Healthy Clean Eating Recipes: Grassfed Beef: Discover the Secrets of Cooking Healthy Beef

By Deeter Annie

This book will give you the information you need to understand what grassfed beef really means and why that's important. It includes an in-depth discussion of the important methods and practices necessary to cook grassfed beef successfully.

• Language: English
• Publisher: B & C, LLC
• Release date: Jun 9, 2013
• ISBN: 9781628841589

Deeter Annie

Annie Deeter is a self-acknowledged foodie who loves to cook, grow gardens and feed people. In this book she turns her focus to healthy grassfed beef in an attempt to share her knowledge and break down some of the myths that surround beef in our modern times. b Not everyone is, or should be a meat eater; but for those of us who are, healthy meat is a requirement. Healthy in this day and age means grassfed pastured beef and learning to cook it well is a huge part of being able to take advantage of it as a healthy food choice.b Growing up in a family of cooks and raising some great cooks in her own family, Annie has come to understand, appreciate and value the power of really great cooking. It uplifts the body, mind and spirit and puts excellent nutrition at the head of the table, where it belongs. Annieb s children are grown and only visit now, b but when they do, we cook!b she says. b I think this defines who we are more than almost anything else we do. Because this is what we do for the joy, and the community and the love of it.b

Book preview

Healthy Clean Eating Recipes

Grassfed Beef

Annie Deeter

© 2013 Annie Deeter. All rights reserved.

First Edition June 2013

ISBN 978-1-939643-83-4

All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews.

Table of Contents

Table of Contents

Introduction

A Few Words about Clean Eating

A Little History

A Few Words about Beef

Grassfed, or Pasture Raised Beef is the Healthy Beef to Eat

Cost and Quality of Grassfed Beef

Cooking Grassfed Beef

Minerals and Essential Fats

A Few Words about the Other Ingredients in These Recipes

A few Words about the Recipes

The Recipes

Bone Broth

Sirloin Stir-Fry

Beef Stew

Blade End Chuck Pot Roast

Sirloin Burgers

Beef Burrito with Greens – Veggie Wrap

Beef Onion Mushroom Scramble

Grilled Rib Eye Steak

Bottom Round Roast

Beef, Pork and Mushroom Meatloaf

Bonus Recipe: Whole Grain Artisan Burger Buns

Resources

Sources/Bibiliography

Other Books by Annie Deeter

Introduction

Eating healthy grassfed beef is becoming more widely recognized as an important part of a clean diet. Whether this is due to the rapid expansion of industrial animal production facilities, a growing awareness of the dangers of industrialized food or simply as a result of people's direct experience of better health through clean eating, it does appear that for many people, the evidence is in, and clean eating demands clean beef.

The rise in the numbers of small pasture raised animal farming operations is just one indicator of its increased popularity.

But clean grassfed beef presents a challenge that most of us have never faced or even been aware of before: naturally raised, grass only diet cattle produce a very different meat than grain finished cattle. Grassfed beef needs a different approach in the kitchen to get the tender delicious result that it can offer.

This book will walk you through the tips, tricks and secrets that result in healthy and delicious beef dishes for your table.

I've chosen ten different recipes which each focus on a particular type of dish, so that once these are mastered it is a simple thing to vary and amend them as you wish and have a full repertoire of great healthy beef options. For example, once you know how to make a delicious grassfed beef stir fry, you can play with the vegetable, herb and spice choices that please you best.

Grassfed beef cattle are raised in sunshine and fresh air and native perennial pasture. They are drug and hormone free and humanely slaughtered.

This book was written to give you the tools you need to prepare and cook beef that comes from cattle raised the way cattle ought to be raised. It walks you step by step through the things you need to know to create, healthy grassfed beef dishes for yourself and those who share your table.

A Few Words about Clean Eating

The basic principles of clean eating are simple:

Eat real, whole unprocessed food. Eat organic, non-toxic food. Eat food that is grown in ways that allow it to provide the mineral and nutrient support your body needs in order to thrive. Eat unrefined foods rather than refined sugars and processed refined foods. Eat a balance of proteins, carbohydrates and healthy fats. Avoid soft drinks, and high calorie drinks which provide empty calories and upset the body's internal acid/base balance. In general, eat well. Eat less food more often, and include nuts, dried fruits and seeds in the diet.

Clean eating is not an admonishment to eat only 'rabbit food' living on lettuce and carrots; but it is abundantly clear that we all need to greatly increase the amount of fresh clean organic produce we consume on a daily and per meal basis.

There are many varied philosophies within the clean food movement which range from eating raw foods to incorporating fresh vegetable juices into the daily diet. Recently there has been a resurgence of interest in clean meats and dairy, particularly grassfed meats, raw butter and raw milk. While there are few food subjects that stir up more controversy than the raw dairy debate, there is clear research upholding its health benefits.

In some ways the demand for these whole healthy foods is a direct response to mainstream food industry practices.

A Little History

The idea of clean eating or eating healthy and clean foods is said to have begun with the food movements of the 1960's and 70's when natural food cooperatives, health food stores and 'hippie food' like granola and sprouts began popping up all over the country. However the backbone of healthy eating, of whole grains, fruits, vegetables and other nutrient rich foods has a long history across America. These more recent movements did not appear in a vacuum; and it was in large part as a result of such scientists and doctors as Adelle Davis, Weston A. Price and Jerome I. Rodale.

These and many other pioneers of nutrition, good health and organic and healthy food were, in their own ways, inspired to action by what they saw in the American food industry of their day. As Adelle Davis said in 1971: If this country is to survive, the best-fed-nation myth had better be recognized for what it is: propaganda designed to produce wealth but not health.

The words local and sustainable didn't have center stage as they do today in the new food movement of the 21st century; but the ideas of real, organic and natural foods vs. packaged, processed foods were certainly well in place.

While a great many things have changed since the 1960's and 70's, modern American agribusiness has only become more industrialized, profit driven and secretive. Rather than moving toward the openness and health centered growing of food espoused by these early farm, nutrition and health pioneers, massive Confined Animal Feeding Operations, or CAFOs, genetically modified crops and rapidly increasing use of pesticides have become commonplace.

In some ways, it is this continued free-fall of the food industry into junk science and junk foods which has spurred the latest and largest evolution of the healthy clean food movement.

During this same period, new influences in cuisine and cooking also came into play. A large immigrant population of Vietnamese people after the Vietnam War brought their specialty greens, and culinary arts