9/27/2022
Good morning! I hope your week is off to a fabulous start and you are feeling energized, nourished, and ready to take on whatever this week has in store for you! You've got this! Just think - best part is, you don't have to think about food!
This week's "food for thought":
I don't use a ton of red meat in my meals, generally because most of my client's are mostly plant eaters, but when I do I make sure to use local, high-quality sources! My favorite local source is NoFo Grass Fed, located right on Alvah's Lane in Cutchogue. Their meat is grass-fed and grass-finished, very reasonably priced and it is delicious!! I have tried many other local sources and their meat is by far my favorite.
I added some butternut to the "Leek My Tate" soup this week for some added color and flavor. I don't know about you but I think it really made it pop!
I had advertised Dinosaur Kale for this week's salad but my dealer, I mean supplier, said the quality wasn't great so instead I went with a local curly Kale and spinach blend. You can eat this one cold as a grab-n-go lunch or maybe heat it all up for a sauteed hot salad.
I know most of us are creatures of habit, but I like to try to throw in some new plants and flavors every now and again. Mung beans are a favorite of mine. Try pan frying or baking this burger and I recommend eating it with ALL the fixings - use the beet mayo and pickled onions, but why stop there? Maybe some bread and butter pickles (my favorite brand is Bubbies) and avo too? If you picked up some of The Ferm's Kimchi or kraut I would add that too. It has become one of my favorite burger toppings.
Try pan frying the fried rice for best results. Use sesame oil for even better results and really get that pan hot so you can make it real rice and hard (and crispy).
Weekly Fun Food Fact
Did you know that mung beans are a legume and packed with plenty of amino acids that our bodies are unable to produce on our own? I think of them like lentils, my favorite nutritional powerhouse!
From an Ayurvedic perspective, Mung Beans are cooling, sweet, and dry making them very balancing for the mind, body and soul.
Did you know that the majority of research giving red meat a bad name does not take into account using well-sourced meats? Everything in balance, right? We know that plants are where it's at for our health, but adding small amounts of well-sourced animal proteins can also be very beneficial. Think of your meat consumption like a condi-meat. Mostly plants and a little bit of meat on the side!
Try this:
Heat up the chili and eat it on this cool, cloudy day or perhaps make it into a nacho meal for the whole fam! Add whatever toppings you want - maybe some goat's cheddar (Fit Foods has it!), jalapenos, local tomatoes, corn, and avo). Enough to feed a fam of four at least! Or use it as a taco filling!
Take a meat-ful meal and make it more plant-i-ful. For example, in the mood for a burger? Try a burger salad! Want chicken? Make a chicken salad packed with nuts, seeds, and veg (or try one of mine!) and top a bowl full of greens with it. This is a great way to start increasing plants in your diet while still getting that meat-fix you might crave!
Thank you again for being such amazing customers and friends. I so appreciate your business, but more importantly I admire your commitment to a healthier lifestyle.
Remember, this was the last week for monthly subscriptions. Menu goes out today for October!! Get it while it's hot!
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