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Issue 112: Grassfed Beef

Serves 4-6

1½ pounds grassfed ground chuck
1 egg, beaten
½ teaspoon Dijon mustard
½ cup ketchup
1 finely chopped onion
½ finely chopped red or green pepper
¼ to ½ cup organic whipping cream (or organic whole milk)
1½ teaspoons salt
½ cup oats
1 cup sprouted grain bread, toasted and torn up
1½ Tablespoons rapadura or sucanat

½ cup ketchup
3 Tablespoons rapadura or sucanat
2 teaspoons stone ground mustard
½ teaspoon chili powder

Mix the meatloaf ingredients together and bake in loaf pan for 1½ hours at 350 degrees. Mix topping ingredients together and spoon topping over loaf the last 10 minutes of baking.

Recipe courtesy of Nicki Rubin

Spaghetti with Meat Sauce 
Serves 6

2 (14.5 ounce) cans Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic powder
¼ teaspoon thyme
¼ teaspoon dried crushed red pepper
½ teaspoon salt or Herbamare® to taste
½ large onion, chopped
1 cup button mushrooms, washed and quartered (optional)
1 Tablespoon butter
1 pound grassfed ground beef
1½ boxes spelt spaghetti or angel hair pasta (whole wheat is a substitute for spelt)
parmesan cheese (optional)

Combine the diced tomatoes, tomato sauce, tomato paste, olive oil, garlic, oregano, basil, garlic powder, thyme, dried red pepper and salt in a medium or large sized pot and bring to a slight boil. Reduce to low heat. In the meantime, sauté the onion and mushrooms in the butter over medium heat until tender. Brown the meat in a large skillet, stirring until it crumbles. Drain the meat. Add the cooked meat, mushrooms and onions to the sauce.

Prepare 1½ boxes of spelt spaghetti or angel hair pasta according to the directions on the package. Adding a small amount of olive oil to the boiling water helps the pasta not to stick. Drain pasta. Top pasta with meat sauce and sprinkle with parmesan cheese, if desired.

Recipe courtesy of Nicki Rubin

Family Roast Beef
Serves 4-6

4 to 5 pound chuck roast (or pot roast), from grassfed beef
¼ pound butter
½ cup Worcestershire sauce
Celtic sea salt
black pepper, freshly ground

Preheat oven to 325 degrees. Rub the roast with salt and pepper and place in a baking dish with 2-inch sides. In a saucepan, melt the butter and add an equal volume of Worcestershire sauce. Pour the sauce over the roast. Bake slowly at 325 degrees until a meat thermometer reads 150-155 degrees (for medium). Remove the roast from the oven and allow it to rest and redistribute the juices before carving. The temperature will climb to 180 degrees. Note: Grassfed beef should be cooked more slowly at a lower temperature than commercial beef. Grassfed beef should also be allowed to “coast in” to the desired level of doneness by removing it from the oven several minutes before you think it is done. This preserves the juiciness and produces meat that is more tender.

Recipe courtesy of Keith Tindall from White Egret Farm


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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