Menu Plan Monday- June 2

I don't know about the rest of you, but there is only so much of Nourishing Traditions that I can incorporate into my cooking style at once. We were already very on-board regarding the quality of our foods (ie. natural, free range meats, some wild fish, organic dairy, raw cheese, organic or unsprayed produce, a wide variety of whole grains, alternative sweeteners, etc.), and have now successfully add in things like raw milk, bone broth, more animal protein, soaked or sprouted or sourdough grains, and just a bit of fermented foods.

I've decided that I'm reading for the next step– bring on the raw meat!

Ahhh, I can hardly believe I'm saying that! Last week, I was skimming through the book and came upon that chapter (which I usually skip on by), and began to really read it and all of the quotes in the side columns, etc. For the first time, it began to sound worthwhile to me, and I felt that we could handle an introduction to this new style of eating meat.

Here is the basic reason that I became excited and interested when I read about it this time– the chapter was just brimming full of information about healthy reproduction, and it's relation to the consumption of raw animal products. Having PCOS (a hormonal disorder) and having had a hard time conceiving my last child, this seriously piqued my interest. I intend to write a full post up on some of the information out there on this topic, as it is just fascinating!

Anyways, this week we will try our first dish: Raw Beef, Italian Style (Carpaccio). It is basically beef filet that has been frozen (to kill any parasites), then it is partially thawed and sliced thin, and served drizzled with olive oil and crushed peppercorns, and dipped in an egg mustard sauce. I'll let you know what we think!

Monday: Sandwiches (this was my husband's request- he looooves sandwiches, and I just made some delicious sprouts last week)

Tuesday: Steak, garden salad and baked potatoes

Wednesday: Raw Beef, Italian Style (NT), and Black Bean and Avocado salad (very yummy and fresh tasting, see recipe below)

Thursday: Meal salad, with chicken, boiled eggs, cabbage, tomatoes, carrots, etc. and garlic bread

Friday: Tabbouli (or Tabbouleh) Salad with sprouted quinoa, and Falafels (made with sprouted chickpeas and dehydrated). Ok, I think this meal qualifies me for health freak status, does it not? LOL! It's really good, I swear!

Saturday: Salmon Kebabs (with peppers, red onion and mushrooms) and Quinoa (served like rice). This meal was a huge hit last week!

Sunday: Nachos Supreme (organic corn tortilla chips, with melted cheese, ground beef, peppers, and guacamole, salsa and sour cream on the side). Again, my husband's request. He's easy to please!

Black Bean and Avocado Salad

I apologize for the lack of real measurements in this recipe, but I received it orally from someone who made it up based on seeing it on a cooking show on TV. It's so easy, though and you can mostly do it by taste.

1 can of black beans (I use dry beans, so I just aim for this amount, which is just under 2 cups of cooked beans)
2 ripe avacados, diced
1 bell pepper (yellow or orange are nice, just not green), diced
1/4 cup red onion, diced (optional)

Dressing
This is where it's just according to your taste. Basically, you just drizzle Extra Virgin Olive Oil and lime juice, as well as a bit of salt and pepper, until it has enough of a kick for your liking.

Mix well, and you can chill it in the fridge for a little while before serving if you like, but keep in mind that the avocado will start to brown if you leave it too long before serving it.

Menu Plan Monday is hosted by Organizing Junkie!