Though I have not yet tackled the subject of optimum choices for animal protein, I'd like to post two recipes that feature healthy protein. After all, we are all looking for recipes that taste great, are dense with nutrition and that avoid all the toxins that so characterize our food products these days. So, in this post I will feature the two recipes and in a later post will write more about what is optimum as far as animal protein is concerned.
The first recipe is Cinnamon-Berry Smoothie. Robert and I have this smoothie for breakfast often. It keeps us satisfied throughout the morning hours. I won't think about eating until 12:30 or later. That's because its dense nutrition meets my body's needs, and so I won't hear from my stomach for quite sometime.
The recipe calls for raw eggs. If you are concerned about food-borne illness, you should know that the only part of an egg that can be contaminated with a pathogen is the shell. The inside of fresh eggs is always sterile. Only one in 30,000 eggs is contaminated and if you use good eggs from humane sources the percentage drops drastically.
However, if you really want to be on the safe side, just spray the outside of the egg with full-strength 3% hydrogen peroxide and follow with a spray of full-strength white vinegar (do not mix the two by placing them together in one bottle). Let the egg set for a few seconds and then dry with a paper towel. Spraying this way will kill any menacing pathogen lurking around. Vinegar and hydrogen peroxide used together are much more effective than phenol, the industry standard.
By the way, you cannot taste the eggs. If you didn't know, you'd never guess there were eggs it this smoothie.
6 oz. whole raw milk or pasteurized cream-top (non-homogenized) whole milk
4 oz. coconut milk (not reduced-fat kind)
2 oz. heavy cream
1/2 cup frozen strawberries, blueberries, blackberries, or raspberries
2 raw eggs (high in omega 3 fatty-acids are best - this is specified on carton)
1 t. pure vanilla extract
1/2 to 1 t. stevia sweetener (a healthy herbal sweetener)
1 T. raw, unfiltered agave nectar (a healthy sweetener - I use Wholesome, Organic Raw Blue Agave)
1/2 t. ground cinnamon
1/4 t. ground allspice
1/4 t. ground ginger
1/4 t. ground cardamom
pinch real salt
4 ice cubes
Place all ingredients into a blender and blend until smooth. This makes one 20-ounce serving. Enjoy!
The second recipe is Pablano Steak Chili. Not only is this the best chili I've ever had, it is highly nutritious. I found the original recipe at Whole Foods Market, but have tweaked it considerably, so I consider it my own now. This is not a spicy chili. It is just delicious! If you like a little heat, just add cayenne pepper to your heart's delight. I double the recipe. We eat some for that evening's dinner and I freeze what remains - enough to fill 3 (32oz.) yogurt containers. So it makes enough for four meals for us.
Pablano Steak Chili
2 pablano chili peppers (these are mildly spicy)
2 lbs. beef round steak (best is grass-fed, next best is range-fed, both without antibiotics or hormones)
2 T. bacon drippings
1 yellow onion, chopped
1 green pepper, chopped
2-3 cloves garlic, minced
1 (14 1/2oz.) cans diced tomatoes, not drained
2 T. chili powder
2 t. ground cumin
real salt & pepper to taste
2 (15oz.) cans pinto beans, not drained
cilantro, sour cream, grated cheese for garnishes
1. Fire roast the Pablano chilies by placing them directly on gas burner grate, or by placing under the broiler (if you have electric burners). Let them become somewhat charred on all sides (turn as necessary). Place in a pot with a lid and let them set and steam while you get the chili started.
2. Cut round steak into very thin slices - 1/4-inch by 2 or 3 inches.
3. Place beef, bacon drippings, onion, bell pepper, garlic, tomatoes chili powder, cumin, salt and pepper is a large pot (a small Dutch oven works great) and bring to a simmer. Cover and let simmer while you finish preparing the chilies.
4. Rinse the pablanos under cold water. Remove the charred skin. Slit chili to open and remove membrane and seeds. Lay flat and chop into 1-inch pieces. Add to pot with chili mixture and continue to simmer for 2-3 hours, or until beef is fork-tender.
5. Add beans and bring back to a simmer. Continue to cook for 30 minutes longer.
6. Serve with chopped cilantro, sour cream and grated cheese. Yum!!!