HONOR your BODY, your FOOD.. OUR PLANET!
It’s Mindful Meat Mondays Brought to you by our dear friends and collaborators Will Harris of White Oak Pastures and Melissa Joulwan of The Clothes Make The Girl
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Inspired by the folks at Meatless Mondays we believe a better option is available, for US through optimal human (omnivore) nutrition, the EARTH through pasture based and organic farming and the ANIMALS through humane animal husbandry and biologically appropriate diets.
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“Good animal welfare on good farms means that we create an environment in which the animals can comfortably express their instinctive behaviors. At slaughter they are dispatched with dignity, with respect and without panic. The flesh, bones, hide and organs are valued and their waste is unacceptable. These things are the direct responsibility of the true high animal welfare stockman. It is ethical and honorable.”
“If you have a kind heart, it’s both a blessing and a curse to be at the top of the food chain. We have access to a wide variety of animal proteins, and I honor and respect those animals for making us stronger and healthier. Factory farming damages the environment and produces animals that are not optimally health, which means they make us less healthy. We have a responsibility to seek out grass-fed meats — to be sure that the animals we eat live the best life possible before they give it up so we can thrive in ours.”
#Meatlessmonday #Grassfed #freerange #mindfulmeatmondays #Humane #Paleo #Primal
- 3 cloves garlic
- ½ whole medium onion
- ¼ cup fresh parsley leaves
- 1 tsp. salt
- 1 tsp. ground black pepper
- ½ tsp. cayenne pepper
- ¾ tsp. paprika
- ¼ cup hot water
- 1 tsp. cream of tartar
- ½ tsp. baking soda
- 1 lb. ground grass-fed beef
- 1 lb. ground grass-fed lamb
- Place the garlic, onion, parsley, salt, black pepper, cayenne pepper, and paprika in the bowl of a food processor. In a small bowl, mix the hot water with the cream of tartar and baking soda until the powders are dissolved. Add the baking soda mixture to the food processor and purée everything. If you have a large food processor that can handle it, add the meat and process the whole shebang until it’s smooth and all the ingredients are evenly incorporated. If you do not have a large food processor, place the beef and lamb in a large bowl, then add the purée and mix well with your hands.
- Roll the meat into sausage shapes — they should be about 4 inches long and 3/4 inch in diameter. I’m not going to lie to you: this is a pain in the tuches, but it’s worth it because these little suckers are delicious. (For what it’s worth, I tried simply rolling this same meat mixture into meatballs and grilling them — not. the. same. Faster, but not as tasty. You make the call.) As you finish rolling, line up the sausages like little soldiers on a baking sheet. Cover the ćevapčići with plastic wrap and refrigerate for at least an hour or up to overnight.
- Let’s cook ‘em! Roast the ćevapčići either on a preheated gas grill or under the broiler. They take about 5 minutes per side to turn a luscious, dark brown on the outside and to cook through in the middle. (In a pinch, you can also pan-fry them in a large, non-stick skillet.)
- Serve with chopped white onions and ajvar. These would go really nicely with a side of green beans (steamed and tossed with olive oil and garlic) or cauliflower rice.
Mmmmm, these sausages sound delish. Especially with my hubby’s homemade Pink Jalapeño Garlic Sauerkraut! Now, if Santa will just bring me a sausage maker!