Shepherd Pie

Ingredients:

The Filling:

Olive Oil (2 Tbsp)
Ground Lamb or Beef (about 1.5 lbs)
1 Large Carrot (grated)
1 Large Onion (grated)
Fresh Rosemary
Fresh Thyme
Minced Garlic (I used 4 cloves)
Salt
Pepper
Worcestershire Sauce (several splashes)
Tomato Puree or Paste (no more than a small can)
Red Wine (several glugs)
Chicken Stock (not sure, but it looks like about 1/4 cup)

The Mash:

Golden Potatoes (about 1.5 lbs)
Heavy Cream ( 1/4 cup)
Butter (3 1/2 Tbsp)
Salt
Pepper
Egg Yolks (2)
Parmesan Cheese (1/4 cup, minimum)

Prep Work:

Dice the garlic
Separate your herbs from the stems
Separate your Egg Yolks
Peel and Slice your potatoes into even pieces
Open your wine if it’s not already
Open your can of Tomato Paste

Cooking the Potatoes:

This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 15 minutes – start on your filling. Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)
Cooking the Filling:

Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.

Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes. I made mine without the stock because I didn’t notice it the first time I watched the show. You can add it, or leave it out.
Final Instructions:

Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie!

Continue reading “Shepherd Pie”

Fat

The Fat Trap, By TARA PARKER-POPE
December 28, 2011

For 15 years, Joseph Proietto has been helping people lose weight. When these obese patients arrive at his weight-loss clinic in Australia, they are determined to slim down. And most of the time, he says, they do just that, sticking to the clinic’s program and dropping excess pounds. But then, almost without exception, the weight begins to creep back. In a matter of months or years, the entire effort has come undone, and the patient is fat again. “It has always seemed strange to me,” says Proietto, who is a physician at the University of Melbourne. “These are people who are very motivated to lose weight, who achieve weight loss most of the time without too much trouble and yet, inevitably, gradually, they regain the weight.”


Uploaded on Oct 22, 2011
Presented by: Dr. Michael Klaper – 1993

Official Website for Dr. Michael Klaper
http://doctorklaper.com/index.html

STUDIES:
Dietary fat intake and carotid artery wall thickness: the Atherosclerosis Risk in Communities (ARIC) Study.
http://www.ncbi.nlm.nih.gov/pubmed/81…

28:55 minute mark – see the differences in the teeth/jaws, digestive track and stomach acids in carnivores vs. herbivores or lions vs. humans.

WATCH *Forks Over Knives* SORRY LINK DISABLED
See the full documentary FREE online –
(please let me know if this link is no longer available)
http://viooz.co/movies/976-forks-over…

A River of Waste: The Hazardous Truth About Factory Farms
https://www.youtube.com/watch?v=c-WAG…

Make Yourself Heart Attack Proof
https://www.youtube.com/watch?v=AYTf0…

High-protein Diets: Trading Your Health for Temporary Weight Loss
http://drmcdougall.com/res_high_prote…

Explore the consequences of a meat (animal based) diet. Are we really designed to be omnivores OR does a plant based diet suit us best?
*** Herbivore vs. Carnivore – You be the judge ! ***
http://www.youtube.com/watch?v=lOdVW6…

Great websites for helping you transfer from a meat based to a plant based diet.

THE SLOW POISONING OF YOU AND YOUR CHILDREN
How science and medicine have betrayed you
http://www.foodkills.org/

21-Day Vegan Kickstarter Meal Plan
http://www.pcrm.org/kickstarthome/mea…

Dr. John McDougall
http://www.drmcdougall.com/

VegSource
http://www.vegsource.com/

NOT Milk
http://www.notmilk.com/

What’s Wrong with Eggs? This should answer all your questions.
http://www.forksoverknives.com/whats-…

The Most Comprehensive Listing of Country Health Profiles and World Health Rankings for all leading Causes of Death ever assembled in one place.
http://www.worldlifeexpectancy.com/wo


Published on Aug 27, 2013
Click “Show More” to view more of the source videos.
ICE CREAM — for the ice cream recipe, you need to find the Bulletproof Executive website and search for ‘Get Some Ice Cream.’ Also, get his Bulletproof Diet infographic.

Just one vital facet. More is needed. Take a look at the principles of Weston A. Price that were found in ALL healthy peoples all over the world with varying diets. Eskimos ate mostly meat. Polynesians ate mostly veges. But they ALL shared common principles that accounted for their extreme level of health and longevity. Fat was highly regarded by them all, thus, one of the vital principles of the traditional diets of our forefathers.

Find out what’s missing — regain your health now.
http://youtu.be/1qSAZXjOo9g

David Getoff
Nutrition and Health (important)
http://youtu.be/TQhlmx7JZ0E

Elaine Cantin’s cancer cure interviewed by Lisa Robbins on Incredible Healing Journals.
http://youtu.be/OpvyHjqjW3Y

Peter Attia
http://youtu.be/VIEDYbGJsmQ
Low Carb Athlete
http://youtu.be/hB7aGnfLB-8
http://youtu.be/NqwvcrA7oe8

Dr. Jerry Tennant
Understanding How the Body Works
http://youtu.be/fskF__mzj7A
http://youtu.be/SzCryUF050U

Seth Roberts
What Foods Make My Brain Work Best?
https://vimeo.com/28918924

Mark Sisson
http://youtu.be/Um-a61rClSs

Steven Fowkes
Nutrients for Better Mental Performance
http://youtu.be/-PA-buwI3q4

Dave Asprey on the Joe Rogan Show
http://youtu.be/SY26mXMVDko

Fat Burning Man interviews Ashley Tudor
http://www.fatburningman.com/intervie…

Bulletproof Executive interviews Jason Nunnelley
http://www.bulletproofexec.com/podcas…

Ben Greenfield interviews Paul Jaminet
http://www.bengreenfieldfitness.com/2…

Gary Taubes
http://youtu.be/l59YyXpCT1M

Ketogenic Diet Reverses Kidney Disease (Nephropathy)
http://youtu.be/HWYdHtBU9k8

If you liked this, please look into the Weston A Price Foundation. Your local chapter leader will be glad to help you find local nutrient-dense foods.
http://www.westonaprice.org/

Shepherd Pie

Ingredients:

The Filling:

Olive Oil (2 Tbsp)
Ground Lamb or Beef (about 1.5 lbs)
1 Large Carrot (grated)
1 Large Onion (grated)
Fresh Rosemary
Fresh Thyme
Minced Garlic (I used 4 cloves)
Salt
Pepper
Worcestershire Sauce (several splashes)
Tomato Puree or Paste (no more than a small can)
Red Wine (several glugs)
Chicken Stock (not sure, but it looks like about 1/4 cup)

The Mash:

Golden Potatoes (about 1.5 lbs)
Heavy Cream ( 1/4 cup)
Butter (3 1/2 Tbsp)
Salt
Pepper
Egg Yolks (2)
Parmesan Cheese (1/4 cup, minimum)

Prep Work:

Dice the garlic
Separate your herbs from the stems
Separate your Egg Yolks
Peel and Slice your potatoes into even pieces
Open your wine if it’s not already
Open your can of Tomato Paste

Cooking the Potatoes:

This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 15 minutes – start on your filling. Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)
Cooking the Filling:

Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.

Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes. I made mine without the stock because I didn’t notice it the first time I watched the show. You can add it, or leave it out.
Final Instructions:

Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie!

Roast beef

typically use a rump roast when making roast beef. You can also use a round roast or a sirloin tip with these instructions. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. This method should not be used with choice or prime grades of beef, or the more tender cuts, as slow cooking more delicate cuts will make them mushy.

Roast beef made this way is easy, relatively inexpensive, and you get great leftovers for roast beef sandwiches.

Roast Beef Recipe

Cook time: 3 hours
Add to shopping list
INGREDIENTS
3 to 3 1/2 lbs (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat thermometer

For the gravy:

Red wine, water, and or beef stock
corn starch
METHOD
1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking – keep it wrapped). Preheat the oven to 375°F (190°C).

2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

3 Brown the roast at 375°F (190°C) for half an hour. Lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours additionally to cook. The shape of the roast will affect the cooking time, by the way. So if your roast is on the long and narrow side, versus a more round shape, it may take less time to cook. So keep an eye on it. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F (57°C to 60°C). Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

To make the gravy:

Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste.

Yield: Serves 4-6.