In this episode of Know Your Food with Wardee, I’m sharing the foods and recipes we’re loving lately. We all go through seasons of what we like to eat, and my family is no different. So here’s a peek onto our plates. This is a short episode — an easy one to fit in!
Plus I gave a bit of a garden update (getting the garden ready).
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Here are the recipes I mentioned in this episode. The audio version contains more!
- 5 cups rolled oats
- 3 cups raw whole milk (add 3 tablespoons raw apple cider vinegar, lemon juice, yogurt, or Kombucha if not raw) — or blend of milk and water
- 1/4 cup raisins or other dried fruit
- 1 tablespoon cinnamon
- raw honey
- additional raw milk or yogurt for serving
- fresh fruit
Serves 4 to 5. Adapted from Autoimmune: The Cause and The Cure, by Annesse Brockley and Krisin Urdiales.
In large mixing bowl, combine oats and milk. Press oats down into milk so they’re submerged. Cover. Let soak overnight at room temperature. Soak in fridge if room temperature is more than 78 to 80 degrees Fahrenheit. In the morning, add raisins and cinnamon. Stir. Scoop into bowls. Top with raw honey and additional raw milk and fresh fruit. Or serve with yogurt.
- 1 cup sour cream or soft cheese
- 2 to 4 tablespoons raw milk
- 1/2 teaspoon sea salt
- 1/8 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon basil
Yields 1 cup.
Whisk all ingredients together, adjusting amount of milk for desired consistency. Refrigerate until needed.
Homemade Sausage Patties
- 2 pounds ground meat
- 1 to 2 teaspoons sea salt
- 1 teaspoon rubbed sage
- 2/3 teaspoon rubbed summer savory
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground marjoram
- 1/4 teaspoon ground black pepper
- 1/2 tsp dried parsley and 1/2 tsp dried thyme (optional)
- (Optional olive or coconut oil for lean meats – approx. 1 to 2 teaspoons per pound of meat)
Yield: 20 patties. Recipe courtesy of Peggy M., Jupiter, FL., who writes: “I usually make a large batch (8 to10 pounds), form the patties, then freeze them individually on trays. Once frozen, I put them in a freezer bag and keep them in the freezer, pulling out what we need.”
Mix well, and form into 20 patties. For lean meat, start with a low flame, then finish over medium-high heat to brown, or broil on middle oven rack. Try not to overcook; they should be nice and juicy.
How to Grill Grass-Fed Hamburgers to Perfection
- 4 pounds grass-fed ground beef
- 2 to 3 teaspoons sea salt
- 1/2 teaspoon black pepper
- 3 cloves crushed garlic (optional)
- 1 tablespoon dried parsley or 3 tablespoons fresh, chopped parsley (optional)
Fast and hot is the best way to retain moisture and tenderness in grass-fed burgers or steak, and the following methods help you achieve this.
Gas grill instructions: Preheat the grill to 425 to 450 degrees Fahrenheit. Add the burgers and grill 3 to 3-1/2 minutes with the lid on. Set a timer so you don’t forget them. Do not press on them. Do not move them. We want the juices to get sealed inside. After 3 minutes, flip the burgers and cook another 3 to 3-1/2 minutes, again with the lid on. After this, the burgers will be medium-rare. For well-done burgers, shut off the grill or move the burgers to the cool side of the grill, shut the lid and let cook another 3 to 5 minutes. Before serving, let your burgers rest, covered, in a warm area for 3 to 5 minutes. This is a good time to toast buns if you’re using them.
Charcoal grill instructions: Make a pyramid of at least 50 briquets (for a 22-inch diameter grill). Light the briquets and give them at least a half hour to get going — they should be very hot, mostly grey, and smoldering. Scrape them to one side of the grill and spread them out so they provide direct heat for half the grill’s surface. Add the burgers to the side of the grill that is over the briquets. Grill 3 to 3-1/2 minutes, with the lid on. Set a timer so you don’t forget them. Do not press on them. Do not move them. We want the juices to get sealed inside. After 3 minutes, flip the burgers and cook another 3 to 3-1/2 minutes, again with the lid on. After this, the burgers will be medium-rare. For well-done burgers, move the burgers to the other side (where there are no briquets), shut the lid and let cook another 3 to 5 minutes. Before serving, let your burgers rest, covered, in a warm area for 3 to 5 minutes. This is a good time to toast buns if you’re using them.
What’s Coming Up!
Next week my guest is nutritional therapist Lydia Shatney. We’re talking about gut healing and digestive complaints, all of which her online class Heal Your Gut (opening soon) will address.
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Anything to Add?
What foods and recipes are you enjoying and loving? Feel free to add links in the comments. Also, how is your garden growing? Please share — I’d love to hear!
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