Roast Lamb

This was our test trying to make lamb that people would actually eat. This hasn’t been replicated yet.

Use the oven-connected-probe for a perfectly cooked roast. We used a 5 lb, bone-in lamb leg roast. Fed 12 people and had a few leftovers.

  • Cut off as much of the fat as possible (this is a fatty, tender meat. You won’t miss it)
  • cut  slices into the meat to give the marinade access
  • rub on the marinade–cover everything thoroughly
  • wrap in plastic wrap and refrigerate overnight
  • heat the grill as hot as you can and sear all sides of the roast for a minute or two until crispy
  • place in oven at 340 degrees on a raised roasting pan with water in the bottom and cook until done, basting occasionally
  • We cooked ours to 140 degrees which left it quite pink near the bone (took about an hour) I learned you should expect about 25 min per lb but that proved untrue in this case.
  • let it rest for awhile before serving

 

Marinade
– chopped garlic (I used the stuff in the jar)
– dry rosemary
– chopped fresh mint
– lemon zest and juice (I zested a whole lemon and juiced half of it – large)
– salt and pepper
– olive oil
should be closer to paste than liquid

Basting sauce
– olive oil
– chopped garlic
– lemon juice

 

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Fats Good and Bad

These are my notes that I taught for my class on fat.  There are some great video links in here that I hope you watch.

FAT – GOOD OR BAD

Word of Wisdom – D&C 89

Up to the 1960’s good science, good medicine that was concerned with health.

Since then we have acquired corrupt drug companies making billions of dollars on statin drugs, a food industry that is addicting us to their junk food for our money, and a corrupt government that is only concerned with staying in power and not our health or safety.

Our Government and Medical industries have told us to eat low fat. Since the beginning of the low fat dies Americans are 3 X’s more obese.

69% of Americans are obese or overweight

Creeping obesity – 35,000 cal is 10 pounds. If you gain 10 pounds this year that’s only 100 cal a day or about 2 Oreos per day extra.

We are afraid of the calories. We know that fat is very high in calories so we don’t eat fat. But that is what is causing the problem. We need the good fat and we will search for it and keep eating trying to find the nutrients that we need. If we eat good fat it helps to maintain good weight.

 

VIDEOS FROM GARY TAUBES

http://m.youtube.com/watch?v=lDneyrETR2o

https://www.youtube.com/watch?v=nQuB9pcptk0

 

The bottom line:

  • When insulin is secreted or chronically elevated, fat accumulates in the fat tissue.
  • When insulin levels drop, fat escapes from the fat tissue and the fat depots shrink.
  • We secrete insulin primarily in response to the carbohydrates in our diet.
  • “Carbohydrate is driving insulin is driving fat.” George Cahill, 2005
  • Obesity is a disorder of excess fat accumulation (Not energy balance, not over-eating, not sedentary behavior)
  • Overeating and inactivity are compensatory effects; they are not causes; or, in other words, we don’t get fat because we overeat, we overeat because our fat tissue is accumulating excess fat, like a cancer tumor.
  • Obesity in America has tripled since the introduction of the “Low Fat Diet” and HFCS

If we are supposed to lower carbs but the Lord says not to eat meat then what? Eat FAT!

Replace high glycemic index carbs, ie. Bread, pasta, crackers, potatoes, rice and sugars with fat. These foods drive insulin up. Do you have insulin resistance the precursor to diabetes?

Not all carbs are equal. Unrefined carbs prepared correctly are fine. Whole grains fermented or sprouted, vegetables and fruits are great. When we sprout or ferment (natural leaven) our grains the sugars are predigested so it does not cause a spike in insulin.

The average kids menu consists of nothing but white refined flour, sugar and bad oils. In Primary every kids favorite food is mac and cheese. What are they going to eat when they grow up?

My grandmother is the first generation of bad eaters. We now have changed our genes. Our kids are paying the price with obesity and diabetes as children. We can change our genes back to health.

 

It’s quality of our food not the quantity.

If it costs more and it’s hard to get, eat it!

 

Example: Good oils, Good chocolate, Nuts, Avocados

 

Good Fats – Bad Fats

Not all fat is created equal either just like carbs.

Video on how Olive oil is made – https://www.youtube.com/watch?v=aieNV3V4b_s

Video on how Canola is made, notice how they talk about saturated fat (not true) https://www.youtube.com/watch?v=omjWmLG0EAs

 

Corn, Soy, Canola is all highly refined with solvents, high temperatures. They are all Genetically Engineered. Studies are showing extremely high correlation with GE and liver and kidney problems.

Corn is high subsidized by the government with Corn receiving $77 billion dollars between 1995 and 2010. The ratio of omega 6 to omega 3 is 49:1. Increasing the probability of disease, including breast cancer, and depression. Optimal is 4:1

Canola is not made by God but rather scientists in 1986. It is toxic and marketed to be a health food.

Soy has no redeeming qualities. There are as many bad reasons to avoid soy and there are good reasons to use coconut oil

Polyunsaturated fats like Corn, Soy, and Canola have been shown to contribute to increased cancer and heart disease, immune system dysfunction, damage to the live, reproductive organs and lungs, digestive disorders, depressed learning ability, etc… They oxidize or go rancid when subjected to heat or oxygen causing free radicals.

 

Table showing the risk of eating partially hydrogenated oils:

Cancer, by interfering with enzymes your body uses to fight cancer Chronic health problems such as obesity, asthma, auto-immune disease, cancer, and bone degeneration
Diabetes, by interfering with the insulin receptors in your cell membranes Heart disease, by clogging your arteries (Among women with underlying coronary heart disease, eating trans-fats increased the risk of sudden cardiac arrest three-fold!)
Decreased immune function, by reducing your immune response Increase blood levels of low density lipoprotein (LDL), or “bad” cholesterol, while lowering levels of high density lipoprotein (HDL), or “good” cholesterol
Reproductive problems by interfering with enzymes needed to produce sex hormones Interfering with your body’s use of beneficial omega-3 fats

 

Toxic fats cause hardening or “frying” of the arteries. Colesterol comes to the rescue when these hard arteries tear. Colesterol patches the hole.

Of all foods we eat, polyunsaturated oils are rendered most dangerous by food processing. And they are in EVERYTHING.

Saturated fat has shown no correlation to heart disease. Animal fats are great for us.

Fat must be in the diet to utilize and access fat soluable vitamins like A, D and K.

Raw fats are crucial. Raw dairy is great. Eat egg yolk!! With their associated proteins, and eat raw pastured eggs. Saturated fat is good not bad. Find and pay for good butter and dairy. Eat cheese (not kraft). Olive oil, Coconut oil, Lard (not from the store it’s hydrogenated)

Enjoy Fat! God made it, He likes it. Eat it the way He made it. Don’t eat it if altered or created by man.

 

 

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HFCS and Agave

High Fructose Corn Syrup and Agave are two foods to avoid.  I just read a great article from the Weston A Price foundation that is very informative about these sweeteners.  Find it at:

http://www.westonaprice.org/modern-foods/agave-nectar-worse-than-we-thought

Good reading to you, it’s a long one!

Enjoy 🙂

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Juicing

I haven’t been as much of a juicer as I would like.  It’s kind of funny because I know in my heart that juicing will make me better but I’m often too sick to juice.  Now isn’t that a catch 22?

I love what I have learned about wheat grass juice.  It is a potent medicine that is practically free and very easy.  It is so potent that it can make you feel sick while it’s making you better.  We are all toxic from the world we live in, the water we drink and the food we eat.  Wheat grass helps us to detox but that process can be a hard one.

A gentler juice is to juice veggies and fruits of all sorts, especially green ones.  Just take some spinach, kale, carrots, apples, lime, radishes, cabbage, watercress, anything and juice it and enjoy the benefits of happy cells.

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August 23, 2011

Yeah! Today I tasted my first dilly beans that I fermented last week.  They are yummy!  I’ll put the recipe up today.  My sauerkraut is delicious too especially the hot spicy one.  It’s so fun to try something new and have it work, especially when it is so easy!

Breakfast – Oatmeal with cream and cinnamon apples

Lunch – dilly beans and sauerkraut

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August 21, 2011

Yesterday was my protein day.

Breakfast – 5:30 with the bishop, scrambled eggs with mushrooms, red pepper, green beans

Lunch – Kefir smoothie

Dinner – Fillet Mignon from our amazing butcher cooked by Monty, green beans, sauerkraut, Amy’s oriental coleslaw,  fresh sliced tomatoes with a sprinkle of romano cheese Grandma brought back from Germany.  What a feast.  The meat made it sit pretty heavy on the stomach .

Late snack – homemade oatmeal cookies.

No wonder I gained a pound!

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August 22, 2011

Breakfast – Kefir smoothie with cucumber and apricots

Snack of almonds, macadamia nuts, and coconut

Lunch – Homemade oatmeal cookies yummy but I felt devilish eating them for lunch!

Snack – Jamba Juice while out shopping.  I had blueberries, strawberries, and peaches with coconut water blended.  Refreshing

Dinner – Brigham’s bread sticks, fresh steamed greenbeans and a baked sweet potato.  All with fresh raw butter.

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August 19, 2010

On the run again but I got to have Kefir again today for the first time in Months!  It was so yummy 🙂

Breakfast – banana, Kombucha drink, Lara bar

Lunch – Didn’t get to eat until 2:30.  Mixed up a Kefir smoothie with apricots, cherries, and banana.  Had some popcorn.

Dinner – We decided to run and go boating so I grabbed some sliced cucumber, almonds and pecans, sliced apples with pepper jack cheese (one of my favorite treats.  I didn’t have any raw cheese but we did use Tillamook cheese that is free from hormones) and to top it off raw green beans.  On the side we had popcorn 🙂  overall it was a very good picnic on the boat, though I will have to vacuum the boat tomorrow after eating popcorn on it.

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August 18, 2011

Breakfast – on the run, sliced apple with avacado and cucumber

Lunch – Salad with refried beans, some sauted green peppers and onions with 1-2 oz chicken, shredded lettus and salsa

Dinner – Homemade bread with raspberry jam

What a busy day!  Ran from 8am to 8pm.  Luckily Brigham had made homemade bread for dinner and had it ready when I finally got to eat at 9:30!

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August 17,2011

This time of year makes me Grateful to the Lord for his harvest and my neighbors for their gardens and their generous sharing hearts.

Breakfast – raw red pepper slices, raw tomatoe, left over fish

Lunch – #5 Shrimp and grapefruit salad

Dinner – Raw corn on the cob, raw tomatoes, fresh green beans, fresh yellow squash, raw cucumbers, raw butter, sprinkle of a good romano cheese over the vegy’s especially the tomatoes.

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Fresh Feast

I haven’t added any more to my menus for the last couple of days because I haven’t really been eating traditional meals with recipes and I thought I would just add recipes as I ate them.  Therefore I have mostly desserts in my recipe box so far.  Bizarre.  I have been eating raw and fresh.  Here’s what I’ve been eating and loving lately-

raw corn on the cob.  yum
raspberries
apricots
canteloupe
peaches
raw green beans by the hands full!  Green!
mung bean sprouts, grown by Brigham
fermented or sour pickles and sauerkraut

I’m already sad for this harvest season to be over.  It is a feast everyday.

If you need something cooked try the melted apricot recipe under desserts.  In fact, I think I’ll go make it right now!

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August 13, 2010

Breakfast was Celery with Homemade Almond butter, the kids had peanut butter, with dried currants for the “Ants on top of the log”.

Lunch was refried beans with guacamole and salsa verdi.  Had a few grilled green peppers and some onions with it.

Dinner was Corn on the cob with a Baked Potato.  We were at the fair so this is what we ate there.  They didn’t have real butter so we skipped their alternative and went with lots of real sour cream, a little cheese, chives and lots of spices from their spice bar.

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