I like to focus on what TO eat, as when you get into what NOT to eat it always seems so judgmental. Or elitist. And for the most part if you fill yourself with good stuff, you won’t eat as much bad stuff. The only problem is that there is an entire industry trying to make bad stuff look good. Not only to taste good, but even to seem healthy.
If I had to pick just 2 things to eliminate from the diet of all my friends and family, it would industrial corn and soybeans. In the US, corn and soy (unless organic) are mostly grown from genetically modified (GMO) seeds which are scary on several fronts (environment and health .. click this link for a long explanation), are subsidized by the government so they are cheap, and can be processed into a wide array of foods, many of which are on my “NOT to eat” list.
If you eliminate corn and soy, it takes out a lot of known junk foods: everything that has high fructose corn syrup (soda, a lot of cookies and breads, some crackers, some chips). It also takes out one of the widely acknowledged evil foods, partially hydrogenated vegetable oil (the source of trans fats), and many of those unpronounceable ingredients in processed food: Dextrose, maltodextrin, modified starches; sorbitol and xylitol and other artificial sweeteners.
But it also takes out most meat: chickens, beef, pork are all fed a meal that is primarily made from GMO corn and soy meal (as well as other scary things, like antibiotics and arsenic). One way around this is to eat organic meat. Yes, you will pay a premium for this, but at least it is becoming more available. But I’m willing to pay more (and eat less meat) from the reduced risk of antibiotic resistance bacteria, higher omega-3 fats from a grass based diet, and just some of the nastiness of industrial meat production. Not to mention the issues from GMO foods. The other way around this is to eat wild game. I’m am fortunate to have some hunters in my family, and right now, a nice supply of elk.
I’m still learning to cook very lean meat like elk. Grass fed beef also tends to be lean and sometimes tough. Last week (those several days of honest to God freezing cold weather in Phoenix) I made up this mushroom soup, and added the elk at the very end, so it was just barely cooked. It came out very nice. This would also work well with grass fed beef.
Mushroom Soup with Elk
Serves 4
1 package dried mushrooms (optional)
1 tablespoon butter
1 tablespoon olive oil
2 onions, halved and sliced (moon shapes)
¼ teaspoon salt
1 clove garlic, minced
1 ½ pounds mushrooms, halved or quartered
½ cup wine
1 quart beef broth
1 – 2 cups of additional broth, mushroom water, or water
½ cup “10 min Barley” ** or other cooked or quick cooking grain
1 teaspoon fresh thyme or other herb
½ pound elk or other lean red meat, thinly sliced
** The barley is a new item from Trader Joes... its dry, but precooked.
If using dry mushrooms, soak in a cup of boiling water.
Heat the butter and oil in a large pot, add onion slices and salt. Saute until the onions are a bit browned (can do in 10 minutes over medium heat, but need to watch and stir often so as to not burn, or can do low and slow in 30 – 40 minutes). Add garlic and mushrooms, cook until the mushrooms start to give up their liquid. Add wine, scrape any brown bits from the bottom of the pan. After the wine has reduced a bit, add the beef broth. If using the dried mushrooms, chop and add, also add the soaking water (make sure to not get any grit). Add more broth or water to achieve the desired “brothiness” for the soup. Add barley. Bring to a boil, cook for about 10 minutes or until the grain is done. Add thyme and meat, stir to distribute meat. Let soup heat a bit, but don’t bring back to a boil. Serve.
