The Beyond Burger is Bodacious!

It has been just over a year since I ceased eating meat and I could not be happier. Today in America we slaughter on average 75 cows per minute, 24 hours a day and four times as many pigs. My shift came as a result of a growing awareness of the value of life and health reasons. The only thing I have missed eating is a really good burger.

I have now tried dozens of various kinds of patties from quinoa to black beans, garbanzos, soy, oats, seitan and most all other veggie compositions. I finally realized that impersonating a beef burger was not ever going to happen, until now!

The Beyond Burger hit the market months ago at a select restaurant in NY and California then they arrived into Whole Foods in Boulder with the promise of them being in the Texas market sometime this Spring, and they arrived at the WF about an hour away last week. I made my first one last night and you’re going to love them!

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I chose to cook them on cast iron, and unlike any other vegan burger, I have ever cooked no oil is required as they contain plenty and the look, texture, and taste is spot on. Compassion never tasted so good! This burger rewrites all the rules for people since unlike animal flesh it does not promote heart disease or cancer.

The manufacturer Beyond Meat has spent years perfecting this amazing burger with the not so secret ingredient plant heme, which gives it the taste and look of beef and is certain to rival beef burgers easily and its main ingredient is pea protein. Non-GMO, soy and gluten free, this burger cooks up in less than eight minutes and my first bite last night was pure pleasure.

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For vegans and vegetarians this is a layup and for meat eaters here is an option that tastes amazing, and it didn’t require a poor cow to live in a God forsaken feedlot only to be slaughtered and placed into clean little packages. The Beyond Burgers contain as much protein as beef and zero cholesterol.

This kind of effective meat replacement will change the game, and the cows could not be happier. Enjoy your weekend, pick up a package or two to enjoy, share this as you care to and be well!

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Doubling back Jack

Two weeks ago I spoke of purchasing and utilizing my very first jackfruit and shared my ceviche recipe, and now I would like to share my “pulled pork” recipe. In the end, the particular BBQ sauce will make all the difference and found the one pictured to be a tad too vinegary, but there are others to choose from.
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The jackfruit tree begins to produce fruit after four years and will produce it for up to 100 years. An average tree grows up to forty feet tall and will produce four to eight thousand pounds of fruit per year. The fruit will vary in weight from twenty to eighty pounds each and sometimes exceed two hundred pounds.
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Low in calories and high in fiber Jackfruit is rich in vitamins C, Riboflavin, A, B6, and others. Its mineral content is robust as well high in Manganese, Magnesium, Copper, Potassium with smaller amounts of Calcium, Iron, Zinc, Phosphorus, and Selenium.

The seeds are very nutritious and edible too. I boiled mine in salted water for twenty minutes and then allowed them to cool to peel them. If you pan or oven roast them, it will harden the shell and make them easier to peel than just boiling them. They were very much like potatoes, and I highly recommend them!
Wow these cooked seeds are amazingly tasty!

I made the slaw using avocado rather than mayo for a myriad of reasons and also added salt and pepper, not in the picture. Any slaw recipe will work and helps to balance the richness and bold BBQ flavor of the jackfruit.

Slaw recipe
Once deseeded I sliced the pods into strips and sautéed with seasoning and broth to slowly cook and soften the flesh of the fruit. After over an hour I added the BBQ sauce and simmered it for thirty more minutes and then placed with the slaw on toasted buns and it was tasty!
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Jackfruit love
Another recipe where no animal need be exploited to make great food. I did freeze some of the pods and will likely smoke them and try them with a different BBQ sauce or better yet make my own.
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Thanks for dropping in today share as you may and Be Well!

If you Love Dogs read this.

Found myself at the movie theater yesterday to watch an award winning movie that when complete I wondered if I had been punked. The very best thing about the movie was a Trailer that ran before it, and I thought so much of it I decided to share it with you in today’s blog.

If you love or even just like dogs, then this is a movie I would bet anything you will enjoy. A movie that will bring one laughter, smiles, joy and for those that know the grief of a pets death, comfort beyond measure. I returned home from the movie and watched the trailer several times, eliciting a powerful response each time.

The premise of the movie speaks volumes to me since I have become enamored with our Paisley. A cat man first but a dog is a whole other level, and everyone deserves to see this movie.

Based on the bestselling novel, A Dogs Purpose brings this story of one devoted dog to life. It is directed by the guy who made The Cider House Rules and more recently The 100-Foot Journey. Also the movie’s producer did Zombieland and television’s The Golden Girls.

Opens January 27th!

Opens January 27th!

Remember that your dog’s feet do take in through their pads toxins you might not have concerned yourself with before but you should if you care about their wellness. From floor cleaners, polishes and kitchen and bath cleaning agents to carpet deodorizers and chemicals on the grass of wherever they walk including parks and sidewalks.

Back to the movie, watch the preview and see it when it comes out in a couple of weeks. Here is the link to the preview on YouTube https://youtu.be/1jLOOCADTGs

Paisley chewing along

Paisley chewing along

I am confident it will deliver well when I see it opening day. Enjoy your weekend, share this with anybody, Be Well!
Brett

Got Nut Milk?

Coming up in Texas it was programmed into us that unless we drink cow’s milk, we will not grow tall, our teeth would crack and fall out, and our bones would all break. Everyone I was ever exposed to as a child believed the same thing and drank copious vitamin D whole milk and ate sliced American cheese as well as bits off of the monster block of Velveeta drying out in the fridge.

The only other option was chocolate milk or buttermilk, as this was before the low-fat craze. Almost anytime I was offered milk, or it was an option with a meal I drank it, although as I became an adult, I became a fan of diet sodas and backed off of drinking dairy milk. I first learned how milk would create mucus in one’s throat and I was to avoid it before going on the air. I started as a DJ at 16 and was told to stick with water or warm tea before and during my on-air slot.

It wasn’t until just a few years ago I learned of soy milk and then almond, hemp, oat, rice, cashew, etc. milk all without keeping an animal lactating its entire life and then to slaughter. Thanks for your lifetime of service and now you get to die. No other animal on the planet drinks another’s milk. Bovine milk is naturally formulated to add hundreds of pounds to a calf in a few months time.

Today almond milk makes up sixty percent of all non-dairy milk sales and almost five percent of all milk sales. Seems as far back as medieval times almond milk was popular as it did not require cold storage and would outlast dairy milk.

Today most store-bought non-dairy milk are vitamin D fortified. One may also consider supplements and make sure K2 is taken with the D to ensure calcium does not end up in the arteries. Proper exposure to the sunshine and some mushrooms also bring D into us. Calcium in sufficient quantities can are in the following foods and dozens of others including sesame seeds, spinach, collards, backstrap molasses, kelp, tahini, broccoli, swiss chard, kale, brazil nuts, celery, almonds, papaya, flax seeds, and oranges.

Plant-based milk requires a simple process of soaking the nuts or other plant matter and then blending it and straining out all the moisture which is called milk. Peruse the internet to find plenty of recipes for every kind of plant-milk possible. They can be sweetened by simply adding a pitted date or three or flavored as you desire by adding a drop of vanilla or cacao and maple syrup.

For your health, for the animals, and for the flavor, try one or three. Do avoid buying the ones with Carrageenan, as it is a known carcinogen once in the human stomach. Note that some are sweetened, and others are not, also some are flavored, and I prefer unsweetened and unflavored.

If you have not seen Forks over Knives, it would be worth your time to learn why reducing or removing animal proteins from one’s diet, based on results, is a wise thing to do for overall health and longevity.

Please feel free to share this and may your week be an amazing one. Be Well!

Cows go moo!

Cows go moo!