlic cloves minced1 tsp dill weed
1/8- 1/4 cup milk or coconut milk to thin
1 tablespoon parsley
1 teaspoon onion powder
sea salt and freshly ground black pepper, to taste
1 bag ready washed mixed salad greens
In a blender or food processor, combine all ingredients and blend until smooth. Put salad greens in a salad bowl and toss with dressing.
Roast Beef with Wasabi Sauce
Makes 8 Servings
one 3-pound beef tenderloin, tied
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt, to taste
1 tablespoon sucanant
freshly ground black pepper, to taste
Preheat oven to 425°F.
Place roast in a roasting pan. Rub with olive oil and season with salt and sucanat to coat.
Roast until thermometer inserted into center registers 120° for rare. Remove from oven and allow to rest 10 minutes to drain. Season again with salt and freshly ground black pepper. Remove strings. Slice as desired and serve with Wasabi Sauce.
Wasabi Sauce
Makes 8 Servings
1 1/2 cups heavy whipping cream
2 garlic cloves, crushed
1 tablespoon wasabi
sea salt, to taste
In a medium saucepan over medium-high heat, simmer whipping cream and garlic until reduced to 1 cup, stirring frequently, about 15 minutes. Whisk in wasabi and cook another minute. Remove sauce from heat. Season to taste with salt.
Romaine Lettuce Salad with Thousand Island Dressing
Makes 6 Servings
Dressing
1/4 cup mayonnaise
2 tablespoons prepared chili sauce
2 tablespoons sour cream
2 teaspoons organic pickle relish
1/2 chopped hard-boiled egg
2 teaspoons minced scallions
sea salt and freshly ground black pepper, to taste
In a medium bowl, using a fork, combine all ingredients until well blended and smooth.
Chocolate Flourless Cake
Makes 12 Servings
20 ounces good quality, unsweetened dark chocolate
1 stick butter
3/4 cup Sucanant or Rapadura
12 eggs
Preheat oven to 325°. Butter and flour a 10 inch cake pan with a removable bottom.
Place chocolate and butter in a small, oven proof bowl and put in the oven to melt, careful not to burn.
Separate eggs into two large bowls. Whisk egg yolks and sugar in one bowl. In the other bowl, using an electric mixer, beat egg whites until they form stiff peaks. Mix chocolate mixture very slowly into egg yolks. When blended, gently fold in egg whites. Pour into cake pan and bake for one hour or until a toothpick comes out slightly moist.
Cool cake, remove from cake pan.
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Breakfast: Eggs Florentine. 1 large pear.
Lunch: Lamb and Sausage Stew. Green salad with Ranch Dressing.
Dinner: Roast Beef with Wasabi Sauce, 1/2 medium baked potato with butter, 1 small dollop sour cream and chives. Salad with Thousand Island Dressing.
SPLURGE: 1 glass red wine of your choice. Flourless Chocolate Cake.
Eggs Florentine
Makes 6 Servings
1 ounce dried porcini mushrooms
16 ounces chicken broth (see Minestrone Soup)
3 tablespoons butter
1 pound fresh spinach, stems trimmed
1 medium yellow onion, chopped
2 tablespoons arrowroot
2 tablespoons heavy whipping cream
12 ounces nitrate-free ham, cut into 1/2-inch cubes
6 eggs
1/3 cup grated Parmesan cheese
Preheat oven to 400°F.
Rinse porcini and place in a medium bowl. In a medium saucepan, over medium heat, bring broth to a boil. Bring broth to boil in medium saucepan and pour over mushrooms. Let stand to soften, about 30 minutes.
In a large skillet, over medium heat, melt 1 tablespoon of butter. Add spinach and toss until wilted, about 3 minutes. Spread spinach on the bottom of 13- x 9-inch Pyrex baking dish.
In the same skillet, over medium heat, melt remaining butter. Add onion and sauté until translucent, about 5 minutes. Add mushrooms with liquid, cream and arrowroot. Boil until sauce thickens, whisking, about 3 minutes. Mix in ham. Season to taste with salt and pepper.
Crack eggs open over spinach, spacing evenly. Spoon turkey mixture around eggs, leaving yolks exposed. Top with Parmesan and bake until eggs are just set, about 15 minutes.
Lamb and Sausage Stew
Makes 4 Servings
½ cup large dried white beans
2 tablespoons coconut oil
1 yellow onion, peeled and chopped
4 garlic cloves, minced
4 celery stalks, chopped
2 nitrate free Italian sausages
4 lamb chops, bone on
6 cups chicken broth (see Minestrone Soup)
4 carrots chopped
sea salt and freshly ground black pepper, to taste
¼ teaspoon cayenne pepper
1 bay leaf
½ cup frozen peas
Soak the beans several hours in plenty of water.
In a soup pot, over medium heat, heat coconut oil. When hot sauté onions, garlic, celery just briefly before adding the sausage and lamb chops and continue to sauté until meat is browned. Drain beans. Add broth, carrots, beans, bay leaf, salt, pepper, and simmer covered 1 ½ to 2 hours or until the beans are soft, stirring frequently. Add peas during the last 10 minutes and cook until just cooked through.
Green Salad with Ranch Dressing
Makes 4 Servings
2 cups plain yogurt
1-2 teaspoons lemon juice (or rice vinegar)
1 tablespoon olive oil
4-5 garlic cloves minced1 tsp dill weed
1/8- 1/4 cup milk or coconut milk to thin
1 tablespoon parsley
1 teaspoon onion powder
sea salt and freshly ground black pepper, to taste
1 bag ready washed mixed salad greens
In a blender or food processor, combine all ingredients and blend until smooth. Put salad greens in a salad bowl and toss with dressing.
Roast Beef with Wasabi Sauce
Makes 8 Servings
one 3-pound beef tenderloin, tied
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt, to taste
1 tablespoon sucanant
freshly ground black pepper, to taste
Preheat oven to 425°F.
Place roast in a roasting pan. Rub with olive oil and season with salt and sucanat to coat.
Roast until thermometer inserted into center registers 120° for rare. Remove from oven and allow to rest 10 minutes to drain. Season again with salt and freshly ground black pepper. Remove strings. Slice as desired and serve with Wasabi Sauce.
Wasabi Sauce
Makes 8 Servings
1 1/2 cups heavy whipping cream
2 garlic cloves, crushed
1 tablespoon wasabi
sea salt, to taste
In a medium saucepan over medium-high heat, simmer whipping cream and garlic until reduced to 1 cup, stirring frequently, about 15 minutes. Whisk in wasabi and cook another minute. Remove sauce from heat. Season to taste with salt.
Romaine Lettuce Salad with Thousand Island Dressing
Makes 6 Servings
Dressing
1/4 cup mayonnaise
2 tablespoons prepared chili sauce
2 tablespoons sour cream
2 teaspoons organic pickle relish
1/2 chopped hard-boiled egg
2 teaspoons minced scallions
sea salt and freshly ground black pepper, to taste
In a medium bowl, using a fork, combine all ingredients until well blended and smooth.
Chocolate Flourless Cake
Makes 12 Servings
20 ounces good quality, unsweetened dark chocolate
1 stick butter
3/4 cup Sucanant or Rapadura
12 eggs
Preheat oven to 325°. Butter and flour a 10 inch cake pan with a removable bottom.
Place chocolate and butter in a small, oven proof bowl and put in the oven to melt, careful not to burn.
Separate eggs into two large bowls. Whisk egg yolks and sugar in one bowl. In the other bowl, using an electric mixer, beat egg whites until they form stiff peaks. Mix chocolate mixture very slowly into egg yolks. When blended, gently fold in egg whites. Pour into cake pan and bake for one hour or until a toothpick comes out slightly moist.
Cool cake, remove from cake pan.
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