“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
Wednesday Recipes Week One
Breakfast: Crustless Quiche. 2 cups honeydew melon.
Lunch: Bunless Blue Cheeseburgers. Amy’s Mountain Salad. 2/3 cup Dr. Ron’s Raw Ice Cream.
Dinner: Chicken Curry. Creamy Cucumber Salad.
Crustless Quiche
Makes 4 Servings
4 eggs
1 cup cream
1/2 cup milk
sea salt and freshly ground black pepper, to taste
dash cayenne pepper
1 cup grated Gruyère or Jack cheese
1 cup cooked nitrate-free bacon, optional
1 cup diced nitrate-free ham, optional
1 cup slightly under-cooked, drained and chopped broccoli
Preheat oven to 350°. In a medium bowl, using a fork, whisk eggs, cream, milk, salt black pepper and cayenne pepper until well blended. Add grated cheese and meats and broccoli and mix well.
Butter 10-inch baking pan. Pour in the mixture. Place pan on a baking sheet and bake 45 to 50 minutes, or until a knife inserted into center comes out clean. Let cool 5 minutes before slicing.
Bunless Blue Cheeseburgers
Makes 2 Servings
4 slices, nitrate free bacon, cooked crisp
12 ounces lean ground beef
1 tablespoon Dijon mustard
1 scallion, minced
2 teaspoons green peppercorns, pulsed in food processor
1 garlic clove, minced
sea salt and pepper, to taste
1 1/2 ounces blue cheese, crumbled
2 teaspoons horseradish
2 teaspoons organic ketchup
2 teaspoons mayonnaise
Preheat broiler. In a medium-sized mixing bowl, combine all ingredients except for bacon and blue cheese. Season with salt and pepper and mix well. Form two patties and place in a broiler-proof baking sheet. Broil 3 minutes. Turn patties over and broil another 3 minutes for medium-rare.
Divide blue cheese between the 2 patties and broil again until cheese is bubbly, about 1 minute.
While burgers are broiling, in a small bowl, mix horseradish, ketchup and mayonnaise. Serve patties topped with bacon, horseradish sauce, tomato and lettuce.
Amy’s Mountain Salad
Makes 4 Servings
Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 minced garlic cloves
1 1/2 teaspoons Dijon mustard
dab of honey
sea salt and pepper, to taste
Using a fork, whisk all ingredients in the bottom of a salad bowl until emulsified. Season to taste with salt and pepper. Cover with plastic wrap and let sit while you prepare salad.
Salad
1/4 cup dried cranberries
1/4 cup sherry
1 each, red, yellow and orange bell peppers
extra virgin olive oil, to taste
1 minced garlic clove
dark balsamic vinegar, to taste
sea salt and freshly ground black pepper, to taste
1/2 cucumber, sliced
4 radishes, sliced
1 tablespoon extra virgin olive oil
1/2 cup pine nuts
5 just-ripe tomatoes, chopped
1 large head romaine lettuce, washed and cut or torn into bite size pieces
4 carrots, sliced into bite size pieces
1 ripe avocado, sliced
In a small bowl cover cranberries with sherry and allow to soak.
Rinse, halve, depulp and julienne peppers, In a large skillet, over medium high heat, heat oil. When oil is hot, add bell peppers and garlic and sauté until softened and tender, about 10 minutes, stirring occasionally. Season with sea salt and pepper. Remove from heat. Add a dash of balsamic and toss gently.
In a small cast iron skillet, over high heat, toast pine nuts, shaking constantly so that they don’t burn. Remove to a plate to cool.
Discard garlic from salad dressing. Add all ingredients and toss.
Dr. Ron’s Raw Ice Cream
Makes 6 servings
(Courtesy of Dr. Ron Schmid adapted from his book The Untold Story of Milk)
1 cup whole organic milk
one 2-inch vanilla bean, split lengthwise
4 pasture raised egg yolks
1/2 cup unfiltered honey
2 cups raw cream
1 cup whole raw milk
2 tablespoons vanilla extract
1 tablespoon vodka—to lower freezing temperature, optional
3 tablespoons organic cocoa powder, optional
½ cup shredded coconut, optional
This recipe is designed to capitalize on the “chemistry” of cooking while preserving most of the enzymes in the raw cream and milk. In a medium-sized saucepan, put 1 cup organic milk and the vanilla bean and cook until almost boiling about 5 minutes. Cool to room temperature.
Meanwhile, in a small mixing bowl, beat egg yolks, sugar and vanilla until light yellow about 1 minute. When heated milk is cool, scrape the seeds from the vanilla bean, discard bean shell, and add seeds to milk. Combine all ingredients, stirring well. Pour into the bowl of your ice cream maker and process about 30 minutes. Remove to an airtight container and freeze.
Chicken Curry
Makes 4 to 6 Servings
1 1/2 pounds skinless, boneless chicken breasts
1 cup broccoli florets
1 cup snap peas
3 tablespoons butter
1 medium yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1- 2 inch piece of fresh gingerroot, peeled and minced
3 to 4 tablespoons curry powder
1/2 teaspoon chili powder
2 tablespoons almond flour
1- 13 1/2 ounce can coconut milk (not lite)
1/2 teaspoon sea salt, or to taste
1/8 teaspoon each ground mace, allspice, nutmeg, cloves and cinnamon
1 large sweet apple
4 tablespoons readymade mango chutney, puréed in a food processor
extra milk or cream
In a medium saucepan bring 1 inch of water to a boil. Add chicken and poach until cooked through, about 4 minutes. Cook and cut into bite-size pieces.
Bring a medium pot to boil and blanche broccoli and snap peas for 2 minutes until bright green but still crisp.
In a medium-sized saucepan over medium-low heat, melt butter. When hot, add onion, carrot, gingerroot and celery and cook until soft, about 5 minutes. Add curry and chili powders and stir. Turn up heat to medium-high and whisk in flour, coconut milk and 1/3 cup water, and bring to just short of a boil. Add salt and all other spices. Add apple. Reduce heat to low, cover and simmer for 30 minutes. Add chicken and cook until heated through, about 5 more minutes. Add broccoli and snap peas. Thin with milk or cream if necessary.
Creamy Cucumber Salad
Makes 4 to 6 Servings
3 medium cucumbers
2/3 cup whole sour cream
2 teaspoons minced fresh mint leaves
2 teaspoons minced fresh parsley
2 teaspoons minced scallions
2 tablespoons fresh lemon juice
sea salt and freshly ground black pepper, to taste
Peel cucumbers, cut in half lengthwise, remove seeds and slice into thin half circles. Sprinkle cucumber slices with salt and toss well to coat. Let drain about 30 minutes. Drain off liquid.
Meanwhile, in the bottom of a medium salad bowl, using a fork, whisk all other ingredients. Add drained cucumbers and toss.
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Breakfast: Crustless Quiche. 2 cups honeydew melon.
Lunch: Bunless Blue Cheeseburgers. Amy’s Mountain Salad. 2/3 cup Dr. Ron’s Raw Ice Cream.
Dinner: Chicken Curry. Creamy Cucumber Salad.
Crustless Quiche
Makes 4 Servings
4 eggs
1 cup cream
1/2 cup milk
sea salt and freshly ground black pepper, to taste
dash cayenne pepper
1 cup grated Gruyère or Jack cheese
1 cup cooked nitrate-free bacon, optional
1 cup diced nitrate-free ham, optional
1 cup slightly under-cooked, drained and chopped broccoli
Preheat oven to 350°. In a medium bowl, using a fork, whisk eggs, cream, milk, salt black pepper and cayenne pepper until well blended. Add grated cheese and meats and broccoli and mix well.
Butter 10-inch baking pan. Pour in the mixture. Place pan on a baking sheet and bake 45 to 50 minutes, or until a knife inserted into center comes out clean. Let cool 5 minutes before slicing.
Bunless Blue Cheeseburgers
Makes 2 Servings
4 slices, nitrate free bacon, cooked crisp
12 ounces lean ground beef
1 tablespoon Dijon mustard
1 scallion, minced
2 teaspoons green peppercorns, pulsed in food processor
1 garlic clove, minced
sea salt and pepper, to taste
1 1/2 ounces blue cheese, crumbled
2 teaspoons horseradish
2 teaspoons organic ketchup
2 teaspoons mayonnaise
Preheat broiler. In a medium-sized mixing bowl, combine all ingredients except for bacon and blue cheese. Season with salt and pepper and mix well. Form two patties and place in a broiler-proof baking sheet. Broil 3 minutes. Turn patties over and broil another 3 minutes for medium-rare.
Divide blue cheese between the 2 patties and broil again until cheese is bubbly, about 1 minute.
While burgers are broiling, in a small bowl, mix horseradish, ketchup and mayonnaise. Serve patties topped with bacon, horseradish sauce, tomato and lettuce.
Amy’s Mountain Salad
Makes 4 Servings
Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 minced garlic cloves
1 1/2 teaspoons Dijon mustard
dab of honey
sea salt and pepper, to taste
Using a fork, whisk all ingredients in the bottom of a salad bowl until emulsified. Season to taste with salt and pepper. Cover with plastic wrap and let sit while you prepare salad.
Salad
1/4 cup dried cranberries
1/4 cup sherry
1 each, red, yellow and orange bell peppers
extra virgin olive oil, to taste
1 minced garlic clove
dark balsamic vinegar, to taste
sea salt and freshly ground black pepper, to taste
1/2 cucumber, sliced
4 radishes, sliced
1 tablespoon extra virgin olive oil
1/2 cup pine nuts
5 just-ripe tomatoes, chopped
1 large head romaine lettuce, washed and cut or torn into bite size pieces
4 carrots, sliced into bite size pieces
1 ripe avocado, sliced
In a small bowl cover cranberries with sherry and allow to soak.
Rinse, halve, depulp and julienne peppers, In a large skillet, over medium high heat, heat oil. When oil is hot, add bell peppers and garlic and sauté until softened and tender, about 10 minutes, stirring occasionally. Season with sea salt and pepper. Remove from heat. Add a dash of balsamic and toss gently.
In a small cast iron skillet, over high heat, toast pine nuts, shaking constantly so that they don’t burn. Remove to a plate to cool.
Discard garlic from salad dressing. Add all ingredients and toss.
Dr. Ron’s Raw Ice Cream
Makes 6 servings
(Courtesy of Dr. Ron Schmid adapted from his book The Untold Story of Milk)
1 cup whole organic milk
one 2-inch vanilla bean, split lengthwise
4 pasture raised egg yolks
1/2 cup unfiltered honey
2 cups raw cream
1 cup whole raw milk
2 tablespoons vanilla extract
1 tablespoon vodka—to lower freezing temperature, optional
3 tablespoons organic cocoa powder, optional
½ cup shredded coconut, optional
This recipe is designed to capitalize on the “chemistry” of cooking while preserving most of the enzymes in the raw cream and milk. In a medium-sized saucepan, put 1 cup organic milk and the vanilla bean and cook until almost boiling about 5 minutes. Cool to room temperature.
Meanwhile, in a small mixing bowl, beat egg yolks, sugar and vanilla until light yellow about 1 minute. When heated milk is cool, scrape the seeds from the vanilla bean, discard bean shell, and add seeds to milk. Combine all ingredients, stirring well. Pour into the bowl of your ice cream maker and process about 30 minutes. Remove to an airtight container and freeze.
Chicken Curry
Makes 4 to 6 Servings
1 1/2 pounds skinless, boneless chicken breasts
1 cup broccoli florets
1 cup snap peas
3 tablespoons butter
1 medium yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1- 2 inch piece of fresh gingerroot, peeled and minced
3 to 4 tablespoons curry powder
1/2 teaspoon chili powder
2 tablespoons almond flour
1- 13 1/2 ounce can coconut milk (not lite)
1/2 teaspoon sea salt, or to taste
1/8 teaspoon each ground mace, allspice, nutmeg, cloves and cinnamon
1 large sweet apple
4 tablespoons readymade mango chutney, puréed in a food processor
extra milk or cream
In a medium saucepan bring 1 inch of water to a boil. Add chicken and poach until cooked through, about 4 minutes. Cook and cut into bite-size pieces.
Bring a medium pot to boil and blanche broccoli and snap peas for 2 minutes until bright green but still crisp.
In a medium-sized saucepan over medium-low heat, melt butter. When hot, add onion, carrot, gingerroot and celery and cook until soft, about 5 minutes. Add curry and chili powders and stir. Turn up heat to medium-high and whisk in flour, coconut milk and 1/3 cup water, and bring to just short of a boil. Add salt and all other spices. Add apple. Reduce heat to low, cover and simmer for 30 minutes. Add chicken and cook until heated through, about 5 more minutes. Add broccoli and snap peas. Thin with milk or cream if necessary.
Creamy Cucumber Salad
Makes 4 to 6 Servings
3 medium cucumbers
2/3 cup whole sour cream
2 teaspoons minced fresh mint leaves
2 teaspoons minced fresh parsley
2 teaspoons minced scallions
2 tablespoons fresh lemon juice
sea salt and freshly ground black pepper, to taste
Peel cucumbers, cut in half lengthwise, remove seeds and slice into thin half circles. Sprinkle cucumber slices with salt and toss well to coat. Let drain about 30 minutes. Drain off liquid.
Meanwhile, in the bottom of a medium salad bowl, using a fork, whisk all other ingredients. Add drained cucumbers and toss.
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