Summertime Ribs

For those who don’t know, Dave and I recently bought a condo right outside of the downtown area. Originally, living in this type of space was not something we had even considered doing because we love being outdoors and grilling, gardening, and entertaining. The more we looked at the pros and cons, we realized a lot of our stress originated from trying to maintain a yard, garden, and house while keeping an appropriate amount of balance in our lives. Not to mention the amount of driving we were both doing daily to get into the city was horrendous! Now we’re in a much smaller place with less stress but not as much outdoor space. Since it’s only our first year here, we’re still figuring out how to make the best use of the balcony and decided to give it a shot this past weekend. With some work, we converted our concrete balcony into a little garden paradise in the middle of the city.

Unfortunately, one of the things we weren’t able to keep in our outdoor space was our beloved grill. As I mentioned before, grilling is a favorite summer pastime in our household, so saying goodbye to our monster of a grill was a pretty hard thing to do. However, it opened up some much needed space on our balcony and allowed us the room to plant a great variety of veggies and herbs. But, as I looked out onto our empty balcony last week after carting our grill away, I wondered how I would still be able to cook delicious summer time favorites sans grill.

Amidst my musing, I was pleasantly surprised to learn that beef back ribs would be on sale over Memorial Day weekend at the farmer’s market! Ribs were the perfect answer to my question as they definitely evoke that summertime feel and can also be made deliciously (without a grill) by slow cooking in the oven. As an added bonus, ribs are one of my husband’s favorite foods, along with chicken wings, so I indulge him every now and then :).

How I Learned to Make Ribs

As one would expect, I’ve certainly had my fair share of comfort foods and BBQ growing up in Missouri. But it wasn’t until I was in college in southwest Missouri that I learned the secrets to making the perfect oven cooked ribs. No, I didn’t learn this while working in a restaurant; I actually learned how to cook ribs in my entrepreneurship class! I worked with a team of students assisting a curmudgeonly old man who planned on using his entire life savings to open a BBQ restaurant. This guy may not have been cut out for the business world, but he wasn’t lying when he said he knew how to cook southern style eats. His food was delicious and while he did share a few secrets to making great ribs, he wouldn’t give everything away. Funny thing is, I didn’t even make use of his advice until several years later when I met Dave and found out about his rib obsession. My technique is a combination of what I learned from the BBQ guy and what I’ve discovered in the past couple of years making ribs at home.

A Few Words of Advice

Making the perfect ribs is really all about having enough time to go through all of the steps listed below. If you plan to throw some ribs on the grill and think they will come out moist and tender, think again. Slow and low is the best piece of advice I can give anyone who wants to prepare ribs that everyone will love. Keep in mind that most of rib-making is an art, not a science. Tailor the recipe to your liking and don’t worry too much about exact measurements. While you can follow the instructions below for virtually any type of ribs, I find my dry rub recipe tastes best on pork ribs.

A quick note to those who are a little oven-shy: Yes, this recipe requires using an oven in the middle of summer, but keep in mind we’re cooking at a pretty low temperature. In any case, I understand this will heat up the house, but trust me it will be well worth it! Turn on a fan, crank up the AC, or better yet sit outside in your own garden oasis while you wait for these bad boys to cook.

The Perfect Oven Baked Ribs

Step 1: Create a brine to soak your ribs in for a couple of hours. The ribs are going to sit in the oven for quite some time and we don’t want them to dry out. Brining the ribs will help them retain some moisture while cooking. The most basic brine is water mixed with salt. A gallon of water and ¾ cup of salt is a good reference point. Some people use more salt, some less. You could omit the salt completely, but keep in mind that the less salt you use, the longer it will take your meat to absorb the moisture. Cover the ribs with the brine and soak in the refrigerator for one to two hours, depending on the thickness of the ribs. Don’t over soak the ribs or they will become too salty. If you like, add a couple teaspoons of your favorite spices to the brine.

Step 2: Now we are going to dry rub these suckers. Before applying any of the dry rub seasoning, dry off the ribs completely. Rub in the spices until the ribs are covered, using the seasoning liberally. My favorite dry rub recipe is at the bottom of this post, but feel free to use any of your favorite commercial rubs or better yet, make your own. Wrap the ribs in plastic wrap and refrigerate for several hours.

Step 3: It’s time to make the braising liquid. The braising liquid, along with the heat in the oven, will break down the tough connective tissue of the ribs but keep them tender at the same time. I make my braising liquid by mixing the approximate measurements of the following ingredients: 2 cups chicken or beef stock OR beer, 2 tbsp. maple syrup or honey, ¼ cup white or apple cider vinegar. Heat the braising liquid on the stove until it simmers for several minutes. Remove from heat and, while cooling, lay the ribs on pieces of foil. Once the braising liquid is cool, spoon it over the ribs but make sure the liquid stays inside of the foil with the ribs. Close the foil packets and seal them tightly, place the ribs in glass baking dishes, and cook in a 250 degree oven for 2-4 hours, until cooked through.

Step 4: Glaze with BBQ sauce and enjoy! I usually make my own BBQ sauce, and for this recipe I think it’s especially important. You don’t want to spend all this time making the perfect ribs and then throw a bunch of KC Masterpiece all over it, do you? My favorite BBQ sauce recipe is at the bottom of this post, but if you must use a commercial sauce I won’t hold it against you. At least you made it this far :). Once the ribs are cooked to your liking, open up the foil packet and spread some BBQ sauce on top of the ribs. Broil on high in the oven uncovered for 2-5 minutes or just long enough for the BBQ sauce to glaze over the ribs. Be careful not to overcook them or you’ll ruin all of the hard work you just did. Your ribs are ready to eat now, enjoy!

Have a Little FunI’ll admit ribs aren’t the healthiest option out there. Yes, they can be salty and fatty but making them yourself every once in a while can be pretty rewarding. One of the most valuable lessons I’ve learned in life is to enjoy things without feeling guilty! I have a special diet, as do many people reading this blog, but I am not a slave to my eating habits. Obviously, if you are allergic to something or have a severe reaction to certain foods, then you shouldn’t include it in your diet, even as a treat. As I’ve heard several primal/paleo enthusiasts say recently, it’s vitally important to find pleasure in life and allow imperfection every once in a while. Mark Sisson has a great take on this and calls it the “80/20 Principle.” The basic concept is to aim for your goals 100% of the time, but allow yourself some wiggle room in there. In the end, if you meet your goals (dietary, fitness, etc.) 80% of the time then you have probably done a good job finding balance. Certainly, for people following a paleo diet (or any diet) this is very important to understand. It’s so easy to get caught up in what’s paleo and what’s not paleo but there’s really more to it than that. There is also an element of changing your mentality to NOT take things as seriously and calm down! By that I don’t mean it’s ok to binge on candy and soda, but if you do eat something you shouldn’t have, please don’t stress about it. I’m still learning how to do that myself, but I know how much progress I’ve made and what a difference changing my mindset has made in my life. Along with self-discipline, I think stress-elimination is a foundation of primal living in particular, and a great lifestyle goal in general.

Altering Recipes
Please keep in mind that most recipes can be altered to fit your lifestyle or taste preferences, especially if you’re cooking with a whole foods mentality and avoiding most processed foods. If you’re not cooking or eating with a whole foods mentality, try to get there. If you don’t know what the heck something was made out of or don’t think you could make it yourself, then don’t eat it! As you can see, I’ve omitted most of the sugar that usually shows up in rib recipes. I don’t want to eat that stuff, so I try to avoid it at all costs. Although a certain amount of salt is necessary for optimal health, if you’re concerned about the salt content of this recipe try making your own dry rub with very little or no salt. Do the same with the ketchup for your BBQ sauce, and soak your ribs in water only instead of the brine. Give it a try this summer, especially if you’re looking for a grill-free tasty meal!

Simple Dry Rub Recipe:

4 tbsp paprika
4 tbsp chili powder
1 tsp cayenne
4 tbsp sea salt
4 tbsp oregano
4 tbsp garlic powder
4 tbsp onion powder
1 tbsp black pepper

This is a recipe I came across a few years ago and tweaked to my liking. Originally, the recipe called for one cup of brown sugar, but I’ve completely omitted that in my version. If you are looking for more of a balance of sweet and salty, adding a bit of brown sugar to the rub will do the trick.

BBQ Sauce Recipe:2 cups ketchup (preferably homemade, or commercially made without HFCS)
1 cup water
½ cup apple cider vinegar
4 tbsp honey
½ tbsp black pepper
½ tbsp onion powder
½ tbsp ground mustard
1 tbsp lemon juice
1 tbsp Worcestershire sauce

Mix all ingredients together in a saucepan and heat to a boil, then turn down to simmer. Cook for one hour, stirring occasionally.

This recipe is originally from Down Home Cooking With the Neelys on the Food Network website and it was so good that I only made one adjustment…substituting honey for the sugar. It’s absolutely delicious!

Raw Milk is Scary, Right?

It wasn’t long ago that I remember being terrified and, quite frankly, disgusted by the thought of drinking raw milk. Along with the majority of Americans, I have been programmed to think that raw milk is dangerous while pasteurized milk somehow holds the key to better health. Just a few years ago, I remember chugging glass after glass of tasteless skim milk because I believed it alone could fulfill my need for essential nutrients like calcium and vitamin D.

Last summer amidst my research, I was introduced to the idea that raw milk is not only nutritionally superior to pasteurized milk, but also that the latter is really not beneficial at all. At first I scoffed at this idea, remembering all the horrific stories I had heard about the contamination of raw milk. As I started to open my mind a bit more and look at the facts, I began to think that maybe the American public had been led astray. However, due to my stubborn nature (thanks for the Irish genes, Dad!), these concepts were still pretty hard to accept. But, while combing through some articles on the Weston A. Price website one evening, something hit home as I began to read about the traditional practices of family farms.

My mom grew up on a farm. Sometimes, when I tell people that, they instantly start in with their judgments. A common misconception is that people who live on farms (especially in the Midwest, where I’m from) are ignorant and lack the mental capacity required to make educated decisions. While I can’t speak for everyone, I do know that in my experience this is absolutely NOT true. Traditional family farms, which are few and far between these days, follow much of the same treasured wisdom that our ancestors passed down generations ago. Sadly, a large part of this wisdom has been devalued and even forgotten in modern society. The pasteurization of milk is an excellent example of this. My mom can recall drinking tall glasses of fresh milk straight from the cow for breakfast during many of her childhood years. Although pasteurization was already in full swing when my mom was growing up, my grandparents were not at all concerned about contamination of their raw milk. Instead, they reminded my mother and her brothers how precious this food was for their health. By the time I came into the picture, my grandparents had scaled down their farm and long since gotten rid of their dairy cows, but I always thought those stories my mom told of drinking fresh milk were pretty cool.

A Violent Process

I recently heard the pasteurization process referred to as “violent.” After learning about it myself, I really can’t argue with that statement. When milk comes out of the cow, it is a living food with so much to offer. Pasteurization literally takes the life out of milk. It kills essential organisms and bacteria that help strengthen the immune system and protect against disease. Pasteurization also destroys lactase, the naturally occurring enzyme in milk that is required to digest lactose (milk sugar). Valuable nutrients that naturally occur in raw milk are fragmented during processing, often to the point where they are no longer beneficial. Pasteurized milk is frequently vitamin-fortified, meaning that the vitamins which were destroyed in processing have to be added back into the milk via more processing. Homogenization goes a step further and destroys nutritious fat globules by passing milk at very high speeds through a filter. By the time pasteurized milk gets to the consumer, it’s really just another processed food.

Allergies, Intolerance, and Raw Milk

I do want to briefly touch on lactose and casein sensitivities since I know they are a very real concern for many people. As I mentioned above, raw milk contains an enzyme called lactase that helps the body digest milk’s sugar, or lactose. Since pasteurization has been pretty main stream for the past one hundred years, many people no longer produce lactase in their gut. These people have trouble digesting milk and are referred to as lactose intolerant. Thankfully, I’m NOT one of those people, but I do feel pretty sorry for those that are. If you are lactose intolerant, remember raw dairy contains vital enzymes that will help your digestion, not hamper it. From what I’ve read and heard from others, it’s best to start with small amounts and work your way up to a full glass of milk. As you introduce more lactase into your body, it will more easily be able to digest lactose. This seems to work for most people and hopefully it will work for you too! If you are one of the unlucky few who just can’t seem to digest raw milk, there is also the option of trying fermented dairy products like yogurt and kefir, both of which can be made at home using raw milk. Fermented dairy products contain bacteria that make digestion even easier and usually don’t cause problems with even the most sensitive stomachs. Fermented dairy products are also an alternative to raw milk for those with casein allergies. The fermentation process predigests casein, making it much more tolerable for those with allergies.

A Little History

It’s certainly important to understand the reasoning behind pasteurized milk in the first place. By the end of the 19th century, there were some very serious problems with the conditions of milking parlors in highly concentrated cities like New York City and Boston. At that point in time, cows lived in confinement, wading in their own waste and eating things that no living being should be forced to eat (not much different from some factory farms today). People became very sick and many even died from diseases which were passed on to humans through contaminated raw milk. Pasteurization was a solution to a very serious problem, but, arguably, not the best solution. Instead of addressing the obvious issue at hand – sanitation of the milking parlors and diet of the cows – law makers decided to make pasteurization mandatory. With various political and economic interests stirring the pot, this story has many different angles but it’s truly a shame that so many people were able to justify the destruction of such a healthful food.

If you look at the numbers today, raw milk is not the health threat that it once was. In fact, you are assuming more risk by consuming fresh produce than drinking a glass of raw milk. It’s important to remember that raw milk has built-in mechanisms to help protect against contamination even if pathogens are present. Since the pasteurization process kills off beneficial bacteria, pasteurized milk has no way to fight off infection. If you’re interested in looking at specific studies involving raw milk vs. pasteurized milk and its effect on health and safety, check out the Realmilk.com website.

Raw Milk Availability, Denver and Beyond

The laws regarding the sale of raw milk vary from state to state. While it’s legal to sell unpasteurized milk for human consumption in a few states, most have passed laws making it illegal or very difficult to obtain. Fortunately, here in Colorado we are able to buy “cow shares” to get around this legality. By paying a one-time fee to purchase the share in addition to a monthly or yearly boarding fee, consumers can get fresh, raw milk each week from a local dairy. Since the share owners technically own a portion of the cow and never pay for the milk directly, this practice is not a violation of Colorado state law. Sadly, some states have even made share owning illegal.

My Personal Raw Milk Experience at Windsor Dairy

The decision to “go raw” was a big one for Dave and me. As I mentioned earlier, it was quite a step for me to even consider drinking unpasteurized milk, but the facts do not lie and it’s easy to see how much healthier a whole foods approach is. In the beginning, I expected to have a hard time finding a raw milk dairy, but I was pleasantly surprised by the many local dairy operations there are to choose from in the Denver area. We ended up settling on Windsor Dairy for several reasons:

1) Windsor is the only dairy in the country, raw or otherwise, that tests every batch of milk for milk-borne pathogens (listeria, e. coli, campylobacter, salmonella).

2) All cows are 100% grass-fed and hormone/antibiotic free.

3) They are certified organic.

4) Our downtown farmer’s market, Denver Urban Homesteading, is a weekly drop-off site.

After researching Windsor and being thoroughly pleased with what we learned, Dave and I decided to visit the farm. They hold free tours every Friday and Saturday at 3pm and actually require a visit to the farm prior to purchasing a share, so we were happy to check out the operation. On one of those strange spring-like days in the middle of January, we made the trek up to Windsor to buy our cow share. As we got out of the car, we were greeted by a couple of hogs, and a herd of goats. We could hear chickens clucking and saw a flock of lambs in the distance. After walking around the farm and visiting all of the animals, we went into the milking parlor to observe the milking process. It was a cool experience that I would recommend to anyone, even if you’re not interested in the raw milk stuff. It was definitely a breath of fresh air to see farm animals living happy and healthy lives as they were intended to.

For those interested in other farm fresh foods, Windsor Dairy has a store located on the farm offering beef, lamb, chicken, pork, eggs, and raw cheese. In addition to cow shares, they will soon be offering raw goat milk shares. Share owners receive a discount on most products. If you’re interested in purchasing some of these items but can’t make it up to Windsor, check out one of their drop-off sites in Boulder, Denver, or Fort Collins. They also offer cheese, cream, and butter making classes on-site throughout the year.

Raw Milk and Financial, Ethical, Personal Concerns

So, I’m sure you’re wondering just how expensive it is to drink raw milk every week and if it’s worth the price. Here’s how I see it:

1) Health. Raw milk contains lactase and other probiotics to aid digestion. It contains naturally occurring forms of essential nutrients and is full of beneficial bacteria that strengthen the immune system. Raw milk is an excellent source of healthy fats which are vital for nervous system health, especially for children. Pasteurized milk cannot make any of the aforementioned claims.

2) Safety. The raw milk I drink is always tested for the four main food-borne pathogens before it is given to share owners to consume. The same can’t be said for ANY brand of pasteurized milk. Plus, raw milk contains probiotics and bacteria that will help fight pathogens if they do happen to be present. Lastly, raw milk dairies often have feeding regimens and living conditions that are far superior to those of conventional dairies which ensure the safety of the end product.

3) Peace of mind. I know exactly where my milk comes from. I know exactly where the cows that produce this milk live. I know exactly what they eat, and I can visit them at any time.

4) Local. By drinking raw milk, I’m supporting local business and sustainable farming practices.

5) Personal/ethical reasons. I feel good about helping these cows lead pastured lives. I also strongly oppose conventional farming practices involving corn, soybeans, and grains which destroy topsoil, so I like to encourage pastured-raised animal products.

We DO pay a premium to have such great quality milk every week. Windsor Dairy allows consumers to purchase a half share or share of a cow. A half share (which is what we have) is a half gallon of milk per week and a share is one gallon of milk per week. We paid $25 to purchase the share itself and our boarding fees are about $17 per month. If you do the math, that’s a little over $4 per half gallon. Yes, that’s a lot but it’s worth it to us. Of course, we are only a family of two, so if your family is larger or you have kids then this starts to add up pretty quickly. In the end, this is a personal decision.

Regardless of how you feel about raw milk, I think it’s important to remember that there ARE still family farms, just like my grandparents’, that understand the wisdom in traditional food preparation. Not all cows are factory farmed. Not all cows are crammed into a feedlot and stuffed full of grain and corn. Some actually do live quite happy and healthy cow lives on green pastures and these are the types of operations we need to support because they enable us to lead nourished lives.

Nothing Beats a Good Lamb Burger

I divided this post into sections since it's so long. This way, you can skip through and read what you want - enjoy!

Dave and I usually eat burgers once a week; they are definitely one of our staple meals. Not only are they very easy to prepare, but there are also an endless number of burger variations. We’ve made beef, lamb, bison, and turkey burgers with various spices ranging from southwestern style to more of a Mediterranean flavor. And, of course, hamburgers “au natural” are awesome too! But for me, the lamb burger ranks right at the top of the list. The boldness of cayenne and cumin mixed with fresh cilantro and ground lamb pairs perfectly with a bit of feta cheese crumbles and a mint-yogurt sauce. Sometimes I even like to mix a few vegetables into the meat patty for some additional nutritional value. Oh, and it probably goes without saying, but these are bun-less burgers :). We usually serve ours with baked sweet potato fries, along with a big serving of veggies or a mixed greens salad. If you’re running out of veggie ideas, consider serving the burgers over some steamed kale, chard, spinach or collards. Yum!

Lamb Burgers:1 lb. ground lamb
2 tbsp. fresh cilantro, finely chopped
1 tsp. cumin
1 tsp. paprika
¼ tsp. cayenne
½ tsp. salt
¼ tsp. pepper

Mix all ingredients together and grill or heat on stove until medium rare.

Yogurt Sauce:1 cup whole milk yogurt*
1 garlic clove, crushed
1 tsp. lemon juice
2 tsp. fresh mint, finely chopped

Mix all ingredients together and serve over lamb burgers. Top with feta cheese crumbles and garnish with fresh parsley.

*Substitute full fat coconut milk if you have a dairy intolerance.


Who wants lamb for dinner?

Growing up, lamb wasn’t something my family normally ate; in fact, I can’t remember eating it as a child even once. I don’t think I’m alone on this one either. According to the USDA’s Economic Research Service, Americans are only eating about .7 pounds of lamb per person per year! That’s a shame since it really is a deliciously versatile ingredient. My first experience with cooking lamb was only a year ago and I completely fell in love with the unique flavor. Shortly after changing my diet and focusing on more nutritionally sound meals, I read an article about the high omega-6 fatty acids content in lamb and became worried that it wouldn’t fit into my diet anymore. But after some snooping around, I’ve discounted that claim, for the most part, and learned that lamb can actually be a wonderful addition to most diets - including Paleo!

Good or bad fats?

The concern of high omega-6 levels in lamb is legitimate, but is primarily a result of what the lambs are being fed. Like most ruminants, when lambs are fed a diet that is mostly made up of grains, the omega-6 content will be very high. On the other hand, allowing lambs to graze on grass and other forages will raise the levels of omega-3 fatty acids, and also lower levels of trans fatty acids. As with all meat, it’s important to make sure that quality is top priority to ensure adequate nutrition – a.k.a. do your research!

Another common misconception is that lamb is fattier than its red meat rival, beef. Again, this really depends on which cuts of meat you are comparing and how each of the animals was raised. In general, most cuts of lamb will have a fattier outer edge than beef. However, lamb usually has less marbling, making the fat that is present easy to trim. Of course, most grass-fed animals tend to be leaner than those that are grain-fed, so that should be taken into consideration as well.

Quality counts!
The best quality lamb will be free of hormones and antibiotics, as well as pastured on pesticide-free land. These lambs are healthier than conventionally raised (CAFO) lambs and their meat is much more nutrient dense. Pastured lamb is increasingly becoming available in grocery stores, but CAFO lamb is still predominant. Just for kicks, I took a glance at the FDA’s website to see what they had to say about CAFO lamb. The FDA states that most conventionally raised lambs are fed “hay, corn, barley, milo, and wheat” and then “supplemented with vitamins and minerals.” Similar to cattle, the lambs are finished in feedlots and most are also given hormones and antibiotics at some point. Ok, no surprise there, but obviously this is not an ideal way for humans to be obtaining nutrition. Sheep are ruminants and were designed to live off of grasses and other forages. Just because it’s possible for them to live off of grain doesn’t mean that they should live off of it. Plus, the healthier your meat source is, the less likely you will get sick.

Where can I find lamb in Denver?

Most grocery stores I’ve seen carry at least one cut of lamb, but unfortunately the majority are CAFO. Locally, I’ve spotted lamb at Whole Foods, Safeway, Sunflower Market, and Vitamin Cottage. Usually the cuts vary by availability and I can only recall seeing ground lamb at Whole Foods. Last time I checked, most of the lamb at Whole Foods (Cherry Creek) was pastured, but they sometimes carry lamb that is grain-finished so be sure to double-check with the butcher for clarification. Their ground lamb usually runs about $8 per pound, with other cuts going up in price from there. Vitamin Cottage (Downtown Denver) carries Niman Ranch brand lamb, but their meat selection is fairly limited and a little on the expensive side. I must confess that it’s been quite a while since I’ve done my grocery shopping at a box store (Safeway, King Soopers, Walmart, Target), but I do check their sales flyers weekly and often see cuts like lamb shoulder chops on sale. This lamb is much cheaper than that sold at a health food store or farmer’s market, but it’s definitely not pastured. For those on a tighter budget who want to incorporate lamb into their diet, grain-fed or grain-finished lamb on an infrequent basis is certainly an option. Regarding pricing at the grocery stores, I’ll make it a point to visit a few major stores here in town to check out prices so I can have a better frame of reference for next time.

The best lamb is at the farmer’s market!

As with the majority of our meat, Dave and I make our purchases from vendors that we know and trust at Denver Urban Homesteading, the only year-round farmer’s market in Denver. I’m only aware of two vendors at this market that carry lamb: Ranch Foods Direct and Windsor Dairy. Ranch Foods Direct offers ground lamb and a few other cuts, depending on availability. Ground lamb goes for $7.99 a pound and shoulder chops are around $5 per pound. Some weeks they don’t have any lamb available, so I usually stock up and keep a few pounds of ground lamb in the freezer at all times. However, with advance notice, our guy Bill from Ranch Foods Direct can have pretty much anything ready and waiting on Saturday morning at the market. The lambs are all raised locally (most in Colorado, some in neighboring states) and are pasture raised. Ranch Foods Direct only sells meat that is hormone and antibiotic free, so that’s never a concern when purchasing their products. The lamb from Windsor Dairy is usually only available in late spring and early summer and supply is quite limited. Because of this, I’ve never had any of their lamb, but hope to very soon! Their meat comes from animals that are entirely grass-fed and hormone/antibiotic free and most meat sold by Windsor Dairy is certified organic. The Windsor Dairy website states that their ground lamb is $7 per pound, but I believe those are last year’s prices, so they may very well be higher this year.

Is lamb worth the price?

Yes, lamb is a little pricey, especially the good quality stuff. This could have a lot to do with why lamb consumption in America is so low. Obviously, I think it’s worth the price to include good quality lamb in my diet to diversify my protein/fat sources…and also because it’s delicious! Ultimately, it’s up to you to decide if it’s right for you, but if you’ve never had lamb or you are stumped by what to do with it, try starting out by making a simple lamb burger with spices that you enjoy. Use the recipe above or make your own spice combination. If you're a little more adventurous, try your hand at lamb meatballs, spicy lamb sausages, lamb stew, or a nicely grilled chop. Maybe lamb is a treat you will only have once in a while, but make it a good one!

A Different Take on Food

I’ve always loved to cook and I’ve certainly always loved to eat! However, my interest and personal experience with food and nutrition has ventured far beyond the realm of simply eating good food and has expanded into a world where food is sacred, and perhaps even healing. To me, this blog is a representation of where I’ve been, what I’ve learned, and how I’m moving forward to live a healthier and happier existence while eating a diet many would call “unconventional.” It’s also a way for me to share all of this with friends and family and, of course, receive feedback from others!

To give you a point of reference, I do follow a primarily Paleo/Primal diet while also incorporating some elements of the Weston A. Price diet. As a result of these dietary changes - I don’t know any other way to say this - my body has literally started to heal itself because it is finally being nourished in the way it was intended to be. For those of you unfamiliar with the Paleolithic diet (or “Paleo”, as I’ll call it), the focus is on eating food as our ancestors did many years ago. This means that I’ve cut out virtually all gluten, grains (including corn), soy, refined sugars and processed foods. I’ve replaced these foods with meats, fats, vegetables, and fruits. Unlike many people on a Paleo diet, I do eat raw dairy products from pastured cows (as Weston A. Price recommended). This may sound like a lot of changes for many people who follow a standard American diet, but I promise it’s well worth it and still possible to eat fantastic meals!

As a person who was terrified of red meat and butter for the longest time, this was NOT an easy transition for me. I can even recall a year in college when I refused to eat any red meat. During my early 20s, I consider myself to have been quasi-vegetarian, avoiding meat most of the time except the occassional fish fillet or chicken breast. Never having been one to participate in fad dieting, changing my entire way of eating was a lot to ask. But, after fifteen years of dealing with polycystic ovarian syndrome and a host of other problems as a result of this serious hormonal imbalance, I began my quest for answers. After reading Nourishing Traditions, recommended by my brother-in-law, everything started to make sense. At that point, I started researching even more intensely and began to put together the pieces of my health puzzle. It took quite some time for me to internalize all of this new information that discredited nearly every nutritional certainty I had ever believed in. After months of researching on my own, I realized that while my personal health issues definitely had a genetic component to them, they were most likely being exacerbated by what I was putting inside of my body. Slowly, I began to eliminate all of the foods I mentioned above and focused more on whole protein and fat sources. I now regularly eat eggs, raw milk, coconut oil, pastured butter, nuts, homemade stock, lots of meat/poultry/fish (including red meat!), vegetables, and fruits and I’m not fat nor have I gained any weight since changing my diet! In fact, I've unintentionally lost about 20 pounds all while managing to maintain and strengthen my muscles. Since adopting this lifestyle six months ago, I feel healthier and, more importantly, I KNOW I’m healthier. The chronic headaches and migraines that I formerly accepted as "part of life" have now disappeared. I no longer catch every cold, flu, or virus that comes near me (acutally, I haven't been ill at all since changing my eating habits). My stress levels have decreased drastically and many of my friends and family have even noted how much more laid back I seem to be. I have more energy. I’m happier. And - the most significant sign of my improvement – I’m now having regular monthly cycles. As a woman who had always been told she was infertile, this is a major victory and quite an emotional turning point for me.

Just to clarify, I’m not advocating that this diet will “heal” your disease or make all of your problems go away. I’m simply stating that eating a Paleo diet will most likely make you feel better and help to eliminate many of the ailments we’ve come to accept as normal in today’s society. As your immune system is strengthened by eating nourishing foods, your body will begin to repair itself, become less susceptible to viruses, and will be better equipped to protect itself from future illness.

Obviously I'm a big fan of the Paleo diet, but I also believe there are so many advantages to eating local, organic, and pastured food whenever possible. If making the change to a Paleo diet is something that seems a little "out there" or you simply don't agree with the general principle of it all, then I'd strongly suggest that you look into replacing more conventionally grown/raised produce and meat with better quality food whenever possible. It makes such a big difference in terms of what your body is able to get out of the food and it also tastes lots better!

On a side note, I’d like to point out that I generally don’t like labels, particularly when referring to dietary habits. I think it creates unnecessary pressure to adhere to “the rules.” I refer to my diet as Paleo even though I choose to eat raw dairy products and a select amount other foods that aren’t normally considered "Paleo." I eat what I know is most beneficial for my body based on research and also take into consideration how my body reacts to certain foods. And, of course, I have personal taste preferences that also shape my eating habits. Since most people consider the Paleo diet to be a lifestyle as opposed to a fad diet, there is inevitably a lot of tailoring that happens. It’s important to stay in tune with your body and know which foods cause reactions and are generally lacking in nutrition, and then make a conscious effort to keep them out. When I do treat myself to something that may not be on my list of most nutritionally dense foods, I don’t beat myself up about it. This isn’t a diet to lose ten pounds in a month, so just because I ate some ice cream doesn’t mean I’ve totally strayed from the plan. Our culture today is so strikingly different than it was even one hundred years ago, so part of the challenge is adapting this lifestyle to modern living. Keeping that in mind, I usually don’t plan on eating cheat foods and when I do, I tend to eat way less than I did a year ago… Probably because I’m not addicted to them anymore!

I have acquired TONS of information from why gluten is so hard to digest to where to find grass-fed burgers in Denver and how to incorporate Paleo principles into everyday cooking. Honestly, with all of this information bouncing around in my head, I’m getting a little overwhelmed! While I’ve found most of my friends and family are interested in learning about nutrition to some degree, I get the impression that they don’t like hearing about it as much as I like talking about it :). I need a parking place for all of this information as well as a healthy outlet in which to express myself. I love cooking, I love researching, and I love writing, so this just makes sense. This is where I will let it all out and hopefully make some new friends along the way.

Thanks for taking the time to read all of this. I hope you'll join me on this journey and, of course, feel free to drop me a note anytime!

P.S. For all you “non-Paleo but still health conscious types” out there – you’re totally welcome on my blog! We don’t discriminate. I’ll have bunches of information about organic food, local restaurants, exercising, the environment, etc. Welcome :)