“Americans don’t know who they are, because they only know who they are on a diet of factory food products."
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READ EXCERPTS: Death by Supermarket
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RECIPES
Monday Recipes Week Two
Breakfast: Soft- or hard-boiled eggs. Nitrate free breakfast sausages. 1/2 cup Hippie Girl Granola. 1 cup raw milk.
Lunch: Chef’s Salad. 6 ounces Brazil nuts.
Dinner: Turkey Stir-Fry Stew. 2/3 cup Maureen’s Mushroom, Broccoli, Cheese and Tomato Risotto or 2/3 cup brown rice with butter.
Hippie Girl Granola
Makes 10 Servings
1 cup organic rolled oats
1/4 cup each raw, organic pecans, walnuts, sunflower and pumpkin seeds,
or nuts and seeds of your choice
1/8 cup coconut oil, melted
1 tablespoon cinnamon
1 teaspoon allspice
1/8 cup unrefined, organic honey
1/8 cup organic currants
(or any dried fruit—figs, raisins, pineapple, apples, bananas)
Pre-heat oven to 350°. In a medium-sized bowl, combine all ingredients except currants. Spread over a cookie sheet and bake for 30 minutes. Remove from oven and stir in currants or other dried fruit. Remove and cool. Keep in airtight container.
Chef’s Salad
Makes 4 Servings
European Vinaigrette
1/2 cup extra-virgin olive oil
2 tablespoons cup white balsamic vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon garlic, finely minced, optional
In the bottom of a salad bowl, whisk all ingredients until emulsified.
Salad
6 cups mixed salad greens, torn into bite-sized pieces
8 ounces cooked cold chicken or turkey, cut into thin strips
8 ounces cooked cold nitrate-free ham, cut into thin strips
8 ounces unpasteurized Swiss cheese, cut into thin strips
2 medium-ripe, quartered tomatoes
1 cup thinly sliced jicama
1 cup peeled and sliced cucumber
1 cup pitted black Greek or green olives
4 hard-boiled eggs, halved, salted and peppered
To salad bowl, add all ingredients except eggs, and gently toss with European Vinaigrette. Arrange on plates and garnish with eggs to serve.
Turkey Stir-Fry Stew
Makes 4 to 6 Servings
(Courtesy of Sally Fallon from her cookbook Nourishing Traditions)
1 ½ pounds raw turkey, cut into small pieces
about 6 tablespoon extra virgin olive oil or lard
2 bunch green onion, slice on an angle
1 green or red pepper, seeded and chopped
1 cup chopped pineapple, drained
1 small can water chestnuts, drained and sliced
2 cloves garlic, finely chopped
1 teaspoon grated ginger
½ teaspoon red pepper flakes
2 tablespoons shoyu
1 tablespoon sucanant
1/8 cup rice vinegar
2 to 3 cups chicken or turkey stock (see Minestrone Soup)
2 tablespoons arrowroot mixed with 2 tablespoons filtered water
Mix stock with garlic, ginger, pepper flakes, shoyu, sucanant, and vinegar and set aside. Pat turkey pieces dry. In a heavy skillet or wok, sauté turkey in batches in 3 tablespoons olive oil or lard until cooked through. Using a slotted spoon, transfer to a heated bowl. Add remaining olive oil or lard and sauté onions and pepper about 2 minutes. Add sauce mixture and bring to a boil. Add cooked turkey, pineapple and water chestnuts to pan and mix well. Add arrowroot mixture and simmer a minute or so until sauce thickens. Serve hot.
Maureen’s Mushroom, Broccoli, Cheese and Tomato Risotto
Makes 8 Servings
3 tablespoons oil from sun-dried tomatoes
2 minced garlic cloves
1 small diced yellow onion
1/2 pound thinly sliced mushrooms (any type)
1/2 cup sun-dried tomatoes, drained and slivered
1 1/2 cups long-grain brown rice, rinsed and drained
5 cups chicken stock
sea salt and freshly ground black pepper, to taste
1/4 cup slivered fresh basil, or 2 teaspoons dried basil
1 cup crumbled gorgonzola cheese
2 teaspoons grated lemon rind
2 heads broccoli, separated into florets and steamed
1/4 cup organic cream
In a large saucepan, heat oil over medium-high heat. When oil is hot, add garlic, onion and mushrooms and sauté until softened, about 5 minutes. Add sun-dried tomatoes and rice and stir gently to thoroughly coat grains with oil.
Add rice mixture to a rice cooker, add chicken stock, salt and pepper, and set to cook. If you prefer to cook the rice on your stovetop, in another saucepan, bring stock to a boil, then reduce heat to low. Ladle 1 cup of stock into rice and stir. Cook over medium heat, uncovered, stirring, until all liquid is absorbed. Add another cup of hot stock and stir constantly until all liquid is absorbed.
Continue adding 1 cup at a time, until all of stock has been absorbed and rice is tender. (Adding stock, cup by cup, will take about 20 to 30 minutes).
When rice is cooked, add mushrooms, basil, Gorgonzola cheese, broccoli, lemon rind, cream, salt and pepper and stir gently to combine.
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Breakfast: Soft- or hard-boiled eggs. Nitrate free breakfast sausages. 1/2 cup Hippie Girl Granola. 1 cup raw milk.
Lunch: Chef’s Salad. 6 ounces Brazil nuts.
Dinner: Turkey Stir-Fry Stew. 2/3 cup Maureen’s Mushroom, Broccoli, Cheese and Tomato Risotto or 2/3 cup brown rice with butter.
Hippie Girl Granola
Makes 10 Servings
1 cup organic rolled oats
1/4 cup each raw, organic pecans, walnuts, sunflower and pumpkin seeds,
or nuts and seeds of your choice
1/8 cup coconut oil, melted
1 tablespoon cinnamon
1 teaspoon allspice
1/8 cup unrefined, organic honey
1/8 cup organic currants
(or any dried fruit—figs, raisins, pineapple, apples, bananas)
Pre-heat oven to 350°. In a medium-sized bowl, combine all ingredients except currants. Spread over a cookie sheet and bake for 30 minutes. Remove from oven and stir in currants or other dried fruit. Remove and cool. Keep in airtight container.
Chef’s Salad
Makes 4 Servings
European Vinaigrette
1/2 cup extra-virgin olive oil
2 tablespoons cup white balsamic vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon garlic, finely minced, optional
In the bottom of a salad bowl, whisk all ingredients until emulsified.
Salad
6 cups mixed salad greens, torn into bite-sized pieces
8 ounces cooked cold chicken or turkey, cut into thin strips
8 ounces cooked cold nitrate-free ham, cut into thin strips
8 ounces unpasteurized Swiss cheese, cut into thin strips
2 medium-ripe, quartered tomatoes
1 cup thinly sliced jicama
1 cup peeled and sliced cucumber
1 cup pitted black Greek or green olives
4 hard-boiled eggs, halved, salted and peppered
To salad bowl, add all ingredients except eggs, and gently toss with European Vinaigrette. Arrange on plates and garnish with eggs to serve.
Turkey Stir-Fry Stew
Makes 4 to 6 Servings
(Courtesy of Sally Fallon from her cookbook Nourishing Traditions)
1 ½ pounds raw turkey, cut into small pieces
about 6 tablespoon extra virgin olive oil or lard
2 bunch green onion, slice on an angle
1 green or red pepper, seeded and chopped
1 cup chopped pineapple, drained
1 small can water chestnuts, drained and sliced
2 cloves garlic, finely chopped
1 teaspoon grated ginger
½ teaspoon red pepper flakes
2 tablespoons shoyu
1 tablespoon sucanant
1/8 cup rice vinegar
2 to 3 cups chicken or turkey stock (see Minestrone Soup)
2 tablespoons arrowroot mixed with 2 tablespoons filtered water
Mix stock with garlic, ginger, pepper flakes, shoyu, sucanant, and vinegar and set aside. Pat turkey pieces dry. In a heavy skillet or wok, sauté turkey in batches in 3 tablespoons olive oil or lard until cooked through. Using a slotted spoon, transfer to a heated bowl. Add remaining olive oil or lard and sauté onions and pepper about 2 minutes. Add sauce mixture and bring to a boil. Add cooked turkey, pineapple and water chestnuts to pan and mix well. Add arrowroot mixture and simmer a minute or so until sauce thickens. Serve hot.
Maureen’s Mushroom, Broccoli, Cheese and Tomato Risotto
Makes 8 Servings
3 tablespoons oil from sun-dried tomatoes
2 minced garlic cloves
1 small diced yellow onion
1/2 pound thinly sliced mushrooms (any type)
1/2 cup sun-dried tomatoes, drained and slivered
1 1/2 cups long-grain brown rice, rinsed and drained
5 cups chicken stock
sea salt and freshly ground black pepper, to taste
1/4 cup slivered fresh basil, or 2 teaspoons dried basil
1 cup crumbled gorgonzola cheese
2 teaspoons grated lemon rind
2 heads broccoli, separated into florets and steamed
1/4 cup organic cream
In a large saucepan, heat oil over medium-high heat. When oil is hot, add garlic, onion and mushrooms and sauté until softened, about 5 minutes. Add sun-dried tomatoes and rice and stir gently to thoroughly coat grains with oil.
Add rice mixture to a rice cooker, add chicken stock, salt and pepper, and set to cook. If you prefer to cook the rice on your stovetop, in another saucepan, bring stock to a boil, then reduce heat to low. Ladle 1 cup of stock into rice and stir. Cook over medium heat, uncovered, stirring, until all liquid is absorbed. Add another cup of hot stock and stir constantly until all liquid is absorbed.
Continue adding 1 cup at a time, until all of stock has been absorbed and rice is tender. (Adding stock, cup by cup, will take about 20 to 30 minutes).
When rice is cooked, add mushrooms, basil, Gorgonzola cheese, broccoli, lemon rind, cream, salt and pepper and stir gently to combine.
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