“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
Friday Recipes Week One
Breakfast: Chicken sausage and scrambled eggs. 2 cups cantaloupe.
Lunch: Shrimp Italiano Salad with Papaya, or James’s Mexican Shrimp. Yummy Coconut Nibbles.
Dinner: New York Style Rib-Eye Steak with Sautéed Watercress. Mushrooms and Green Onions. Every Day Salad with French Dressing.
Chicken sausage and scrambled eggs
Shrimp Italiano Salad with Papaya
Makes 4 Servings
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
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
Salad
6 loose handfuls of mesclun salad greens (endive, lamb’s lettuce, dandelion, arugula, chervil, purslane and other leaf lettuces)
2 ripe papayas, peeled and cut into cubes
1 lemon cut in half
4 tablespoons coconut oil
2 cloves garlic crushed and minced
2 small shallots, peeled and minced
2 pounds jumbo shrimp, shelled and deveined
2 tablespoons fresh oregano, minced
2 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
dash cayenne pepper
sea salt to taste
freshly ground black pepper to taste
Rinse, halve, depulp and julienne peppers. Heat oil in a large skillet, over medium high heat. 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 the bottom of a large salad bowl, using a fork, whisk dressing ingredients until emulsified. Add salad greens and toss well.
Put cubed papaya in a small bowl and squeeze one half of the lemon over. Toss to coat.
In a large skillet on medium heat, melt coconut oil, careful not to smoke. Add garlic and shallots, and sauté for about 2 minutes until shallots soften. Add shrimp and sprinkle on the oregano, thyme and rosemary. Cook until shrimps are pink and thoroughly cooked, about 5 minutes. Season with salt and pepper and very carefully add a dash of cayenne pepper. Squeeze the second ½ of the lemon over shrimps and toss. Remove from heat.
In the center of four plates put a spoonful of the mixed bell peppers, surround with salad. Divide shrimp evenly over the four salads. Garnish with papaya.
James’ Mexican Shrimp
Makes 2 Servings
1 Serrano pepper
(wear rubber gloves to prepare fresh chili pepper)
2 garlic cloves, minced
1 tablespoon coconut oil
1 pound jumbo shrimp, shelled and de-veined
Cotija (Mexican) cheese
1 cup cream
In a medium skillet, over medium heat, sauté peppers and garlic to soften, about 1 minute. Add shrimp and cook, stirring until shrimps turn red. Add cheese and cream and stir to heat and thicken, about 3 minutes. Serve with rice.
Yummy Coconut Nibbles
Makes 2 Servings
1/8 cup chopped almonds
4 teaspoons unsweetened coconut flakes
1 tablespoon coconut oil; melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon stevia, to taste
1/4 teaspoon almond extract
1/8 teaspoon sea salt
In a medium bowl, mix all ingredients. Using your hands, shape mixture into two balls and flatten. Put into freezer for about 5 minutes.
New York Style Rib-Eye Steak with Sautéed Watercress
Makes 2 Servings
two 8-ounce grass fed, pasture raised rib-eye steaks (about 1 inch thick)
1 tablespoon freshly ground black pepper
sea salt, to taste
1/4 cup dry red wine
3 tablespoons butter
2 large bunches watercress, washed and trimmed
Season steaks on both sides with pepper and salt, massaging the seasonings into the meat with your fingers. (I like to pound my steaks to reduce thickness to about ½ inch, but that is a personal preference.) Place a medium cast iron skillet over medium-high heat. 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.
Turn heat to low, add wine and cook until liquid is reduced by half. Meanwhile in a fresh skillet add butter to melt over medium heat, add watercress, tossing until wilted, about 1 minute.
Divide watercress between the two plates and top with steaks, pour over sauce and serve.
Mushrooms and Green Onions
Makes 4 Servings
3 tablespoons butter
4 scallions, chopped
1 pound mushrooms, wiped clean and thickly sliced
2 tablespoons dry sherry
sea salt and freshly ground black pepper, to taste
In a large skillet, over medium-high heat, melt butter. When hot, add scallions and mushrooms and sauté until mushrooms are tender, about 5 to 8 minutes. Stir in sherry and pepper. Serve hot.
Every Day Salad with French Dressing
French Dressing
Makes 4 Servings
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 garlic cloves, minced
1/2 teaspoon fresh oregano, minced
1/2 teaspoon fresh basil, minced
1 teaspoon fresh tarragon, minced
1 tablespoon Dijon mustard
sea salt and freshly ground black pepper, to taste
In the bottom of a salad bowl, using a fork, whisk all ingredients until emulsified. Add salad greens and toss.
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Breakfast: Chicken sausage and scrambled eggs. 2 cups cantaloupe.
Lunch: Shrimp Italiano Salad with Papaya, or James’s Mexican Shrimp. Yummy Coconut Nibbles.
Dinner: New York Style Rib-Eye Steak with Sautéed Watercress. Mushrooms and Green Onions. Every Day Salad with French Dressing.
Chicken sausage and scrambled eggs
Shrimp Italiano Salad with Papaya
Makes 4 Servings
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
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
Salad
6 loose handfuls of mesclun salad greens (endive, lamb’s lettuce, dandelion, arugula, chervil, purslane and other leaf lettuces)
2 ripe papayas, peeled and cut into cubes
1 lemon cut in half
4 tablespoons coconut oil
2 cloves garlic crushed and minced
2 small shallots, peeled and minced
2 pounds jumbo shrimp, shelled and deveined
2 tablespoons fresh oregano, minced
2 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
dash cayenne pepper
sea salt to taste
freshly ground black pepper to taste
Rinse, halve, depulp and julienne peppers. Heat oil in a large skillet, over medium high heat. 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 the bottom of a large salad bowl, using a fork, whisk dressing ingredients until emulsified. Add salad greens and toss well.
Put cubed papaya in a small bowl and squeeze one half of the lemon over. Toss to coat.
In a large skillet on medium heat, melt coconut oil, careful not to smoke. Add garlic and shallots, and sauté for about 2 minutes until shallots soften. Add shrimp and sprinkle on the oregano, thyme and rosemary. Cook until shrimps are pink and thoroughly cooked, about 5 minutes. Season with salt and pepper and very carefully add a dash of cayenne pepper. Squeeze the second ½ of the lemon over shrimps and toss. Remove from heat.
In the center of four plates put a spoonful of the mixed bell peppers, surround with salad. Divide shrimp evenly over the four salads. Garnish with papaya.
James’ Mexican Shrimp
Makes 2 Servings
1 Serrano pepper
(wear rubber gloves to prepare fresh chili pepper)
2 garlic cloves, minced
1 tablespoon coconut oil
1 pound jumbo shrimp, shelled and de-veined
Cotija (Mexican) cheese
1 cup cream
In a medium skillet, over medium heat, sauté peppers and garlic to soften, about 1 minute. Add shrimp and cook, stirring until shrimps turn red. Add cheese and cream and stir to heat and thicken, about 3 minutes. Serve with rice.
Yummy Coconut Nibbles
Makes 2 Servings
1/8 cup chopped almonds
4 teaspoons unsweetened coconut flakes
1 tablespoon coconut oil; melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon stevia, to taste
1/4 teaspoon almond extract
1/8 teaspoon sea salt
In a medium bowl, mix all ingredients. Using your hands, shape mixture into two balls and flatten. Put into freezer for about 5 minutes.
New York Style Rib-Eye Steak with Sautéed Watercress
Makes 2 Servings
two 8-ounce grass fed, pasture raised rib-eye steaks (about 1 inch thick)
1 tablespoon freshly ground black pepper
sea salt, to taste
1/4 cup dry red wine
3 tablespoons butter
2 large bunches watercress, washed and trimmed
Season steaks on both sides with pepper and salt, massaging the seasonings into the meat with your fingers. (I like to pound my steaks to reduce thickness to about ½ inch, but that is a personal preference.) Place a medium cast iron skillet over medium-high heat. 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.
Turn heat to low, add wine and cook until liquid is reduced by half. Meanwhile in a fresh skillet add butter to melt over medium heat, add watercress, tossing until wilted, about 1 minute.
Divide watercress between the two plates and top with steaks, pour over sauce and serve.
Mushrooms and Green Onions
Makes 4 Servings
3 tablespoons butter
4 scallions, chopped
1 pound mushrooms, wiped clean and thickly sliced
2 tablespoons dry sherry
sea salt and freshly ground black pepper, to taste
In a large skillet, over medium-high heat, melt butter. When hot, add scallions and mushrooms and sauté until mushrooms are tender, about 5 to 8 minutes. Stir in sherry and pepper. Serve hot.
Every Day Salad with French Dressing
French Dressing
Makes 4 Servings
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 garlic cloves, minced
1/2 teaspoon fresh oregano, minced
1/2 teaspoon fresh basil, minced
1 teaspoon fresh tarragon, minced
1 tablespoon Dijon mustard
sea salt and freshly ground black pepper, to taste
In the bottom of a salad bowl, using a fork, whisk all ingredients until emulsified. Add salad greens and toss.
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