Monday, July 28, 2014


Jovial rice pasta

Sugar change:
I've changed sugars after finding out that it's a common practice to use Round Up to dessicate sugar cane before processing.  This leaves glyphosate residues and glyphosates negatively affect bacteria, including the good bacteria in our gut - and I need all the help I can get to keep my gut healthy!  Organic sugars are not processed in this way, so I've switched to C&H organic cane sugar and Trader Joe's organic cane sugar.  I'm working at changing the recipes to organic sugar.

Marinated Flank Steak

If you've been eating grass fed beef, you've probably noticed that it has a different texture from grain finished, store beef.  Marinating is one way to tenderize it - this recipe works great to get a steak ready for the grill or you can broil it in the oven.

Marinated Flank Steak

1/4 cup white wine
1/4 cup coconut aminos
2T lemon juice
2T olive oil
1T honey
3 cloves garlic
1 large shallot
1 tsp. mustard powder
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. white pepper

Put everything in the blender and liquify.  Put flank steak in a Ziploc bag, pour marinade over, and put in the refrigerator for 4 to 6 hours.  Grill outside or broil in the oven to medium rare and cut into thin strips on the bias.  We serve it on rice, salad greens, or cooked greens.