The Garden of Eating Cookbook Giveaway
Posted by Megan Baugh on Sun, Jan 24, 2010 @ 12:30 AM
Drawing on the landmark work of Weston A. Price, D.D.S., and the time-tested food ways of healthy preagricultural people, The Garden of Eating is a comprehensive guide for obtaining the health-building benefits of a diet based on fresh vegetables and fruits along with pasture-fed animal products. It provides a simple, practical dietary plan and includes time-saving tips, resource lists, shopping lists, menus, and 250 delicious, nutritious, family-friendly, grain- and dairy-free recipes, plus eight appendices; 592 pages, illustrated and indexed.
See below the recipe for your chance to win this great book!
Herbed Meatballs
Prep: 15 minutes/Cooking: 15 to 20 minutes/Yield
: 24 meatballs; 6 servings
You don’t need to sauté or stir meatballs while they cook, nor do you need pasta to make the meal. You can serve them over spaghetti squash with red sauce, or with roasted vegetables and a side salad, cooked leafy greens, or blanched or parboiled vegetables with a dip or dressing.
Notes: Transfer frozen meat to the refrigerator 24 to 48 hours before cooking. If you don’t tolerate oats, bind the meatballs with dried shan yao (Radix Dioscorea), a starchy white tuber sold in dehydrated slices in boxes in Asian markets and herb shops. Powder it in a blender or spice-dedicated coffee-grinder, then add it to meat mixture below.
Ingredients:
1/4 cup thick or old fashioned rolled oats (aka oatmeal or see variations)*
1/4 cup almond, cashew, or coconut milk, water or broth
1 medium to large egg
1 1/2 teaspoons dried herbs or 1 1/2 to 2 tablespoons minced: Italian blend, Herbes de Provençe, or combination of 2-3 herbs: sage, thyme, marjoram, oregano, basil, thyme
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon ground chipotlé or black pepper
1 clove of garlic, minced or pressed
1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes
1/2 to 1 teaspoon finely ground, unrefined sea salt or 1 to 2 tablespoons tamari soy sauce
1/2 cup minced onion or 1 tablespoon freeze dried onion or shallot flakes
1 to 1 1/4 pounds lean ground beef, bison, or lamb
1/2 cup water, use only if simmering meatballs
1. In a medium bowl, combine oats (or shan yao) and milk. If possible, soak for 1 to 8 hours in the refrigerator. Add eggs, herbs, cumin, red/black pepper, garlic, parsley, salt or tamari, and onion.
2. Crumble meat into a large bowl and add the mixture from step #1 above. Mix with clean bare hands pulling apart rather than squeezing and packing to evenly distribute seasoning (I use disposable gloves). Do not over mix. Shape into 24 (1-inch) balls.
3. To simmer: Bring 1/2 cup water to boil in a 12-inch skillet. Add meatballs. Cover, reduce heat, and simmer 15 to 20 minutes, until the same color throughout. Remove lid and cook away liquid.
To bake: Omit 1/2 cup liquid. Bake meatballs on parchment-lined baking sheet in a preheated 350˚ F-oven for 15 to 20 minutes, shaking pan occasionally, until done.
4. Serve, then freeze any leftovers you don’t plan to to use within 3 days.
1 serving (beef): 140 calories, 19 g protein, 6 g carbohydrate (1 g fiber), 5 g fat, 26 mg calcium, 202 mg sodium
Variations:
- Gluten-free meatballs Replace rolled oats with 1/4 cup powdered, dried Shan Yao (described above). If you don’t have oats or shan yao, you can simply omit it.
- Egg-free meatballs: Replace eggs with 1 1/2 teaspoons Energy Foods Egg Replacer dissolved in 3 tablespoons of warm water, then whisked well after 5 minutes.
- Replace herbs in the master recipe with 1 teaspoons ground coriander, increase cumin to 1 teaspoon, and add 1/4 teaspoon ground allspice with 1/4 teaspoon black pepper. Add garlic if desired, and proceed as above.
For more information about this book and the authors, visit their website and blog!
CLICK HERE for your chance to win this book! Entries must be received by 12:00 pm (noon) CST on Friday, February 5th, 2010. The winner will be announced in the newsletter on February 7th. Good luck!